Permanent Weight Loss With The Green Med Diet

Permanent Weight Loss With The Green Mediterranean Diet

Day 1

Breakfast:

    Greek yogurt with fresh berries, almonds, and a drizzle of honey
    Whole grain toast with avocado and sliced tomatoes

Lunch:

    Mixed green salad with cucumber, red onion, and chickpeas, dressed with a lemon-herb vinaigrette
    Roasted vegetable and hummus wrap in a whole wheat tortilla

Dinner:

    Grilled salmon with lemon and herbs
    Roasted broccoli, cauliflower, and sweet potatoes
    Quinoa with spinach, red onion, and lemon zest

Day 2

Breakfast:

    Oatmeal with sliced banana, cinnamon, and almond butter
    Fresh orange slices

Lunch:

    Chickpea and vegetable stir-fry with brown rice
    Mixed green salad with cherry tomatoes, cucumber, and red onion, dressed with balsamic vinaigrette

Dinner:

    Whole grain spaghetti with sautéed mushrooms, garlic, and fresh herbs
    Sautéed kale with lemon and garlic

Day 3

Breakfast:

    Green smoothie with spinach, kale, banana, almond milk, and a scoop of plant-based protein powder
    Whole grain toast with almond butter and sliced banana

Lunch:

    Lentil soup with lots of leafy greens
    Mixed green salad with cucumber, tomato, and red onion, dressed with a homemade vinaigrette

Dinner:

    Grilled eggplant and zucchini with a side of whole grain couscous
    Mixed green salad with cherry tomatoes, cucumber, and red onion, dressed with balsamic vinaigrette

Day 4

Breakfast:

    Greek yogurt with fresh berries, almonds, and a drizzle of honey
    Whole grain toast with avocado and sliced tomatoes

Lunch:

    Roasted vegetable and hummus wrap in a whole wheat tortilla
    Mixed green salad with cherry tomatoes, cucumber, and red onion, dressed with a homemade vinaigrette

Dinner:

    Stuffed bell peppers with brown rice, black beans, and spinach
    Roasted sweet potato wedges

Day 5

Breakfast:

    Oatmeal with sliced banana, cinnamon, and almond butter
    Fresh orange slices

Lunch:

    Grilled portobello mushroom sandwich on whole grain bread with lettuce, tomato, and avocado
    Mixed green salad with cucumber, red onion, and chickpeas, dressed with a lemon-herb vinaigrette

Dinner:

    Baked sweet potato with a topping of sautéed kale, garlic, and pine nuts
    Roasted carrots and Brussels sprouts

Enjoy!