Apart from eating specified foods targeted at losing weight, there’s also the need to map out a plan for your diet. This will help you to be deliberate about losing weight by eating the right thing at the right time.
This article contains a diet blueprint which you can tailor your diet.
However before going into the major gist, here are some tips on how to lose weight even faster:
Eat breakfasts that are high in protein
- Avoid carbonated sugary beverages and fruit juice
- Embrace weight loss-friendly foods
- Drink a lot of water before meals
- Opt for tea or coffee instead of carbonated drinks
- Choose whole foods instead of processed ones
- Churn down on the proportion of food intake
- Eat slowly
- Get quality sleep
Having quickly looked at tips that can help lose weight faster, let’s consider the 7-day diet plan as designed by Cheryl Forberg, a nutritionist who used these same meals to shed a lot of pounds.
The 7-Day Diet Plan for Weight Loss
There’s no food deprivation in this diet as you will have to eat whole food thrice daily. The plan also requires you to eat two snacks per day. The nutritional composition of your meal must be close or equivalent to 45 percent carbs, 30 percent protein, and 25 percent healthy fats. Then for the drinks, you’d have to embrace low-calorie drinks such as tea, coffee, and water.
Monday
Breakfast:
- 1/2 cup egg whites scrambled with 1 teaspoon olive oil, 1 teaspoon chopped basil, 1 teaspoon grated Parmesan, and 1/2 cup cherry tomatoes
- 1 slice whole-grain toast
- 1/2 cup blueberries
- 1 cup skim milk
Snack:
1/2 cup fat-free Greek yogurt topped with 1/4 cup sliced strawberries
Lunch:
Salad made with: 3/4 cup cooked bulgur, 4 ounces chopped grilled chicken breast, 1 tablespoon shredded low-fat cheddar, diced grilled veggies, teaspoon chopped cilantro, and 1 tablespoon low-fat vinaigrette.
Snack:
2 tablespoons hummus and 6 baby carrots
Dinner:
- 4 ounces grilled salmon
- 1 cup wild rice with 1 tablespoon slivered toasted almonds
- 1 cup wilted baby spinach with 1 teaspoon each olive oil, balsamic vinegar, and grated Parmesan
- 1/2 cup diced cantaloupe topped with
- 1/2 cup all-fruit raspberry sorbet and 1 teaspoon chopped walnuts
Tuesday
Breakfast:
- 3/4 cup steel-cut or old-fashioned oatmeal prepared with water; stir in 1/2 cup skim milk
- 2 links country-style turkey sausage
- 1 cup blueberries
Snack:
1/2 cup fat-free ricotta cheese with 1/2 cup raspberries and 1 tablespoon chopped pecans
Snack:
1/2 cup fat-free cottage cheese with 1/2 cup salsa
Dinner:
- 1 turkey burger
- 3/4 cup roasted cauliflower and broccoli florets
- 3/4 cup brown rice
- 1 cup spinach salad with 1 tablespoon light balsamic vinaigrette
Wednesday
Breakfast:
Omelet made with 4 egg whites and 1 whole egg, 1/4 cup chopped broccoli, 2 tablespoons each fat-free refried beans, diced onion, diced mushrooms, and salsa
Quesadilla
1/2 cup diced watermelon
Snack:
1/2 cup fat-free vanilla yogurt with 1 sliced apple and 1 tablespoon chopped walnuts
Lunch:
- Salad made with 2 cups chopped Romaine, 4 ounces grilled chicken, 1/2 cup chopped celery, 1/2 cup diced mushrooms, 2 tablespoons shredded low-fat cheddar, and 1 tablespoon low-fat Caesar dressing
- 1 medium nectarine
- 1 cup skim milk
Snack:
1 fat-free mozzarella string cheese stick
1 medium orange
Dinner:
- 4 ounces shrimp, grilled or sautéed with 1 teaspoon olive oil and 1 teaspoon chopped garlic
- 1 medium artichoke, steamed
- 1/2 cup whole wheat couscous with 2 tablespoons diced bell pepper, 1/4 cup garbanzo beans, 1 teaspoon chopped fresh cilantro, and 1 tablespoon fat-free honey mustard dressing
Thursday
Breakfast:
- 1 light whole-grain English muffin with 1 tablespoon nut butter and 1 tablespoon sugar-free fruit spread
- 1 wedge honeydew
- 1 cup skim milk
- 2 slices Canadian bacon
Snack:
Yogurt parfait made with 1 cup low-fat vanilla yogurt, 2 tablespoons sliced strawberries or raspberries, and 2 tablespoons low-fat granola
Lunch:
A wrap made with 4 ounces thinly sliced lean roast beef, 1 6-inch whole-wheat tortilla, 1/4 cup shredded lettuce, 3 medium tomato slices, 1 teaspoon horseradish, and 1 teaspoon Dijon mustard
1/2 cup pinto beans or lentils with 1 teaspoon chopped basil and 1 tablespoon light Caesar dressing
Snack:
8 baked corn chips with 2 tablespoons guacamole
Dinner:
- 4 ounces grilled halibut
- 1/2 cup sliced mushrooms sautéed with 1 teaspoon olive oil, 1/4 cup chopped yellow onion, and 1 cup green beans
- Salad made with 1 cup arugula, 1/2 cup halved cherry tomatoes, and 1 teaspoon balsamic vinaigrette
- 1/2 cup warm unsweetened applesauce with 1/4 cup fat-free vanilla yogurt,
- 1 tablespoon chopped pecans and dash cinnamon
Friday
Breakfast:
Burrito made with: 1 medium whole wheat tortilla, 4 scrambled egg whites, 1 teaspoon olive oil, 1/4 cup fat-free refried black beans, 2 tablespoons salsa, 2 tablespoons grated low-fat cheddar, and 1 teaspoon fresh cilantro
1 cup mixed melon
Snack:
3 ounces sliced lean ham
1 medium apple
Lunch:
Turkey burger (or one of these veggie burgers)
Salad made with: 1 cup baby spinach, 1/4 cup halved cherry tomatoes, 1/2 cup cooked lentils, 2 teaspoons grated Parmesan, and 1 tablespoon light Russian dressing
1 cup skim milk
Snack:
- 1 fat-free mozzarella string cheese stick
- 1 cup red grapes
Dinner:
- 5 ounces grilled wild salmon
- 1/2 cup brown or wild rice
- 2 cups mixed baby greens with 1 tablespoon low-fat Caesar dressing
- 1/2 cup all-fruit strawberry sorbet with 1 sliced pear
Saturday
Breakfast:
- Frittata made with 3 large egg whites, 2 tablespoons diced bell peppers, 2 teaspoons chopped spinach, 2 tablespoons part-skim shredded mozzarella, and 2 teaspoons pesto 1/2 cup fresh raspberries
- 1 small bran muffin
- 1 cup skim milk
Snack:
1/2 cup low-fat vanilla yogurt with 1 tablespoon ground flaxseed and 1/2 cup diced pear
Lunch:
- 4 ounces of sliced turkey breast
- Tomato-cucumber salad made with 5 slices tomato, 1/4 cup sliced cucumber, 1 teaspoon fresh chopped thyme, and 1 tablespoon fat-free Italian dressing
- 1 medium orange
Snack:
Smoothie made with 3/4 cup skim milk, 1/2 banana, 1/2 cup low-fat yogurt, and 1/4 cup sliced strawberries.
Dinner:
- 4 ounces red snapper baked with 1 teaspoon olive oil, 1 teaspoon lemon juice, and 1/2 teaspoon no-sodium seasoning
- 1 cup spaghetti squash with 1 teaspoon olive oil and 2 teaspoons grated Parmesan cheese
- 1 cup steamed green beans with 1 tablespoon slivered almonds
Sunday
Breakfast:
- 2 slices Canadian bacon
- 1 whole-grain toaster waffle with sugar-free fruit spread
- 3/4 cup berries
- 1 cup skim milk
Snack:
1/4 cup fat-free cottage cheese with 1/4 cup cherries and 1 tablespoon slivered almonds
Lunch:
Salad made with: 2 cups baby spinach, 4 ounces grilled chicken, 1 tablespoon chopped dried cranberries, 3 slices avocado, 1 tablespoon slivered walnuts, and 2 tablespoons low-fat vinaigrette
1 apple
1 cup skim milk
Snack:
1/4 cup plain fat-free Greek yogurt with 1 tablespoon sugar-free fruit spread and 1 tablespoon ground flaxseed
1/4 cup blueberries
Dinner:
- 4 ounces lean pork tenderloin stir-fried with onions, garlic, broccoli, and bell pepper
- 1/2 cup brown rice
- 5 medium tomato slices with 1 teaspoon each chopped ginger, chopped cilantro, light soy sauce, and rice wine vinegar
