Wow – what a crazy week it’s been and it’s only Wednesday. As you know, yesterday was the launch of my 6 Week Pregnancy Weight Loss Program. I have been frantically replying to emails and getting the program into all the right hands. It is so exciting to see so many of you dive in to the program. Right before summer too – perfect timing!!
For What-To-Eat Wednesday, I want to share a couple recipes from my 6 Week Pregnancy Weight Loss Program Nutrition Manual. In the program, you get access to a ton of recipes just like these ones. These recipes are fantastic for fat loss for a few reasons:
1) They have a great protein/carb/fat balance
2) They will keep you full and satisfied for just a handful of calories
3) They taste GREAT, so they won’t leaving you craving junk
If you are interested in more recipes like these be sure to get your 6 Week Pregnancy Weight Loss Program today. The introductory price of $19.95 for the entire program is worth it for the recipes alone! Remember prices go up Thursday at midnight.
Here are two of my client’s favorite 6 Week PWL recipes:
Chicken Salad with Avocado and Mango:
*about 200 calories/8 protein/24 g carbs/8 g fat*
**Recipe serves 4. Serving size = 1 chicken breast + 2 cups salad**
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
2 tablespoons mango chutney
1 tablespoon low-sodium soy sauce
¾ teaspoon fresh ginger, peeled and grated
4 (4 ounce) boneless, skinless organic chicken breast halves
Cooking spray (olive or canola oil)
8 cups mixed salad greens
1 cup mango, peeled and diced
1 cup avocado, peeled and diced
1. Preheat grill to med-high heat.
2. Combine oil, juice, chutney, soy sauce, and ginger in a small bowl. Place chicken on a plate and spoon 2 tablespoons of oil mixture over chicken. Save rest of oil mix for salad. Fully coat chicken and let stand for 5 minutes.
3. Place chicken on grill coated with cooking spray. Grill 4 minutes on each side of until chicken is done. Brush leftover oil from plate on second side of chicken before turning.
4. Remove cooked chicken from grill and slice into strips.
5. Divide greens, avocado and mango into four plated servings. Put chicken over salad and drizzle remaining oil mixture over salad.
Spinach and Ricotta Chicken Roll Ups:
*about 265 calories/40 g protein/5 g carbs/7 g fat*
**Recipe serves 6 (serving size is 1 stuffed chicken breast and 3 tablespoons wine mixture)**
Filling:
1 cup part-skim ricotta cheese
1/3 cup reduced fat parmesan cheese
¼ teaspoon garlic powder
¼ teaspoon fresh ground pepper
1 (10 ounce) package frozen chopped spinach, thawed/drained/squeezed dry
1 large egg
Chicken:
6 (6 ounce) skinless, boneless chicken breast halves
½ cup dry white wine
1. Preheat oven to 350.
2. Prepare filling by combining all filling ingredients
3. To prepare chicken, place each breast between 2 sheets heavy duty plastic wrap. Pound to ¼ inch thickness using meat mallet or rolling pin. Divide and spread filling evenly over chicken breasts. Roll up jelly roll fashion. Tuck in sides. Place chicken, seam down, in a 13×9 in a baking dish. . Pour wine over chicken. Cover dish with foil.
4. Bake for 30 minutes, basting chicken with wine very 10 minutes. Uncover and bake for an additional 15 minutes or until chicken is done.
If you have any questions about the 6 Week Pregnancy Weight Loss Program, leave them below. We’re happy to help you decide if this program is right for you.
(Remember the price of the program goes up tomorrow night at midnight! Be sure to go grab the program before then: www.6weekpregnancyweightloss.com)
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