My Diet Menu

It's the summer time now. I am on the diet mood. I lost 10 pounds in 5 weeks. I need to lose other 7 pounds  to achieve my goal. Besides, I have been running 3 miles almost every day, here are my typical daily meals. I feel full of energy and don't feel deprived at all.

Breakfast

Almonds, cooked oatmeal, banana and  yogurt meet up in your blender for a power breakfast. 

Ingredients: 

1 banana( best with brown flecks on peel)

1 cup ice ( optional)

1/4 cup yogurt - preferably Greek yogurt with honey ( or soy milk for less calories)

1/2 cup cooked oatmeal

1/3 cup almonds

• Instructions For:

  • Quick Banana Oatmeal Smoothie Recipe

Pour all ingredients in blender pouring ice in last. Blend on high for 30 seconds or until smoothie thickens.

Nutrition Information Per Serving:

Calories 380; Total Fat 15 g (Sat 2 g, Trans 0 g, Poly 4 g, Mono 8 g); Cholesterol 5 mg; Sodium 35 mg; Potassium 690 mg; Total Carbohydrates 53 g; Dietary Fiber 9 g; Total Sugars 19 g; Protein 12 g. Percent Daily Value: Vitamin A 2%; Vitamin B6 25%; Vitamin C 20%; Vitamin D 0%; Calcium 15%, 

Lunch

Low fat organic yogurt and Fruits

Dinner

Spicy and satisfying, the Asian-style shrimp spiked with sriracha pairs great with healthy ribbons of zucchini noodles. Of course, the shrimp would be fabulous on regular rice noodles, but when zucchini are so abundant this time of year, it makes for a perfect summer meal.

Ingredients:

8 medium zucchinis
1 lb shrimp (16 pieces), peeled and deveined, tails on
1 tablespoon olive oil
1 shallot, finely sliced
2 tablespoons sriracha sauce
1/2 teaspoon fish sauce
1 teaspoon sugar
Freshly ground black pepper
1-2 tablespoons butter with olive oil and sea salt
cilantro, chopped
basil, thinly sliced (chifonnade) (optional)

Directions:

Bring a medium pot full of water to a boil. Salt generously.

Using a julienne peeler or mandoline, create ribbons of zucchini noodles. Blanch the zucchini briefly in the boiling water, for about 2 minutes, until just wilted. Drain the zucchini noodles and set both the vegetables and water aside.

In a saute pan, heat olive oil over medium heat. Add the shallots and cook until just translucent. Add shrimp, sriracha sauce, fish sauce, sugar, and a little black pepper, to taste. Stirring frequently, cook until the shrimp is just cooked through and pink, about 3 minutes. At the tail end of the cooking process, stir in about 1/2 cup of the reserved water to create a sauce, as well as the butter. Serve the shrimp on a bed of zucchini noodles, and drizzle with the pan sauce. Garnish with cilantro and basil (if desired), and enjoy! I substituted butter with Olive oil and salt