The Petite Advantage Diet (18 page)

4. Drizzle with lemon juice.

Snack: Almonds

Breakfast: Open-Face Egg Sandwich

Directions:

1. Coat the inside of a nonstick skillet with cooking spray.

2. Cook eggs and place on top of toast with sliced tomatoes.

3. Sauté the spinach in olive oil and place it on top of eggs and tomatoes.

4. Serve cottage cheese on the side.

Lunch: Turkey Sandwich

Directions:

1. Toast bread and spread with the mustard and cream cheese.

2. Add the turkey, sliced cucumbers, and tomatoes to the sandwich.

Dinner: Mahimahi over Rice

Directions:

1. Coat the inside of a nonstick skillet with olive oil.

2. Cook mahimahi until it is opaque throughout and easily flakes with a fork.

3. Top the fish with chopped cilantro and sautéed onions.

4. Steam the broccoli with chopped garlic and serve the fish on a bed of cooked brown rice.

Snack 1: Apple
Snack 2: Greek Yogurt

Breakfast: Mexican Egg Scramble

Directions:

1. Coat the inside of a nonstick skillet with cooking spray.

2. Mix the egg whites, jalapeños, black beans, and onions in a bowl and add to the pan.

3. Scramble until fully cooked.

4. Slice the avocado and place on top of the cooked eggs.

5. Place salsa over the scramble.

Lunch: Spicy Tuna Sandwich

Directions:

1. Open and drain the tuna and place it in a bowl.

2. Stir in mayo, Sriracha chili sauce, and chopped celery.

3. Place contents of the bowl on toasted bread.

Dinner: Teriyaki Pork Tenderloin Salad

Directions:

1. Place pork tenderloin in 8” x 8” baking dish and top with teriyaki sauce.

2. Bake at 350 degrees for 35–45 minutes.

3. Combine the lettuce, onions, beets, cooked pork tenderloin.

4. Drizzle with balsamic vinegar.

Snack: Apple with Almond Butter

Breakfast: Cereal with Fresh Fruit and Toast

Directions:

1. Place milk and cereal in a bowl.

2. Top with blueberries, strawberries.

3. Serve with a side of toast.

Lunch: Ground Turkey with Peppers and Onions