The secret to getting the Bread for Life Diet right is to stay interested—so check out these scrumptious lunch ideas to stay on track.
Men should eat 16 slices of low-calorie bread each day and women should eat 12. Dieters spread on a thin layer of healthy items such as mustard, soy or sugar-free jelly. 3 Tbsp. of olive oil and 1 fruit per day is permitted. Non-starchy vegetables can be enjoyed at any time. The plan is broken into two stages: Stage 1 allows for 3 to 4 eggs and 3 lean meats each week. In stage 2, dieters can replace some bread servings with other whole grains and can eat up to 5 to 6 lean meat servings per week.
The real key to success is to keep your mouth and your mind interested. Try out these new ideas to keep motivated. All of these recipes work for both stages.
Lightly toast a slice of bread. Sauté onion, garlic and spinach in a pan using 1 tsp. of olive oil. Cover bread with sliced tomatoes and top with spinach mixture. Add fat-free cheese and sprinkle with salt, pepper, and garlic powder. Place under broiler until cheese melts.
Grilled Mediterranean Sandwich
Lay thin slices of eggplant, zucchini and green pepper on a broiler pan. Spray with 1 tsp. olive oil, salt and pepper. Broil in oven for 3 minutes on both sides. Spread a thin layer of hummus on one slice and a layer of tahini on another. Top bread with grilled veggies and add sliced tomato and cucumber. Fold together and enjoy.
Veggie Soup with Garlic Toast
The key to this recipe is to make your own vegetable soup. First, heat up 1 tsp. of olive oil in a soup pan, add chopped celery, carrots and onions and cook until soft. Add 3 cups of water or vegetable broth. Add chopped tomatoes, peppers, zucchini, garlic, and whatever veggies you have on hand. Simmer for 10 minutes and salt to taste. Toast one slice of bread with a thin layer of garlic paste. Dip bread into soup for a classic combo.
Spread mayonnaise on one slice of bread and fat-free Dijon mustard on another. Flake drained, water-packed tuna into a bowl and mix with chopped scallions, celery, carrots and pepper. Spread on bread and top with lettuce, tomato and cucumber.
Portobello Cheese Melt
Slice a Portobello mushroom into long strips and cook in a hot frying pan with 1 tsp. of olive oil, garlic powder, onion powder, salt and pepper. Melt fat-free cheese on two slices of bread. Top cheese with sautéed mushrooms and add sliced tomatoes.