Created by Cynthia Conde, the Bridal Bootcamp diet is designed to help brides achieve their optimal body for their wedding day. The exercise routine created by Conde helps brides tone and tighten the body parts that are most exposed in a bridal dress. In addition to the exercise plan, Conde created a meal plan that has brides eating five small meals a day. These meals are based on a ratio of 50% carbohydrates, 30% fats and 20% proteins. Below are four tasty dinner ideas for brides on the Bridal Bootcamp diet.
Chicken with Vegetables and Rice
- 4 oz skinless, boneless chicken breast
- 1 ½ cup long grain brown rice
- 1 cup broccoli, steamed
- 2 tbsp low calorie Italian dressing
For this simple dinner, top chicken breast with Italian dressing. Grill, bake or broil the chicken breast until the inside is no longer pink. Cook the rice according to directions. Serve the chicken with the rice and broccoli.
- ½ whole wheat pita
- ½ skinless, boneless chicken breast
- 1 tsp olive oil
- ¼ tomato, chopped
- ¼ avocado, peeled, pitted and chopped
- ½ tbsp feta cheese
- 2 spinach leaves
- 2 tbsp bell pepper, sliced
In a medium saucepan, heat the olive oil over medium heat. Add the chicken and cook for approximately 20 minutes or until browned. Remember to flip chicken occasionally. Set aside and allow to cool. Once cooled, cut the chicken into strips.
In a small bowl, combine the tomato, avocado and feta cheese. Top the pita with chicken strips, spinach, bell pepper and tomato mixture.
Citrus Marinated Tuna Kebabs
- 5 oz tuna steak, cut into cubes
- 2 cherry tomatoes
- 1 mushroom
- 1 wooden skewers
- 1 tsp olive oil
- ¼ tsp garlic, minced
- 1 tsp orange zest, grated
- 1 tsp rosemary, minced
Preheat the oven to 375 degrees. Place the tomatoes, tuna and mushrooms on the skewer. Set aside.
In a small bowl, mix together the olive oil, garlic, orange zest and rosemary. Brush the skewers with this dressing, making sure you coat all sides of the skewers. Place the skewers on a baking sheet covered with aluminum foil. Place in the oven for 20 minutes, rotating occasionally.
Chicken Breast Stuffed with Feta Cheese and Spinach
- 1 large skinless, boneless chicken breast
- ½ tbsp olive oil
- ¼ garlic clove, minced
- 1 tbsp chicken broth or water
- ½ lb spinach
- 2 tbsp feta cheese
- Salt and pepper to taste
Preheat the over to 350 degrees. In a medium pan, add and heat olive oil. Add the garlic and cook approximately 15 to 20 seconds. Add the broth and spinach. Cook for 2 minutes, stirring frequently. Season with salt and pepper. Remove from heat and allow to cool. Once cooled, stir in feta cheese.
On a flat work surface, gently pound the chicken breast until it is ½ inch thick. Place the spinach feta mixture on the chicken. Fold the chicken breast in half.
Lightly coat a small baking dish with nonstick spray. Place the chicken breast in the pan and bake until chicken is cooked, approximately 30 minutes.