Bridal Bootcamp Diet: 5 Filling Lunch Ideas

The Bridal Bootcamp Diet, created by Cynthia Conde, helps women feel their best on their wedding day. This diet combines both a workout plan with a meal plan. The meal plan is based on a ratio of 50% carbohydrates, 30% fats and 20% proteins. The list of recommended foods on this diet include spinach, asparagus, broccoli, carrots, sweet potatoes, pear, pineapple, soy milk, fish, chicken, brown rice, yogurt, lentils, chick peas and low-fat salad dressing and mayonnaise. When on the Bridal Bootcamp Diet, women are advised to eat five small meals a day. This meal plan includes breakfast, AM snack, lunch, PM snack and dinner. Below is a list of several lunch ideas for brides on this diet.

Tuna Salad Pita

  • 1 whole wheat pita
  • 3 oz tuna fish in water, drained
  • 1 tbsp low fat or fat free mayonnaise
  • 1 apple

In a small bowl, combine the tuna fish with mayonnaise. Salt and pepper to taste. Fill pita with the tuna fish. Enjoy with an apple.

Orange and Mushroom Spinach Salad

  • ½ orange, peeled
  • ¼ cup spinach
  • ¼ cup mushroom, chopped
  • 2 tbsp cucumber, chopped
  • ¼ tomato, chopped
  • 2 tbsp fresh orange juice
  • 1 tsp garlic, minced
  • ½ tbsp olive oil
  • 1 tbsp balsamic vinegar

Begin by making the dressing for this quick lunch. In a small bowl, combine orange juice, garlic, olive oil and vinegar. Whisk together and set aside.

For the salad, cut the orange into small segments. Place orange into a bowl. Tear spinach into bite size pieces and add to the bowl. Add the mushrooms, cucumber and tomatoes to the bowl. Toss to combine.

In a small pot, warm the dressing over low heat. Stir frequently until warm, approximately 4 to 5 minutes. Pour dressing over the salad and toss until evenly coated. Enjoy this salad either warm or cold.

Herbed Quinoa

  • ¾ cup quinoa
  • ½ tsp thyme
  • ½ tsp rosemary
  • ½ tsp oregano
  • 1 ¼ tbsp olive oil

To being, cook the quinoa in a medium saucepan with boiling water for approximately 10 minutes. Drain quinoa in a sieve and rinse with cold water. Add the herbs and olive oil to sieve. Place the sieve over a saucepan that is filled with 1 ½ inches of boiling water (do not allow the sieve to touch the water) and steam the quinoa, covered, until fluffy and dry, approximately 10 to 12 minutes. Transfer to a plate and enjoy!

Hummus and Spinach Sandwich

  • 1 whole wheat pita
  • 1 tomato, sliced
  • 2 tbsp hummus
  • ½ cucumber, peeled and sliced
  • 5 spinach leaves
  • 2 mushrooms, stemmed and sliced
  • ¼ bell pepper, sliced

Slice the pita open in half. Using only the top half of the pita, spread the hummus on the pita. Top with tomato, cucumber, spinach, mushrooms, and bell pepper. Top the pita with the other half of the pita.

Spicy Cucumber-Avocado Soup

  • 1/2 avocado, peeled and pitted, divided in half
  • 1 cucumber, peeled, seeded and diced
  • ½ cup ice cubes
  • ½ tsp lemon juice
  • ½ tsp salt
  • ½ cup nonfat yogurt
  • 1 ½ tbsp chives, chopped

Blend half of the avocado together with cucumber, ice, lemon juice, salt and yogurt in a food processor. Pour in a bowl. Chop remaining half of the avocado. Top soup with chopped avocado and chives.


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