The Chocolate Diet: 3 400-Calorie Meals

The Chocolate Diet was created by Sally Ann Voak to help individuals lose weight while still eating chocolate. Voak breaks down chocolate addiction into six subcategories. During the first week of this two-week diet, individuals will have to eliminate all chocolate from their diets. During the second week, chocolate is allowed back into your diet as a 300-calorie snack, which can be spread out throughout the day. Despite allowing chocolate, the second week of the Chocolate Diet is still a low calorie diet plan. Female dieters are allowed 1200 to 1300 calories per day. This allows for 250 calories for breakfast, 300 calories for lunch, 400 calories for dinner and the 300 calorie chocolate snack. Below are three 400-calorie dinner ideas for individuals on the Chocolate Diet.

Meal Idea #1: Salmon with Asparagus and Rice

  • 4 oz salmon fillet
  • ½ cup instant rice
  • ½ tsp cumin
  • ½ tbsp fresh herbs, such as basil, rosemary, cilantro and oregano
  • 4 asparagus stalks
  • ½ beefsteak tomato, diced
  • 5 kalamata olives, chopped
  • ½ tbsp fresh basil
  • Salt and pepper to taste

Begin by salting and peppering the salmon fillet. Rub the cumin onto the flesh side of the salmon. Cook salmon, skin side down, on a baking sheet coated with cooking spray for 10 minutes at 425 degrees.

While salmon is cooking, prepare rice according to directions. When rice is done cooking, add herbs and season with salt and pepper. 

Microwave the asparagus in a covered dish for 2 minutes or until tender.

To make the relish for the salmon, simply combine tomatoes, olives and basil in a small bowl. Season with salt and pepper and toss to combine.

Serve salmon topped with relish and the rice and asparagus on the side.

Meal Idea #2: Eggplant and Roasted Vegetable Sandwich

  • ½ cup sliced baby eggplant, sliced
  • 4 oz whole grain baguette
  • ¼ cup fresh watercress leaves
  • ½ tsp olive oil
  • ½ roasted red pepper, sliced
  • 2 oz part-skim mozzarella cheese, sliced
  • Salt and pepper to taste

Preheat the broiler. Spray the eggplant with cooking spray and season with salt and pepper. Place the eggplant on a baking sheet and cook 2 to 3 minutes per side.  Slice open the baguette and line with eggplant. In a small bowl, combine the watercress with the olive oil. Place on top of the eggplant. Next layer the sandwich with red peppers and cheese.

Meal Idea #3: Fried Chicken With Broccoli

  • 4 oz skinless, boneless chicken breast
  • ½ tbsp Dijon mustard
  • 1 tbsp bread crumbs
  • 2 small red skin potatoes, quartered
  • ½ tsp olive oil
  • 1 cup steamed broccoli florets
  • 1 tbsp honey
  • ½ tbsp chicken broth
  • Salt and pepper to taste

Begin by preheating the oven to 450 degrees. Butterfly the chicken breast in half horizontally. Make sure to keep chicken connected so create one long chicken breast piece. Salt and pepper both sides of the chicken. Brush mustard over the chicken.

In a small bowl, add breadcrumbs. Add the chicken breast and turn to coat. Place chicken breast on a baking sheet that has been sprayed with cooking spray. Bake for 8 to 10 minutes or until chicken is no longer pink.

While chicken is cooking, microwave red skin potatoes in microwave for 5 minutes. Coat potatoes with olive oil, salt and pepper.

In a small bowl, whisk together chicken broth and honey.  Serve chicken drizzled with honey mixture with potatoes and broccoli on the side.


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