Eat Yourself Sexy Australia

Bride To Be Meal Plan - Week 5

Eat Yourself Sexy with Lisa's meal plan, created by resident nutritionist Emma Sutherland.

  • Download Lisa's full 8-week meal plan.

  • Click here to see all recipes featured in this meal plan.
  • WEEK 5 - Day 1
    Breakfast: Citrus Berry Smoothie - 1/2 cup fresh mixed berries, 70g plain yoghurt, 1 cup orange juice, 15ml honey blended, 2 teaspoons chia seeds.
    Snack: 10 Tamari almonds.
    Lunch: 100g canned 3 bean mix with 1 cup parsley, ½ cup quinoa and lemon zest.
    Snack: 1 kiwi fruit
    Dinner: 180g snapper with oven roasted pumpkin and zucchini (see snapper with oven roasted pumpkin and zucchini).
    Liquids: 2L water, 150ml cucumber, apple, pineapple, spinach, whole lemon, ginger (see turbocharger juice recipe).

    WEEK 5 - Day 2
    Breakfast: 100g yoghurt with coconut flakes and 15g flax seeds.
    Fact: Coconut is full fiber and minerals essential for healthy hair and skin.
    Snack: 1 apple, 10 Tamari almonds.
    Lunch: 1 whole meal pita stuffed with 180g chopped chicken, hummus, salad greens such as rocket.
    Snack: Fresh avocado dip (mash half an avocado) and vegetable sticks.
    Dinner: 150g tuna on a bed of bok choy, green beans and carrots drizzled with lemon juice.
    Liquids: 2L water, chamomile tea (Sleep Aid).

    WEEK 5 - Day 3
    Breakfast: Fetta scrambled eggs (see fetta scrambled eggs recipe).
    Snack: 8 Brazil nuts.
    Lunch: 150g salmon and green bean salad (see canned salmon and green bean salad recipe).
    Snack: 1 apple.
    Dinner: 1 wheat free pizza (see wheat-free-pizza recipe).
    Liquids: 2L water, and 150ml cucumber, apple, pineapple, spinach, whole lemon, ginger (see turbocharger juice recipe).

    WEEK 5 - Day 4
    Breakfast: 1 cup Bircher muesli with ½ cup berries and 50g yoghurt (see toasted muesli recipe).
    Snack: 1 apple.
    Lunch: 2 cups Syrian red lentil soup (freeze extra portions) (see syrian red lentil soup recipe).
    Snack: 2 corn thins with eggplant dip (see eggplant dip recipe).
    Dinner: 150g baked salmon with asparagus and a small green salad.
    Liquids: 2L water.

    WEEK 5 - Day 5
    Breakfast: 1 scrambled egg with ¼ avocado.
    Snack: 1 apple.
    Lunch: 1 cup buckwheat noodles with vegetables in a miso based broth.
    Snack: Carrots with eggplant dip (see eggplant dip recipe).
    Dinner: 150g grilled steak with sweet potato mash and steamed broccoli.
    Liquids: 2L water and 150ml cucumber, apple, pineapple, spinach, whole lemon, ginger (see turbocharger juice recipe).

    WEEK 5 - Day 6
    Breakfast: Sourdough toast with baked beans.
    Snack: 1 kiwifruit.
    Lunch: 100g chicken with 300 ml miso soup and chopped seasonal vegetables.
    Snack: Sliced cucumber and 1 apple.
    Dinner: 2 organic lamb sausages with steamed vegetables and pumpkin and sweet potato mash.
    Liquids: 2L water.

    WEEK 5 - Day 7
    Breakfast: 2 scrambled eggs with diced tomato and 30g fetta.
    Snack: 2 corn thins with ABC spread.
    Lunch: Salad with mixed leaves, broccoli, capsicum, zucchini, carrot, grated beetroot, sunflower seeds, ¼ avocado and 1 boiled egg.
    Snack: 1 apple.
    Dinner: 150g grilled lamb drizzled with lemon juice with salad of greens, grated carrot, grated beetroot and cucumber.
    Liquids: 2L water, 150ml cucumber, apple, pineapple, spinach, whole lemon, ginger (see turbocharger juice recipe)

    SEE MORE MEAL PLANS:

  • Lisa - Week 1 Meal Plan

  • Lisa - Week 2 Meal Plan

  • Lisa - Week 3 Meal Plan

  • Lisa - Week 4 Meal Plan

  • Lisa - Week 5 Meal Plan

  • Lisa - Week 6 Meal Plan

  • Lisa - Week 7 Meal Plan

  • Lisa - Week 8 Meal Plan

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