ALL DAY FAT BURNING DIET REVIEW IN DETAIL

ALL DAY FAT BURNING DIET REVIEW IN DETAIL

WHAT IS THE ALL-DAY FAT BURNING DIET?

FAT BURNING This All-Day Fat Burning Diet is the special diet that resets your metabolism to miss up to 5 pounds per week by helping you eat good food in a unique 5-day food cycle that reflects and values your body’s normal rhythms…

WITHOUT ADDING CALORIES, FAVORABLE DIET RULES, OR CRAZY EXERCISE

It’s the only “diet” that doesn’t just talk about the foods to eat and avoid, but instead gives you a proven 4-pronged approach that shows you how to:

  • Eat cleaner without feeling denied or like you’re eating rabbit food
  • Strategically cycle your food eating for faster fat loss
  • Exercise more effectively, so you don’t burn yourself out, and

Rest your way, thin

And all of this helps you go from stressed-out, endurance mode to thriving, fat-burning mode.

It back by tons of study, and more importantly, a simple-to-follow 21-day meal plan that incorporates 51 quick and tasty authentic food recipes that help you…

FOR WEIGHT LOSS

This is a loss diet plan: You’ll eat three meals and two meals daily, plus each dish packs a filling excess of 45 percent carbs, 30 percent protein, and 25 percent good fats. (More on that here: Everything to Know About Counting Your Macros) Forberg suggests adhering to no- and low-cal picks like coffee, tea, and water when it comes to drinks.

And to stimulate weight loss and build a healthy and robust body.

MONDAY FAT BURNING

Breakfast:

  • 1/2 cup egg whites mixed with one teaspoon olive oil, one spoon cut basil, one teaspoon grated Parmesan, and 1/2 cup cherry tomatoes
  • One slice of whole-grain toast
  • 1/2 cup blueberries
  • 1 cup skim milk

Snack: 

1/2 cup fat-free Greek yogurt topped with 1/4 cup sliced strawberries

Lunch: 

Salad made with: 3/4 cup cooked bulgur, 4 ounces chopped grilled chicken breast, one tablespoon shredded low-fat cheddar, diced grilled veggies (2 tablespoons onion, 1/4 cup diced zucchini, 1/2 cup bell pepper), one spoon chopped cilantro, and one tablespoon low-fat vinaigrette (check out these other Buddha bowl recipes too.)

Snack: 

Two tablespoons hummus and six baby carrots

DINNER:

  • 4 ounces cooked food
  • 1 cup hot rice with one tablespoon crushed toasted almonds
  • 1 cup weakened child spinach with one teaspoon each olive oil, balsamic vinegar, and grated Parmesan
  • 1/2 cup diced fruit topped with
  • 1/2 cup all-fruit raspberry sorbet and one teaspoon minced walnuts

TUESDAY

Breakfast:

  • 3/4 cup steel-cut or traditional oatmeal made with water; stir in 1/2 cup skim milk
  • Two sections country-style turkey sausage
  • 1 cup blueberries

Snack:

  • 1/2 cup fat-free ricotta cheese with 1/2 cup raspberries and one tablespoon chopped pecans

Snack:

  • 1/2 cup fat-free cottage cheese with 1/2 cup salsa

Dinner:

  • One turkey burger
  • 3/4 cup roasted cauliflower and broccoli florets
  • 3/4 cup brown rice
  • 1 cup spinach salad with one tablespoon light balsamic vinaigrette

WEDNESDAY

Breakfast:

  • Omelet made with four egg whites and one whole egg, 1/4 cup chopped broccoli, two tablespoons each fat-free refried beans, diced onion, diced mushrooms, and salsa
  • Quesadilla made with 1/2 of a tiny corn tortilla and one tablespoon low-fat jack cheese
  • 1/2 cup diced watermelon

Snack:

  • 1/2 cup fat-free vanilla yogurt with one sliced apple and one tablespoon chopped walnuts

Lunch:

  • Salad made with 2 cups chopped Romaine, 4 ounces grilled chicken, 1/2 cup chopped celery, 1/2 cup diced mushrooms, two tablespoons shredded low-fat cheddar, and one tablespoon low-fat Caesar dressing
  • One medium nectarine
  • 1 cup skim milk

Snack:

  • One fat-free mozzarella string cheese stick
  • One medium orange

Dinner:

  • 4 ounces shrimp, grilled or sauteed with one teaspoon olive oil and one teaspoon chopped garlic
  • One medium artichoke, steamed
  • 1/2 cup whole wheat couscous with two tablespoons diced bell pepper, 1/4 cup garbanzo beans, one teaspoon chopped fresh cilantro, and one tablespoon fat-free honey mustard dressing

THURSDAY

Breakfast:

  • One light whole-grain English muffin with one tablespoon nut butter and one tablespoon sugar-free fruit spread
  • One wedge honeydew
  • 1 cup skim milk
  • Two slices of Canadian bacon

Snack:

  • Yogurt parfait started with 1 cup low-fat vanilla yogurt, two tablespoons sliced berries or raspberries, and two tablespoons of low-fat granola

Lunch:

  • A wrap made with 4 ounces thinly sliced lean roast beef, one 6-inch whole-wheat tortilla, 1/4 cup torn lettuce, three medium tomato slices, one teaspoon horseradish, and one teaspoon Dijon mustard
  • 1/2 cup pinto beans or lentils with one teaspoon chopped basil and one tablespoon light Caesar dressing

Snack:

  • Eight baked corn chips with two tablespoons guacamole (try one of these guac recipes)

Dinner:

  • 4 ounces grilled halibut
  • 1/2 cup sliced mushrooms sauteed with one teaspoon olive oil, 1/4 cup chopped yellow onion, and 1 cup green beans
  • Salad made with 1 cup arugula, 1/2 cup halved cherry tomatoes, and one teaspoon balsamic vinaigrette
  • 1/2 cup warm unsweetened applesauce with 1/4 cup fat-free vanilla yogurt,
  • One tablespoon chopped pecans and dash cinnamon

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