In Part I of this series (click here to read), author Christine Avanti revealed how she came up with her book, Skinny Chicks Eat Real Food, and discussed the most common food myths. Want to preview the diet for yourself? Christine offered this overview of Day 1 on the Skinny Chicks diet for Examiner readers:
Day 1 on Skinny Chicks Eat Real Food: Kick Your Fake Food Habit, Kickstart Your Weight Loss:
Breakfast:
3 hard-cooked whole eggs plus 2 egg whites (my personal weekday breakfast)
1 small apple sliced and dipped into 1 tablespoon organic all-natural peanut butter
1-tablespoon organic expeller-pressed coconut oil in 1 cup of green tea or coffee (if you prefer it sweet, sweeten only with stevia)
Lunch:
Grilled salmon with Quinoa and a Mediterranean salad
4 ounces grilled salmon (purchase prepared from Whole Foods or other local market)
To make grilled salmon: Brush salmon lightly with extra-virgin olive oil, season with sea salt, pepper, and your favorite herbs and spices. Grill over medium-high heat for 4 minutes on each side. If you have a fish griller, this will be very quick and easy. If you don't have a grill, place salmon on a baking sheet covered with foil and bake at 400°F for 10 to 12 minutes, turning once halfway through, or until desired doneness. Serve with ½ cup cooked quinoa.
Salad: 1 cup spinach leaves, 1/4 cup diced red bell pepper, 1 tablespoon balsamic vinaigrette
Snack:
1 fruit flavored kombucha tea, 1-ounce dark chocolate, 1/2 cup berries
Dinner: Grilled top sirloin steak topped with baby bellas and sweet onions, with 8 asparagus spears, and roasted baby red potatoes
Amounts:
4 ounces grilled grass fed steak topped with ¼ cup sweet onions and 8-baby bella mushrooms sautéed in a little olive oil.
To make grilled steak: Once steak is room temperature, coat with extra-virgin olive oil, sea salt, pepper, and your favorite herbs and spices. For a one-inch-thick steak served medium: grill over medium-high heat for 6 minutes on one side and 4 minutes on the other side. Done when internal temperature registers 140°F to 150°F. Serve with 5 roasted baby red potatoes.
To make asparagus spears: Lightly coat asparagus spears with extra-virgin olive oil, sea salt, and pepper. Place in oven with potato during the last 25 minutes of baking time.
1-tablespoon organic expeller-pressed coconut oil in decaf tea or warm water
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