In an effort to get back on track after Mardi Gras, Anne and Jon try out dietician Molly Kimball’s 3 day diet. On day one, they already cheat by putting creamer in their coffee and sneaking in a couple crawfish. If you’d like to try the 3 day diet for yourself, click here for the menus and recipes.
Breakfast: One La Tortilla Factory Smart & Delicious High Fiber/Low Carb 50-calorie tortilla (or any 50-80 calorie whole grain tortilla), topped with a quarter-cup shredded 2 percent cheese, melted, plus 10 strawberries
Lunch: One link of chicken sausage dipped into yellow mustard or Dijon mustard, with six Triscuit Thin Crisps (triangles, not squares; any flavor); plus a half cup cherry tomatoes, baby carrots, or red or yellow pepper sliced into strips
Snack: A half-cup low-fat cottage cheese with a quarter cup blueberries (with optional no-calorie sweetener)
Dinner: Meat sauce of three to four ounces extra-lean ground beef in red sauce with less than 55 calories and 270 mg sodium per serving (my favorite: Sal & Judy’s Heart Smart pasta sauce); serve over one cup spaghetti squash
Pasta Swap: Spaghetti Squash
By Chef Marc Gilberti of Ochsner Health System
One 3-pound spaghetti squash
Cut squash in half lengthwise, discarding seeds. Place squash halves, cut sides down, in a 13 x 9-inch baking dish; add water to dish to a depth of ½-inch. Bake at 350; for 45 minutes or until squash is tender when pierced with a fork. Remove squash from dish, and cool. Scrape inside of squash with a fork to remove spaghetti-like strands. Season as desired.
Nutrition Facts per cup:
0.4 grams total fat
0 grams saturated fat
10 grams carbohydrate
2 grams fiber
1 gram protein