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Mediterranean Diet Plan - Healthy Weight Loss Diet Meal Plan. Daily calorie total: 1,5. Fat: 4. 1 g. Percent of daily calories from fat: 2. Saturated fat: 1. Percent of daily calories from saturated fat: 1. Carbohydrate: 2. 46 g.
Percent of daily calories from carbohydrates: 6. Fiber: 2. 6 g. Protein: 5. Percent of daily calories from protein: 1. Cholesterol: 7. 1 mg. Calcium: 9. 91 mg.
![Grecian Ideal Nutrition Diet Grecian Ideal Nutrition Diet](http://i48.tinypic.com/2py268o.jpg)
Sodium: 2,4. 87 mg. Still hungry? Check out these low- cal snacks! WEDNESDAY'S MENUBreakfast: GH Exclusive Recipe: Chive and Goat Cheese Frittata.
![Grecian Ideal Nutrition Diet Grecian Ideal Nutrition Diet](https://s-media-cache-ak0.pinimg.com/736x/bf/52/d4/bf52d421db1e6c4bfee6668c890358e0.jpg)
Make half the recipe. To save on cholesterol, use 2 whole eggs and 4 egg whites or 1/2 cup egg substitute. Your taste buds won't know the difference! Serve half of the frittata now and refrigerate the rest for Thursday dinner. Serve with 1 cup fat- free milk.
Find healthy, delicious weight-loss and diet recipes including breakfasts, lunches and dinners. Healthier recipes, from the food and nutrition experts at EatingWell.
![Grecian Ideal Nutrition Diet Grecian Ideal Nutrition Diet](http://i49.tinypic.com/30nhwt2.jpg)
Lunch: Turkey and Artichoke Sandwich. Spread 2 slices of whole- wheat bread with 1 tablespoon light mayonnaise and stuff with 4 to 6 artichoke hearts, 1/3 cup shredded 3. Serve with 1. 5 baby carrots and 1 cup green or red grapes. Snack: Chickpea Spread.
Use remaining chickpea spread from Tuesday's snack. Bring along 1 sliced cucumber to dip.
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Dinner: GH Exclusive Recipe: Mediterranean Grilled Sea Bass. Make half of recipe and reserve half of that for Thursday lunch. Increase your vegetable intake by serving half a bag of baby arugula leaves with this meal (save the other half for Thursday). Serve with 1 ear of corn and 1 cup cooked sugar snap peas topped with 2 teaspoons trans- fat- free light margarine. For dessert, have 1 frozen fruit juice bar (limit 8. Daily calorie total: 1,5.
Fat: 5. 0 g. Percent of daily calories from fat: 2. Saturated fat: 1. Percent of daily calories from saturated fat: 8. Carbohydrate: 1. 69 g. Percent of daily calories from carbohydrates: 4. Fiber: 2. 4 g. Protein: 1.
Percent of daily calories from protein: 2. Cholesterol: 5. 99 mg. Calcium: 9. 58 mg. Sodium: 3,5. 07 mg. Still hungry? Check out these low- cal snacks! THURSDAY'S MENUBreakfast: Fluffy Pancakes and Fresh Raspberries. Serve fluffy pancakes from Monday's breakfast with 2 tablespoons light maple syrup, 1 1/2 cups raspberries, and 1 cup fat- free milk.
Lunch: Mediterranean Grilled Sea Bass. Serve remaining sea bass from Wednesday's dinner over rest of baby arugula leaves. Snack: Vegetables and Sweet Sour Cream Dip. Mix 1/2 cup fat- free sour cream with 1 tablespoon light maple syrup and 1/4 teaspoon vanilla extract. Serve with 2 cups baby spinach leaves, topped with 2 tablespoons balsamic vinegar, and 1 cup fat- free milk. Have 1 slice of whole- wheat toast topped with 2 teaspoons light trans- fat- free margarine. For dessert, have one 2- inch- square piece of baklava, a traditional Greek pastry with flaky fillo dough and walnuts.
Athens Brand Frozen Baklava Pastry is available in many groceries nationwide. It's a great choice since the portions are tiny, and no baking or heating is required. Check out these low- cal snacks! FRIDAY'S MENUBreakfast: Creamy and Crunchy Yogurt. Serve 6 ounces light yogurt, any flavor, in a bowl topped with 1 cup high- fiber cereal such as Kashi Good Friends. You can choose 1. Cheerios or a heaping 1/2 cup of Raisin Bran.
Top with 3 tablespoons chopped walnuts. Lunch: Vegetarian Pita Sandwich with Greek Cucumber Yogurt Sauce. Mix together 1/2 cup plain light yogurt with 1/2 finely chopped cucumber, 1/2 minced garlic clove, and a shake of salt and pepper if desired. Spread half of yogurt sauce (save remaining sauce for later use) on one 6 1/2- inch whole- wheat pita and fill with 5 halved grape tomatoes and 1 cup string beans. Serve with 1 cup (about 2. Snack: Crackers with Sweet Creamy Spread. Mix remaining 1/2 cup fat- free sour cream (from Thursday's snack) with 1 tablespoon light maple syrup and 1/4 teaspoon vanilla extract.
Spread between 6 squares (2 1/2 inches) graham crackers, any flavor. Dinner: GH Exclusive Recipe: Mediterranean Sweet and Sour Chicken. Make one fourth of the recipe.
Serve with 1/2 cup cooked brown rice topped with 2 teaspoons light trans- fat- free margarine. Enjoy 4 ounces of wine with dinner. Daily calorie total: 1,5.
Fat: 3. 6 g. Percent of daily calories from fat: 2. Saturated fat: 4 g. Percent of daily calories from saturated fat: 2. Carbohydrate: 2. 26 g.
Percent of daily calories from carbohydrates: 5. Fiber: 2. 4 g. Protein: 8. Percent of daily calories from protein: 2. Cholesterol: 1. 69 mg. Calcium: 7. 09 mg.
Sodium: 1,7. 86 mg. Still hungry? Check out these low- cal snacks! SATURDAY'S MENUBreakfast: Peanut Butter on Bagel and Chocolate Milk. Spread 1 tablespoon peanut butter on 1 ounce whole- wheat bagel (half a 1. Serve with 1 cup fat- free milk mixed with 2 teaspoons chocolate syrup and 1 cup red or green grapes. Lunch: Pizza and Salad. Have 1 slice of large, thin- crust cheese pizza (choose vegetable toppings such as mushrooms, peppers, or onions) with a green salad (at least 2 cups) topped with 2 tablespoons regular dressing, any variety.
For dessert, have 1 scoop of your favorite ice cream in a plain cone. Snack: Pineapple Smoothie. Combine 1/2 fresh orange, 1/2 cup pineapple chunks, fresh or canned and drained, with 6 ounces light yogurt. Blend in a food processor or blender, dropping in ice cubes until you achieve desired consistency. Serve immediately. Dinner: Greek Restaurant. At your favorite Greek restaurant, order lamb souvlaki.
Have a bar- of- soap- size amount of lamb (or chicken if you prefer) and a baseball- size amount of couscous or rice. Go ahead and eat all of the vegetables that come with your order, and if there is a salad, top it with 1 tablespoon of dressing. Package up the remaining lamb and rice or couscous for Sunday's lunch. Serve with 1/2 glass (2 ounces) of wine. Daily calorie total: 1,5. Fat: 5. 1 g. Percent of daily calories from fat: 2. Saturated fat: 1.
Percent of daily calories from saturated fat: 8. Carbohydrate: 2. 15 g.
Percent of daily calories from carbohydrates: 5. Fiber: 1. 9 g. Protein: 6. Percent of daily calories from protein: 1. Cholesterol: 9. 3 mg.
Calcium: 1,1. 69 mg. Sodium: 1,5. 00 mg. Still hungry? Check out these low- cal snacks!
SUNDAY'S MENUBreakfast: Pita with Ricotta Spread and Raisins. Fill a 6 1/2- inch whole- wheat pita with 1/3 cup fat- free ricotta cheese mixed with 1 tablespoon each peanut butter and honey. Sprinkle 1 tablespoon raisins in the pita mixture. Lunch: Souvlaki Lamb and Rice. Serve remaining lamb (4 ounces or bar- of- soap- size) and rice or couscous (1/2 cup or baseball- size) from Saturday's dinner. Serve over 2 cups baby spinach greens or 1 cup cooked spinach. Snack: Smoothie. Have 1 Yoplait Nouriche smoothie.
Dinner: Basil Shrimp Summer Salad. Marinate 1. 2 medium- size or 9 large- size shrimp (3 ounces) in a basil marinade for at least 3. To make basil marinade: Whisk together 1/4 cup white wine vinegar, 1 teaspoon olive oil, 1 tablespoon lemon juice, and 1/8 cup chopped fresh basil or 1 teaspoon dried basil.
Grill shrimp until cooked through. Top 2 cups of romaine lettuce with the shrimp and mix well into greens for added flavor. Serve with 1 cup blueberries. For dessert serve 1 frozen strawberry milk Popsicle from Monday's dinner. Daily calorie total: 1,5. Fat: 3. 9 g. Percent of daily calories from fat: 2.
Saturated fat: 9 g. Percent of daily calories from saturated fat: 5.
Carbohydrate: 2. 28 g. Percent of daily calories from carbohydrates: 5. Fiber: 3. 2 g. Protein: 8. Percent of daily calories from protein: 2. Cholesterol: 1. 99 mg.
Calcium: 1,3. 11 mg. Sodium: 1,4. 33 mg. Still hungry? Check out these low- cal snacks! NEXT: On to Week 2!
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