Diet Menu: 10.1.2018 (Day 3)

Day 3

Breakfast:
2 pcs toasted wholemeal bread
2 sunny-side up eggs + pinch of flavoured black pepper and chilli flakes
2 cherry tomatoes – sliced
Japanese cucumber slices
1 mug green tea

Morning Snack:
1 kiwi

Lunch:
Same as before

Afternoon Snack:
1 persimmon

Dinner:
1/4 steamed seabass
1 cup sauteed tau miu

Water:
3000 ml

Diet Menu: 9.1.2018 (Day 2)

Day 2

Breakfast:
2 pcs toasted wholemeal bread
2 sunny-side up eggs (without oil)
A pinch of chilli flakes and flavoured black pepper
1 mug green tea

Morning Snack:
1 green apple

Lunch:
Same like yesterday

Afternoon Snack:
1 kiwi
1 mug green tea

Dinner:
1 plate blanched tau miu + chicken pcs (w/o salt/oil)

Water:
3000 ml

Diet Menu: 8.1.2018 (Day 1)

Starting weight: 74.3 kg

Day 1

Breakfast:

2 pcs wholemeal bread
2 scrambled eggs
1 mug green tea

Morning Snack:

1 green apple

Lunch:

1/4 cup cooked white rice
1 small pc curry chicken grill
1/2 portion salad leaves + 3 cherry tomatoes

Afternoon Snack:

1 mug green tea

Dinner:

1 bowl spicy chicken soup with mustard leaves

Water:
3000 ml


Recipes:

Scrambled Eggs (without added salt/oil):

2 eggs – lightly beaten
1/4 tsp chilli flakes
1/4 tsp mixed herbs
1/8 tsp flavoured black pepper

Heat a non-stick pan. Pour eggs and scramble until cooked. Serve with wholemeal bread.

Curry Chicken Grill (w/o added salt/oil)

1 small pc chicken breast
1/4 tsp chilli flakes
1/2 tbsp curry powder
1/4 tsp mixed herbs
1/4 tsp flavoured black pepper
Half a lime – juiced

Marinade all ingredients for 1 – 2 hours/overnight. Grill on a non-stick pan until cooked. Serve with rice and salad.

Spicy Chicken Soup with Mustard Leaves (w/o added salt/oil):

2 small pcs chicken breast
1 stalk sweet mustard leaves – cut into 4 cm length
1/4 tsp chilli flakes
1/4 tsp flavoured black pepper
1/2 lime – juiced
1/2 cup water

Put everything (except vege) into a small pot. Bring to a boil.
Lastly, put vege and cook until soft. Turn off the heat.