THE FOOD & WINE DIET℠ 4-Week Plan, Week 2
F&W developed this plan (with the help of Marjorie Livingston, a registered dietitian) to show it’s possible to eat something delicious every single day and still lose weight. The program tops out at 1,400 calories per day, which leaves room for healthy snacks and other extras. We hope the concept encourages you to engage in another activity key to healthy eating: cooking.
- Week 1: [ 1 | 2 | 3 | 4 | 5 | 6 | 7 ]
- » Week 2: [ 8 | 9 | 10 | 11 | 12 | 13 | 14 ]
- Week 3: [ 15 | 16 | 17 | 18 | 19 | 20 | 21 ]
- Week 4: [ 22 | 23 | 24 | 25 | 26 | 27 | 28 ]
Focaccia with Kale, Squash and Pecorino Photo © John Kernick.
Serve with hard-boiled egg
Crunchy Vegetable Salad with Ricotta Crostini Photo © Stephanie Foley.
White House Honey-Oat Muffins
Serve with 1 cup fat-free Greek yogurt with 1/2 cup mixed berries
Poached Eggs with Cubanelle Pepper Puree Photo © Lucy Schaeffer.
« Poached Eggs with Cubanelle Pepper Puree
Black Eyed Pea Salad
Serve with whole wheat flatbread medium apple
Strawberry-Almond Smoothie Photo © Ellie Miller.
« Strawberry-Almond Smoothie
Warm Wheat Berries with Tuna, Fennel and Olives
Serve with an orange
Smoky Paella with Shrimp & Squid Photo © Quentin Bacon.
Citrus Salad with Candied Ginger
Serve with 1/2 cup plain fat free yogurt
Steamed Wild Striped Bass with Ginger and Scallions Photo © John Kernick.
Big Italian Salad
« Steamed Wild Striped Bass with Ginger and Scallions
Serve with 1/2 cup steamed long-grain rice and 1/2 cup steamed bok choy
Strawberries with Buttermilk Ice and Balsamic Vinegar
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Chicken Baked on a Bed of Bread and Swiss Chard Photo © Frances Janisch.