THE FOOD & WINE DIET℠ 4-Week Plan, Week 2
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.