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.

By Food & Wine Updated March 31, 2015

Four-Week Plan

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 ]

Sunday

Credit: © John Kernick

Focaccia with Kale, Squash and Pecorino Photo © John Kernick.

BREAKFAST
Carrot-Mango Lassi
Serve with hard-boiled egg

LUNCH
Mushroom-Barley Soup
Easy Hummus with Tahini
Serve with chopped vegetables (1/4 cup each broccoli, cauliflower; 5 baby carrots)
Asian pear

DINNER
« Spelt Focaccia with Kale, Squash and Pecorino
Serve with 1 cup romaine salad with 1/2 teaspoon lemon juice and 1/2 tablespoon extra-virgin olive oil
Return to top

Monday

Crunchy Vegetable Salad with Ricotta Crostini Photo © Stephanie Foley.

BREAKFAST
White House Honey-Oat Muffins
Serve with 1 cup fat-free Greek yogurt with 1/2 cup mixed berries

LUNCH
« Crunchy Vegetable Salad with Ricotta Crostini

DINNER
Casserole Baked Halibut with Leeks and Carrots
Serve with steamed green beans (1 cup)
Return to top

Tuesday

Credit: Â© Lucy Schaeffer

Poached Eggs with Cubanelle Pepper Puree Photo © Lucy Schaeffer.

BREAKFAST
« Poached Eggs with Cubanelle Pepper Puree

LUNCH
Black Eyed Pea Salad
Serve with whole wheat flatbread medium apple

DINNER
Beer-Braised Turkey Tacos (2 each)
Serve with 2 ounces shredded cabbage with 1/2 teaspoon lime juice and 1/2 tablespoon olive oil
Return to top