Authors: Giada De Laurentiis

Giada's Feel Good Food (3 page)

WEEK 2

monday

BREAKFAST:
Orange-Scented Almond and Olive Oil Muffins

LUNCH:
Radicchio, Pear, and Arugula Salad

SNACK:
Double Berry Smoothie

DINNER:
Grilled Salmon and Pineapple with Avocado Dressing

DESSERT:
Mini Carrot-Apple Cupcakes

tuesday

BREAKFAST:
Egg, Kale, and Tomato Breakfast Wraps with Hummus

LUNCH:
Quinoa Pilaf

SNACK:
Cinnamon Kettle Corn

DINNER:
California Turkey Chili

DESSERT:
[none]

wednesday

BREAKFAST:
Citrus Parfaits

LUNCH:
Chicken, Mango, and Black Beans with Lime-Almond Dressing

SNACK:
Smoked Almonds

DINNER:
Grilled Herbed Tofu with Avocado Cream

DESSERT:
[none]

thursday

BREAKFAST:
Almond Butter Strawberry Toast

LUNCH:
Chicken Chopped Salad in Butter Lettuce Cups

SNACK:
Roasted Red Pepper Hummus in Cucumber Cups

DINNER:
Sole with Lemon-Basil Pesto

DESSERT:
Cantaloupe and Mint Granita

friday

BREAKFAST:
Kale, Apple, and Cucumber Smoothie

LUNCH:
Stuffed Bell Peppers

SNACK:
Spiced Cocktail Nuts

DINNER:
Pork Tenderloin with Honey-Mustard Sauce

DESSERT:
Avocado-Chocolate Mousse with Raspberries

saturday

BREAKFAST:
Buckwheat Pancakes

LUNCH:
Roasted Tomato Soup with Halibut

SNACK:
Grapefruit Mint Juice

DESSERT:
Garlic-Roasted Chicken and Root Vegetables

DESSERT:
[none]

sunday

BREAKFAST:
Baked Fruit with Ricotta

LUNCH:
Nonna's Artichokes

SNACK:
Baked Kale and Sweet Potato Chips

DINNER:
Salmon Hand Rolls

DESSERT:
Blueberry Frozen Yogurt

WEEK 3

monday

BREAKFAST:
Egg White Scramble with Spicy Tomato Salsa

LUNCH:
Butter Lettuce and Tuna Salad with Pear Dressing

SNACK:
Rosemary Cashews and Sunflower Seeds

DESSERT:
Roasted Vegetables with Chipotle Cream over Crispy Pita

tuesday

BREAKFAST:
Vanilla, Date, Almond Smoothie with Yogurt

LUNCH:
Wheat Berries with Strawberries

SNACK:
Avocado Hummus with Crispy Pita Chips

DINNER:
Sliced Pork with Citrus Slaw

DESSERT:
Chocolate Fig Bites

wednesday

BREAKFAST:
Chia Seed Pudding

LUNCH:
Shrimp and Avocado Salad

SNACK:
Beet, Ginger, and Apple Juice

DINNER:
Broiled Sole with Mustard-Chive Sauce

DESSERT:
Peach and Blueberry Crumble

thursday

BREAKFAST:
Oatmeal with Olive Oil

LUNCH:
Farfalle with Chicken, Cremini Mushrooms, and Swiss Chard

SNACK:
Spiced Cocktail Nuts

DINNER:
Vegetarian Chili Verde

DESSERT:
[none]

friday

BREAKFAST:
Strawberry-Mint Omelet

LUNCH:
Curried Chicken and Apple Wraps

SNACK:
Fruit Salad with Honey-Lime Syrup

DINNER:
Mahimahi with Mango-Vanilla Sauce

DESSERT:
Cranberry Lemon Cookies

saturday

BREAKFAST:
Rise-and-Shine Juice

LUNCH:
Herbed Quinoa

SNACK:
Popcorn with Herbes de Provence and Smoked Sea Salt

DINNER:
Southern ItalianâStyle Herbed Chicken

DESSERT:
[none]

sunday

BREAKFAST:
California Tofu Hash

LUNCH:
Fennel, Radish, and Chive Salad

SNACK:
Roasted Red Pepper Hummus in Cucumber Cups

DINNER:
Grilled Scallops with Orange-Scented Quinoa

DESSERT:
Chocolate Blueberry Brownies

WEEK 4

monday

BREAKFAST:
Citrus Parfaits

LUNCH:
Artichoke Soup with Fresh Mint

SNACK:
Homemade Cranberry Nut Granola

DINNER:
Swiss Chard Rolls with Wild and Brown Rice and Indian Spices

DESSERT:
Chocolate Blueberry Brownies

tuesday

BREAKFAST:
Breakfast Bulgur Wheat with Poached Mixed Berries

LUNCH:
Kale and Mushroom Wrap

SNACK:
Cinnamon Kettle Corn

DINNER:
Grilled Striped Bass with Tomato and Bell Pepper Sauce

DESSERT:
Spiced Pumpkin-Raisin Cookies

wednesday

BREAKFAST:
Spanish Potato Omelet

LUNCH:
Pita and Grilled Vegetable Panzanella

SNACK:
Baked Kale and Sweet Potato Chips

DINNER:
Shrimp, Avocado, and Mango Rolls

DESSERT:
[none]

thursday

BREAKFAST:
Oatmeal with Cinnamon Sugar

LUNCH:
Whole-Wheat Pearl Couscous Salad with Smoked Paprika

SNACK:
Spinach, Ginger, and Apple Smoothie

DINNER:
Baked Salmon with Arugula Salsa Verde

DESSERT:
[none]

friday

BREAKFAST:
Kale Juice

LUNCH:
Chicken and Honey-Mustard Pinwheels

SNACK:
Lavash Chips with Creamy Tomato-Basil Dip

DINNER:
Stuffed Red Bell Peppers with Whole-Wheat Couscous and Avocado Sauce

DESSERT:
Vegan Chocolate Truffles

saturday

BREAKFAST:
Egg, Kale, and Tomato Breakfast Wraps with Hummus

LUNCH:
Quinoa with Black Beans and Hominy

SNACK:
Spiced Apple Chips

DESSERT:
Halibut with Artichoke and Olive Caponata

DESSERT:
[none]

sunday

BREAKFAST:
Buckwheat Pancakes

LUNCH:
Halibut Ceviche Salad with Avocado Salsa

SNACK:
Strawberry and Spinach Smoothie with Yogurt

DINNER:
Whole Roasted Chicken with Vegetable Bolognese

breakfast

BUCKWHEAT PANCAKES

SPANISH POTATO OMELET

BREAKFAST BULGUR WHEAT
with Poached Mixed Berries

CHIA SEED PUDDING

ORANGE-SCENTED ALMOND AND OLIVE OIL MUFFINS

OATMEAL
with Olive Oil

OATMEAL
with Cinnamon Sugar

BAKED FRUIT
with Ricotta

STRAWBERRY-MINT OMELET

EGG, KALE, AND TOMATO BREAKFAST WRAPS
with Hummus

CITRUS PARFAITS

EGG WHITE SCRAMBLE
with Spicy Tomato Salsa

ALMOND BUTTER STRAWBERRY TOAST

CALIFORNIA TOFU HASH

buckwheat pancakes

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