Lose Weight With Our Four-Week Diet Plan: Day 2

Getting into the gym, plus a healthy Mexican wrap.

Lose Weight With Our Four-Week Diet Plan: Day 2

Getting into the gym, plus a healthy Mexican wrap.

-Debbie Emery

lose weight day 2

Each day this month, check out BettyConfidential’s exclusive tip from top trainers and nutritionists, and take a look at the daily three-meal menu from NutriFit, a health-conscious food delivery program that works with A-list stars like Angelina Jolie.

Tip of the day

Think yourself fit. Getting into shape means mental as well as physical effort. Los Angeles-based trainer Todd McCullough (tmacfitness.com) says that remembering the other goals you’ve achieved will help you in reaching this one. Says McCullough, “You probably didn’t get to where you are now in life without some hard work and sacrifice.” Use that knowledge to help you stick to your workout. Also key, says McCullough:  “Realize that like everything else in life, there are no shortcuts in fitness.” By picking a workout that you enjoy – whether it be spinning hiking, or rollerblading –you’ll be likely to stick to it long-term.

Today’s Menu:


1 serving of cold, whole-grain cereal (with a minimum 6 grams of fiber and protein per serving, and no more than 3 grams of fat)

1 cup nonfat milk

¼ banana

½ cup blueberries


1 orange, peeled and sectioned, topped with ½ oz. of pistachio nuts

Want to catch up with yesterday’s installment? Read Lose Weight With Our Four-Week Diet Plan


Mexican Veggie Wrap:

1 whole-wheat flour tortilla (with no more than 4 grams of fat),

1 cup torn spinach leaves

1 ounce Mexican-style cheese

 ½ cup canned black beans, rinsed and drained

1/3 avocado

1 cup tomato salsa

On tortilla, layer spinach leaves, cheese, beans, avocado and salsa; roll into wrap. Eat cold or slightly warmed.


1/3 cup of dried snack mix:

1 ounce dried cranberries

¼ cup mini shredded whole-wheat cereal squares

1 tablespoon peanuts


5 oz. orange roughy, halibut, or mahi mahi, pan-sauteed with 1 teaspoon extra virgin olive oil, 1 teaspoon capers (rinsed and drained),  and 1 tablespoon chopped Italian parsley, seasoned with black pepper and a dash of salt

½ cup baked yam

1 cup steamed broccoli


2 fig cookies

For More of this week’s diet plan, click here

Debbie Emery is a Los Angeles-based writer who specializes in health and fitness.

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