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Week One –
“Hans’ Lighter, Healthier Comfort Food”
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Dear Friend’s
I have chosen the following schedule, especially the two days of “no restrictions dinner”, to fit my weekly work schedule.
The idea behind this is as following:
I work Monday through Friday, so breakfast and lunch choices are no-brainers because of time and availability restrictions at work. Then on Friday afternoon when my weekend starts, I have time to shop, prepare and cook for Fridays and Saturdays “no restrictions dinner’s”, when I can enjoy my favorite foods without restrictions (except of course the size of the portion !!!
Then on Sunday evening, in order to get me ready for the following work-week, a simple salad will do .
Please adjust YOUR weekly meal plan according to your own schedule and preferences, with the two days of “no restrictions dinner” fitting into your on/off-days as described above 🙂

Please note that portions depicted in food-pictures represent my personal serving sizes. Please adjust your quantities of food to your own preferences and nutritional requirements ! You might want to consult with your personal physician and/or nutritionist to establish the quantities and ingredient choices for your own,  personal, healthy requirements !

In order to be mentally and physically prepared for this huge change of nutrition and life style, I suggest that you set your starting date for “Hans’ Lighter, Healthier Comfort Food Meal Plan”  at least a few weeks after I publish the first recipes/instructions on January 19th. 🙂
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Bon Appetit !   Life is Good !
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Daily Breakfast – Fruit/Tea  (fibrous fruit + unsweetened tea of your choice)
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Daily Lunch – Energy bar/Fruits  (fruits of your choice + energy bar of your choice)
(many different brands / types of Energy Bars are available – consult your doctor/nutritionist)
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Daily Dinner

Monday –
Chicken Noodle Soup” (Stew of Cornish Hen, Whole Grain Pasta, Broccoli)

Tuesday –
Salad “Tessinoise

Wednesday –
Sauteed Red Beet Leaves With Steamed Swai Filet, Aji Amarillo Sauce, Parmesan Shavings, Scallions

Thursday –
Soup De Chou Fleur Aux Orzo Et Petit Crevettes

Friday –
Trottole Alla Fortunello

Saturday –
“Rôti De Porc Avec Cèpe Porcini” (Roasted Pork With Porcini Sauce And Latkes)

Sunday –
Salad Frissee Portuguese

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Monday – “Chicken, Vegetable & Pasta Stew”

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"Chicken Noodle Soup" (Cornish hen, Whole Grain Pasta, Broccoli)
“Chicken Noodle Soup” (Cornish hen, Whole Grain Pasta, Broccoli)

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Tuesday – “Salad “Tessinoise”

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"Salad "Tessinoise"
“Salad “Tessinoise”

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Wednesday
“Sauteed Red Beet Leaves With Steamed Swai Filet, Aji Amarillo Sauce, Parmesan Shavings, Scallions”

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"Sauteed Red Beet Leaves With Steamed Swai Filet, Aji Amarillo Sauce, Parmesan Shavings, Scallions"
“Sauteed Red Beet Leaves With Steamed Swai Filet, Aji Amarillo Sauce, Parmesan Shavings, Scallions”

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Thursday
“Soup De Chou Fleur Aux Orzo Et  Petit Crevettes”

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"Soup De Chou Fleur Aux Orzo Et Petit Crevettes"
“Soup De Chou Fleur Aux Orzo Et Petit Crevettes”

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Friday
“Trottole Alla Fortunello”

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"Trottole Alla Fortunello"
“Trottole Alla Fortunello”

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Saturday
“Rôti De Porc Avec Cèpe Porcini”  (Roasted Pork With Porcini Sauce And Latkes)

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"Rôti De Porc Avec Cèpe Porcini" (Leftover Roasted Pork With Porcini Sauce And Latkes)
“Rôti De Porc Avec Cèpe Porcini” (Roasted Pork With Porcini Sauce And Latkes)

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Sunday
“Salad Frissee Portuguese”

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"Salad Frissee Portuguese"
“Salad Frissee Portuguese”

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