Meal Plan at a Glance<\/p>\n
Breakfast\/ A.M. Snack
\nLunch
\nDinner<\/p>\n
Raspberry-peach smoothie\/ Hummus & veggies
\nChickpea, beet & feta salad
\nSalmon & broccoli rice bowls<\/p>\n
Lemon poppyseed overnight oats\/ Cottage cheese & berries
\nChickpea tuna salad
\nChicken with cabbage & sweet potato<\/p>\n
Lemon poppyseed overnight oats\/ Yogurt & berries
\nChickpea tuna salad
\nShrimp & pepper kebabs<\/p>\n
Lemon poppyseed overnight oats\/ Yogurt & berries
\nChickpea tuna salad\u00a0
\nAnti-inflammatory veggie soup<\/p>\n
Lemon poppyseed overnight oats\/ Yogurt & berries
\nChickpea tuna salad\u00a0\u00a0
\nMojo chicken with green beans & potatoes<\/p>\n
Avocado & kale omelet\/ Hummus & veggies
\nChicken & spinach salad
\nLemon-garlic cod with strawberry-kale salad<\/p>\n
Avocado & kale omelet\/ Cottage cheese & berries
\nChicken & spinach salad\u00a0
\nWhite bean & spinach skillet<\/p>\n
Day 1 <\/p>\n
Raspberry-Peach-Chia Seed Smoothie.<\/p>\n
Photographer: Morgan Hunt Glaze, Prop Stylist: Abby Armstrong, Food Stylist: Margaret Monroe Dickey<\/p>\n
Breakfast (352 Calories) <\/p>\n
\u25cf\u00a0 \u00a0 \u00a0 1 serving Raspberry-Peach Chia Seed Smoothie<\/a>\n<\/p>\n Morning Snack (299 Calories) <\/p>\n \u25cf\u00a0 \u00a0 \u00a0 2 tablespoons hummus\n<\/p>\n \u25cf\u00a0 \u00a0 \u00a0 \u00bd cup carrots, sliced\n<\/p>\n \u25cf\u00a0 \u00a0 \u00a0 \u00bd cup red bell pepper, sliced\n<\/p>\n \u25cf\u00a0 \u00a0 \u00a0 1 cup edamame\n<\/p>\n Lunch (398 calories) <\/p>\n \u25cf\u00a0 \u00a0 \u00a0 1\u00bd\u00a0servings Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette<\/a> \u00a0\n<\/p>\n Dinner (443 Calories) <\/p>\n \u25cf\u00a0 \u00a0 \u00a0 1 serving Roasted Salmon & Broccoli Rice Bowls<\/a>\n<\/p>\n Daily totals: 1,491 calories, 67 g fat, 86 g protein, 154 g carbohydrates, 48 g fiber, 1,601 mg sodium\n<\/p>\n To make it 1,800 calories: Add 1 cup low-fat plain Greek yogurt, \u00bd cup fresh raspberries and 2 tablespoons chia seeds as an afternoon snack.\n<\/p>\n To make it 2,000 calories: Add 1 serving Anti-Inflammatory Energy Balls<\/a> as an evening snack.\n<\/p>\n Day 2 <\/p>\n Chickpea Tuna Salad. Breakfast (359 Calories) <\/p>\n \u25cf\u00a0 \u00a0 \u00a0 1 serving High-Protein Lemon Poppyseed Overnight Oats<\/a>\n<\/p>\n Morning Snack (281 Calories) <\/p>\n \u25cf\u00a0 \u00a0 \u00a0 1 serving Cottage Cheese Snack Jar<\/a>\n<\/p>\n \u25cf\u00a0 \u00a0 \u00a0 1 cup blackberries\n<\/p>\n Lunch (357 calories) <\/p>\n \u25cf\u00a0 \u00a0 \u00a0 1 serving Chickpea Tuna Salad<\/a>\n<\/p>\n Dinner (502 Calories) <\/p>\n \u25cf\u00a0 \u00a0 \u00a0 1 serving Sheet-Pan Chicken Thighs with Red Cabbage & Sweet Potatoes<\/a>\n<\/p>\n Daily totals: 1,499 calories, 63 g fat, 88 g protein, 149 g carbohydrates, 31 g fiber, 1,701 mg sodium\n<\/p>\n To make it 1,800 calories: Add 2 tablespoons hummus, \u00bd cup sliced carrots, \u00bd cup sliced red bell pepper and 1 cup edamame as an afternoon snack.\n<\/p>\n To make it 2,000 calories: Add 1 serving Lemon-Blueberry Frozen Yogurt Bites<\/a> as an evening snack.\n<\/p>\n Day 3 <\/p>\n Shrimp & Pepper Kebabs with Grilled Red Onion Slaw.<\/p>\n Breakfast (359 Calories) <\/p>\n \u25cf\u00a0 \u00a0 \u00a0 1 serving High-Protein Lemon Poppyseed Overnight Oats<\/a>\n<\/p>\n Morning Snack (332 Calories) <\/p>\n \u25cf\u00a0 \u00a0 \u00a0 1 cup low-fat plain Greek yogurt\n<\/p>\n \u25cf\u00a0 \u00a0 \u00a0 1 cup fresh raspberries\n<\/p>\n \u25cf\u00a0 \u00a0 \u00a0 2 tablespoons chia seeds\n<\/p>\n Lunch (357 calories) <\/p>\n \u25cf\u00a0 \u00a0 \u00a0 1 serving Chickpea Tuna Salad<\/a>\n<\/p>\n Dinner (442 Calories) <\/p>\n \u25cf\u00a0 \u00a0 \u00a0 1 serving Shrimp & Pepper Kebabs with Grilled Red Onion Slaw<\/a>\n<\/p>\n Daily totals: 1,490 calories, 70 g fat, 93 g protein, 126 g carbohydrates, 30 g fiber, 1,241 mg sodium\n<\/p>\n To make it 1,800 calories: Add 2 tablespoons hummus, \u00bd cup sliced carrots, \u00bd cup sliced red bell pepper and 1 cup edamame as an afternoon snack.\n<\/p>\n To make it 2,000 calories: Add 1 serving Anti-Inflammatory Energy Balls<\/a> as an evening snack.\n<\/p>\n Day 4 <\/p>\n High Protein Anti-Inflammatory Soup.<\/p>\n Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley<\/p>\n Breakfast (359 Calories) <\/p>\n \u25cf\u00a0 \u00a0 \u00a0 1 serving High-Protein Lemon Poppyseed Overnight Oats<\/a>\n<\/p>\n Morning Snack (300 Calories) <\/p>\n \u25cf\u00a0 \u00a0 \u00a0 1 cup low-fat plain Greek yogurt\n<\/p>\n \u25cf\u00a0 \u00a0 \u00a0 \u00bd cup fresh raspberries\n<\/p>\n \u25cf\u00a0 \u00a0 \u00a0 2 tablespoons chia seeds\n<\/p>\n Lunch (357 calories) <\/p>\n \u25cf\u00a0 \u00a0 \u00a0 1 serving Chickpea Tuna Salad<\/a>\n<\/p>\n Dinner (478 Calories) <\/p>\n \u25cf\u00a0 \u00a0 \u00a0 1 serving High-Protein Anti-Inflammatory Veggie Soup<\/a>\n<\/p>\n Daily totals: 1,494 calories, 63 g fat, 80 g protein, 157 g carbohydrates, 32 g fiber, 1,274 mg sodium\n<\/p>\n To make it 1,800 calories: Add 2 tablespoons hummus, \u00bd cup sliced carrots, \u00bd cup sliced red bell pepper and 1 cup edamame as an afternoon snack.\n<\/p>\n To make it 2,000 calories: Add 1 serving Lemon-Blueberry Frozen Yogurt Bites<\/a> as an evening snack.\n<\/p>\n Day 5 <\/p>\n Lemon-Poppyseed Overnight Oats.<\/p>\n Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hausser<\/p>\n Breakfast (359 Calories) <\/p>\n \u25cf\u00a0 \u00a0 \u00a0 1 serving High-Protein Lemon Poppyseed Overnight Oats<\/a>\n<\/p>\n Morning Snack (383 Calories) <\/p>\n \u25cf\u00a0 \u00a0 \u00a0 1 cup low-fat plain Greek yogurt\n<\/p>\n \u25cf\u00a0 \u00a0 \u00a0 1 cup fresh raspberries\n<\/p>\n \u25cf\u00a0 \u00a0 \u00a0 3 tablespoons chia seeds\n<\/p>\n Lunch (357 calories) <\/p>\n \u25cf\u00a0 \u00a0 \u00a0 1 serving Chickpea Tuna Salad<\/a>\n<\/p>\n Dinner (413 Calories) <\/p>\n \u25cf\u00a0 \u00a0 \u00a0 1 serving Sheet-Pan Mojo Chicken with Green Beans & Potatoes<\/a>\n<\/p>\n Daily totals: 1,512 calories, 65 g fat, 98 g protein, 139 g carbohydrates, 35 g fiber, 1,289 mg sodium\n<\/p>\n To make it 1,800 calories: Add 2 tablespoons hummus, \u00bd cup sliced carrots, \u00bd cup sliced red bell pepper and 1 cup edamame as an afternoon snack.\n<\/p>\n To make it 2,000 calories: Add 1 serving Anti-Inflammatory Energy Balls<\/a> as an evening snack.\n<\/p>\n Day 6 <\/p>\n Sheet-Pan Lemon-Garlic Fish with Zucchini, Cherry Tomatoes & Potatoes.<\/p>\n Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Claire Spollen.<\/p>\n Breakfast (339 Calories) <\/p>\n \u25cf\u00a0 \u00a0 \u00a0 1 serving Avocado & Kale Omelet<\/a>\n<\/p>\n Morning Snack (299 Calories) <\/p>\n \u25cf\u00a0 \u00a0 \u00a0 2 tablespoons hummus\n<\/p>\n \u25cf\u00a0 \u00a0 \u00a0 \u00bd cup sliced carrots\n<\/p>\n \u25cf\u00a0 \u00a0 \u00a0 \u00bd cup sliced red bell pepper\n<\/p>\n \u25cf\u00a0 \u00a0 \u00a0 1 cup edamame\n<\/p>\n Lunch (414 calories) <\/p>\n \u25cf\u00a0 \u00a0 \u00a0 1 serving Chicken & Spinach Salad with Creamy Feta Dressing<\/a>\n<\/p>\n Dinner (468 Calories) <\/p>\n \u25cf\u00a0 \u00a0 \u00a0 1 serving Sheet-Pan Lemon-Garlic Cod with Roasted Vegetables<\/a>\n<\/p>\n \u25cf\u00a0 \u00a0 \u00a0 \u00bd serving Anti-Inflammatory Strawberry & Kale Salad with Burrata<\/a>\u00a0\n<\/p>\n Daily totals: 1,520 calories, 81 g fat, 113 g protein, 95 g carbohydrates, 30 g fiber, 2,116 mg sodium\n<\/p>\n To make it 1,800 calories: Add 1 cup low-fat plain Greek yogurt, \u00bd cup fresh raspberries and 2 tablespoons chia seeds as an afternoon snack.\n<\/p>\n To make it 2,000 calories: Add 1 serving Lemon-Blueberry Frozen Yogurt Bites<\/a> as an evening snack.\n<\/p>\n Day 7 <\/p>\n Marry Me White Bean & Spinach Skillet.<\/p>\n Photographer: Morgan Hunt Glaze, Prop Stylist: Abby Armstrong, Food Stylist: Margaret Monroe Dickey<\/p>\n Breakfast (339 Calories) <\/p>\n \u25cf\u00a0 \u00a0 \u00a0 1 serving Avocado & Kale Omelet<\/a>\n<\/p>\n Morning Snack (250 Calories) <\/p>\n \u25cf\u00a0 \u00a0 \u00a0 1 serving Cottage Cheese Snack Jar<\/a>\n<\/p>\n \u25cf\u00a0 \u00a0 \u00a0 \u00bd\u00a0cup blackberries\n<\/p>\n Lunch (414 calories) <\/p>\n \u25cf\u00a0 \u00a0 \u00a0 1 serving Chicken & Spinach Salad with Creamy Feta Dressing<\/a>\n<\/p>\n Dinner (493 Calories) <\/p>\n \u25cf\u00a0 \u00a0 \u00a0 1 serving Marry Me White Bean & Spinach Skillet<\/a>\n<\/p>\n Daily totals: 1,496 calories, 76 g fat, 93 g protein, 115 g carbohydrates, 33 g fiber, 1,926 mg sodium\n<\/p>\n To make it 1,800 calories: Add 1 cup low-fat plain Greek yogurt, \u00bd cup fresh raspberries and 2 tablespoons chia seeds as an afternoon snack.\n<\/p>\n To make it 2,000 calories: Add 1 serving Anti-Inflammatory Energy Balls<\/a> as an evening snack.\n<\/p>\n Frequently Asked Questions<\/p>\n Is it OK to mix and match meals if there\u2019s one I don\u2019t like?\n<\/p>\n Yes! This meal plan is meant to serve as inspiration. It doesn\u2019t need to be followed exactly to reap the benefits. When choosing recipes, we made sure to check the calories, fiber, protein and sodium to align with the parameters of this plan and be within our sodium limits. If you\u2019re making a recipe swap, it may be helpful to choose a recipe with similar calories, fiber, protein and sodium levels. For more inspiration, check out these delicious Weight Loss Recipes<\/a>.<\/p>\n Can I eat the same breakfast or lunch every day?\n<\/p>\n Definitely, it\u2019s fine to eat the same breakfast or lunch every day. The breakfasts range from 300 to 350 calories while the lunches span 350 to 400 calories. These ranges are fairly close, though if you\u2019re closely monitoring your calories or other nutrients, like protein, you may want to adjust a snack or two.<\/p>\n Why is there not a 1,200-calorie modification?\n<\/p>\n We no longer provide modifications for 1,200-calorie days in our meal plans. The 2020-2025 Dietary Guidelines for Americans suggests that limiting calories to 1,200 per day is too low for most people to meet their nutritional needs, plus it\u2019s unsustainable for long-term health and well-being.<\/p>\n Other Tips for Losing Visceral Fat <\/p>\n Along with including high-protein and anti-inflammatory foods in your diet, here are a few additional tips to help you lose visceral fat:\n<\/p>\n Eat more fiber-rich plants: Most people fall short on their fiber intake, even though it\u2019s one of the most effective nutrients for reducing visceral fat. Not only does it keep you full longer, but it also helps to regulate blood sugar levels and inflammation tied to weight gain. Aim for 25 to 35 grams a day from whole-food sources like fruits, vegetables, whole grains, beans, nuts and seeds.Exercise regularly: It\u2019s not enough to simply eat nourishing foods to help you lose abdominal fat; you also have to move your body. Both aerobic and resistance-training exercises are associated with weight loss. It is recommended to get at least 150 minutes a week of moderate-intensity aerobic exercise, while dedicating at least 2 days of the week to engage in strength-training activities.Manage stress: You may be surprised to learn that unmanaged stress has been shown to increase hormones linked to excess visceral fat. Fortunately, stress-reduction activities such as meditation, regular movement and spending time in nature or with loved ones can help decrease these hormones and help you reach your weight-loss goals.\u00a0\u00a0<\/p>\n How We Create Meal Plans<\/p>\n Registered dietitians thoughtfully create EatingWell\u2019s meal plans to be easy-to-follow and delicious. Each meal plan meets specific parameters depending on the health condition and\/or lifestyle goal it is targeting and is analyzed for accuracy using the nutrition database, ESHA Food Processor. As nutritional needs differ from person to person, we encourage you to use these plans as inspiration and adjust as you see fit.<\/p>\n Dig Deeper 6 Things You Should Do to Lose Visceral Fat, According to Dietitians<\/p>\n
\nPhotography \/ Caitlin Bensel, Food Styling \/ Ruth Blackburn<\/p>\n
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