| Day 1 – Breakfast: 2 large eggs 1 tablespoon of butter 1/2 medium avocado 1 cup of spinach Instructions: 1. Melt butter in a non-stick pan over medium heat. 2. Whisk eggs in a bowl and pour into the pan. 3. Cook until the eggs are set and the edges are golden brown. 4.Serve with sliced avocado and a handful of spinach. Day 1: Dinner 4 oz grilled salmon (if salmon is not available then use fish) 1/2 cup of asparagus 1/2 cup of cauliflower rice Instructions: 1. Season salmon with salt and pepper. 2.Grill on medium-high heat for 4-5 minutes on each side or until cooked through. 3. Steam asparagus until tender. 4. Cook cauliflower rice according to package instructions. 5. Serve salmon with asparagus and cauliflower rice on the side. | Day 1 – Lunch: 4 oz grilled chicken breast 1 cup of green beans Instructions: 1.Season chicken breast with salt and pepper. 2.Grill on medium-high heat for 5-6 minutes on each side or until cooked through. 3. Steam green beans until tender. 4.Serve chicken breast with green beans on the side. Day 1: Sancks 1/4 cup of almonds Instructions: 1.Measure out 1/4 cup of almonds and enjoy as a snack. Physical exercise: Morning -Go for a 30-minute brisk walk or jog in the morning or after dinner |
| Day 2 – Breakfast: 2 keto pancakes (made with almond flour and eggs) 2 tablespoons of sugar-free syrup 1/4 cup of mixed berries Instructions: 1. Mix 1 cup of almond flour and 2 large eggs in a bowl. 2.Heat a non-stick pan over medium heat. 3.Scoop 1/4 cup of batter onto the pan and cook for 2-3 minutes on each side or until golden brown. 4.Serve with sugar-free syrup and mixed berries on top Day 2- Dinner: 4 oz grilled shrimp 1/2 cup of roasted Brussels sprouts 1/2 cup of spaghetti squash Instructions: 1.Season shrimp with salt and pepper. 2.Grill on medium-high heat for 2-3 minutes on each side or until cooked through. 3.Roast Brussels sprouts in the oven at 400°F for 20-25 minutes or until tender. 4.Cook spaghetti squash according to package instructions. 5.Serve grilled shrimp with roasted Brussels sprouts and spaghetti squash on the side. | Day 2- Lunch: 4 oz canned tuna (if tuna is not available then use fish) 1/2 medium avocado 1 cup of lettuce 1/2 cup of sliced cucumber Instructions: 1. Drain canned tuna and mix with mashed avocado. 2. Serve tuna-avocado mixture with lettuce and sliced cucumber on the side. Day 2- Snack: 1 oz of sugar-free dark chocolate Instructions: 1.Measure out 1 oz of sugar-free dark chocolate and enjoy as a snack. Physical Exercise: Go for a 30-minute brisk walk or jog in the morning or after dinner. |
| Day 3 – Breakfast: 2 large eggs 1 tablespoon of butter 1/2 medium avocado 1 cup of spinach Instructions: 1. Melt butter in a non-stick pan over medium heat. 2. Whisk eggs in a bowl and pour into the pan. 3. Cook until the eggs are set and the edges are golden brown. 4.Serve with sliced avocado and a handful of spinach Day 3 – Dinner 4 oz baked salmon 1/2 cup of roasted broccoli 1/2 cup of spaghetti squash Instructions: 1. Season salmon with salt and pepper. 2. Bake in the oven at 400°F for 10-12 minutes or until cooked through. 3. Roast broccoli in the oven at 400°F for 20-25 minutes or until tender. 4.Cook spaghetti squash according to package instructions. 5.Serve baked salmon with roasted broccoli and spaghetti squash on the side. | Day 3 – Lunch: 4 oz grilled chicken thighs 1/2 cup of roasted zucchini 1/2 cup of cauliflower rice Instructions: 1. Season chicken thighs with salt and pepper. 2. Grill on medium-high heat for 5-6 minutes on each side or until cooked through. 3. Roast zucchini in the oven at 400°F for 20-25 minutes or until tender. 4.Cook cauliflower rice according to package instructions. 5. Serve grilled chicken thighs with roasted zucchini and cauliflower rice on the side. Day 3 – Sancks 1/4 cup of almonds Instructions: 1.Measure out 1/4 cup of almonds and enjoy as a snack. Physical exercise: Morning -Go for a 30-minute brisk walk or jog in the morning or after dinner |
| Day 4- Breakfast: 2 large eggs 1 tablespoon of butter 1/2 medium avocado 1 cup of sautéed mushrooms Instructions: 1.Melt butter in a non-stick pan over medium heat. 2.Add mushrooms to the pan and sauté until browned. 3.Whisk eggs in a bowl and pour into the pan. 4.Cook until the eggs are set and the edges are golden brown. 5.Serve with sliced avocado and sautéed mushrooms. Day 4 – Dinner 4 oz grilled shrimp 1/2 cup of roasted cauliflower 1/2 cup of zucchini noodles Instructions: 1.Season shrimp with salt and pepper. 2.Grill on medium-high heat for 2-3 minutes on each side or until cooked through. 3.Roast cauliflower in the oven at 400°F for 20-25 minutes or until tender. 4.Spiralize zucchini into noodles and sauté in a pan with olive oil for 3-4 minutes or until tender. 5.Serve grilled shrimp with roasted cauliflower and zucchini noodles on the side. | Day 4 – Lunch: 4 oz grilled salmon 1 cup of roasted Brussels sprouts Instructions: 1.Season salmon with salt and pepper. 2.Grill on medium-high heat for 4-5 minutes on each side or until cooked through. 3.Roast Brussels sprouts in the oven at 400°F for 20-25 minutes or until tender. 4.Serve grilled salmon with roasted Brussels sprouts on the side. Day 4 – Snacks 1 oz of sugar-free dark chocolate Instructions: 1.Measure out 1 oz of sugar-free dark chocolate and enjoy as a snack. Physical exercise: Morning -Go for a 30-minute brisk walk or jog in the morning or after dinner |
| Day 5 – Breakfast: 2 large eggs 1 tablespoon of coconut oil 1/2 medium avocado 1 cup of sautéed kale Instructions: 1.Heat coconut oil in a non-stick pan over medium heat. 2.Add kale to the pan and sauté until wilted. 3.Whisk eggs in a bowl and pour into the pan. 4.Cook until the eggs are set and the edges are golden brown. 5.Serve with sliced avocado and sautéed kale. Day5 – Dinner 4 oz baked cod 1/2 cup of roasted eggplant 1/2 cup of sautéed mushrooms Instructions: 1.Season cod with salt and pepper. 2.Bake in the oven at 400°F for 10-12 minutes or until cooked through. 3.Roast eggplant in the oven at 400°F for 20-25 minutes or until tender. 4.Sauté mushrooms in a pan with olive oil for 5-7 minutes or until browned. 5.Serve baked cod with roasted eggplant and sautéed mushrooms on the side | Day 5 – Lunch: 4 oz grilled chicken breasts 1/2 cup of roasted asparagus 1/2 cup of cauliflower rice Instructions: 1.Season chicken breasts with salt and pepper. 2.Grill on medium-high heat for 5-6 minutes on each side or until cooked through. 3.Roast asparagus in the oven at 400°F for 15-20 minutes or until tender. 4.Cook cauliflower rice according to package instructions. 5.Serve grilled chicken breasts with roasted asparagus and cauliflower rice on the side. Day 5 – Snack 1/2 medium cucumber 2 tablespoons of guacamole Instructions: 1. Slice cucumber into rounds. 2. Serve with 2 tablespoons of guacamole for dipping. Physical exercise: Do a 60-minute outdoor activity, such as hiking, cycling, or swimming. |
5 Days Keto Diet Plan
Himalayan Health Remedy