The 4-Week All-Over Makeover Diet

Your Lunch Choices

2 cups romaine lettuce

2 tablespoons crumbled feta cheese

1/2 cup canned garbanzo beans, rinsed and drained

1/2 cup cucumber, sliced

1 whole wheat pita, chopped

2 tablespoons low-fat vinaigrette

Make it: Combine all salad ingredients in a bowl and toss thoroughly.

6 ounces low-fat cottage cheese

1 garlic clove, minced

2 tablespoons chopped fresh chives

1 whole-grain bagel

4 slices tomato

1 orange

Dash of salt and pepper

Make it: Place cottage cheese in blender and puree until smooth. Stir in garlic, chives, salt, and pepper. Spread mixture on bagel and top with tomato slices. Eat with orange.

1 vegetarian burger

1 whole wheat bun

1 tablespoon BBQ sauce

1/4 avocado, thinly sliced

1/4 cup bean spouts

4 ounces pineapple cup, in its own juice

Make it: Cook burger in microwave according to package directions. Place on bun with BBQ sauce; top with avocado and sprouts. Eat with pineapple.

3 ounces light tuna, drained

2 tablespoons fresh parsley, chopped

1/2 lemon, juiced

1 tablespoon olive oil

1/2 cup diced tomatoes

Dash of salt and pepper

2 whole-grain tortillas

1/2 cup baby spinach

Make it: Combine tuna with parsley, lemon, oil, tomatoes, salt, and pepper. Wrap in tortillas and top with spinach.

Lean Cuisine Chicken Club Panini

1 1/2 cups frozen vegetables (such as broccoli, cauliflower, carrots)

Make it: Microwave panini and vegetables according to package directions.

From Subway: 6'-inch roast beef sandwich with pepper Jack cheese
1 sliced apple

OR...
From Au Bon Pain: Thai Chicken Salad with 3 tablespoons Thai Peanut Dressing