The Dr. Oz 28 Day Shrink Your Stomach Challenge has been such a big hit, that I have gathered the recipes that Dr. Oz has approved to be on the 28 day weight loss challenge that has helped millions of people lose weight. Not only have they lost weight, but they have kept it off! Here are my favorite recipes (many I have tried) that are both nutritious but also delicious. It’s hard to stay on a diet when your eating food without taste. That is not a problem with these 28 Day Challenge recipes!
28 Day Shrink Your Stomach Challenge – Foods To Eliminate
While on the diet you should totally eliminate sugar, diet sodas, alcohol, artificial sweeteners, processed foods, dairy and foods that cause stomach bloat. Also check out the 5 Day Teatox Detox guide to shed water weight safely and cheaply!
12 Hour Daily Fast – Do not eat after 9:00 PM and before 9:00 AM. Of course this can be adjusted from 6PM to 6AM, 8PM-8AM, etc… to fit your schedule. Just make sure that you complete a 12 hour fast each day during the 28 Day Shrink Your Stomach Challenge.
Types of foods to eat for breakfast : Egg in avocado recipe. Avocado toast, or have an avocado chocolate smoothie. Dr. Oz mentioned to get in your healthy fats for breakfast. You will feel full and satisfied all morning.
Types of foods to eat for lunch : Fruit and fiber combo – You can be creative as long as you stick to the types of foods allowed on the 28 day challenge diet. Dr. Oz suggested trying a shredded brussel sprouts and apple salad. Raspberry and cabbage salad.
Types of foods to eat for dinner : Eat a half cup of a healthy whole grain. Some health grain ideas include :
Raspberry and Cabbage 28 Day Shrink Your Stomach Challenge Recipe
- 2 cups finely shredded cabbage
- 1 cup halved raspberries
- 1/2 cup green pepper, chopped
- 2 tbsp fresh parsley, minced
- 2 tbsp water
- 1 tbsp cider vinegar
- 6 tbsp olive oil
So how many calories is this? Here is the breakdown :
Calories = 207
Yields = 4 servings
28 Day Challenge Shrink Your Stomach Veggie Flush Recipe
- 2 cups spinach
- 2 cups water
- 1 cucumber
- 2 celery stalks
- 1 pear with skin
- juice of 1 lemon
1. Blend spinach with water.
2. Then add cucumber and celery and blend.
3. Next add the pear and blend.
4. Last, squeeze the juice of one lemon into the mixture and enjoy.
1. In a bowl, combine the cabbage, raspberries, green pepper, and parsley.
2. In another bowl, whisk together olive oil, water, and vinegar. Pour over cabbage mixture and toss to coat.
3. Cover and refrigerate overnight before serving.
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