South Beach Diet Phase 2 Meal Plans

I have been reached out by few readers asking to summarize the meal plans for phase 2. I have been procrastinating the job for quite sometime.Today I am sitting down to compile a list of Indian inspired dishes for Phase 2 of SBD. I will provide a sample menu for 14 days.
Day 1:
Breakfast: Oats with channa masala
Cook 1/2 cup raw old fashioned oats with salt in 1 cup water. You can add 2-4 oz 1% milk and stir to combine. Serve hot with channa masala . Garnish with chopped cilantro and onions.
Mid morning snack: 1/4 cup soy nuts or 12-15 roasted/raw almonds
Lunch: Methi murgh with chicken breast with whole wheat chapati/roti/tortilla (2 medium sized – about 45-50 calories each). Each as much chicken curry as you can to restrict your carb intake to 2 quantities of chapati/roti. Wrap the lunch with 1/4 cup non-fat yogurt with 1 small cucumber.
Afternoon snack: Masala chai .
Tea with 1% milk and natural sweetener like agave nectar or coconut palm sugar and 7-10 Somersault pacific salt snacks
Late evening snack: 1 stick non-fat mozzarella cheese
Dinner: Salmon cooked with tomato chutney (1 thick slab – about 10cm long) served over cooked quinoa (1/4 cup raw) and 8oz peppery rasam (soup)
Late night snack: Drink warm milk (5oz) with a teaspoon of turmeric powder and crushed pepper corns for better digestion and metabolism.
Day 2:
Breakfast: Oats with mushroom stir fry
Cook the oats and serve with mushroom curry
Morning snack: 1 apple
Lunch: 1/4 cup cooked white rice, carrot stir fry ( carrot sauteed with Indian spices and onions), lentil stew and non-fat yogurt.
Afternoon snack: Masala chai .
Tea with 1% milk and natural sweetener like agave nectar or coconut palm sugar and 7-10 Somersault pacific salt snacks
Late evening snack: 1/2 of a large banana
Dinner: Spinach chicken made with chicken breast. Serve with whole wheat chapati/roti/tortilla (2 medium sized – about 45-50 calories each). Each as much chicken curry as you can to restrict your carb intake to 2 quantities of chapati/roti. Wrap the lunch with 1/4 cup non-fat yogurt with 1 small cucumber.

Advika is a talented Indian cook with a passion for sharing her culinary expertise with others. Born and raised in India, she has spent years mastering traditional recipes from across the country, as well as putting her own unique twist on classic dishes. Her recipes are easy to follow, with step-by-step instructions and helpful tips for cooks of all levels