Ricki Lake’s Diet Plan

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Maria Lorenz
Maria Lorenzhttps://ifitandhealthy.com
Join me on my "I Fit and Healthy" journey! Maria is an Upstate New Yorker interested in all things healthy-living related! She started the "I Fit and Healthy" Blog to document life and her pursuit of healthy living. By day she work in digital media and advertising. By night she’s a first-rate wife and mom of two crazy little girls! She is self-proclaimed addicted to her iPhone/iPad and always on the hunt for the latest health tools and fitness gadgets.

Continued from Ricki Lake: Weight Loss and Workout.

What diets did you try? I did them all. I did the Zone, Atkins. I even did the Master Cleanse fast for four hours. My nanny did it and lost 40 pounds. Literally, I could only make it four hours.

But I never considered gastric bypass surgery. People ask me about Star Jones – I would never judge her. It’s her choice. Carnie Wilson? Good for her . But I know women who have had it and it didn’t work.

Ricki Lake’s Diet Lake has been on Fresh Dining’s 1,200 – 1,400 calories-a-day diet plan since February. Here’s her typical eating plan:

Day One – Breakfast: Pastel frittata with shiitake mushrooms, Gruyere and fresh herbs. Lunch: Chicken tandoori wrap with an apple and jicama salad.

Snack: Whole wheat toast with crunchy roasted garlic jam. Dinner: Beef stew with Sarda-rustic handmade Sardinian pasta. Dessert: Raspberry mousse.

Day Two – Breakfast: Strawberry banana pancakes and a side of cottage cheese. Lunch: Lentil and goat cheese salad. Snack: Moorish fava bean dip with crudités.

Dinner: Baked rosemary turkey breast with peach and pecan stuffing and roasted green beans. Dessert: Classic Napoleon pastry.

Day Three – Breakfast: Flaxseed cranberry crunch granola with fresh berries and soy milk. Lunch: Mozzarella red pepper melt on whole grain bread.

Snack: Vegetable hummus with crudités. Dinner: Honey balsamic glazed salmon with lemon asparagus. Dessert: Strawberry charlotte cake.

Day Four – Breakfast: Scrambled eggs with low-fat Swiss cheese and Canadian bacon. Lunch: Ahi tuna nicoise salad with ginger miso dressing. Snack: Stuffed endive with apples, Gorgonzola and toasted hazelnuts.

Dinner: Chicken breast Marsala with grilled eggplant and sautéed mushrooms. Dessert: Peneapple mousse cream with almond chiffon cake.

“People think I had a nose job because my face has changed,” says Ricki Lake referring to her recent weight loss. [source: Us Weekly]

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