|
Sign up for our newsletters!
Terms of Use | Privacy Policy       Subscribe to O, The Oprah Magazine

Oprah's Food Diary: DAY 2


Breakfast
1/4 cup (dry, about a cup cooked) steel-cut oatmeal topped with: 2 tablespoons chopped walnuts, about 1/2 cup fresh blueberries
1 cup nonfat milk with a splash of hazelnut coffee creamer

Snack
1 6-ounce container Yoplait Light Key Lime Pie yogurt
2 tablespoons chopped almonds for topping

Lunch
2 slices Wasa crispbread topped with 2 ounces turkey, 1 ounce pepper jack cheese, 2 fresh basil leaves
1 cup Curried Squash Soup

Snack
1 pear
1 ounce sharp cheddar cheese

Dinner
Pasta with mixed veggies and chicken: Sauté 1 cup chicken breast strips with 2 cups vegetables in 1 teaspoon olive oil and 1 cup reduced-sodium chicken stock. Add 1 cup cooked Barilla PLUS pasta and the juice of 1 lemon and lots of black pepper.

Next: Day 3 of Oprah's food diary
PAGE 2 of 8
1
2
3
4
5
6
..
8
From the January 2007 issue of O, The Oprah Magazine
Loading...
Advertisement
Advertisement
Advertisement
IN THE CURRENT ISSUE
Grow your life! Get an exclusive look at Oprah's new farm, uncover 28 fresh ideas for happier living, and learn Bob Greene's top secret to eating smarter. Plus, find out how you can win a trip to Hawaii to have lunch with Oprah!
see all new stories