Easy Blood Sugar Diet Meal Plans With Under 800 Calories

Dr. Michael Mosley's The 8-Week Blood Sugar Diet (published by our sister company Simon & Schuster) is a radical new approach to defeating diabetes without drugs, as well as a great weight loss plan for all. The diet instructs readers to follow a regimented, 800-calorie-a-day diet for eight weeks with often tremendous results, including lower blood sugar levels and shedding dangerous fat. For those starting their own 8-Week Blood Sugar Diet, here are two great meal plans to stay under 800-calories!

Breakfast:
Blueberry And Green Tea Smoothie
100 Calories
Serves 1

Ingredients

• 7 ounces water
• 1 teabag green tea
• 2 ounces blueberries
• 2 tablespoons Greek yogurt
• 1 tablespoon almonds
• 1 tablespoon flaxseeds

Directions

• Bring the water to a boil, add the teabag, and allow it to steep for 4 minutes.
• Remove the teabag and chill the tea in the fridge, preferably overnight.
• Place in a blender with the other ingredients and whizz together.

Lunch:
Pepper With Jeweled Feta
220 Calories
Serves 1

Ingredients

• 1 red bell pepper
• olive oil
• 1 ounce feta, diced
• 1 tablespoon chopped mint
• 1 tablespoon chopped cilantro
• 1 scallion, finely chopped
• 1 tablespoon chopped pistachios
• 4 cherry tomatoes, halved
• 2-inch piece cucumber, diced
• seeds from 1 pomegranate
• juice of ½ lemon

Directions

• Preheat the broiler.
• Halve the bell pepper and remove the seeds. Brush the skin with the oil and place skin side up on a baking tray. Broil the pepper for 5 minutes.
• Combine all the other ingredients in a bowl.
• Remove the bell pepper halves from the broiler and stuff with the feta mixture.

Dinner:
Eggplant with Lamb and Pomegranate
490 Calories
Serves 2

Ingredients

• 2 eggplants, halved lengthwise
• 1 tablespoon olive oil
• salt and black pepper
• 1 onion, finely chopped
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• ½ teaspoon cinnamon
• 7 ounces lean ground lamb
• 1 tablespoon pine nuts
• 1 tablespoon tomato puree
• 2 tablespoons pomegranate seeds
• 1 handful flat-leaf parsley, chopped

Directions

• Preheat the oven to 425°F. Place the eggplant in a roasting dish skin side down. Lightly brush with some of the oil, season with a pinch of salt and plenty of pepper, and bake in the oven for 20 minutes.
• Meanwhile, heat the remaining oil in a pan, add the onion, cumin, paprika, and cinnamon and cook over medium heat for 8 minutes. Add the lamb, pine nuts, and tomato puree and cook for 8 minutes more. Just before the end of the cooking time, stir in the pomegranate seeds.
• Remove the eggplant from the oven and divide the lamb mixture evenly between each half. Return to the oven and bake 10 minutes more. Serve topped with parsley.

Brunch:
Cheesy Baked Beans
260 Calories
Serves 1

Season 2 portobello mushrooms and place under the broiler for 2 minutes. Heat half a can of baked beans in a pan, add a splash of Worcestershire sauce, and melt in a handful of grated mozzarella. Serve on the mushrooms.

Dinner:
Steak With Crème Fraîche And Peppercorn Sauce
510 Calories
Serves 2

Ingredients

• 7 ounces beef stock
• 3½ ounces red wine
• salt
• 2 sirloin steaks (8 ounces each)
• pinch of steak seasoning
• 1 teaspoon butter
• 1 teaspoon olive oil
• 2 tablespoons crème fraîche
• 2 teaspoons mixed peppercorns, coarsely crushed
• two large handfuls mixed greens

Directions

• Pour the stock and wine into a small saucepan and boil rapidly for about 10 minutes to reduce it, then season with a pinch of salt.
• Season the steaks with a pinch of steak seasoning and allow to reach room temperature. Place a skillet over high heat and add the butter and oil. Add the steaks to the hot pan and, keeping the heat high, cook 3 minutes on one side for medium or 2 minutes for rare. Turn them over and give them another 2 minutes on the other side for medium or 1 minute for rare.
• Pour in the reduced stock, crème fraîche, and peppercorns. Stir well and cook for 1 minute more. Serve with mixed greens.