Note: Losing a significant amount of belly fat in one week is likely not achievable. However, following a healthy, balanced diet such as this one can lead to belly fat loss over time. It is not recommended to consume fewer than 1,200 calories per day. Consult with your doctor before beginning a new diet plan. Day One Breakfast: Omelet made with 1 egg and 2 egg whites with half a cup of baby spinach, some chopped onions, and ⅓ of a cup of shredded low-fat cheddar cheese Lunch: 2 tacos on low-carb or almond flour tortillas filled with 5 ounces of spiced grilled chicken breast and half a mashed avocado, and topped with 2 tablespoons each of pico de gallo and salsa Snack: 1 serving of raw almonds and 1½ ounces of sliced low-fat cheddar cheese Dinner: Pizza salad: 3 cups of mixed baby greens topped with 3 ounces of turkey pepperoni, ⅓ of a cup of orange bell pepper, ⅓ of a cup of red onion cut into rings, 10 halved cherry tomatoes, 2 tablespoons of sliced black olives, and 1 tablespoon of grated low-fat Parmesan; tossed with 2 tablespoons of light tomato vinaigrette dressing Day Two Breakfast: 1 cup of low-fat Greek yogurt topped with ⅓ of a cup of grain-free granola and half a cup of raspberries Lunch: Burrito bowl made with 1 cup of cooked quinoa, 5 ounces of ground turkey cooked in taco seasoning, 2 cups of mixed salad greens, ⅓ of a cup of chopped cherry tomatoes, and half a sliced avocado; topped with 2 tablespoons each of fresh pico de gallo and salsa Snack: 3 cups of popped popcorn cooked in 1 tablespoon of coconut oil and seasoned with 1 teaspoon of salt Dinner: 5 ounces of baked tilapia served with roasted asparagus spears, 1 cup of cooked brown rice, and a cup of mixed berries Day Three Breakfast: Green smoothie made with 2 mandarin oranges, 1 frozen banana, half a cup of steamed beets (cooled and cut into chunks), 1 small cucumber (peeled and cut into chunks), 2 cups of kale (stems removed and chopped), ⅓ of a cup of low-fat Greek yogurt, and a splash of skim milk Lunch: Open-face sandwich on 1 slice of whole wheat bread topped with 2 slices of turkey (try to find some with no nitrates or added sugar), 2 pieces of romaine lettuce, some sliced cherry tomatoes, a quarter of a sliced avocado, and a tablespoon of brown mustard; served with a side salad tossed in a tablespoon of light vinaigrette dressing Snack: Banana and 2 tablespoons of natural almond butter Dinner: 5-ounce baked salmon fillet served with a cup of cooked quinoa, a cup of steamed broccoli, and a cup of mandarin oranges Day Four Breakfast: Toasted whole grain English muffin topped with natural almond butter, served with half a grapefruit Lunch: A cup of cooked chickpea (or other grain-free) pasta with 5 ounces of chopped chicken breast, half a cup of chopped cherry tomatoes, half a sliced avocado, and 3 cloves of minced garlic, tossed in a tablespoon each of olive oil and lemon juice Snack: A serving of baby carrots and 2 tablespoons of hummus Dinner: 1½ cups of fall veggie pasta salad (cooked chickpea pasta or other grain-free pasta combined with roasted sweet potatoes, leeks, garlic, mushrooms, and Brussels sprouts, then tossed in a light vinaigrette dressing); served with a side salad in a tablespoon of light vinaigrette dressing Day Five Breakfast: Half a cup of mixed berries and a cup of low-fat cottage cheese Lunch: A cup of butternut squash soup and 2 cups of mixed salad greens topped with a tablespoon of dried cranberries, a tablespoon of sunflower seeds, a tablespoon of crumbled feta cheese, and a tablespoon of light vinaigrette dressing Snack: A medium apple and 1½ ounces of low-fat cheddar cheese Dinner: A baked sweet potato topped with ⅓ of a cup of black beans, ⅓ of a cup of chopped cherry tomatoes, half a sliced avocado, and ⅓ of a cup of shredded low-fat cheddar cheese; served with a cup of cantaloupe Day Six Breakfast: 2 turkey sausage links and a piece of whole grain toast topped with half a mashed avocado, seasoned with pinch of salt and a lemon squeeze Lunch: Chickpea salad (1½ tablespoons of olive oil, 1½ tablespoons of white wine vinegar, ⅓ of a cup of canned chickpeas, ⅓ of a cup of chopped red onion, ⅓ of a cup of chopped cherry tomatoes, ⅓ of a cup of chopped cooked broccoli, 2 cups of baby spinach, and 2 tablespoons of crumbled feta cheese) Snack: Half a cup of trail mix made with raisins, raw cashews, sunflower seeds, and a bit of low-sugar dark chocolate Dinner: 3 cups of mixed salad greens topped with half a cup of artichoke hearts, 2 tablespoons of sardines, and ⅓ of a cup of chopped cherry tomatoes, and tossed in 2 tablespoons of light vinaigrette dressing; served with a banana Day Seven Breakfast: Sweet potato hash made with half a chopped sweet potato, half a cup of chopped red onion, and a cup of chopped kale, sauteed on the stove in a tablespoon of olive oil until veggies are soft; topped with a fried egg Lunch: 2 cups of turkey chili made with ground turkey, black beans, stewed tomatoes, red onion, and broccoli; topped with ⅓ of a cup of low-fat cheddar cheese and a quarter of a sliced avocado Snack: Half a cup of cottage cheese and a cup of mixed berries Dinner: Sandwich on whole grain bread with ⅓ of a mashed avocado, 3 strips of cooked turkey bacon, 2 lettuce leaves, half a cup of alfalfa sprouts, and some sliced cherry tomatoes; served with a pickle spear and a cup of fruit salad