Drop a Dress Size in 1 Week!

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Eat up, slim down! O2 Diet author and nutritionist Keri Glassman (Jennifer Lopez, a fan of portion control, enjoys Glassman's KeriBars) gives Us a 1,200-calorie-a-day plan to peel the pounds.

SUNDAY

Breakfast
Quinoa parfait: Mix 1/3 cup cooked quinoa, 1/2 cup nonfat plain yogurt, 1/2 tsp honey and 1/8 tsp cinnamon; set aside. In a separate bowl, mix 1/2 cup blueberries and 1/4 cup acai puree. Layer mixtures in a glass.

Snack

1 cup nonfat plain yogurt with 1 tbsp pumpkin puree and a dash of nutmeg and a dash of cinnamon.

Lunch

Stuffed red pepper with turkey: Combine 2 tsp olive oil and 1 tbsp balsamic vinegar, then toss with stuffing of chopped jicama, endive yellow pepper, cucumber, celery, artichoke hearts and 4 oz cubed turkey. Serve in 1 halved, seeded red pepper.

Snack

1/2 oz dark chocolate.

Dinner

3 to 4 oz beef filet; 1/4 cup cooked quinoa with 1 tbsp chopped walnuts and 1 tsp currants; 1 cup (or more) steamed string beans.

Find out more star hot body secrets

MONDAY

Breakfast
Scrambled eggs: Beat 1 whole egg plus 3 egg whites. Stir in 1/4 cup chopped tomato and 1 tsp dried basil, and scramble.

Snack
1 cup nonfat plain yogurt with 1 tsp cinnamon.

Lunch

Spinach topped with salmon and pecans: Over a plate of raw spinach, drizzle raspberry — or orange — flavored vinegar. Top with 3 to 4 oz salmon (grilled, baked or broiled) with 1 tsp dried oregano and 8 pecan halves, chopped.

Snack

Steamed artichoke with lemon juice and sea salt, to taste.

Dinner

3 to 4 oz white-meat chicken breast (no skin; grilled or baked); side salad of lettuce, carrots, tomatoes and red bell peppers; 1 cup steamed Brussels sprouts.

TUESDAY

Breakfast
Peach smoothie: Puree 1 chopped peach, 2 tbsp avocado, 1/3 cup strawberries, 3/4 cup nonfat plain yogurt, 3 tbsp pomegranate juice, 1 tsp grapeseed oil and 1 tsp vanilla extract in a blender.

Snack

Sliced Granny Smith apple with 1 tsp cinnamon.

Lunch

Veggies with chicken: Combine chopped celery, cucumbers, radish, endive, carrots and beets. Drizzle with balsamic. Top with 4 oz white-meat chicken (grilled) and 18 pistachios.

Snack

Cabbage slaw: Combine 1 cup red and white cabbage, 2 tsp Dijon mustard and 1 tbsp apple cider vinegar.

Dinner

6 to 8 medium scallops (grilled); side salad of spinach, mushrooms and red onions; kale chips (spritz 1 1/2 -inch pieces with olive oil; broil till crisp).

WEDNESDAY

Breakfast
Garden veggie omelet: Beat 1 whole egg plus 3 egg whites. Stir in 1/3 cup each of chopped red pepper, onion and broccoli, plus 1 tsp dried basil, and fry.

Snack

1 oz herbed goat cheese on 2 celery sticks.

Lunch

Chopped romaine with chunk light tuna: Drizzle romaine with mixture of 2 tsp olive oil and 1 tbsp white-wine vinegar. Top with 4 oz tuna and 1 tsp dried oregano or basil.

Snack

1/2 grapefruit with cinnamon. Bake at 350 degrees for 10 minutes.

Dinner

3 to 4 oz white-meat turkey burger with 1/2 tsp each garlic powder and onion powder; roasted or grilled zucchini, tomatoes, mushrooms and onions.

THURSDAY

Breakfast
1/2 cup cooked steel-cut oats with 1 tbsp flax seeds and 1 tsp agave.

Snack

1 cup chopped pear and raspberry salad.

Lunch

Mushroom and tomato scramble: Beat 1 whole egg plus 3 egg whites. Stir in 1/4 cup sliced mushrooms, 1/4 cup chopped tomatoes and 1 tbsp fresh basil, and scramble.

Snack

1 cup steamed asparagus with lemon juice and sea salt, to taste.

Dinner

Spinach, bok choy and tofu stir fry: Mix together 1 tbsp natural peanut butter, 1/2 tsp rice vinegar, 1/4 tsp soy sauce and 1 tbsp water. Add in 1 cup spinach, 1/2 cup bok choy and 1/2 cup firm tofu, and stir-fry. Add 1/2 tsp garlic, 1/4 tsp ginger root and 1/4 tsp red-pepper flakes.

FRIDAY

Breakfast
Greek omelet: Beat 1 whole egg plus 3 egg whites. Stir in 1 tbsp crumbled feta cheese and 1 tsp dried dill, and fry.

Snack
1/2 cup nonfat plain yogurt with 1 tsp natural peanut butter.

Lunch

Spinach topped with avocado and shrimp: Top plate of spinach (cooked or raw) with 4 jumbo shrimp (steamed or grilled) and 1/4 cup avocado.

Snack
1 cup mixed berries.

Dinner
3 to 4 oz roasted pork tenderloin with thyme; 1 cup baked butternut squash with 1 tsp cinnamon and 1 tsp honey; steamed spinach

SATURDAY

Breakfast
Cottage cheese parfait: 1 cup nonfat cottage cheese, layered with 1 chopped dried fig and 1/2 cup blackberries.

Snack

2 whole carrots with 2 tsp almond butter plus 1 tsp cinnamon.

Lunch

Egg salad wraps: Chop 1 hard-boiled egg and 3 hardboiled egg whites and mix with 1 tbsp nonfat plain yogurt, 2 tsp Dijon mustard, dill and a dash of paprika. Halve salad and wrap in romaine lettuce leaves.

Snack

1 cup cherry tomato and sliced cucumber salad with 1 tsp olive oil and balsamic vinegar, to taste.

Dinner

4 large shrimp (grilled) with garlic and 1/4 cup chopped fresh tomatoes; side spinach salad

ALWAYS HAVE …

– 1 cup green tea with every breakfast and afternoon snack.
– 1 cup water with 1 oz lemon juice with every meal.
– 1 cup blueberries or blackberries or half grapefruit, ppus 1 cup dandelion-root tea after ever dinner.

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