Lose Weight With Taste: Menu For Thursday From Olesya Tereshchenko

2023 Author: Jessica James | [email protected]. Last modified: 2023-08-25 04:20

Healthy eating coach Olesya Tereshchenko (@gorodsad_health) on the Thursday menu not only shares original recipes, but also talks about the benefits of activated nuts and the basics of soaking them.

Breakfast

Lemon Detox - 0.5 ml

Moroccan tea - 300 ml

Ingredients:

Lemongrass - 5 g Anise - 1 clove - 1 g Cinnamon sticks - 6 g Turmeric - 1 g Lime - 30 g Fresh mint - 1 g Thyme - 1 g Tarragon - 2 g Jerusalem artichoke syrup - 30 ml Green tea - 3 g Goji berries - 3 g

Preparation:

Brew all ingredients in a teapot, let it brew for 4-5 minutes.

Gravadlax salmon - 50 g

Eggplant caviar - 150 g

Ingredients:

Bulgarian pepper - 20 g Eggplant without skin - 60 g Onions - 25 g Carrots - 12 g Garlic - 8 g Fresh tomatoes without skin - 35 g Tomato paste - 10 g Vegetable oil - 10 ml Salt - 3 g Sugar - 5 g Parsley - 3 g Chili pepper - 1 g

Preparation:

Wash the eggplant, peel it, cut it arbitrarily, bake it at 200 degrees for 8-10 minutes. Chop the rest of the vegetables at random, fry in vegetable oil with the addition of garlic. Refrigerate. Scroll through a 3mm meat grinder. Warm up again, bring to taste.

Snack

Activated nuts

Activation helps the vitamins and minerals in the nuts be absorbed normally, which means it helps you get the most out of your favorite foods. This happens by reducing the concentration of the so-called antinutrients, which are created by nature to help plants survive in natural conditions. Just soak the nuts before using.

Soak Basics:

1. Choose raw nuts.

2. Be sure to rinse under running water.

3. Choose clean drinking water for soaking. Cover the nuts completely with water.

4. If you soak for more than 12 hours, rinse the nuts and change the water every 12 hours.

Dinner

Pumpkin soup with ginger in coconut milk - 250 ml

Ingredients:

Peeled pumpkin - 250 g Coconut milk - 75 ml Ginger root - 5 g Curry - 1 g Garlic - 0.5 cloves Chili pepper - 1 g Sea salt - 1 g Ground black pepper - 1 g Filtered water - 300 ml Peeled pumpkin seeds - 10 g Mint - 5 g

Preparation:

Cut the peeled pumpkin into large cubes, then add water, add half the garlic and curry and cook until tender. After draining the water, add coconut milk, finely chopped garlic, grated ginger root, and chili. Thoroughly beat everything with a blender until smooth and bring to a boil, add salt and black pepper.

Steamed salmon - 180 g

Ingredients:

Salmon - 200 g Olive oil - 5 g Salt - 1 g Black pepper - 1 g Lemon - 10 g

Preparation:

Season the salmon with salt, pepper, brush with olive oil, sprinkle with lemon juice. Put on steam for 9-10 minutes. Done!

Kale salad - 200 g

Ingredients:

Kale - 30 g Red cabbage - 40 g Boiled quinoa - 50 g Bulgarian pepper - 40 g Celery - 20 g Avocado sauce - 40 g

Preparation:

Tear the processed and dried kale with your hands, chopped cabbage, and boiled quinoa with the kale leaves, add the sauce and chopped pepper. Mix everything thoroughly.

Snack

Pineapple chips "City-Garden" - 20 g

Dinner

Grilled lentils with pepper - 200 g

Ingredients:

Boiled red lentils - 80 g Boiled yellow lentils - 80 g Olive oil - 10 ml Curry - 1 g Cilantro - 4 g Curry paste - 1 g Sea salt - 3 g Grilled pepper - 25 g

Preparation:

Cut the grilled pepper into strips. Chop the cilantro finely. Mix curry paste and spices in oil. Combine all ingredients and mix well with boiled lentils.