- If you are just starting to lose weight or switch to a healthy diet, take sports as a secondary matter. Sport is certainly important, but in the second place.
BREAKFAST
Omelet with cottage cheese
Ingredients:
Grain curd - 50 g
Eggs -2 pcs
Preparation:
Put cottage cheese (50 g) into a frying pan with a small drop of oil and cover with beaten eggs (2 whites and 1 yolk). Cook over medium heat, covered. Add salt (to taste) and cereal curd.
Millet with coconut oil and strawberries
Ingredients:
Millet - 60 g
Coconut oil - 10 g
Seasonal berries - 100 g
Preparation:
Rinse millet and boil in slightly salted water. Add coconut oil and berries to the finished dish.
SNACK
Dried fruits of your choice - 20 g
LUNCH Colored soup with trout
Ingredients:
Cauliflower
- 700 g Pumpkin - 700 g
Trout - 300 g
Ricotta cheese - 30 g Pine nuts
- 30 g
Paprika
Dry rosemary
Olive oil - 30 g
Preparation:
Cut vegetables into large cubes. Boil cauliflower and pumpkin in water until tender - about 20-30 minutes. Put the vegetables in a blender and add the vegetable broth, bring to the desired consistency. Bake or simmer trout with paprika and rosemary in parallel - about 20 minutes. Serve the puree soup with trout fillet, sprinkle with pine nuts and top with ricotta slices.
SNACK
Natural yogurt with bread
DINNER
Cretan shrimp
Ingredients:
Shrimps - 100 g
Spices and onions - to taste
Feta - 30 g Bell
pepper - 60 g
Tomato - 60 g
Olive oil - 5 g
Avocado - 40 g
Preparation:
Peel the large shrimp and fry them in a dry skillet on both sides. Chop the onion thinly (to taste) and lightly fry it with the bell pepper. Next, add finely chopped tomatoes and simmer for 5 minutes. Place the shrimp in a baking dish, cover with vegetable sauce, add feta cheese, thyme branch, black pepper (to taste) and place in the oven preheated to 180 degrees for 15 minutes.
Slicing raw vegetables
Use any raw vegetables -150g
