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Vegetable diet minus 10 kg. Video
Vegetable diets are very varied and healthy. Its duration can be from a week to a month. During this time, you can lose 10 kilograms of excess weight.
Vegetable diet minus 10 kg
The diet of a vegetable diet that allows you to quickly lose weight in less than a month includes the daily consumption of 1,5 kilograms of vegetables – zucchini, beets, potatoes, beans, cabbage, bell peppers, lettuce, tomatoes, green peas, broccoli, spinach, parsley, cucumbers, carrots, onions and green onions, pumpkin and celery.
Eat at least 4-6 times a day, in small portions. Minimize or eliminate salt intake. Twice a week, supplement your daily diet with low-fat dairy products – kefir, yogurt, cottage cheese and milk. You can drink still mineral or table water, vegetable juices and unsweetened herbal teas.
It is allowed to cook not only dietary meals from vegetables, but also juices
Breakfast: 125 grams of low-fat cottage cheese, a serving of vegetable salad and tea.
Lunch: 1 bell pepper, 1 cucumber and 2 fruits of any kind, except bananas.
Lunch: the first vegetable dish (okroshka, lean borscht, vegetable soup, and so on), a slice of boiled lean meat, a serving of vegetable salad and 2 tablespoons of green peas.
Dinner: 200 milliliters of natural yogurt, 125 grams of low-fat cottage cheese, any vegetables and 2 fruits.
If you cannot eat fresh vegetables, vegetable stew is a great way out of this situation. Just cook it without frying the ingredients. The main ingredients of the dish are carrots, zucchini, tomatoes, onions, cabbage (white cabbage, cauliflower), as well as bell peppers and potatoes in a minimum amount. Cut the prepared vegetables, put in a thick-walled bowl, lightly salt, add a small amount of water and put in the oven for 30 minutes.
Optionally add a small amount of vegetable oil
Vegetable platter recipe for a diet
To prepare assorted vegetables with oriental sauce, you will need:
- 1 carrots
- 1 zucchini
- 1 stalk leeks
- thin slice of ginger root
- 2 tablespoons soy sauce
- 1 / 2 teaspoon lemon zest
- 2 tablespoons lemon juice
- cilantro green
- salt and pepper
Boil carrots and zucchini and cut into thin strips. Finely chop the ginger and leek, chop the celery. Stir the vegetables in a deep bowl. Stir the ginger, soy sauce, zest and lemon juice, but in a separate bowl. Season the dish with the resulting sauce, season with salt and pepper to taste and sprinkle with finely chopped cilantro.
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