Yogurt is a fresh and versatile food that can be used to make many recipes, right now I suggest a diet of yoghurt which, if followed to the letter for a whole month, will allow you to lose three pounds. Yogurt can be enjoyed in many ways, easy, fruit, ice cream going in the form of yogurt, or if you want to fool themselves, put the jar in the freezer for 15 minutes and the seeds taste ice cream, yogurt, but you will always feel more transgressive! Here's the eating pattern to follow for a month and then be repeated for 4 times.
DAILY: Breakfast: a glass of plain water at room temperature followed by one of these 2 proposals: 1 - coffee without sugar, two low-fat yogurt, an apple or a pear 2 - a cup of tea without sugar, a cup of milk semi-skimmed milk, four biscuits. Snack: biscuits three integrals, one cup of green tea without sugar.
Snack: 200 grams of fresh fruit. Monday Lunch: salad with a tablespoon of olive oil, vinegar or lemon pasta with yogurt and cottage cheese (fresh cheese). RECIPE Pasta with yogurt and cottage cheese: 50 grams of cooked al dente pasta in the meantime, mix 50 grams of ricotta cheese with half a jar of yogurt, capers, pickles and half a tablespoon of paste of anchovy.
Pour over cooked pasta, stir and serve with chopped parsley. DINNER: two tomatoes, two poached or boiled eggs, a sandwich medium. Tuesday Lunch: raw vegetables (celery, cucumbers, carrots); rice salad with yogurt. RECIPE rice salad with yogurt: 50 grams of rice cooked, drain and once cooled season with 50 grams of tuna, a pickled cucumber, half a tomato, half a jar of yogurt, oregano and salt.
Dinner: 250 grams of yogurt and a bowl of fresh fruit salad with a tablespoon of sugar and lemon juice. Wednesday Lunch: 60 grams of rice with a teaspoon of melted butter and a sprinkling of grated cheese with a cucumber yogurt sauce, a sandwich medium. RECIPE cucumber with yogurt sauce: Clean and cut a cucumber into slices and prepare the sauce by mixing half jar of yogurt, salt and apricots, chopped leaves (found in herbal medicine), distributed evenly over the cucumber and serve.
Dinner: 80 grams of tuna, a boiled potato. Thursday Lunch: cucumber salad with a teaspoon of olive oil, pasta salad with yogurt sauce. RECIPE pasta salad with yogurt sauce: Cook 50 ounces of pasta in the meantime prepare the sauce: mix a low-fat yogurt with two tablespoons of chopped tomatoes naturally, chopped apricots, chopped Salt and pepper, let stand 15 minutes, pour over pasta and cold serve.
Dinner: raw vegetables (celery, cucumber, carrot, fennel), 120 grams of steak to the plate, a wholemeal roll. Friday Lunch: Yogurt with mint, 80 grams of spaghetti topped with 10 grams of butter and a sprinkling of grated cheese, green salad with a teaspoon of olive oil. RECIPE mint yogurt: Put a fruit yoghurt in a glass, add mineral water to fill it up, flavored with chopped mint leaves, stir and serve.
Dinner: 80 grams of fresh cheese enriched with 15 grams of onion, fennel seeds, salt, pepper, parsley and basil, raw vegetables (celery, cucumber, carrot, fennel) with a teaspoon of vinegar, a wholemeal roll. Saturday Lunch: Fruit salad with yogurt, 70 grams of rice with a teaspoon of oil.
RECIPE yogurt fruit salad: Wash and cut in half a head of lettuce, apple and mix with half a peach, peeled and cut into small cubes, season with lemon juice, a pinch of salt, pepper, chopped mint leaves and a half low-fat yogurt. Dinner: potato salad (200 grams of potatoes, 200 grams of carrots, 100 grams of red onion, boil and season with olive oil, vinegar and chopped parsley).
Sunday Lunch: casserole of eggplant and mozzarella. RECIPE: slice an eggplant and grilled roast. Put a tomato into slices in an ovenproof dish, add the eggplant slices and finish with half mozzarella cut into thin slices and pieces of 'anchovies, oregano and season with two teaspoons of oil.
Bake in preheated oven at 180 degrees until golden. DINNER: two 200 grams of yogurt with fresh fruit.
DAILY: Breakfast: a glass of plain water at room temperature followed by one of these 2 proposals: 1 - coffee without sugar, two low-fat yogurt, an apple or a pear 2 - a cup of tea without sugar, a cup of milk semi-skimmed milk, four biscuits. Snack: biscuits three integrals, one cup of green tea without sugar.
Snack: 200 grams of fresh fruit. Monday Lunch: salad with a tablespoon of olive oil, vinegar or lemon pasta with yogurt and cottage cheese (fresh cheese). RECIPE Pasta with yogurt and cottage cheese: 50 grams of cooked al dente pasta in the meantime, mix 50 grams of ricotta cheese with half a jar of yogurt, capers, pickles and half a tablespoon of paste of anchovy.
Pour over cooked pasta, stir and serve with chopped parsley. DINNER: two tomatoes, two poached or boiled eggs, a sandwich medium. Tuesday Lunch: raw vegetables (celery, cucumbers, carrots); rice salad with yogurt. RECIPE rice salad with yogurt: 50 grams of rice cooked, drain and once cooled season with 50 grams of tuna, a pickled cucumber, half a tomato, half a jar of yogurt, oregano and salt.
Dinner: 250 grams of yogurt and a bowl of fresh fruit salad with a tablespoon of sugar and lemon juice. Wednesday Lunch: 60 grams of rice with a teaspoon of melted butter and a sprinkling of grated cheese with a cucumber yogurt sauce, a sandwich medium. RECIPE cucumber with yogurt sauce: Clean and cut a cucumber into slices and prepare the sauce by mixing half jar of yogurt, salt and apricots, chopped leaves (found in herbal medicine), distributed evenly over the cucumber and serve.
Dinner: 80 grams of tuna, a boiled potato. Thursday Lunch: cucumber salad with a teaspoon of olive oil, pasta salad with yogurt sauce. RECIPE pasta salad with yogurt sauce: Cook 50 ounces of pasta in the meantime prepare the sauce: mix a low-fat yogurt with two tablespoons of chopped tomatoes naturally, chopped apricots, chopped Salt and pepper, let stand 15 minutes, pour over pasta and cold serve.
Dinner: raw vegetables (celery, cucumber, carrot, fennel), 120 grams of steak to the plate, a wholemeal roll. Friday Lunch: Yogurt with mint, 80 grams of spaghetti topped with 10 grams of butter and a sprinkling of grated cheese, green salad with a teaspoon of olive oil. RECIPE mint yogurt: Put a fruit yoghurt in a glass, add mineral water to fill it up, flavored with chopped mint leaves, stir and serve.
Dinner: 80 grams of fresh cheese enriched with 15 grams of onion, fennel seeds, salt, pepper, parsley and basil, raw vegetables (celery, cucumber, carrot, fennel) with a teaspoon of vinegar, a wholemeal roll. Saturday Lunch: Fruit salad with yogurt, 70 grams of rice with a teaspoon of oil.
RECIPE yogurt fruit salad: Wash and cut in half a head of lettuce, apple and mix with half a peach, peeled and cut into small cubes, season with lemon juice, a pinch of salt, pepper, chopped mint leaves and a half low-fat yogurt. Dinner: potato salad (200 grams of potatoes, 200 grams of carrots, 100 grams of red onion, boil and season with olive oil, vinegar and chopped parsley).
Sunday Lunch: casserole of eggplant and mozzarella. RECIPE: slice an eggplant and grilled roast. Put a tomato into slices in an ovenproof dish, add the eggplant slices and finish with half mozzarella cut into thin slices and pieces of 'anchovies, oregano and season with two teaspoons of oil.
Bake in preheated oven at 180 degrees until golden. DINNER: two 200 grams of yogurt with fresh fruit.
No comments:
Post a Comment