The mentioned below diet is calculated for 1 month. Limit the use of the products containing easy digested carbohydrates (especially sugar), and also salts, mayonnaise, black pepper, mustards and other sharp seasonings. Exclude all alcoholic drinks.
1st day
Breakfast: 150 g of salad from a sauerkraut, fresh carrots, canned green peas with vegetable oil; 100 g of low-fat boiled fish; coffee without sugar.
Snack: 100 g of fat-free cottage cheese; 150 g of low-fat boiled meat; 1-2 apples.
Lunch: soup on a vegetable broth; 150 g of cabbage, cooked with carrots; fruit drink from apples.
Dinner: 2 boiled potato; 100 g boiled low-fat fish; 200 ml of tea without sugar.
2nd day
Breakfast: 200 g of salad from fresh cabbage, canned green peas and onions with vegetable oil addition; 100 ml of coffee.
Snack: 200 g of kefir.
Lunch: 100 g of stewed meat in sour cream with a garnish from boiled carrots; 200 ml of compote from apples.
Dinner: 2 boiled potato; 100 g boiled low-fat fish; 1 orange (or a grapefruit).
3rd day
Breakfast: 1 slice of the white loaf fried in vegetable oil; 1 soft-boiled egg; 100 ml of coffee or tea.
Snack: 100 g a buckwheat cereal; fruit.
Lunch: 150 g a boiled low-fat hen; 1-2 apples; 1 orange or a grapefruit.
Dinner: salad with sauerkraut, filled with vegetable oil; 200 ml of compote from apples.
4th day
Breakfast: 150 g kefir; 1 toast.
Snack: salad from carrots (or cucumbers) with vegetable oil addition.
Lunch: 150 g salad from sauerkraut, canned green peas and onions with vegetable oil addition.
Dinner: soup from vegetables on a rather weak meat broth; 100 g salad from the fresh carrots, the mayonnaise filled with a small amount.
5th day
Breakfast: 70 g cottage cheese; 150 ml of coffee without sugar addition.
Snack: 2 apples; 2 oranges (at their desire it is possible to replace with 1 grapefruit).
Lunch: 150 g salad, from the fresh cabbage filled with a lemon juice; 1 dietary sausage; 1 glass of orange juice.
Dinner: 150 g low-fat fish (stewed or fried); 100 g berries of a red currant; 100 g gooseberry berries; 100 g mineral water.
6th day
Breakfast: 100 g a sauerkraut with 100 g boiled not fat meat.
Snack: 100 g low-fat cottage cheese.
Lunch: soup from the vegetables, cooked on weak meat (or mushroom) broth, with a slice of wheat bread.
Dinner: 100 g salad from a boiled beet with prunes; 70 g low-fat pork; tea without sugar.
7th day
Breakfast: 100 g a buckwheat cereal with 1 tbsp of honey.
Snack: 150 g fruit salad.
Lunch: 150 g salad with sauerkraut, canned green peas and onions with vegetable oil; 100 g boiled low-fat fish.
Dinner: 2 boiled potatoes; 100 g boiled low-fat meat; 200 ml of compote from apples.
Then again begin from 1st day, using the recipes listed below.
Salad from stewed Savoy cabbage with walnuts
300 g of Savoy cabbage,
50 g of kernels of walnuts,
3 slices of garlic,
Vegetable oil,
Lemon juice, salt to taste.
Savoy cabbage cut and cook about 10 minutes, add water (small amount). Garlic clear and rub on a small grater. Nuts fill in with boiling water and hold them in it for 3 minutes. Remove from thin film from kernels and crush them. Mix nuts, garlic mixture, the warmed-up vegetable oil, a lemon juice, salt, carefully to mix a mix and fill in with it stewed cabbage.
Snack from cabbage with mushrooms
300 g of cabbage;
300 g of mushrooms;
2-3 potatoes;
2-3 onions;
1 slice of garlic;
5-6 tbsp of vegetable oil;
Black ground pepper and salt to taste.
Cabbage chop, potato cut into cubes, onions crush. Mushrooms carefully wash out, cut into small slices and mix with other components, lay out on frying pan. Add vegetable oil, salt, pepper and cook to readiness, if necessary add water. Ready dish strew with chopped garlic or garlic powder.
Soup with cabbage and corn
300 g cabbage;
300 g canned corn;
300 g beets;
2 carrots of the average size;
2 heads of onions;
1 tbsp of a tomato paste;
1 tbsp of vegetable oil;
1 tbsp 3% vinegar;
Greens of fennel;
Bay leaf;
3 peas of black pepper;
Sugar and salt to taste.
Boil beets with peel, clear it later and cut longways. Carrots and onions chop and fry on a frying pan with vegetable oil, add tomato paste. Add beets, vinegar and keep cooking, add water (small amount). In 3 l of boiling water put small cut cabbage cook for 10 minutes. Then place in a pan fried vegetables, canned corn together with a liquid, pepper peas, bay leaf, sugar, salt and cook soup to readiness. Decorate with the crushed fennel.
