The Scottish diet plan
Portly and sedate Scots are famous of their love to fat meat, porridge and infinite snacks with rolls, pies, flat cakes … Healthy food in the country not in honor as it “is unprofitable”. Therefore Scots prefer to fry all dishes in oil considerable quantity that “on hands flew”.
Dietitians have developed special diet for Scots, nourishing and rich with carbohydrates, in particular, integral groats is present there and porridge favorite in Scotland. And about fried, fat and sweet dishes forget for some time.
The basic difference of this diet – considerable quantity of fiber, clearing intestines and promoting weight reduction. Fiber is present at crude groats (buckwheat, pearl-barley, and millet), bread from a flour of a rough grinding, peel of vegetables and fruit.
The porridge recipe: 3 tbsp of flakes fill in with 4 tbsp of water and leave for the night. Add 4 tbsp of milk, grated apple, few fresh berries, and lemon juice in the morning.
Monday
- Breakfast: Porridge from oatmeal flakes.
- Dinner: 150 g of buckwheat porridge, salad with fresh cabbage, glass of apple juice.
- Supper: 3 boiled potatoes, 2 fresh tomatoes, slice of wheat bread.
Tuesday
- Breakfast: small plate of bran (1 tbsp of bran which has been filled in with 1 glass of water), glass of orange juice.
- Dinner: small portion of millet cereal, salad with cabbage, sweet bell pepper, green onions, glass of mineral water.
- Supper: 200 g fruit salad with apples, prunes, pears and apricots, glass of orange juice.
Wednesday
- Breakfast: porridge with 1 tsp of honey instead of grated apple, cup of low-fat milk.
- Dinner: 200 g boiled fish, 2 boiled potatoes, grapefruit.
- Supper: 150 g buckwheat cereal, piece of wheat bread, few leaves of salad, big apple, glass of apple juice.
Thursday
- Breakfast: soft-boiled egg, piece of grain bread, milk (1 glass).
- Dinner: 250 g a vegetable baked pudding with carrots, potato, cabbage and green onions, glass of tomato juice.
- Supper: small portion of wheaten porridge with bran, piece of wheat bread, big apple, half of grapefruit.
Friday
- Breakfast: porridge with grated apple, slices of fruit and pounded wood nuts, glass of apple juice.
- Dinner: 150 g of buckwheat, small piece of wheat bread, 150 g salad with fresh vegetables, cup of tea.
- Supper: small low-fat beef steak, piece of wheat bread, 100 g shredded sheet salad with lemon juice, glass of orange juice.
Saturday
- Breakfast: small portion of a buckwheat cereal, milk (1 glass).
- Dinner: 150 g mashed potatoes, small piece of wheat bread, some leaves of salad.
- Supper: 200 g boiled fish, 150 g salad from crude vegetables (carrots, beets, cabbage, sweet bell pepper) with vegetable oil, glass of grape juice.
Sunday
- Breakfast: small portion of wheaten porridge with bran, piece of wheat bread, glass of grape juice.
- Dinner: 200 g boiled or stewed cabbage, slice of wheat bread, glass of apple juice.
- Supper: small size beef steak, 150 g salad with cabbage, radish, beets, sweet bell pepper filled with lemon juice, glass of grape or apple juice.
