Dieting recipes, for weight loss, diet is the top priority, if you can not very good scientific control of dietary calories, it is easy to lead the body heat into fat, resulting in fat accumulation, so that the efficiency of weight loss is greatly reduced. Here we take a look at how to arrange three meals a day diet recipes?
Monday:
Breakfast: a cup of yogurt, 10 raisins, two slices of whole wheat bread.
Lunch: two porridge of celery.
Materials: 100 grams of celery, 100 grams of rice, 100 grams of millet.
Practice: Wash celery, cut into small pieces; rice. Xiaomi panning clean. Pot lit, add appropriate amount of water, add rice, millet porridge, boil first and then use low heat cook for 20 minutes, add celery and cook for 5 minutes.
Dinner: 1 bowl of boiled vegetables or a salad of lettuce, seasoned with vinegar and salt, do not heat salad dressing.
Tuesday:
Breakfast: a bowl of soy milk, two slices of whole wheat bread, and one egg.
Lunch: Tofu bean sprouts soup.
Materials: 1 red tomato (about 100 grams), half tofu (about 100 grams), 50 grams of bean sprouts, and a little parsley.
Seasoning: 2 tsp salt.
Practice: Wash and cut the tomato, tofu into small squares, bean sprouts to the root, wash, parsley washed and cut into sections. Put the water and tofu cubes in the pan and boil it for 5 minutes. Add the tomato pieces and bean sprouts to cook. Season with salt and sprinkle with parsley.
Dinner: 1 bowl of boiled vegetables or a salad of lettuce, seasoned with vinegar and salt, do not heat salad dressing.
Wednesday:
Breakfast: a glass of milk, a roll, an apple.
Lunch: salmon slices.
MATERIALS: One middle of grass carp, 10 grams of fungus, and 50 grams of Cantonese cabbage.
Seasoning: 2 tablespoons salad oil, 1 tsp salt, 1 tsp cooking wine, dry starch, water starch, onion, ginger
Practices: Clean up the grass carp, slice, dipped in dry starch slipped with warm oil; ears of fungus foam hair, wash; Cantonese dishes to choose clean; onion, ginger mince.
Pour the salad oil into the pan, add the green onions and ginger until fragrant, and then add the fillets, fungus, and stir fry the cabbage. Add salt, cooking wine, seasoning, and pour the starch on the starch.
Dinner: 1 bowl of boiled vegetables or a salad of lettuce, seasoned with vinegar and salt, do not heat salad dressing.
Thursday:
Breakfast: a bowl of black rice red bean porridge, a boiled egg, a butterfly salad radish.
Lunch: Celery fried squid.
Ingredients: 150 grams of celery, 150 grams of cuttlefish, green onion, red pepper wire, yellow pepper wire a little.
Seasoning: 1 tbsp salad oil, 1 tsp salt, 1 tsp chicken powder.
Practice: Select celery clean, cut into sections; squid viscera, wash, cut into sections after the knife, boil with boiling water, drain water. Pour the salad oil into the pot, add the green onion, add a few celery stir fry a few times, and then add the squid flower, red pepper, yellow pepper wire and stir well, and finally add salt, chicken seasoning and mix well. Disk can be.
Dinner: 1 bowl of light boiled greens or 1 salad of lettuce (still no salad dressing).
Friday:
Breakfast: a bowl of sweet potato rice porridge, a salted duck egg.
Lunch: Maize Chrysanthemum porridge.
Materials: 10 grams of corn, 10 grams of chrysanthemum and 200 grams of rice.
Seasoning: 1 tsp salt.
Practice: Fresh corn must be soaked in warm water and rinsed. Chrysanthemum stalks, remove petals and wash. Rice panning clean. Pot, pour clean water, corn, boiled for 10 minutes after the corn must be filtered, add rice and cook until porridge into, and then add salt, chrysanthemum, corn whiskers, slightly roll Serve.
Dinner: 1 bowl of light boiled greens or 1 salad of lettuce (still no salad dressing).
on Saturday:
Breakfast: a bowl of sweet potato rice porridge, a salted duck egg.
Lunch: oatmeal porridge.
Material: 200 grams of oatmeal.
Practice: pot lit, pour appropriate amount of water, put in oatmeal, boil and cook on low heat until the cereal is rotten and thick.
Dinner: 1 bowl of light boiled greens or 1 salad of lettuce (still no salad dressing).
on Sunday:
Breakfast: steamed egg tarts, a steamed bun, an apple.
Lunch: Loofah stew tofu.
Materials: 1 loofah, 1 box of tofu, 50 grams of mushroom, and 1 onion.
Seasoning: 1 tbsp salad oil, 1 tbsp water starch, 1 tsp salt, 1 tsp chicken powder, 1 tsp sesame oil.
Method: Peel the loofah, wash, cut into hob pieces; tofu cut into small cubes, boil in the boiling water, remove and drain the water; Pour the salad oil into the pan, add the scallion and saute. Place the loofah, tofu, and mushroom. Stir in the salt, season in the chicken, pour the water into the starch, and topped with sesame oil.
Dinner: 1 bowl of light boiled greens or 1 salad of lettuce (still no salad dressing).
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