Now the parties are long over, even the Carnival is filed and there is always a Monday to start. So there is no excuse.
If you want to lose weight the moment is always propitious. We need a low-calorie diet, an active lifestyle and lots of enthusiasm. The results, then, arrive, guaranteed.
I already hear the questions: "How do I do it?" "What do I eat?" For a customized solution that fits your needs, contact a professional .
Meanwhile, to get an idea, take a look at our low-calorie diet, with an example and some recipes, one exclusively for you.
The low-calorie diet: an example
Low calorie means with few calories . That is, we introduce less energy into our bodies than we need, so we stimulate it to burn fat to get it.
Counting calories is complex and each one needs a different number of calories per day than the others. Let's see together an example of a low-calorie daily diet, which brings about 1500 calories a day. Few, but you can do it.
Breakfast
When you want to lose weight, it's better to always have breakfast so you can give the right energy to start the day and activate your metabolism. Choice between
1) Tea and biscuits (about 3 - 4 biscuits, which are dry, better whole, without too many fillings) + 125 g of natural whole yogurt, or soy or Greek yogurt.
2) Semi-skimmed milk or soy milk, 125 ml (and coffee) + 25-30 grams of whole grains
3) Coffee (or tea) + 125 g of natural whole or soy or Greek yogurt + 4 whole wheat biscuits with 50 gr. of jam
4) Coffee (or tea) + 125 g of natural whole or soy or Greek yogurt + 3 rice or corn cakes and 15 g of hazelnut malt
Lunch
- Whole wheat pasta, 60 grams (or, instead, choose between - Brown rice, 60 gr - Minestrone with pasta, 170 grams - Tortellini, 70 gr - Gnocchi150, gr - Dry egg pasta, 60 gr) seasoned with vegetables (60 grams) or tomato and basil (30 gr). Alternatively, a vegetable soup with pasta, 220 gr total.
- 150-160 g of fish, or 90 g of lean ricotta, or 60 g of fresh cheese, or 120 g of white meat, or 80 g of bresaola or
- 200 grams of fresh vegetables, seasoned with a table spoon (10 grams) of extra virgin olive oil
- a fruit
Dinner
- 150-160 g of fish, or 80 g of seitan, or 90 g of tofu, or 90 g of lean ricotta, or 60 g of fresh cheese, or 120 g of white meat, or 80 g of bresaola
- 50 grams of wholemeal bread or 130 grams of potatoes or 25 grams of breadsticks
- 200 grams of fresh vegetables, seasoned with a table spoon (10 grams) of extra virgin olive oil
- a fruit
The hypocaloric regime must be followed for a maximum of one to two weeks, without prolonging it to the bitter end unless the doctor indicates otherwise.
Calories: how not to be afraid of them?
The low-calorie diet: some recipes
One of the causes that lead to abandoning the low-calorie diet is the monotony of food, followed by the reduced use of condiments that make dishes "gray".
Here are some recipes that allow you to taste healthy, genuine and light foods without sacrificing taste . If even calorie counting isn't perfect, trust me, it's not serious for once.
Fruit and vegetable salad
Ingredients for 4 people > 4 organic figs
> 1 organic red apple
> 100 grams of blueberries
> 60 grams of curly salad
> 2 tablespoons of extra virgin olive oil
> 1 tablespoon of apple vinegar
Preparation : cut the figs and the apple into wedges, put them in a bowl and add the blueberries and the salad. Prepare the sauce by emulsifying oil, vinegar and seasoning the salad to taste, adjusting it with salt and pepper to taste. The sauce can also be made with low-fat soy yogurt and flavored to taste.
Orzotto with zucchini and tomatoes
Ingredients for 4 people:
> 280gr of precooked barley
> 1 onion
> 2 tablespoons of extra-virgin olive oil
> 2 zucchini
> 10 small tomatoes
> Salt and pepper to taste
Preparation : soften the onion with a few tablespoons of water, then add the barley and toast a couple of minutes, stirring. Cook the barley as a risotto. In the meantime wash, cut and steam the zucchini and cut the tomatoes into quarters. Add the vegetables to the barley and complete with the oil, adjusting with salt and pepper.
For a gluten-free variant, replace the barley with an equal amount of rice, buckwheat or quinoa.
Provencal chicken breast
Ingredients for 4 people:
> 400 g of chicken breast
> 1 red onion
> 1 red pepper
> 1 yellow pepper
> 1 green pepper
> 3 tablespoons of extra-virgin olive oil
> Aromatic herbs
> Apple vinegar,
> pepper, salt and pepper to taste
Preparation : sprinkle the chicken breast with the aromatic herbs, a pinch of salt and a pinch of pepper, then brown it on each for about six minutes. Transfer the chicken breast to a baking dish and finish cooking in the oven at 180 ° for twelve minutes. Meanwhile cut the peppers, onion and olives, season with apple vinegar, chilli pepper, salt. Serve the chicken breast hot or at room temperature with the vegetables.
NB For vegetarians and vegans, replace white meat with an equal amount of tofu, tempeh or vegetable steaks (soy, lupine, seitan etc.).
Rosemary vegetable mix
Why not? Even vegetables can be fun and tasty.
Ingredients for 4 people
> 1 onion
> 2 zucchini
> 50 g of bean sprouts
> 1 red pepper
> 1 yellow pepper
> 1 sprig of rosemary
> 1 tablespoon of extra-virgin olive oil
> Salt and pepper to taste
Preparation : cut the courgettes and peppers. Put the chopped onion in a pan with oil and rosemary. Leave the onion to pass, add the sprouts, courgettes and peppers. Cook for about 15 minutes. At the end of cooking emulsify with oil and serve hot.
The low-calorie diet. Recipes: the idea of the chef
We asked Chef Mario Oriani an exclusive recipe for friends of Natural Cure. The result is a light and very good dessert, gluttonous proof.
Cannellini bean pudding
Ingredients for 4 people:
> 300 grams of cooked cannellini beans
> 100 ml of soy milk
> 50 grams of whole sugar
> 50 grams of dark chocolate (minimum 70% cocoa)
> 2 sheets of gelatin in foil
> 5 mint leaves
Preparation : let the gelatine soften in cold water, while blending the cannellini beans. Break the chocolate into flakes. Melt the gelatin in a little warm soy "milk", add the cannellini smoothies, the remaining "soy milk", the mint and the chocolate flakes. Put the pudding in the molds and let it cool in the refrigerator for at least 4 hours. Serve with toppings to taste, for example with strawberry slices.
