May 28, 2014

7 days vegetarian diet food to lose weight

Day 1:

Breakfast: Fresh unsweetened fruit juice

Midday: Fresh unsweetened fruit juice

Lunch: Lentil (dhal) soup

Evening: Green Tea

Dinner: Mixed vegetable soup, Lentil Soup

Ingredients:

  • 1 tsp chopped onion
  • 5 ml butter
  • 2 tsp diced carrots
  • 1 clove crushed garlic
  • 1 small diced tomato
  • 30 g soaked lentils
  • 300 ml water
  • 1 rinsed and thinly sliced spinach leaf
  • 1 tsp lime juice
  • 1 small bay leaf
  • Oregano to taste
  • Salt to taste
  • Freshly ground black pepper to taste

Method:

In a large soup pot, heat butter over medium heat. Add onions and carrots cook until onion is tender. Stir in garlic, bay leaf and oregano, cook for 2 minutes. Stir in lentils, add water and tomatoes. Bring to a boil. Reduce heat, and simmer till the lentils are tender. When ready to serve, add spinach and cook until it melts. Mix up lime juice and season with salt and pepper.

Day 2:

Breakfast: Stuffed mushrooms + 200 ml juice

Midday: 200 ml juice + 1 fruit (seasonal) and 15 g nuts

Lunch: Roasted Cauliflower 100 g, Bean sprout salad 25 g with cucumber, lettuce, carrots

Evening: 1 cup green tea + 15 g nuts

Dinner: Brinjal Toss, multi grain bread 1 slice/1 roti made with 20 g whole wheat flour, Stuffed Mushrooms

Ingredients:

  • 4 medium button mushrooms
  • 2 tablespoon crumbled cottage cheese
  • 1 tsp chopped onion
  • ½ teaspoon olive oil
  • Salt
  • Tabasco
  • Oregano

Method

Preheat the oven to 425 F; lightly mist a small baking dish with olive oil spray. skim the stems from the mushrooms by mildly twisting the stem. Chop up the stems and place in a small mixing bowl.

In the prepared baking dish, place the mushroom caps stemmed-side up. Add the cottage cheese, onion, oil and seasonings to the bowl. Stir to mix well. Divide and spoon the mixture evenly into the mushroom caps. Bake for 12 to 15 minutes, or until tender. Leave the mushrooms stand to cool lightly before serving.

Day 3:

Breakfast: 30 g Oats (without sugar) in 150 ml milk + 200 ml juice

Midday: 200 ml juice + fruit and 15 g nuts

Lunch: Dalia khichdi – 30 g dalia with 15 g dal

Evening: Green tea + 15 g nuts

Dinner: Rice khichdi – 30 g rice with 15 g dal

Day 4:

Breakfast: 200 ml juice + 1 fruit and 30 g nuts

Midday: 200 ml juice + 1 fruit and 30 g nuts

Lunch:Lentil soup 200 g salad

Evening: 1 cup Green tea + 30 g nuts

Dinner: Vegetable soup

Ingredients

  • 5 g butter
  • 25 g chopped green onion
  • 1 clove crushed garlic
  • 1 small diced tomato
  • 25 g peeled and chopped carrots
  • 25 g chopped beans
  • 250 ml water
  • salt and freshly ground black pepper to taste

Method:

Heat butter in a large pot. Stir in onions cook until the onion has softened. Add the other vegetables. Cover and cook until the vegetables becomes softened. Add water. Bring to a simmer and reduce heat to low. Cover and let simmer until vegetables are tender. Add salt, pepper. Remove from heat, cool and blend slightly. Reheat before serving.

Day 5:

Breakfast: 30 g Steamed corn + 200 ml juice

Midday: 200 ml juice + 1 fruit and 15 g nuts

Lunch: Baked potato with vegetables

Evening: 1 cup Green tea + 15 g nuts

Dinner: vegetable pasta

Day 6:

Breakfast: 30 g Oats (without sugar) in 150 ml milk + 200 ml juice

Midday: 200 ml juice + 1 fruit and 15 g nuts

Lunch: Baked beans with macaroni 100 g salad

Evening: 1 cup Green tea + 15 g nuts

Dinner: vegetable stew with rice

Ingredients

  • 5 ml olive oil
  • 1 tsp chopped onion
  • 25 g diced green pepper
  • 25 g sliced carrots
  • 25 g shredded cabbage
  • 25 g Brinjal
  • 1 diced tomato
  • 1 small bay leaf
  • salt
  • pepper
  • basil and 40 g boiled rice

Method:

In a large skillet heat olive oil. Saute onion and pepper until soft. Add garlic, mushrooms and eggplant. Simmer stirring occasionally, until eggplant is soft but not mushy. Add tomatoes and spices. Simmer for about 10 minutes. Sprinkle coriander before serving.

Day 7:

Breakfast: 200 ml juice + 1 fruit and 30 g nuts

Midday: 200 ml juice + 1 fruit and 30 g nuts

Lunch: lentil soup and 200 g salad

Evening: 1 cup Green tea + 30 g nuts

Dinner: vegetable soup

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