Evescafe | 7 days vegetarian diet food to lose weight

Evescafe | 7 days vegetarian diet food to lose weight
Day 1:Breakfast: Fresh unsweetened fruit juiceMidday: Fresh unsweetened fruit juiceLunch: Lentil (dhal) soupEvening: Green TeaDinner: Mixed vegetable soup, Lentil SoupIngredients:
  • 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 juiceMidday: 200 ml juice + 1 fruit (seasonal) and 15 g nutsLunch: Roasted Cauliflower 100 g, Bean sprout salad 25 g with cucumber, lettuce, carrotsEvening: 1 cup green tea + 15 g nutsDinner: Brinjal Toss, multi grain bread 1 slice/1 roti made with 20 g whole wheat flour, Stuffed MushroomsIngredients:
  • 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 juiceMidday: 200 ml juice + fruit and 15 g nutsLunch: Dalia khichdi - 30 g dalia with 15 g dalEvening: Green tea + 15 g nutsDinner: Rice khichdi - 30 g rice with 15 g dalDay 4:Breakfast: 200 ml juice + 1 fruit and 30 g nutsMidday: 200 ml juice + 1 fruit and 30 g nutsLunch:Lentil soup 200 g saladEvening: 1 cup Green tea + 30 g nutsDinner: Vegetable soupIngredients
  • 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 juiceMidday: 200 ml juice + 1 fruit and 15 g nutsLunch: Baked potato with vegetablesEvening: 1 cup Green tea + 15 g nutsDinner: vegetable pastaDay 6:Breakfast: 30 g Oats (without sugar) in 150 ml milk + 200 ml juiceMidday: 200 ml juice + 1 fruit and 15 g nutsLunch: Baked beans with macaroni 100 g saladEvening: 1 cup Green tea + 15 g nutsDinner: vegetable stew with riceIngredients
  • 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 nutsMidday: 200 ml juice + 1 fruit and 30 g nutsLunch: lentil soup and 200 g saladEvening: 1 cup Green tea + 30 g nutsDinner: vegetable soup

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