Diet for Weight Loss 2021: – 4 Kg in just 7 days with this Weekly Diet!

DIET TO LOSE BETWEEN JULY AND AUGUST 2021 WITHOUT STRESS! – about 4 kg in just 7 days! Below you will find the weekly diet based on a diet where rice is always present.

A diet tasty, which exploits the satiating power of the ‘magic’ grains so as to reduce the feeling of hunger. it is totally free of gluten, a protein complex typical of wheat, spelled, khorasan, rye, barley and triticale which, in those who are sensitive, can give rise to abdominal swelling and intestinal problems. When the rice is cooked, at the same weight it is less caloric than pasta and is more filling. This is possible because the grains of this cereal absorb more water than pasta. This means that rice is also more draining and diuretic, therefore useful against water retention and adiposity. For best results, in general, a portion of rice is 60g, raw weight suitable for an adult woman, 70g for a man and 50g for a person over 60. And now, you just have to start the diet!

Click here belowO for the weekly diet / 7 days ▼

MONDAY / 1st DAY

– BEFORE BREAKFAST: 1 tablespoon of mallow mucilage (in herbal medicine or pharmacy). – BREAKFAST: 1 cup of matcha green tea; 30g of rice cakes; 3 teaspoons of unsweetened lemon jam (sz); 1 natural yogurt or a soy alternative sz: 1 organic red apple with peel; 4 walnuts. – SNACK: 1 pear and 7 almonds. – LUNCH: 1 portion of sauteed rice with vegetables and basil peas; 150g of sole (or tempeh) to be cooked in a pan with 2 teaspoons of oil; 100g of lettuce and 1 grated carrot to be seasoned with 2 teaspoons of oil, lemon juice and black pepper. – SNACK: 1 rice cake with 1 teaspoon of green olive cream and an infusion of carcadè (1 sachet for 1 cup). – PRICE: 1 portion of chicken thighs with leeks; 200g diced zucchini browned in a pan with 2 teaspoons of oil; 30g of rice cakes.

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TUESDAY / 2nd DAY

– BEFORE BREAKFAST: 1 tablespoon of mallow mucilage. – BREAKFAST: 1 cup of matcha green tea; 30g of rice cakes; 3 teaspoons of lemon jam (sz); 1 natural yogurt or sz soy alternative; 1 kiwi; 4 walnuts. – SNACK: 1 orange and 7 almonds. – LUNCH: 1 portion of chickpeas in tofu salad with black olives; 50g of rocket to be seasoned with 2 teaspoons of oil and pepper (you can add it to the chickpea salad); 30g of rice cakes. – SNACK: 1 rice cake with 1 teaspoon of lemon sz jam and an infusion of carcadè (1 sachet for 1 cup). – PRICE: 1 portion of risotto with cherry tomatoes and parmesan; 200g of spinach boiled briefly and sautéed with 2 teaspoons of oil and 1 clove of garlic.

WEDNESDAY / 3rd DAY

– BEFORE BREAKFAST: 1 tablespoon of mallow mucilage. – BREAKFAST: 1 cup of matcha green tea; 30g of rice cakes; 3 teaspoons of lemon jam (sz); 1 natural yogurt or sz soy alternative; 1 organic red apple with peel; 4 walnuts. – SNACK: 1 kiwi and 7 almonds. – LUNCH: 1 portion of risotto with cranberry and hazelnuts; 1 hard-boiled egg (or 100g of boiled cannellini beans to be seasoned with 2 teaspoons of oil, lemon juice and pepper); 150g of red radicchio cut into strips to brown in a pan with 2 teaspoons of oil and black pepper. – SNACK: 1 rice cake with 1 teaspoon of green olive cream and an infusion of carcadè (1 sachet for 1 cup). – PRICE: 1 portion of cod with saffron red onions; 250g of diced carrots browned in a pan with 2 teaspoons of oil; 30g of rice cakes.

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THURSDAY / 4th DAY

– BEFORE BREAKFAST: 1 tablespoon of mallow mucilage. – BREAKFAST: 1 cup of matcha green tea; 30g of rice cakes; 3 teaspoons of lemon jam (sz); 1 natural yogurt or sz soy alternative; 1 pear 4 walnuts. – SNACK: 1 organic red apple with peel and 7 almonds. – LUNCH: 1 portion of rice pasta with parmesan and chopped parsley; 12 asparagus tips to steam and season with 2 teaspoons of oil and white pepper. – SNACK: 1 rice cake with 1 teaspoon of lemon sz jam and an infusion of carcadè (1 sachet for 1 cup). – PRICE: bowl with rice, chickpeas, vegetables and avocado 1 cooked apple with the addition of a pinch of raisins, a pinch of ground cinnamon and 3 coarsely chopped walnuts.

FRIDAY / 5th DAY

– BEFORE BREAKFAST: 1 tablespoon of mallow mucilage. – BREAKFAST: 1 cup of matcha green tea; 30g of rice cakes, 3 teaspoons of lemon jam (sz); 1 natural yogurt or sz soy alternative; 1 organic red apple with peel; 4 walnuts. – SNACK: 1 kiwi and 7 almonds. – LUNCH: 1 portion of spinach risotto with stracciatella; 150g of Belgian endive in strips to be dried in a pan with 2 teaspoons of oil and black pepper. – SNACK: 1 rice cake with 1 teaspoon of green olive cream and an infusion of carcadè (1 sachet for 1 cup). – PRICE: 1 serving of lentil, beetroot and pomegranate salad with yogurt sauce; 2 well-cleaned artichokes, cut into fillets and browned in a pan with 2 teaspoons of oil and 1 clove of garlic 30g of rice cakes.

SATURDAY / 6th DAY

– BEFORE BREAKFAST: 1 tablespoon of mallow mucilage. – BREAKFAST: 1 cup of matcha green tea; 30g of rice cakes; 3 teaspoons of lemon jam (sz); 1 natural yogurt or sz soy alternative; 1 pear; 4 walnuts. – SNACK: 1 orange and 7 almonds. – LUNCH: 1 portion of mushroom cream and cinnamon potatoes; 150g of seared salmon in a very hot non-stick pan without oil (or 150g of grilled tofu); 100g of baby lettuce to be seasoned with 2 teaspoons of oil, lemon juice and black pepper. – SNACK: 1 rice cake with 1 teaspoon of lemon sz jam and an infusion of carcadè (1 sachet for 1 cup). – PRICE: 1 portion of a mix of rice and vegetables with lemon and olives; 150g of cleaned shrimp to be cooked for 3 minutes in a pan with a drizzle of oil (or 120g of tempeh on the grill).

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SUNDAY / 7th DAY

– BEFORE BREAKFAST: 1 tablespoon of mallow mucilage. – BREAKFAST: 1 cup of matcha green tea; 1 empty wholemeal brioche; 1 organic red apple with peel; 4 walnuts. – SNACK: 1 pear and 7 almonds. – LUNCH: 1 portion of rice with artichokes and mushrooms in oil; 80g of bresaola or vegetable sliced; 100g of radicchio in a salad to be dressed with 2 teaspoons of oil, lemon juice and black pepper. – SNACK: 1 coffee and a sprig of cream or 1 fruit to taste and 7 almonds. – PRICE: 1 portion of turkey skewers with zucchini; 150g of shelled peas to pass in a pan with 1 chopped spring onion wilted in 2 teaspoons of oil and flavor at the end of cooking with 2 leaves of mint and black pepper; 30g of rice.

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