Blog

Lose weight with taste: Wednesday menu from Dr. Regina



– FROMIt is fashionable now to think that the problem of strong cravings for sweets (and food addiction) is primarily a psychological problem. But after eight years of working with weight loss patients, I realized that 90% of cases are just physiology. If you work through the reasons described in my book “I don’t like sweets”, then you will no longer have problems with food addiction. They will be resolved.

BREAKFAST

Spelled porridge with coconut milk

Ingredients:

Crushed spelled groats – 100 g
Coconut milk – 150 ml
Almond flakes – handful
Natural coconut flakes – a handful

Preparation:

Cook spelled in salted water for 20 minutes, conveniently in a slow cooker. Heat coconut milk in a water bath until it becomes smooth. Add coconut milk to the porridge and cook for another 3-5 minutes. Porridge is best served with coconut and almond flakes.

SNACK

Lose weight with taste: Wednesday menu from Dr. Regina

Favorite fruit

DINNER

Venetian salad

Lose weight with taste: Wednesday menu from Dr. Regina

Ingredients:

Chicken liver – 200 g
Cherry tomatoes – 200 g
Red onion -1pc
Lettuce leaves
Dry basil
Saffron – a small pinch
Half lemon
Extra virgin olive oil – 3 tbsp. l.

Preparation:

Rinse the chicken liver. Soak in milk for 20-30 minutes. Rinse again. Cut the liver into halves. Simmer in a heavy-bottomed pan for 7-10 minutes, add saffron and basil. Cut the red onion into half rings, sprinkle with lemon juice, leave for 15 minutes, sprinkle with sea salt. Cut the cherry tomatoes into halves. Place lettuce, liver, cherry tomatoes and onion rings on top, drizzle with olive oil.

SNACK

Lose weight with taste: Wednesday menu from Dr. Regina

Walnut – 30 g

DINNER

Warm seafood salad

READ  Lose weight with taste: Wednesday menu from Vasily Generalov

Lose weight with taste: Wednesday menu from Dr. Regina

Ingredients:

Seafood cocktail – 100g
Asparagus or green beans – 60 g
Spices to taste

Preparation:

Boil a seafood cocktail for 2-3 minutes, rinse and dry. Asparagus, or green beans, hold 60 g in boiling water, drain and dry. Add olives, basil, pepper, salt (all to taste) and season with olive oil.

Leave a Reply

Your email address will not be published. Required fields are marked *