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Losing weight correctly: balance menu from Albina Komissarova



BUTAlbina Komissarova is a nutritionist, evidence-based medicine advocate and passionate culinary specialist. Especially for readers of Beautyhack, she has compiled a menu that will help you lose weight without harming your health.

BREAKFAST

Yoghurt with fruit and granola muesli

Ingredients:

Glass of natural yogurt
Crushed almonds – 2 tsp
A glass of granola – 1/2
A glass of fresh berries and fruits – 1/2

Preparation:

Combine natural yogurt and crushed almonds in a bowl. Place the yogurt in a bowl or clear, wide glass. Top with granola and any fresh seasonal berries or fruits to taste. Garnish the top of each serving with almonds and a sprig of fresh mint. Add honey if desired. Chill in refrigerator and serve immediately.

DINNER

Avocado salad

Losing weight correctly: balance menu from Albina Komissarova

Ingredients:

Avocado – 1 pc.
Eggs – 3 pcs.
Fresh cucumbers – 2 pcs.
Refueling:
Lemon juice
White yogurt – 2 tsp
Salt pepper

Preparation:

Hard boil the eggs, cut into cubes. Peel the avocado, remove the pit (it is convenient if you hit the pit with a knife and turn it to the side), cut into cubes. It is also better to peel the cucumbers for a uniform structure, but you can not peel them. To cut in cubes. Mix the dressing in a separate bowl to infuse (5 minutes), you can add other spices as desired. Season the salad and eat. For a full meal, add a slice of bread or any cereal.

SNACK

Losing weight correctly: balance menu from Albina Komissarova

Fruit or a bowl of berries
Slices of cheese – 1-2 pcs.

DINNER

Stuffed peppers

Losing weight correctly: balance menu from Albina Komissarova

Ingredients:

Bulgarian pepper – 4 pcs.
Minced chicken – 500 g
Carrots – 1 pc.
Onion – 1 pc.
Rice – 50 g
Vegetable broth – 0.5 l
A little parsley
Salt, pepper – to taste

Preparation:

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Remove seeds and hearts from the peppers (do not throw out the caps). Finely dice the onion, chop the carrots into thin strips. In ghee, fry the carrots and onions for 20 minutes over medium heat, you can add them fresh! Boil rice until half cooked and rinse under running water. Add half the sautéed onions and carrots, rice, finely chopped parsley, salt and pepper to the minced meat. To stir thoroughly. One secret: to make the minced meat more fluffy, add 2/3 of a ladle of vegetable broth to it. Stir well again and whisk. Fill the peppers with minced meat, place them in a large saucepan or stewpan. Cover each pepper with a cap, pour over the vegetable broth and top with the remaining onions and carrots. Cover the pan with a lid and simmer the peppers over a slightly less than medium heat for an hour.

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