If the weight exceeds the norm of 15 kg or more: effective diet

One of the most effective diet is considered to be on the so-called tissue burners and fat blockers.

Diet designed for 3 months and includes two steps for every 1.5 months. Meals - 5 times a day.

The diet allowed to include lean meat, fish and dairy products. From cereals to be preferred buckwheat and oatmeal. You can eat brown rice, bran and sprouts.

Because the diet is desirable to eliminate sugar, confectionery and pastry, meats, prepared foods, alcohol, sodas, sugary juices and fruits, potatoes, sweet potatoes, beets.

The first phase of

In the first phase diet consists of foods containing fats to burn fat. These include herbs, grapefruit and avocado.

The greens have a low-calorie, but the processing of its constituent fiber body expends tremendous energy.

Avocados contain a lot of calories, but it blocks the body's need for fiber in sweet foods. Grapefruit is considered one of the most effective fat burners.

Sample menu for a week

[/b] Monday.

1-and breakfast:

- Salad with dill and parsley with cooked egg yolk - 100 g;
- Grapefruit - 1 pc .;
- Green Tea - 250 ml.

2nd breakfast:

- Oat bran with avocado - 150 g;
- Lemon tea - 200 ml.

Lunch:

- Green cabbage soup without potatoes - 200-250 ml;
- Boiled chicken breast, topped with dill and coriander, - 150 g;
- Salad greens with avocado - 150 g;
- Compote - 150 ml.

Snack: unsweetened yogurt - 100 g

Dinner:

- Fish steamed, sprinkled with herbs, - 200 g;
- Salad of carrots with green celery - 100g;
- Apple juice with pulp - 200 ml.

Tuesday

1-and breakfast:

- Buckwheat bran with greens - 100 g;
- Avocado - 50 g;
- Barley drink milk - 200-250 ml.

2nd breakfast:

- Salad with low-fat cheese with dill and parsley - 150 g;
- Plum juice with pulp - 150 ml.

Lunch:

- Chicken broth with herbs - 200-250 ml;
- Asparagus steamed, sprinkled with herbs, - 150 g;
- Germinated oats - 50 g;
- Pear juice with pulp - 150 ml.

Afternoon snack: yogurt - 200 ml.

Dinner:

- Shrimp steamed, sprinkled with green onions - 100 g;
- Brown rice cooked with coriander - 100 g;
- Green tea with lemon - 200 ml.

Wednesday

1-and breakfast:

- Buckwheat porridge on the water with dill - 150 g;
- Sour apples - 2 pcs .;
- Green Tea - 250 ml.

2nd breakfast:

- Avocado - 1 pc .;
- Green buckwheat sprouts - 50 g;
- Green Tea - 150 ml.

Lunch:

- Avocado soup with brown rice and greens - 100 ml;
- Cottage cheese with herbs - 150 g;
- Grapefruit - 1 pc .;
- Apple juice with pulp - 250 ml.

Afternoon snack: yogurt - 250 ml.

Dinner:

- Cabbage, stewed with herbs - 200-250 g;
- Salad greens and boiled asparagus - 100 g;
- Yogurt - 200 ml.

Thursday

1-and breakfast:

- Oatmeal with milk - 100 g;
- Salad with low-fat cheese and herbs - 50 g;
- Black Coffee - 200 ml.

2nd breakfast:

- Steamed buckwheat bran - 150-200 g;
- Grapefruit - 1 pc.

Lunch:

- Soup of spinach, sorrel and greens with carrots - 200 ml;
- Steamed eggplant with green celery - 250g;
- Stewed fruit - 200 ml.

Snack: sour apples - 2 pcs.

Dinner:

- Salad of daikon radish greens - 200-250 g;
- Green peas steamed with herbs - 100 g;
- Mint tea - 200 ml.

Friday

1-and breakfast:

- Oat bran with milk - 150 g;
- Avocado - 1 pc .;
- Black Coffee - 200 ml.

2nd breakfast:

- Salad of cabbage and greens - 100 g;
- Pumpkin juice with pulp - 150 ml.

Lunch:

- Spinach soup with avocado and dill - 200 ml;
- Carrots, stewed with herbs - 150-200 g;
- Stewed blueberry and chokeberry - 200 ml.

Afternoon snack: apple juice with pulp - 150-200 ml.

Dinner:

- Boiled beef - 100 g;
- Cucumber salad, avocado and green - 100 g;
- Green Tea - 200 ml.

Saturday

1-and breakfast:

- Buckwheat porridge with herbs and carrots - 200 g;
- Sour apples - 2 pcs .;
- Lemon tea - 200 ml.

2nd breakfast:

- Oats sprouts with dill and parsley - 50 g;
- Avocado - 1 pc .;
- Green Tea - 250 ml.

Lunch:

- Soup with celery and herbs - 200 ml;
- Lentil sprouts with grapefruit slices - 150 g;
- Compote of dried apples - 250 ml.

Afternoon snack: an apple - 1 pc.

Dinner:

- Oatmeal on the water with herbs - 100-150 g;
- A salad of cucumber and greens - 200 g;
- Mint tea - 200 ml.

Sunday

1-and breakfast:

- Cottage cheese with herbs - 100 g;
- Grapefruit - 1 pc .;
- Green Tea - 200 ml.

2nd breakfast:

- Buckwheat bran with greens - 100 g;
- Avocado - 1 pc .;
- Fruit juice with pulp - 200 ml.

Lunch:

- Chicken broth with herbs - 150 ml;
- Jerusalem artichoke salad with greens - 100 g;
- Boiled chicken breast, sprinkle with herbs, - 100 g;
- Plum juice with pulp - 150 ml.

Snack: sour apples - 2 pcs.

Dinner:

- Green buckwheat sprouts, mixed with boiled spinach - 100 g;
- Salad with avocado and grapefruit - 100 g;
- Green tea with lime - 200 ml.

The second stage

In the second stage in addition to fat burners on the menu should include foods that are high in fiber, blocks the flow and accumulation of excess fat. These products include apples, carrots, beans, peas and lentils. Thus it is better to use green beans, fresh peas and lentils green germ.

Sample menu for a week

Monday.

1-and breakfast:

- Salad of boiled green beans, fresh carrots and greens with boiled chicken breast seasoned with apple cider vinegar - 100 g;
- Grapefruit - 1 pc .;
- Carrot juice with pulp - 100-150 ml;
- Green Tea - 200 ml.

2nd breakfast:

- Oat bran, avocado and fresh green peas - 150 g;
- Lemon tea - 200 ml.

Lunch:

- Soup of spinach, sorrel, carrots, green beans and dill - 200 ml;
- Beef tongue boiled, sprinkled with herbs, - 150 g;
- A salad of fresh greens and carrots - 150 g;
- Compote of dried apples - 150 ml.

Snack: apples - 2 pcs.

Dinner:

- Squid stuffed with carrots, peas and spinach, sprinkled with herbs, - 200 g;
- Salad with celery and sprouted lentils - 100g;
- Apple juice with pulp - 200 ml.

[b] Tuesday


1-and breakfast:

- Bran buckwheat with carrots and greens - 100 g;
- Apples - 3 pcs .;
- Coffee with milk - 200 ml.

2nd breakfast:

- Salad with celery, fresh carrots and green peas with dill and parsley - 150 g;
- Pumpkin juice with pulp - 150 ml.

Lunch:

- Fish soup with greens and sprouted oats - 200 ml;
- Spinach and carrots steamed - 150 g;
- Avocado - 1 pc .;
- Apple juice with pulp - 150 ml.

Snack: grapefruit - 1 pc.

Dinner:

- Veal with green peas steamed, sprinkled with herbs, - 150 g;
- Brown rice cooked with grated carrots - 100 g;
- Green tea with lime - 200 ml.

Wednesday

1-and breakfast:

- Buckwheat porridge on the water with boiled carrots - 150 g;
- Apples - 2 pcs .;
- Green tea with lemon - 250 ml.

2nd breakfast:

- Avocado - 1 pc .;
- Buckwheat green sprouts with fresh carrots - 100 g;
- Green tea with mint - 150 ml.

Lunch:

- Sorrel soup with carrots, string beans and green peas - 100 ml;
- Unsweetened yogurt with herbs - 150 g;
- Grapefruit - 1 pc .;
- Apple juice with pulp - 250 ml.

Afternoon snack: yogurt - 250 ml.

Dinner:

- Lentil sprouts with caramelized carrots and boiled chicken breast fillets - 200 g;
- Salad greens, carrots, boiled asparagus and fresh green peas - 100 g;
- Green Tea - 200 ml.

Thursday

1-and breakfast:

- Buckwheat porridge with milk - 100 g;
- Salad of sorrel, herbs and chopped egg - 50 g;
- Black Coffee - 200 ml.

2nd breakfast:

- Oat bran, steamed, mixed with grated carrots - 150 g;
- Grapefruit - 1 pc.

Lunch:

- Soup with avocado, spinach, carrots and green peas - 200 ml;
- A couple of carrots with coriander - 250 g;
- Compote of dried apples - 200 ml.

Snack: apples - 2 pcs.

Dinner:

- Salad with fresh carrots, boiled green beans with herbs - 200 g;
- Green peas steamed with sprouted lentils - 100g;
- Lemon tea - 200 ml.

Friday

1-and breakfast:

- Oat bran with milk or apples - 150 g;
- Avocado - 1 pc .;
- Black Coffee - 200 ml.

2nd breakfast:

- Salad of grapefruit and boiled veal tongue with greens, seasoned with unsweetened yogurt, - 100 g;
- Pumpkin juice with pulp - 150 ml.

Lunch:

- Spinach soup with avocado, carrots, Chinese cabbage and green celery - 200 ml;
- Carrots stewed with greens and green beans - 150 g;
- Compote of cherries and mint - 200 ml.

Snack: apples - 2 pcs.

Dinner:

- Salmon steamed, sprinkled with herbs, - 100 g;
- A salad of cucumber, Chinese cabbage, avocado, green beans and lettuce - 100 g;
- Green tea with lime - 200 ml.

Saturday

1-and breakfast:

- Buckwheat porridge with carrots - 200 g;
- Apples - 2 pcs .;
- Lemon tea - 200 ml.

2nd breakfast:

- Green buckwheat sprouts - 50 g;
- Avocado - 1 pc .;
- Green tea with chamomile - 250 ml.

Lunch:

- Soup of the rabbit meat with greens - 200 ml;
- Lentil sprouts with carrots and greens - 150 g;
- Compote of dried apples - 250 ml.

Snack: grapefruit - 1 pc.

Dinner:

- Stew of green beans, carrots, green peas with herbs - 150 g;
- A salad of lettuce, boiled egg and greens - 200 g;
- Tea with lemon balm - 200 ml.

Sunday

1-and breakfast:

- Cottage cheese with herbs - 100 g;
- Avocado - 1 pc .;
- Black Coffee - 200 ml.

2nd breakfast:

- Buckwheat bran with greens and celery - 100g;
- Apples - 2 pcs .;
- Carrot juice with pulp - 100 ml.

Lunch:

- Chicken soup with carrots and greens - 150 ml;
- Salad of grated carrots with greens and slices of avocado - 100 g;
- Boiled chicken breast garnished with steamed green beans - 200 g;
- Plum juice with pulp - 150 ml.

Snack: apples - 2 pcs.

Dinner:

- Germinated oats, mixed with fresh green peas - 100 g;
- Salad with avocado, grapefruit and apples, seasoned with unsweetened yogurt, - 100 g;
- Green tea with lemon - 200 ml.