Exclusive: Hypocaloric Weekly Plan – Day 2

  • Option 1: 3 tablespoons of oatmeal or puffed quinoa or whole grain cereal.
  • Option 2: 4 whole-grain crackers can be accompanied with candy without added sugar or spreadable low-fat cheese or avocado or tomato.
  • Option 3: 2 slices of small wholegrain lactal bread can be accompanied with sweet without added sugar or spreadable low-fat cheese or avocado or tomato.

Nuts: Handful of nuts (almond nuts, pistachios, cashews, unsalted peanuts).

Optional: Add a glass of vegetable milk or low-fat yogurt without sugar or low-fat milk with malt or infusions all without sugar.

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Lunch

Eggplant, tomato and cheese timbale

Ingredients Yield: 5 servings

  • 2 Eggplant Units
  • 3 Units of Tomatoes
  • 70 gr of cream cheese
  • 1 Unit of Onion.

preparation:

First of all preheat the oven to 200ºC.

On the other hand Cut the aubergines and tomato into slices.

When everything is cut, place the aubergines on a baking tray with a dash of oil and a pinch of salt. Do the same with the tomato.

Place the vegetable slices in the oven and Cook for 12 minutes at an average temperature of 180º to 200ºC.

On the other hand wash and cut the onion in juliennelater sauté

Cut in slices not very thick the cheese.

While the onion is cooking Remove the aubergines and tomato from the oven.

  • To make the timbales, first place the aubergine base, then add the tomato, on top of the tomato place the onion and finally the slice of cheese.
  • Repeat the previous step again and if you wish, place a toothpick to hold all the ingredients.
  • This preparation can be eaten cold or take a few minutes in the oven for the cheese to gratin.

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Vegan omelette.

price

Spinach and mushroom omelet

Yield: 2 servings

Ingredients: Tortilla:

  • 2 egg whites
  • Oregano and salt as needed.
  • Vegetable dew.

Filling:

  • 1/4 cup of mushrooms (50 gr)
  • 1/2 cup of raw spinach (100 gr)
  • 1/2 small onion (30 gr)
  • 1 tablespoon of cream cheese or port health
  • Condiments (salt to taste, Provencal)
  • Vegetable dew.

Elaboration:

Wash vegetables and discard inedible parts. Chop the onion and spinach.

Sauté the onion with a little water until tender; then add the spinach and mushrooms, salt and seasonings to taste.

Beat the egg whites and add salt and oregano.

Drizzle the oil in the pan and cook the omelette. Add stuffing, cheese, mixture (onion, spinach and mushrooms).

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Vegetables for the Hypocaloric Plan.

Vegetables for the Hypocaloric Plan.

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More notes from Urgent24

Exclusive: Hypocaloric Weekly Plan – Day 1