All for whom the problem of extra pounds is familiar firsthand, know perfectly well that there is nothing better in fighting fat deposits than a vegetable diet. Virtually all vegetables are low-calorie, so the dishes are also obtained from dietary, but at the same time saturate the body with the necessary vitamins and minerals.
Lose weight on vegetables is very real, while not tormenting yourself with hunger strikes and not depriving the joy of eating delicious food. The average weight loss will be about 4-6 kg per month and this will not be a great stress for the body. The use of vegetable diet has long been proven by scientists, because it is vegetables that are indispensable for the proper operation of the intestine, for removing toxins from the body and maintaining it in working order.
With standard food, many people lack some types of vegetables and substances that they provide the body, and the above diet will make up for this deficiency and in the future, by dropping the required amount of kilograms, you may want to stick to the vegetable diet and on. If this happens, and a vegetable diet after losing weight will become the basis of your diet, then cheerfulness, a slender figure and excellent health will be provided for the rest of your life.
Well, perhaps, the most pleasant aspect of the vegetable diet is its menu. It is so amazing with its variety and excellent taste that the diet will be a real treat for your stomach. We offer to your attention some of the most successful recipes of vegetable dishes for weight loss.
Vegetable stew with mushrooms
Ingredients:
- zucchini - 2 pcs .;
- celery - 0,5 kg;
- mushrooms - 200 g;
- Savoy cabbage - 400 g;
- onion - 1 piece;
- tomato - 4 pcs .;
- garlic - 2 cloves;
- any greens - a bunch;
- Parmesan - 100 g;
- water 100 ml;
- olive oil - 3 tbsp. spoons;
- salt and black pepper - to taste.
Preparation
Onion and garlic, peel, grind and fry in a pan for a few minutes. Then pour in water, add chopped cabbage and mushrooms and simmer for another 5 minutes. Then send the remaining vegetables in a frying pan, cut into small cubes, and season with salt. Prepare the stew until all vegetables are ready, sprinkle the dish with finely chopped greens and grated cheese 5 minutes before the end.
Warm vegetable salad
Ingredients:
- yellow and red bell peppers - 1 pc .;
- tomatoes - 3 pieces;
- leek - 3 stems;
- green onions - 2-3 feathers;
- vegetable broth - 1 item;
- parsley - a half-batch;
- salt - to taste.
Preparation
Wash all vegetables and greens. Peppers peel and cut into long strips. Cut the tomatoes in half, and chop the leeks and green onions not very finely.
Fold the tomatoes and pepper in a deep heat-resistant dish, sprinkle them with onion, pour the vegetable stock, season with salt and cover with a lid, send to the oven, heated to 180 degrees. Cook your salad for about 30 minutes and serve it warm. Before serving, sprinkle the dish with finely chopped parsley.
Stuffed tomatoes
Ingredients:
- tomatoes - 2 pcs .;
- shallots - 2 pieces;
- marinated mushrooms - 100 g;
- chopped parsley - 1 teaspoon;
- ketchup - 2 tsp;
- lemon juice - 1 tbsp. a spoon;
- chopped chives - 1 tbsp. a spoon.
Preparation
Vegetables wash, cut the mushrooms finely and send them to a frying pan along with shallots. Pour lemon juice and simmer on low heat for 10 minutes. Then turn off the fire, add ketchup and parsley to the vegetables, mix everything well.
With tomatoes, cut off the top, remove some of the pulp and stuff them with a vegetable mixture. Fold the tomatoes in a heat-resistant dish and put in a preheated to 180 degrees oven for 15 minutes. Sprinkle the finished dish with chives and serve on the table.