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Diet for having good skin

When season change we feel the need to change skin. With the help of seasonal vegetables can follow a diet that will allow us to lose a few pounds, get back on line by giving brightness to the face and the skin around the body, preventing the appearance of the dreaded wrinkles.

The cold winter, wind and pollution constant dull to the skin, leaving it off and marked. The fresh seasonal vegetables are a rich source of antioxidants and vitamins involved in the production of collagen giving the skin elasticity and firmness. The fibers induce satiety; we should limit in food intake, slowing the stomach intake of fats, sugars and calories, and help to cleanse the bowel.
The vegetables maintain stable blood glucose, or blood sugar, so the feeling of satiety is still a little longer. The fruit is a food which we is necessary for us.
Before coming to the table then you need to know what to choose and how to prepare. And good orientation in the choice of fruits and vegetables in season rather than first-fruits, if we know its provenance is even better, we give priority all'ortolano trust or to the products of organic farming. We buy the quantities that we believe we will be able to consume the next two day. Then, you begin to decline substances from which we benefit. The plants are grown in greenhouses out of season so they will not have the opportunity to develop antioxidants that we need (or are produced in smaller quantities), may be brought up with fertilizers or treated with preservatives or other substances that nullahanno to do with the world "natural". When we got home we wash everything well under running water, are also keen to soak. Some foods such as asparagus and artichokes, is Mantega longer if required to soak in a basin by way of flowers.

Now, we offer a diet of about 1300 calories a week will lose a few pounds and prevent aging.
The day includes breakfast for 200 ml of semi-skimmed milk and 30 grams of whole grains.
The mid-morning snack every day to 200 grams of fruit
By mid-afternoon as a snack carrots, fennel or tomato juice

Monday
Lunch 150 grams of potato dumplings served with tomato and basil, diced tomatoes, 150 chicken breast steamed and 200 grams of salad.
At a dinner of asparagus consomm√©, an omelet baked with an egg and spinach, boiled green beans side dish of steamed.

Tuesday
Lunch 60 grams of whole wheat pasta topped with 100 gtams of steamed zucchini flavored with mint, 60 grams of dried beef salad with lemon and lettuce and radicchio.
For dinner, a soup of dried beans cooked in shell, with a long-skinned, yellow squash, other vegetables including wild rye, 120 grams of beef tenderloin on the grill, salad of tomatoes and red onion.

Wednesday
Lunch 50 grams of rice topped with artichoke hearts, tomatoes and 150 grams of Jocca Piccadilly (60 grams) and a salad of onions cooked in the oven (250 grams).
For dinner, a soup of carrots and yellow squash (passed to the mixer), turkey (120 grams) roasted first soaked in white vinegar and juniper berries, asparagus side dish of boiled (300 grams).

Thursday
At lunch pasta with tomato sauce, 80 grams of cottage cheese and tomatoes baked Piccadilly (60 grams), mixed salad (200 grams).
For dinner, vegetable soup, a burger made ​​of veal, fennel salad garnish (300 grams).

Friday
Lunch pasta (50 grams) with clams, hake or 160 grams of brotola stewed with tomatoes and capers, vinegar and oregano, lettuce and chicory.
For dinner, vegetable soup, fried squid seasoned with parsley and lemon juice, artichoke side dish of cooked (300 grams).

Saturday
Lunch rice (50 grams) with vegetables, 160 grams of grilled chicken breast, mixed salad with tomato beef heart.
For dinner, a slice of pizza with vegetables, cherry tomatoes and arugula salad, a small blonde beer.

Sunday
At lunch pasta with tomato and grilled eggplant, grilled steak 200 grams of baked potato.
For dinner, boiled lettuce, meatballs in broth (200 grams chopped) onions with carrots, celery, artichoke hearts boundary into thin slices marinated in lemon juice, garlic and parsley.

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Friday, August 19, 2011

Diet for having good skin

When season change we feel the need to change skin. With the help of seasonal vegetables can follow a diet that will allow us to lose a few pounds, get back on line by giving brightness to the face and the skin around the body, preventing the appearance of the dreaded wrinkles.

The cold winter, wind and pollution constant dull to the skin, leaving it off and marked. The fresh seasonal vegetables are a rich source of antioxidants and vitamins involved in the production of collagen giving the skin elasticity and firmness. The fibers induce satiety; we should limit in food intake, slowing the stomach intake of fats, sugars and calories, and help to cleanse the bowel.
The vegetables maintain stable blood glucose, or blood sugar, so the feeling of satiety is still a little longer. The fruit is a food which we is necessary for us.
Before coming to the table then you need to know what to choose and how to prepare. And good orientation in the choice of fruits and vegetables in season rather than first-fruits, if we know its provenance is even better, we give priority all'ortolano trust or to the products of organic farming. We buy the quantities that we believe we will be able to consume the next two day. Then, you begin to decline substances from which we benefit. The plants are grown in greenhouses out of season so they will not have the opportunity to develop antioxidants that we need (or are produced in smaller quantities), may be brought up with fertilizers or treated with preservatives or other substances that nullahanno to do with the world "natural". When we got home we wash everything well under running water, are also keen to soak. Some foods such as asparagus and artichokes, is Mantega longer if required to soak in a basin by way of flowers.

Now, we offer a diet of about 1300 calories a week will lose a few pounds and prevent aging.
The day includes breakfast for 200 ml of semi-skimmed milk and 30 grams of whole grains.
The mid-morning snack every day to 200 grams of fruit
By mid-afternoon as a snack carrots, fennel or tomato juice

Monday
Lunch 150 grams of potato dumplings served with tomato and basil, diced tomatoes, 150 chicken breast steamed and 200 grams of salad.
At a dinner of asparagus consomm√©, an omelet baked with an egg and spinach, boiled green beans side dish of steamed.

Tuesday
Lunch 60 grams of whole wheat pasta topped with 100 gtams of steamed zucchini flavored with mint, 60 grams of dried beef salad with lemon and lettuce and radicchio.
For dinner, a soup of dried beans cooked in shell, with a long-skinned, yellow squash, other vegetables including wild rye, 120 grams of beef tenderloin on the grill, salad of tomatoes and red onion.

Wednesday
Lunch 50 grams of rice topped with artichoke hearts, tomatoes and 150 grams of Jocca Piccadilly (60 grams) and a salad of onions cooked in the oven (250 grams).
For dinner, a soup of carrots and yellow squash (passed to the mixer), turkey (120 grams) roasted first soaked in white vinegar and juniper berries, asparagus side dish of boiled (300 grams).

Thursday
At lunch pasta with tomato sauce, 80 grams of cottage cheese and tomatoes baked Piccadilly (60 grams), mixed salad (200 grams).
For dinner, vegetable soup, a burger made ​​of veal, fennel salad garnish (300 grams).

Friday
Lunch pasta (50 grams) with clams, hake or 160 grams of brotola stewed with tomatoes and capers, vinegar and oregano, lettuce and chicory.
For dinner, vegetable soup, fried squid seasoned with parsley and lemon juice, artichoke side dish of cooked (300 grams).

Saturday
Lunch rice (50 grams) with vegetables, 160 grams of grilled chicken breast, mixed salad with tomato beef heart.
For dinner, a slice of pizza with vegetables, cherry tomatoes and arugula salad, a small blonde beer.

Sunday
At lunch pasta with tomato and grilled eggplant, grilled steak 200 grams of baked potato.
For dinner, boiled lettuce, meatballs in broth (200 grams chopped) onions with carrots, celery, artichoke hearts boundary into thin slices marinated in lemon juice, garlic and parsley.

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