Diet to lose 4 kg in just 7 days eating pasta (also), with this diet, from today you can! This diet per lose weight provides one diet weekly suitable for everyone. There diet that you find below, moreover, it is also easy to follow for those who have little time in the kitchen! Who also eats it every day. But in moderation. And, if well inserted in the diet per lose weight daily, not only does it not get fat. But it also tends to have a lower Body Mass Index. That is the factor that indicates whether you are overweight or not. And which is calculated by dividing the weight in kilos by the height in meters multiplied by itself. If it exceeds 24.5 you are overweight.
One serving is 60-70g. To be cooked al dente in plenty of lightly salted water. Always using salt in moderation. Moderation is also needed in the use of the fatty seasoning. Preferring extra virgin olive oil, 2 teaspoons per serving. Green light then to the imagination in the use of vegetables (fresh or frozen naturally). Not only do they not get fat. But they even contribute to the slimming.
▼ Click below for the weekly diet ▼
MONDAY / 1st DAY
– BEFORE BREAKFAST: 120 ml of warm water with 2 tablespoons of lemon juice. – BREAKFAST: 1 cup of puerh tea. 50 g of wholemeal bread. Two / three teaspoons of hazelnut and cocoa cream without hydrogenated or palm fats. 2 figs. 4 walnuts. – SNACK: 1 rice and quinoa cake with 1 teaspoon of olive or artichoke cream. – LUNCH : 1 portion of trofie with prawns and courgettes with parsley. 200 g of Belgian endive to be cut into strips and cooked in a pan with 2 teaspoons of extra virgin olive oil. Chopped onion. Thyme and pepper. – SNACK: 1 red apple. And 1 tablespoon of sunflower seeds. – PRICE: 1 serving of roast turkey stuffed with spinach and pesto. 100g of a mix of salads to be seasoned with 2 teaspoons of oil, 1 teaspoon of apple cider vinegar and pepper. 30g of oat crackers.
TUESDAY / 2nd DAY
– BEFORE BREAKFAST: 120 ml of warm water with 2 tablespoons of lemon juice. – BREAKFAST: 1 cup of pu-erh tea. 50g of wholemeal bread. 2-3 teaspoons of hazelnut and cocoa cream. 1 walnut peach. 4 walnuts. – SNACK: 1 rice and quinoa cake with 1 teaspoon of olive or artichoke cream. – LUNCH: 1 portion of tagliatelle with green beans and tomatoes. 70g of lean cooked ham or vegetable sliced. 200g of cabbage in strips to be cooked in a pan with 2 teaspoons of extra virgin olive oil, 1 clove of garlic, 1-2 sage leaves and pepper. – SNACK: 1 kiwi and 1 tablespoon of sunflower seeds. – PRICE: 1 portion of warm salad of legumes and vegetables with thyme. 30g of oat crackers. 1 bowl of natural blueberries.
WEDNESDAY / 3rd DAY
– BEFORE BREAKFAST: 120ml of warm water with 2 tablespoons of lemon juice. – BREAKFAST: 1 cup of pu-erh tea. 50g of wholemeal bread. 1 hard-boiled egg or 120g of grilled tempeh. 30g of avocado. 1 orange. 4 walnuts. – SNACK: 1 rice and quinoa cake with 1 teaspoon of olive or artichoke cream. – LUNCH: 1 portion of fusilli with tofu and olives with oregano. 250g chopped courgettes to be cooked in a pan with 2 teaspoons of extra virgin olive oil, 1 clove of garlic, 3 mint leaves and pepper. – SNACK: 1 pear and 1 tablespoon of sunflower seeds. – PRICE: 1 portion of ciabattina with roast beef and vegetables. 150g of sliced cherry tomatoes to be seasoned with 2 teaspoons of oil, 1 teaspoon of apple cider vinegar and pepper.
THURSDAY / 4th DAY
– BEFORE BREAKFAST: 120 ml of warm water with 2 tablespoons of lemon juice. – BREAKFAST: 1 cup of pu-erh tea. 50g of wholemeal bread. 2-3 teaspoons of hazelnut and cocoa cream. 1 kiwi. 4 walnuts. – SNACK: 1 rice and quinoa cake with 1 teaspoon of olive or artichoke cream. – LUNCH: 1 portion of farfalle with aubergines, 120g of boiled lentils to be seasoned with 2 teaspoons of extra virgin olive oil, 1 teaspoon of apple cider vinegar and pepper. – SNACK: 1 apple and 1 tablespoon of sunflower seeds. – PRICE: 1 portion of parmesan cream and zucchini appetizer. 200g of red radicchio in strips to be cooked in a pan with 2 teaspoons of extra virgin olive oil, 1 clove of garlic edəd and 30g of oat crackers.
FRIDAY / 5th DAY
– BEFORE BREAKFAST: 120 ml of warm water with 2 tablespoons of lemon juice. – BREAKFAST: 1 cup of pu-erh tea. 50g of wholemeal bread. 2-3 teaspoons of hazelnut and cocoa cream. 2 figs. 4 walnuts. – SNACK: 1 rice and quinoa cake with 1 teaspoon of olive or artichoke cream. – LUNCH: 1 serving of celery with red pepper beans. 250g of broccoli florets to be steamed and seasoned with 2 teaspoons of extra virgin olive oil, 1 teaspoon of apple cider vinegar and pepper. – SNACK: 1 pear and 1 tablespoon of sunflower seeds. – PRICE: 1 portion of eggs and vegetables in cocotte. 200 g of boiled green beans to be seasoned with 2 teaspoons of extra virgin olive oil, 1 teaspoon of apple cider vinegar and pepper. 30g of oat crackers.
SATURDAY / 6th DAY
– BEFORE BREAKFAST: 120 ml of warm water with 2 tablespoons of lemon juice. – BREAKFAST: 1 cup of pu-erh tea. 50g of wholemeal bread. 2-3 teaspoons of hazelnut and cocoa cream. 1 apple. 4 walnuts. – SNACK: 1 rice and quinoa cake with 1 teaspoon of olive or artichoke cream. – LUNCH: 1 portion of penne with hake and tomato. 250 g of a mix of diced carrots and zucchini to be cooked in a pan with 2 teaspoons of extra virgin olive oil, chopped onion and pepper. – SNACK: 1 kiwi and 1 tablespoon of sunflower seeds. – PRICE: 1 portion of vegan pistachio bowl. 30 g of oat crackers. A small bowl of natural raspberries.
SUNDAY / 7th DAY
– BEFORE BREAKFAST: 120 ml of warm water with 2 tablespoons of lemon juice. – BREAKFAST: 1 cup of pu-erh tea. 50g of wholemeal bread. 2-3 teaspoons of hazelnut cream and cocoa wholemeal bread. 1 pear. 4 walnuts. – SNACK: 1 rice and quinoa cake with 1 teaspoon of olive cream. Or artichokes. – LUNCH: 1 portion of lasgane with mozzarella and champignon mushrooms. 200g of frozen artichoke wedges to be boiled and sautéed with 2 teaspoons of extra virgin olive oil. Chopped onion. And pepper. – SNACK: 1 apple and 1 tablespoon of sunflower seeds. – PRICE: 1 serving of cod and broccoli in saffron cream. 30g of oat crackers.
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