A diet per lose weight so fast (and well) it is without a doubt the diet chetogenica. But in a vegan version. There diet weekly with a plant based and cruelty free menu, tasty and satisfying with which you will never go hungry. Less about 6 kilos in 3 weeks (less about 2 kilos immediately in 7 days!), resetting the metabolism: to say goodbye to pancetta with green proteins.
The diet chetogenica vegan it is ideal for those who have difficulty losing weight. Especially for those with abdominal fat. Accumulating fat around the waist, in fact, is almost always a sign that something in the sugar metabolism has been altered. There diet chetogenica reducing carbohydrates creates the so-called “insulin peace”. Enzymes are then activated. Which stimulate weight loss. The mechanism is similar to that of “mimic fasting” diets. A deception for the body, a healthy “bio-hack” that pushes the body to dispose of its fat stores.
MONDAY / 1st DAY
– BREAKFAST (gluten free). Cocoa cream obtained by mixing 30 g of soy milk with no added sugar, 8 g of unsweetened cocoa powder, 50 g of peanut butter 100% vanilla or cinnamon until a thick cream is obtained. – PRANZO (gluten free). Lupine medallion prepared with 120 g of rinsed pickled lupins and 150 g of chopped champignon mushrooms in a mixer. Baked in the oven with flavorings. Spinach salad with 40 g of walnuts. – CENA (soia free, gluten free, immunofriendly). Cream of zucchini and spinach prepared with boiled and blended zucchini and spinach and enriched with 40 g of chopped almonds. A vegan keto pancake.
TUESDAY / 2nd DAY
– BREAKFAST (gluten free). Pancake obtained by mixing then cooking in a pan 40 g of soy milk with no added sugar, 10 g of pea protein, 10 g of rapé coconut, 10 g of almond flour, 2 g of psyllium powder. On the pancake spread 10 g of 100% hazelnut cream and, separately. Consume soy cappuccino with 170 g of sugar-free soy milk and coffee. – LUNCH (soy free). Spaghetti with almond and pepper cream prepared with 60 g of shirataki spaghetti seasoned with 10 g of tahini, 40 g of almond cream heated in a pan with onion and coconut oil and a sprinkling of pepper; 100 g of seitan cooked in a pan and cut into slices and rocket. – CENA (soia free, gluten free, immuno-friendly). Burger prepared with 70 g of cooked lentils, 40 g of chopped almonds, garlic and onion; radish and lettuce salad.
WEDNESDAY / 3rd DAY
– BREAKFAST (gluten free). Avocado cream prepared by mashing 70 g of ripe avocado pulp and mixing it with lemon juice and a tablespoon of coconut oil. Add a pinch of salt; a vegan keto pancake (50 g) – – PRANZO (gluten free). Mixed salad with 80 g of diced tofu with laglio basil. 80’s of vegan keto pancakes. – DINNER (soy free). Spaghetti with mushrooms and peas prepared with 60 g of shirataki spaghetti seasoned with champignon mushrooms, peas (also frozen) and sliced red peppers cooked in a pan and 35 g of almond flour.
THURSDAY / 4th DAY
– BREAKFAST (gluten free). C.rema with cocoa obtained by mixing 30 g of soy milk with no added sugar until a thick cream is obtained. 8 g of unsweetened cocoa powder. 50g 100% vanilla or cinnamon peanut butter. – LUNCH (gluten free, soy free). Hummus of lupins and artichokes prepared with 190 g of rinsed lupins in brine and blended with apple cider vinegar. Lemon juice and oil accompanied by 170 g of drained artichokes in oil. – CENA (gluten free, soia free, immuno-friendly). Cream of curried broad beans prepared with 40 g of boiled and blended dried broad beans seasoned with 50 g of pumpkin seeds, curry and lemon juice; fennel salad.
FRIDAY / 5th DAY
– BREAKFAST (gluten free). Pancake obtained by mixing then cooking in a pan 40 g of soy milk with no added sugar, 10 g of pea protein, 10 g of rapé coconut, 10 g of almond flour, 2 g of psyllium powder. Spread 10 g of 100% hazelnut cream on the pancake and, separately, consume soy cappuccino with 170 g of sugar-free soy milk and coffee. – LUNCH (soy free). Spaghetti with broccoli and nocí cream. Prepared with 60 g of boiled shirataki noodles and seasoned with 150 g of boiled broccoli cream blended with 50 g of walnuts. Seitan stew prepared with 120 g of seitan browned in oil with onion and bay leaf. – CENA (soia free, gluten free, immuno-friendly). Burger prepared with 40 g of frozen peas boiled and mixed with pumpkin seed powder and oil and baked in the oven. 50 g of sliced olives.
SATURDAY / 6th DAY
– BREAKFAST (gluten free). Avocado cream prepared by crushing 70 g of ripe avocado pulp and mixing it with lemon juice. And a spoonful of coconut oil. Add a pinch of salt. One vegan keto pancake (50g). – LUNCH (soy free). 3 falafel. Tomato and rocket salad. – CENA (soia free, gluten free, immuno-friendly). Fennel, red rhodicchio and leek salad. Dressed with oil and apple cider vinegar. A vegan keto pancake (70g). 10 g of roasted peanuts.
SUNDAY / 7th DAY
– BREAKFAST (gluten free). Cocoa cream obtained by mixing 30 g of soy milk with no added sugar until a thick cream is obtained. 8 g of unsweetened cocoa powder, 50 g of 100% vanilla peanut butter. Or cinnamon. – PRANZO (gluten free). Burger prepared with 200 of boiled soy edamame and processed with 40 g of pumpkin seed powder and coffi in the oven. 200 g of boiled green beans. – CENA (soia free, gluten free, immuno-friendly): cabbage meatballs prepared with 10 g of mashed stewed cabbage, lukewarm and mixed with 30 g of hemp seed powder and 15 g of yeast flakes to form meatballs.
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