How to Lose Weight in a Month

The flexible vegetarian diet does not mean to completely cut off animal food. In this diet, a small amount of food of animal origin is included in the nutritional list. Because you need to accelerate metabolism. If animal nutrients are removed from the list, we cannot take vitamins which are the main source of some energy and nervous system tissues, especially B12. As a result, it causes depression, muscle loss, deterioration of heart rhythm and slowing of metabolism. When this happens, an unhealthy situation arises and the attenuation comes to a halt.

It is easy to lose 10 Ib in 4 weeks with a flexible weekly vegetarian diet to achieve weight loss and maintain your weight.

When using a flexible vegetarian diet, use plenty of spices like turmeric, grain black pepper, cumin and cinnamon, and for 1-2 liters of water every day. As you get hungry every day, 250 ml of coffee prepared with 1 cup of milk will help you eliminate hunger attacks completely. On a flexible vegetarian diet, prepare all your meals with olive oil.

Monday 

Breakfast (310 calories): Plain omelette: cook 2 eggs on the pan by adding 1 tablespoon of olive oil. Next to 1 thin slice of buckwheat or gluten-free bread. Eat plenty of parsley, fresh basil, tomatoes and cucumbers. 

Elevenses (130 calories): 9 fresh apricots 

Lunch (405 calories): Buckwheat bread sandwich: Prepare a sandwich with lettuce, tomato, cucumber and 2 thick slices (60 grams) of cheese between 2 thin slices of buckwheat or gluten-free bread. 

Snack: 110 calories Up to 1 palms of pumpkin seeds 

Dinner (530 calories): Vegetable pizza: Sprinkle with plenty of grated white cheese on the dough made from very fine whole wheat flour. Sprinkle thinly chopped dried tomatoes, thin slices of fresh tomatoes without crust, green olives, zucchini cuts in julienne, mushrooms and roasted eggplants.

Make sure that the diameter of the pizza is the size of a plate of yours. Cook the pizza in the oven 180 degrees.

Tuesday

Breakfast (315 calories): Full-wheat bread with curd: Apply 2 tablespoons of curd cheese on 1 slice full-wheat sourdough bread. Consume 1 bowl of fresh strawberries. Use plenty of cucumber, green pepper, fresh thyme as well.

Elevenses (180 calories): A handful of unsalted almonds

Lunch (400 calories): Egg lavash: Apply humus to 1 small wholemeal lavash bread. Add 1-2 slices of avocado, 1 sliced ​​boiled egg and tomato slices into it and wrap. Drink1 cup of milk next to it.

Snack (130 calories): 25 cherries

Dinner (500 calories): Cinnamon dumplings: Prepare the meatball with 150 grams of ground beef, onion, a few black pepper, 1/4 teaspoon of cinnamon, a little olive oil and garlic. Roll the meatballs and bake them in the oven. Serve with 2 tablespoons of rice of wheat grains and low-fat shepherd salad.

Wednesday

Breakfast (295 calories): Oatmeal porridge with dried apricots: put 2 spoon of oats in the pan. Put 1 teaspoon of cinnamon and plenty of vanilla on top and heat. Then pour over 250 ml skimmed milk, cook until it is porridge and pour into the bowl. Slice the dried apricots on top.

Elevenses (50 calories): 1 small size banana

Lunch (365 calories): 1 bowl of tomato soup

1 slice of whole wheat bread

1 kiwi fruit

Snack (200 calories): 1 palm-free salted peanut

Dinner (490 calories): Lentil salad with pomegranate: Chop the lettuce. Add the finely chopped parsley, dill, fresh mint, green pepper and red pepper. Cut the cucumbers and tomatoes into cubes. Blend with 4 tablespoons of pomegranate, 1 tablespoon of olive oil, 1 tablespoon of mustard, few black pepper, chili peppers and dried mint. Consume 4 tablespoons of curd cheese on top, adding 3 tablespoons of boiled lentils.

Thursday

Breakfast (310 calories):Mixed fruit oats: Beat 1 cup yogurt and put into bowl. Garnish with 2 tablespoons of oats, 2 tablespoons of pomegranate, 10 fresh blueberries, 1 tablespoon black raisins and 2 tablespoons sunflower seeds.

Elevenses (150 calories): 1 lemon carrot slices with 15 pieces of salt-free almonds to consume.

Lunch (385 calories): Boiled chicken: 100 grams of boiled chicken with 3 tablespoons of boiled kinoa and seasonal vinegar salad (lean and plenty of lemon).

Snack (125 calories): 20 grams of dark chocolate

Dinner (505 calories): 1 small dish of celery in oil

1 bowl of non-fat yogurt

Greek salad

Friday

Breakfast (350 calories): French toast: Break 1 egg into a deep bowl. Slice 2 dried tomatoes into it. Chop 1 piece of green pepper. 1 tablespoon curd cheese, black pepper and 1 teaspoon of olive oil beat. 25 grams of slices in 2 pieces of bread to share the mortar and bake. Consumed with open lemon tea next to it.

Elevenses (160 calories): 1 cup kefir

1 palm chickpeas

Lunch (400 calories): Steamed salmon: 100 grams of steamed salmon next to 1 bowl of steamed broccoli with 1 tablespoon of olive oil.

Snack (50 calories): 1 medium apple

Dinner (550 calories): 1 bowl of lentil soup

3 Homemade Meatballs

1/4 baked potato

Saturday

Breakfast (250 calories): 1 slice of tongue cheese

5 black olives

1 teaspoon of honey

1 thin slice of rye bread

Tomato cucumber

Elevenses (110 calories): 10 pieces of half walnut

Lunch (375 calories): Curd vegetables: 1 bowl of seasonal vegetables cooked in the oven with curd cheese, 1 tablespoon of olive oil on top.

1 bowl of non-fat yoghurt

Snack (130 calories): 25 grams of dark chocolate

Dinner (500 calories): Integral spaghetti: 1 small plate of integral spaghetti with plenty of vegetables

Sunday

Breakfast (285 calories): Green tea

Feta cheese (matchbox up)

5-6 olives

1 boiled egg

1 slice of whole wheat bread

Elevenses: Herbal tea of your choice

Lunch: 1 bowl of soup (can be yoghurt soup or lentils)

Vegetable dish up to 9 spoons

1 small bowl of yoghurt

A beautiful salad of greenery

Snacks: 1 serving of fruit

Dinner: 100 g tuna oil drained

Seasonal Salad

1 slice of whole wheat bread