Breakfast: Lazy oatmeal in the yogurt with strawberries.
Tiffin: 300 g of apricots
Lunch: Cutlets with buckwheat and tomatoes
Afternoon snack: Greek salad
Supper: Gratin of broccoli
KBZHU 1504 -- 125,66 -- 56,5 - 133
Breakfast: 40 g of Hercules of long cooking pour 150 ml of ryazhenka, add the sachsam and put it in the refrigerator overnight. In the morning, add 100 g of cottage cheese and 50 g of strawberries to the oatmeal.
Lunch: We prepare cutlets for two days. Zucchini (150 g) grate on a large grater, add salt, leave for half an hour to get the juice. 1 egg, 50 g of onion, chicken breast fillet (350 g) break with a blender. Or scroll the fillet through a meat grinder and mix with the egg. Add salt and pepper, add spices and herbs to taste. Squeeze the zucchini and add to the minced meat, mix thoroughly. Form cutlets and fry them in a\n frying pan without fat on both sides. Divide the cutlets equally between Wednesday and Thursday. To garnish, boiled buckwheat (40 g of dry product) and 100 g of tomatoes.
Afternoon snack: Greek salad: 100 g of cucumbers, 100 g of tomatoes, 70 g of Serbian cheese, 20 g of pitted olives, 13 g of olive oil. Cut the salad, season with oil, juice of half a lemon, and pepper to taste. Supper: 250 g broccoli to boil. Beat 1 egg and 4 whites with salt and pepper. Put the cabbage in the oven dish, pour in the eggs, and sprinkle with grated cheese (30 g). bake for about 10 minutes at 180 g.
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