Menu Day 4 -Caesar Salad for Thursday (Food-Dinner)

Caesar Salad

(Food)

Ingredients:

1  cloves garlic
3 tablespoons olive oil
1-2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 Sheet Wori (grilled sea flat, available at the grocery store or supermarket Asian food section)
1/2 teaspoon salt, seasoning salt or seasoning without salt
1 small romaine Edge
1 cup garlic bread soup seasoning (see next recipe)
black pepper

How to make: 15 Minutes

1. Add the garlic in a large bowl and crush with a fork.
2. Add the oil and stir quickly
3. Discard garlic
4. Add lemon juice and mustard, mix with a fork.
5. Prick with a fork nori, roasted with fire burning (gas or electric) for 1-2 minutes each side until the color changes from black to green.
6. Crush and mix with dough sauce (dressing).
7. Add salt, then shake.
8. Wash and dry lettuce.
9. Small pieces and discard the stem core.
10 Enter into a bowl and mix with the sauce.
11. Add garlic bread soup seasoning and pepper to taste. Then stir once again

Portion: for 2 people.

Menu Day 4 -Stew for two people for Thursday (Food-Dinner)

Stew 

for two people

(Food)

Ingredients:

8 Small Potatoes
3 carrots size
2-3 tablespoons of butter
1 small onion, chopped
1 stalk celery, cut into
4 broccoli without stems, peeled and cut into 1 cm
2 small zucchini, sliced
1 bowl frozen bean (optional)
½ bowl frozen peas (optional)
¼ teaspoon celery seed
¼ teaspoon dried sage
¼ teaspoon dried marjoram
½ teaspoon salt, seasoning salt or seasoning without salt
1 Morga vegetable broth or Hugli or
2 teaspoons of natural vegetable broth Hauser
1-2 cups of water

How to make:40 Minutes

1. Put all the potatoes and carrots into the steamer, cover and cook for 15 minutes with boiling water.
2. Cut the carrots into 1cm slices.
3. Peel the potatoes and cut into squares 2.5 cm, set aside
4. Melt the butter in a large pot
5. Enter the potatoes, carrots, onions, celery, broccoli, salt, broth and water.
6. Boil in a panic covered for 5 minutes.
7. Add zucchini and peas.
8. Bring to a boil again and cook for 10 minutes in a covered pot, while stirring occasionally

Portion: for 2 people

Menu Day 4 - Beans and Cucumbers for Thursday (Food-Lunch)

Beans and Cucumbers

(Food)

Ingredients:

1/2 bowl crude almonds, pecans, walnuts, Brazil nuts or Filbert
1 medium cucumber, peeled and cut

            Make sure the beans raw. When the beans have been roasted, it is not useful to the body and just poison. Peanuts and Cucumber does not sound like lunch, but this is a satisfying menu which takes as nuts must be chewed well. It was offset each other - very useful nutritional benefits! This is the best way enjoy beans.

Menu Day 4 - for Thursday

Breakfast:

Just like the first day

Lunch:

Fresh fruit or carrot juice (to taste)

Beans and cucumbers or salad Energy

With cottage cheese if desired

Dinner:

Fresh vegetable juice cocktail

Setup for two people

Caesar salad

Kari Cabbage

Menu Day 3 - Spinach-Cabbage Salad for Wednesday (Food-Dinner)

Spinach-Cabbage Salad

(Food)

Ingredients:

1 bowl lettuce, chopped
2 bowl of spinach, chopped
2 bowl alfalfa sprouts
1 bowl cabbage mixture - lentil, mung beans, stir, radishes, funegreek, peas, red clover, Wheatberry
1 bowl cucumber, peeled and cut into squares
1 medium tomato, sliced
1 bowl arugula, chopped (optional)
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons Bragg Liquid Amino, soy sauce or ½ teaspoon Dijon mustard

How to make:

1. Combine vegetables and cabbage in a large bowl
2. Add the oil and mix well
3. Enter the lemon juice and liquid acids or soy sauce or mustard
4. Then stir again.

Portion: for 2 people

Menu Day 3 - New York Goodwich for Wednesday (Food-Dinner)

New York Goodwich

(Food)

                Believe or not, this vegetable mixture is easy to make-delicious foods. That can be addictive! Seven hundred and fifty-six hundred people devour these foods in a seminar on queery Mary - Long Beach, California. This is a new pengalamanan, and they myukainya!

Ingredients:

1 bowl of broccoli
½ bowl cauliflower (optional)
2 tablespoons carrots, grated
2 tablespoons of red cabbage, shredded
2 tablespoons pumpkin, grated
¼ bowl Bombai Fried Onions (optional) (see recipe below)
1 tortilla, chapatti or ribbon
1 tablespoon mayonnaise
3 thin slices of dill pickle
½ bowl of lettuce, sliced
½ bowl of alfalfa sprouts
2 slices of avocado (optional)
A little salt, Spike seasoning or without salt (to taste)

Prepare the vegetables:

1. Cut broccoli into small, use only a collection of blossoms and the upper part of the stem.
2. Cut the cauliflower into small
3. Place broccoli and cauliflower in a steamer basket, cover.
4. Heated in boiling water for 5 min or until the vegetables are tender when Pierced with tip of knife.
5. Combine carrot, cabbage and pumpkin, then mix everything.
Materials for making grilled onions for Goodwich:
2 Spoon the safflower oil
1 small white onion, sliced
½ tablespoon roasted sauce

How to make Fried Onions Bombai:

1. Heat the oil in a small skillet.
2. Enter the onion and saute until soft.
3.  Add the sauce and continue to bake, stirring ditumiss continue until the onions wilt.
4. The result is enough for 3 or 4 Goodwich.
5. The rest of tasty grilled onions to be added to vegetable soups.

Preparing Goodwich:

1. Heat the tortillas in a skillet or chapatti, alternating each side until softened but not crisp.
2. Place a sheet of plastic wrap (plastic wrap)
3. When using tape, heat in the oven for a few minutes to Soften and cut into the top for easy   opening.
4. Combine all other ingredients, mix well and enter into it.
5. Spread tortilla with mayonnaise
6. Add the broccoli in the middle.
7. Crush cauliflower and place it on the side of broccoli
8. Add pickles, grated vegetables and fried onions.
9.  Give the topped with lettuce, cabbage and avocado
10. Roll tortilla around the vegetable like egg rolls.
11. Wrap in plastic until ready to serve
This Goodwich durable up to 2-3 days in the refrigerator.

Menu Day 3 - Corn Soup for Wednesday (Food-Dinner)

Corn Soup 

(Food)

Ingredients:

6 cups of water
6 medium potatoes, peeled and cut into squares
1 onion, chopped
1 garlic clove, crushed
1 stalk celery, cut into pieces
2 vegetable broth or vegetable broth 1 and 1 tablespoon of miso
1/8 teaspoon dried sage
½ teaspoon dried thyme and oregano
½ teaspoon salt (to taste)
½ teaspoon seasoning salt or seasoning without salt
Pepper to taste
3-4 cup fresh or frozen corn
1 tablespoon butter
¼ cup green chili, puree
½ cup red onion, puree
¼ cup double cream (optional)
1 tablespoon fresh dill, crushed (optional)

How to make: 35 Minutes

1. Boil water
2. Enter the potatoes, onions, garlic and seldri.
3. Boil water again and add vegetable broth and seasonings.
4. Cover and bring to a boil over medium heat for 15-20 minutes or until the potatoes are tender but not mushy.
5. Allow to cool.
6. Remove 2 cups of potato mixture and set aside.
7. Puree mixture in a blender.
8. Reheat over low heat.
9. Add corn and potatoes aside.
10. For 2 Minutes, bring to a boil, stirring frequently so that the soup does not clot.
11. Melt the butter diwajan small.
12. Enter the green peppers and onions
13. Stir-fry until the color is light green, about 3 minutes.
14. Enter in the boiling soup.
15. Add cream and dill, if desired.
16. Adjust seasonings to your taste.

Portion: for 4 people

Menu Day 3 - Peanut Butter for Wednesday (Food-Lunch)

Peanut Butter

In this recipe the best ingredients are  unsalted almonds, cashews, sesame, sunflower or peanut butter. If desired, peanut butter can be replaced.

Ingredients:

¼ cup peanut butter, smooth or lumpy
¼ cup water

How to make: 1 minute

1.Kocok peanut butter and water with a fork until it forms a smooth cream sauce.
2.Gunakan as a dyer for the celery, carrots, zucchini, red or green peppers, cauliflower or broccoli, or slices of Jerusalem artichoke.

Menu Day 3 - for Wednesday

Breakfast:

Just like the first day

Lunch:

Fresh fruit or carrot juice (to taste)

Peanut butter with fresh vegetables or salad energy

(with Light Dressing or sauce of your choice)

Dinner:

Corn soup

New York Goodwich

Spinach-Bean Salad

Menu Day 2 - Sauce (Dressing) Garlic Flavor for Tuesday (Food-Dinner)

Sauce (Dressing) Garlic Flavor

(Sauce)

Ingredients:

1 clove garlic, mashed or crushed
5 tablespoons olive oil
2 tablespoons lemon or lime juice
½ teaspoon dried chervil
½ teaspoon dried marjoran
¼ teaspoon dried mint
½ teaspoon dried thyme
1/8 teaspoon dried tarragon
½ teaspoon salt, seasoning salt or seasoning without salt.
black pepper

Method: Sauce

1. Place all ingredients in a large bowl
2. beat with a fork or put all the ingredients in a blender or food processing equipment (food processor)

How to prepare: Salad

1. Wash and dry the lettuce and cut into pieces.
2. Combine in a large bowl with spinach or arugula and cabbage.
3. Add rice, zucchini, olives and dressing.
4. stir

Portion: for 2 people

If you are hungry, keep in mind that the distraction of fruit at least three hours after dinner is very beneficial because the water content of fat will help spending the next day.

Menu Day 2 - Mediterranean Rice Salad for Tuesday (Food-Dinner)

Mediterranean Rice Salad

(Food)

Ingredients:

1 Bowl of brown rice or basmati rice
1 tablespoon olive oil
4 medium zucchini, sliced ​​½ cm
1-2 tablespoons water
1 teaspoon dried basil
1 teaspoon dried oregano
4-lettuce bowl of ice cubes, butter, red leaf (or a combination of them)
2 bowl spinach rough cut
1 Bowl alfalfa sprouts
½ bowl of green olives marinated cloves, sliced

To cook the rice:

Special basmati rice in this recipe, but if not available, substitute brown rice is right.
1 Bowl of red rice
2 ½ bowl of water
1 tablespoon safflower oil meal

How to make:

1. Combine all ingredients into a large saucepan,
2. Then cook until boiling, stirring frequently.
3. Gently simmer over low heat for 40menit the pot covered.
4. Once boiling, remove from fire panic without opening the lid.
5. Let stand for 10 minutes before the lid is opened.

Method: Zucchini

1. Heat the oil in a large skillet.
2. Enter the sliced ​​zucchini and stir.
3. Sprinkle with water, stirring constantly for a few minutes until the zucchini lighter color.
4. Add the basil and oregano, stir and set aside.

Menu Day 2 - Mixed Vegetable-Fruit for Tuesday (Food-Lunch:)

Mixed Vegetable-Fruit

(Food)

Ingredients:

1 or 2 medium tomatoes, cut into pieces
1 or 2 small cucumbers or pickled cucumber, peeled and cut
1/2 large avocado, peeled and cut
Dulse flakes or seasoning without salt (to taste)
Then place the vegetable pieces in a dish and sprinkle flake
Dulse or seasoning without salt

Portion: for 1 person

Menu Day 2 - for Tuesday

Breakfast:

  Just like the first day

Lunch:

Proceed with fruit, or can be continued with a mixture of vegetables - fruit

Dinner:

Fresh Vegetable Juice Cocktail or1 fruit papaya or pineapple chunksMediterranean Rice Salad

Menu Day 1 - French Green Salad for Monday (Food-Dinner:)

  French Green Salad

(Food)

 

Ingredients:

1 piece of lettuce - butter, lime or red leaf

1 bowl arugula rough cut (to taste)

3 tablespoons olive oil

1 tablespoon lemon juice

1/4-1/2 teaspoon salt, seasoning salt or seasoning without salt

Fresh ground black pepper

How to make: 15 minutes

1. Wash and dry the lettuce and arugula

2. The lettuce was cut into small pieces and discard the center of each sheet leaves.

3. Combine lettuce and argula in a large bowl.

4. Add the oil and stir

5. Enter the lemon juice, salt and pepper to taste.

6. Stir gently so that the lettuce does not wilt.

Portion: for 2 people

 

 

 

Menu Day 1 - Beans Garlic Seasoning for Monday (Food-Dinner:)

  Beans Garlic Seasoning

(Food)

Ingredients:

2 tablespoons olive oil

1 teaspoon of crushed garlic

4 bowl fresh or frozen green beans, cut into 5 cm

1/2 teaspoon dried thyme

1/2 teaspoon salt, seasoning salt or no salt

- Fresh ground black pepper

2 cups water

2 teaspoons Gayelord Hauser Natural Vegetable Broth or vegetable broth 1 box

-Squeezed lemon

How to make: 40 Minutes

1. Heat the oil in a large saucepan.

2. Add the garlic and beans and stir-fry over high heat until changes color, stirring to avoid burning.

3. Add thyme, salt and pepper to taste.

4. Add water and vegetable broth. Reduce heat to medium and simmer while sealed.

5. Cook for 20-30 minutes or until tender when pierced with beans knife edge.

6. Add water if diperlukan.Buncis cook frozen only take half.

7. Add lemon juice and mix well.

Portion: for 2 people

 

 

 

 

Menu Day 1 - Simple Roast Chicken for Monday (Food-Dinner:)

Simple Roast Chicken

(Food)

Ingredients:

  1- Chicken little

      Fresh black pepper

      Salt

How to make: 55 Minutes

1. Preheat oven to 425 degree Fahrenheit.

2. Sprinkle the outside and inside of chicken with salt and pepper.

3. Bake in oven for 45-55 minutes, often drizzle with fat droplets.

4. When it is cooked, the chicken will be golden brown, watery and legs easily moved

 

 

 

 

Menu Day 1 - Potato Boats for Monday (Food-Dinner:)

  Potato Boats

(Food)

If you like the mix of roasted potatoes and cheese, try this delicious alternative!

Ingredients: 

2 potatoes large size

1/2 kg pumpkin, about 1/2-3/4 bowl

1/4 cup butter, melted

1/4 teaspoon cumin (to taste)

1 teaspoon salt, seasoning salt or seasoning without salt Paprika.

2 teaspoon of butter, melted

How to make: 1 hour 20 minutes

1. Bake potatoes in preheated 425F oven until tender, about 60 minutes.

2. While  Bake potatoes, peeled pumpkin.

3. Cut pumpkin into small squares and place dikukusan vegetables boiling water, cover and cook for 15 minutes until very soft.

4. Cool potatoes. Cut in half while still warm and gently remove it without tearing skin potatoes.

5. Combine pumpkin, potatoes 1/4 bowl melted butter, cumin and salt in a crushing machine pengelolah potato or food (food processor) until a thick yellow cream.

6. Enter the potato mixture into the potato skins.

7. Spread with 2 tablespoons melted butter and sprinkle paprika.

8. Bake for 10 minutes or so slightly browned.

Portion: for 2-4 people, depending on size of potatoes

Menu Day 1 - Flower Cream Cabbage Soup for Monday (Food-Dinner:)

Flower Cream Cabbage Soup

(Food) 

Ingredients:

2 tablespoons butter

1 tablespoon olive oil

1 medium onion, roughly chopped

6-8 onions, cut into pieces

1 clove garlic, mashed

2 stalks celery, cut into pieces

2 medium cauliflower, remove the center and roughly chop.

1/2 teaspoon salt

1/2 teaspoon curry powder (to taste)

1/8 teaspoon black pepper

1/2 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon dried marjoram

6 cups of water

2 teaspoons white miso (better for vegetable broth because it does not make a black soup)

1/4 teaspoon fresh nutmeg (optional)

How to make: 35 Minutes

1. Melt the butter in a saucepan.

2. Add the oil, then enter the onions, shallots, and garlic.

3. Enter the celery and cauliflower,

4. then enter the flavoring and mix until evenly and cook, uncovered, over medium heat for a few   minutes, then stirring occasionally.

5. Add water and miso

6. Cook a pot of boiling hinggga closed on medium heat for 15 minutes or until the cauliflower tender.

7. Remove the lid and let it cool.

8. Puree in a blender until smooth and creamy.

9.Panaskan again, add fresh nutmeg if desired.

Portion: For 4 people

Menu Day 1 - Fresh Vegetable Juice Cocktail for Monday (Drinks-Dinner:)

Fresh Vegetable Juice Cocktail

(Drinks)

             This menu gives added value to the efficiency of the program. You are free to take it wherever you want before lunch or dinner. Take it slowly, and wait 10 minutes before eating food. If it does not have the juice maker, look for stores that sell food or provide fresh juice.

Ingredients:

8 large carrots

1 stick of celery

1/4 small bits

1 medium tomato

1 red chili or green chili small size

1 handful of spinach or parsley

How to make: 10 Minutes

Carrots and celery are the base ingredients.

1. You can add other vegetables, but about 1/2-2/3 of carrot juice.

2. Discard the tip carrot

3. Carrots do not need to be peeled.

4. Enter celery.

5. Put all the vegetables into a blender

Portion: for a large portion

Menu Day 1 - Combination Sandwich for Monday (Food-Lunch)

 

Combination Sandwich

(Food)

Ingredients:

2 slices whole wheat bread, toasted slightly

2 or 3 thin slices of tomato

3 or 4 slices of cucumber

A few slices of avocado

Lettuce or cabbage

Mayonnaise, mustard or butter

How to make : 10 Minutes

In making a sandwich, use bread, condiments and a few thin slices of avocado, tomato and cucumber, or the like. then cover layer topped with a few slices of red cabbage or lettuce. Avoid eating more than one sandwich a day.

Portion: for 1 person.

Menu Day 1 - Light Dressing for Monday (Food-Lunch)

Light Dressing

(Food)

Ingredients :

1 clove garlic, halved

1 tablespoon olive oil, safflower oil

1 tablespoon fresh lemon juice

1/4 teaspoon salt crystals, salt seasoning without salt or seasoning that contains no MSG or other chemicals.

Fresh black pepper (to taste)

 

How to make : 5 Minutes

1. Place all ingredients in a measuring cup and allow 15 minutes or more so greasy onion.

2. Onion skewer with a fork, and shake all ingredients with a fork garlic.

3. Discard the garlic.

4. Pour the dressing on the salad and mix. Enough for 1 or 2 salad size medium.

Menu Day 1 - Energy Salad for Monday (Food-Lunch)

Energy Salad

  (Food)

Ingredients: :

3 - bowl of lettuce, washed, dried and cut into small pieces.

1 - bowl of spinach, rough cut (to taste)

1 - small cucumber, peeled and sliced​​.

1-medium tomato, cut into squares or sliced​​.

1-2 - bowl of cabbage-cabbage alfalfa, red clover, lentils, sunflower or buckwheat (or any other combination)

Additional fresh vegetables such as carrots, celery, mushrooms, green or red cabbage, turnips, beets, cauliflower, broccoli

1/4 - cup olive or avocado slices (optional)1/2 cup of beans or 1/4 cup raw sunflower or sesame seeds (optional)

 

How to make : 15 minutes

1. Mix all ingredients in a large bowl.

2. Add 1/4-1/2 cup Light Dressing (see recipe on the blog archive) or dressing of your choice.

3. Then mix everything.

           You can be more flexible with this salad and adjust the amount of ingredients as desired. Tomato or cucumber is very important and useful since it contains a lot of water will help digest more fibrous green vegetables.

 

Portion: for 1-2 people

Menu Day 1 - for Monday

Breakfast:

Always the same: fresh squeezed juice, as desired, up to 14 ounces; fresh juicy fruits as much as desired, or fruit salad; bananas when you are very hungry. If not difficult, sometimes fun to rotate the fruit is consumed throughout the morning.

Lunch:

Fresh fruit juice, or carrot juice, 4-8 ounces, if desired.

Energy Salad with fresh vegetable addition desirable and Light dressings or sandwich with cucumber or celery combination

Dinner:

Fresh Vegetable Juice cocktail

Flower Cream Cabbage Soup

Potato boat or simple grilled chicken

Beans garlic flavor

French green salad