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Tuesday, April 19, 2016

Giht - sedmodnevni jelovnik (Gout - seven-day menu)

DAN 1

Dorucak: mlaka voda sa sokom od svezeg limuna, jabuka, parce beskvasnog integralnog hleba, mladi nemasni sir i zelena salata.

Uzina: sok od sveze sargarepe.

Rucak: corba od korenastog povrca i pecen krompir u ljusci sa dodatkom sosa od paradajza. 

Vecera: griz kuvan na mleku.

DAN 2

Dorucak: sok od sveze pomorandze i limuna, ovsena kasa s bademima i medom.

Uzina: jabuka, voda ili caj.

Rucak: supa od sargarepe, bareno jaje i krompir sa kupus salatom.

Vecera: parce beskvasnog integralnog hleba, salata od kuvane ili sirove cvekle sa mladim nemasnim sirom.

DAN 3

Dorucak: caj, voce po zelji, kacamak s jogurtom.

Uzina: sok od jabuke.

Rucak: integralna testenina sa sosom od paradajza i zacinskim biljem i zelena salata.

Vecera: proso kasa (slana ili slatka).

DAN 4

Dorucak: caj od sipka, pomorandza, meko obareno jaje, parce integralnog hleba i sirova sargarepa.

Uzina: jabuka.

Rucak: integralni pirinac sa prokeljom i tofuom.

Vecera: integralni hleb sa mladim nemasnim sirom i zelena salata.

DAN 5

Dorucak: limunada sa medom, przena jaja sa lukom i paprikom.

Uzina:  sok od sveze sargarepe.

Rucak: corba od paradajza i prosa, pire od graska i krompira.

Vecera: corba od bundeve.

DAN 6

Dorucak: sok od sveze sargarepe i pomorandze, kacamak sa lanenim semenom u prahu i kiselo mleko.

Uzina: 5 badema.

Rucak: corba od tikvica, djuvec sa integralnim pirincem, bareno jaje i zelena salata.

Vecera: krompir pire sa sosom od paradajza.

DAN 7

Dorucak: caj, jabuka, parce beskvasnog integralnog hleba, mladi nemasni sir i sok od paradajza.

Uzina: voce po zelji.

Rucak: jedan filet pastrmke, bareni krompir sa belim lukom, maslinovim uljem i limunovim sokom, salata od rukole. 

Vecera: ovsena kasa sa bananom, bademima, medom i sa lanenim semenom u prahu. 

DAY 1

Breakfast: lukewarm water with the juice of fresh lemon, apple, a piece of unleavened wholemeal bread, low fat white cheese and lettuce.

Snack: juice from fresh carrots.

Lunch: chowder of root vegetables and baked potatoes in the shell with the addition of tomato sauce.

Dinner: semolina cooked in milk.

DAY 2

Breakfast: juice from fresh oranges and lemons, oatmeal with almonds and honey.

Snack: apple, water or tea.

Lunch: soup of carrots, boiled egg and potatoes and cabbage salad.

Dinner: a piece of unleavened wholemeal bread, a salad of cooked or raw beetroot with low fat white cheese.

DAY 3

Breakfast: tea, any fruit you like, polenta with buttermilk.

Snack: apple juice.

Lunch: integral pasta with tomato sauce and herbs and lettuce.

Dinner: millet porridge (salty or sweet).

DAY 4

Breakfast: rose hip tea, orange, soft boiled egg, a slice of wholemeal bread and raw carrots.

Snack: apple.

Lunch: integral rice with brussels sprouts and tofu.

Dinner: wholemeal bread with low fat white cheese and lettuce.

DAY 5

Breakfast: lemonade with honey, fried eggs with onions and peppers.

Snack: juice from fresh carrots.

Lunch: tomato and millet chowder, mashed green peas and potatoes.

Dinner: pumpkin chowder.

DAY 6

Breakfast: juice from fresh carrots and oranges, polenta with flax seed powder and yogurt.

Snack: 5 almonds.

Lunch: zucchini chowder, mixed veggies casserole with integral rice, boiled egg and lettuce.

Dinner: mashed potatoes with tomato sauce.

DAY 7

Breakfast: tea, apple, a piece of unleavened wholemeal bread, low fat white cheese and tomato juice.

Snack: any fruit you like. 

Lunch: one trout fillet, boiled potatoes with garlic, olive oil and lemon juice, salad of arugula.


Dinner: oatmeal with bananas, almonds, honey and flax seed powder.

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