Weight Loss

Everyone wants to know how to lose weight. There are the simplest diets that search engines recommend for requesting the word "losing weight".For example, apple diet. The principle of it is as follows: one day you must drink 2 liters of apple juice, while you can eat everything, and eliminate the liquid, replace with apple juice. The course lasts 10 days. It is advisable to drink fresh apple juice, cooked at home, on a juicer and drink immediately without storing it in the refrigerator.
But there are also more complex diets, the principle of "work" which is described in detail and given "instructions for use."So, the diet of carbohydrate alternation rightfully occupies one of the leading positions in the list of popular diets. Originally it spread among bodybuilders. This is due to the fact that due to the high-grade nutrition the system does not destroy muscles, it gives a lot of strength and energy. Later, nutritionists evaluated its results and adapted a diet of carbohydrate alternation for everyone who wanted to lose weight.

The main idea of ​​the method is to alternate the consumed carbohydrates. For example, you need to reset the number of kilograms in two months. This segment is divided into four-day cycles. The first two days you consume protein foods with a small amount of carbohydrates. The third day is high-carbohydrate. The fourth is mixed, the intake of proteins and carbohydrates is approximately the same.
How does your body behave in these four days? For two low-carb days, it almost completely depletes glycogen stores. At the same time, the accumulation of stored fat begins to cover energy costs. By the end of the second low-carbohydrate day, glycogen is exhausted, and the process of using fat as an energy source reaches its maximum. But to continue such a protein diet further is dangerous, as the body, due to carbohydrate depletion, can fail and switch to emergency mode of operation, saving fat for a "rainy day", releasing the least valuable substances from its point of view, namely muscle cells, to cover energy costs.
To ensure that the body "calmed down", and you need a high-carb day. You dramatically increase the intake of carbohydrates, while maintaining the same calorie content. To achieve this effect, you need to drastically reduce protein intake, and the amount of fat consumed minimized. Having received a similar carbohydrate therapy, the body will surely relax, deciding that the "black day" was imagined to him, and he will continue to use fat stores as energy, storing both glycogen in muscles and liver simultaneously. The reserve of glycogen can not be replenished in one day, so carbohydrates are consumed on the 4th day of the cycle, but more moderately. Then the cycle repeats.
How does body weight change? For the first two days you can lose 0.5 - 1 kg, and even on the third day, when you eat a lot of carbohydrates, the process of losing weight continues. By the evening of the fourth - on the morning of the fifth day a significant part of the lost weight comes back, but do not get upset. The fact is that those carbohydrates that you ate, led to a water retention in the body( 1 g of carbohydrates binds 4 g of water), and the newly typed grams are not fat, but water. By the morning of the sixth day( the second day of the second microcycle), you will weigh as much as weighed before the carbohydrate saturation, because the processing of protein requires a sufficient amount of water.

To lose weight, you can not just two days to eat meat and cottage cheese, and the third to overeat cookies. To achieve the result, you need to eat as much food as your body needs to maintain a mental and physical tone.
• First and second( low carbohydrate) days of the cycle, protein: 3 - 4 g per 1 kg of weight, carbohydrates: 1 - 1.5 g per kg of body weight.
• The third day( high-carbohydrate), carbohydrates: 5 - 6 g per 1 kg of weight, protein intake reduced to 1 - 1.5 g per kg of body weight.
• The fourth day( moderate), protein: 2 - 2.5 g per 1 kg of body weight, carbohydrates: 2 - 3 g per kg of body weight.
If your weight is 70 kg, then during protein days you should get 210 g of pure protein( 70 kg multiply by 3 g) and 70 g of pure carbohydrates.
In terms of reducing the amount of carbohydrates, the carbohydrate alternation diet is softer than other diets, as protein diets restrict the intake of carbohydrates immediately to 40 g( Kremlin diet) or to 20 g( Atkins diet).In addition, carbohydrate intake will decrease slowly and almost unnoticeably. After all, the less you weigh, the less you consume carbohydrates. For example, after two protein days, you lost 1 kg of weight, which means that the norm for a high-carbohydrate day will be 345 grams of pure carbohydrates( 69 kg multiplied by 5 grams).
After a carbohydrate day, the weight may increase slightly, so the calculation for a moderate day will be as follows: 139 g of protein( 69.5 times 2), 139 g of carbohydrates( 69.5 times 2).The next four-day cycle you will start with new figures, because your weight will change.
To find out how much real and edible beef or pork contains 210 g of pure carbohydrates, see the table below.
For example, how much to eat beef to get the necessary 210 g of protein: in 100 g of beef contains 18.9 g of protein, we need to get 210 g, so 210 multiplied by 100 and divide by 18.9, we get 1 kg of 111 g of beef.

- a variety of diet, there is no getting used to one kind of "fuel";
- a sufficient number of protein and carbohydrate products, there is no feeling of hunger;
- due to the alternation of proteins and carbohydrates, metabolism is quickly "untwisted";
- the resulting carbohydrates do not allow the body to use muscle as a fuel. The metabolism does not "fall asleep", as it happens with low-calorie diets;
- ease of use, thanks to the short cycles it is easy to start and just as easily get out of it. You can adhere to the basic menu( shown below), but you can make up your own;on any food package, an approximate calculation of the basic substances per 100 g of this product is indicated. In addition, the diet of carbohydrate alternation can be easily combined with a separate food system.

Protein days( 1st - 2nd day of the cycle)
Breakfast: salad with non-starchy vegetables with a teaspoon of vegetable oil, 2 eggs or low-fat cottage cheese.
Lunch: chicken breast, beef or stewed beans, steamed vegetables.
Dinner: salad with non-starchy vegetables with a teaspoon of vegetable oil, fish.

High Carbohydrate Day( 3rd day of the cycle)
Breakfast: Herculean porridge with raisins, whole wheat bread.
Lunch: a plate of brown or plain rice, 1/2 chicken breast, salad with non-starchy vegetables.
Dinner: a portion of macaroni from flour of firm grades with low-fat sauce.

Moderate day( 4th day of the cycle)
Breakfast: Herculean porridge with raisins, low-fat cottage cheese.
Lunch: a serving of rice, chicken breast, vegetable salad.
Dinner: coarse bread, vegetable salad with fish. Starchy vegetables - potatoes, beets, carrots, horseradish, rootlets of parsley, pumpkin, zucchini, squash, cauliflower.
Green non-starchy vegetables - "tops" of all edible plants: parsley, dill, celery, lettuce, beets, radish roots, wild "table" herbs, as well as white cabbage, green and onions, garlic, cucumbers, eggplants, Bulgarian sweet pepper, green peas.

Ham stuffed with
Ingredients: 1 celery stalk, 50 grams of ham.
Ham cut into thin slices, in each of them wrap a piece of celery stalk, stitch the edge of the roll with a wooden hairpin and bake in the oven 10-15 minutes at medium temperature.

Beef colored
Ingredients: 300 g of beef, 1 carrot, 2 roots of parsley, 2 tbsp.spoons of mustard, ground black pepper, salt to taste.
The roots of parsley and carrots are peeled, each root is cut along into 4 parts. A large piece of low-fat beef napigovat along the fibers of the roots, meat salt, pepper, cover with mustard and bake in the oven until cooked. Finished meat cut across the fibers along with the roots. Serve hot or cold.

Piglet meat
Ingredients: 200 g of beef tenderloin, 200 g of lamb fillet, 200 g of pork tenderloin, 1 tbsp.a spoon of vegetable oil, salt, rosemary, saffron, white pepper to taste.
Take three loin fillets, put them on a baking tray, oiled, in the form of braided plaits. Salt large salt, sprinkle with rosemary, saffron and white pepper - put in a very hot oven, so that she could "grab" the crust, then cook at low heat for at least 40 minutes. Cut batchwise - across the fibers, so that each portion includes all three types of fillets.

Rabbit hams with apples and ginger
Ingredients: 4 rabbit hams, 4 red apples, 2 onions, 1 tbsp.a spoonful of grated ginger, 0.5 l of ginger beer, 1 tbsp.a mustard spoon, 6 strips of lard from a ham, ground black pepper, salt to taste.
Wash apples, remove core and cut into slices. Peel onion and cut into cubes. Lay all layers in the dishes for extinguishing, sprinkling each layer with ginger. Put the rabbit ham on the vegetables. Mix ginger beer with mustard, salt and pepper. Pour this mixture of ham and put strips of lard on them. Close the mold with a lid and cook until done.

Chicken breast with vegetables
Ingredients: 1 chicken breast, 1 tomato, 1 sweet pepper, 1 clove of garlic, greens, 1 teaspoon of vegetable oil, ground black pepper, salt to taste.
Chicken breast, discard, salt and pepper. Put on foil, put tomato circle, pepper rings, greens and chopped garlic on top, pour with vegetable oil. Close the foil and bake in the oven for 30 minutes.

Chicken with kefir sauce
Ingredients: 1 chicken breast, 1/2 cup kefir, 1 clove of garlic, parsley, salt to taste.
Chicken breast boil in salted water, remove the skin, cut into large slices. Garlic and parsley crushed with a blender, mixed with yogurt. Pour this mixture of warm chicken pieces, cool and serve cold.

Brains on toasts
Ingredients: 50 g of beef brains, 100 g of rye bread, 30 g of cheese.
Brains soak, remove the films from them, lightly boil. Cut into thin slices and place on toasts from dried rye bread. Sprinkle with grated cheese and bake in the oven until golden-ruddy cheese crust.


calfskin chops Ingredients: 4 calf chops without fat, 2 onions, 3 cloves of garlic, basil, bunch of parsley, 3 tbsp.spoons of tomato paste, 1/2 glass of white wine, 1 tbsp.spoon of goose fat, 1 tbsp.a spoonful of olive oil, a mixture of Provencal herbs, ground black pepper, salt to taste.
Finely chop onion, fry in olive oil, add pounded garlic at the end of the frying. Mix with tomato paste, slightly diluted with white wine( the sauce should remain thick).Salt, pepper and add fresh sliced ​​basil.
Melt the goose fat in the frying pan, fry in it over medium heat sprinkled with Provencal herbs, salted and peppered chops. Put the chops on the dish. Pour the white wine and tomato sauce into the frying pan left after frying. All warm well. Pour the chopped sauce and sprinkle with chopped parsley.

Meat rolls with porcini mushrooms
Ingredients: 500 g of beef tenderloin, 70 g boiled white mushrooms, 30 grams of onion, 2 tbsp.tablespoons mustard, salt to taste.
Cut the fillet scraps from the films, cut across the fibers into 3 pieces. To beat off properly pieces of meat across the fibers on one side, salt.
Prepare minced meat from boiled mushrooms and browned onions. Put the forcemeat on the edge of each chop and tighten it tightly. Lubricate each roll with mustard and bake in the oven for 30-40 minutes.

Pork in foil
Ingredients: 4 pieces of cutlet pork 1 cm thick, 8 small potato tubers, 2 tbsp.spoons of grated cheese, 2 cloves of garlic, black pepper and salt to taste.
Pork sour garlic, pepper, salt. Peel the potatoes and cut into slices 1 cm thick. Each piece of meat is put on a separate foil sheet, layered around potatoes and wrapped in foil. Bake pork in the oven for 40 - 50 minutes at 250 ° C.Then open the foil, sprinkle with grated cheese and bake for another 8 to 10 minutes, so that the meat and potatoes are covered with a crusty crust.

Pork chopped with vegetables
Ingredients: 500 g of boneless pork, 2 onions, 1/4 cabbage, 1 bell pepper, 2 tomatoes, salt to taste.
Cut the meat with a knife as small as possible. Onion cut into rings, pepper - strips. Shred cabbage, cut into slices tomatoes. Prepared vegetables add to meat, pour hot salted water. Simmer under a lid on low heat for 30 minutes. Then wrap the pan and insist half an hour.

Pork stew with vegetables
Ingredients: 500 g of pork fillet, 6 potatoes, 200 g of courgettes, 1 onion, 50 grams of cheese, 1 tbsp.a spoonful of vegetable oil, 1/2 cup of mayonnaise, salt to taste.
Pork cut into slices, as for goulash. Potatoes and zucchini cut into cubes, onions - rings. In a form, oiled, lay a layer of potatoes, then a layer of zucchini, a layer of meat, on it rings of onions. Cover with mayonnaise and sprinkle with grated cheese. Put the form in a preheated oven and cook the stew for 30-35 minutes at a temperature of 200 ° C until a ruddy crust appears.

Duck raft
Ingredients: 1 duck, 200 g of celery stalks, 200 g of leeks, 800 g of apples.
At the bottom of the thick-walled pan put the stalks of celery and leeks. Pour in water so that it barely covers the vegetables.
Process the gutted bird into a saucepan for vegetables. Densely cover the pan with a lid and put on a slow fire. Tooth the duck 40 min. Duck to get, water to drain, take out the vegetables. Vegetables lay on a baking sheet, put the duck on top. Around the duck lay apples with a remote core. Put the baking sheet in the frying cupboard. Bake until ruddy crusty skin.
Serve, garnishing with baked apples and cranberry jam( cranberry or cranberry jam for meat garnishes brewed with reduced sugar content).

Chicken parsed
Ingredients: 1 chicken, 300 g apple cider, saffron, ground white pepper, salt to taste.
Wash the chicken carcass, dry with a paper towel, salt and rub with white pepper and saffron. Put the chicken in a saucepan filled with apple cider for a third. Bake at the maximum temperature in the oven until the cider is completely evaporated.

Language in wine sauce
Ingredients: 1 kg beef tongue, 1 parsley root, 1 celery root, 1 onion, 2 tbsp.spoons of sugar, 1 cup of flour, 2 tbsp.tablespoons of butter, 1 glass of white wine, 1 lemon, 3 tablespoons.spoons of raisins, 15 cores of almonds, salt to taste.
Put the tongue in a saucepan, pour salted water and cover with a lid, cook over medium heat for 35 - 40 min. Tear out the tongue, keep the broth. With the finished tongue, remove the skin and cut it into thin slices. Sugar dissolve in wine, add butter, flour, mix thoroughly and shift into shape. On the received weight from above to put slices of tongue, to strew raisins, crushed almonds and grated zest of a lemon. All pour broth so that the liquid slightly covers the meat, and put in the oven. Stew for 25 minutes at 180 ° C.Finished dish to cool and serve to the table.

Salads

Salad "Red"
Ingredients: 150 g red cabbage, 2 tbsp.spoons of ground kernels of walnuts, 1 teaspoon of ground coriander, 2 tablespoons.spoons of olive oil, salt to taste.
Red cabbage finely chop, salt and squeeze juice. Mix the ground kernels of walnut and ground coriander, pour in hot olive oil. Allow the mixture to cool and pour cabbage.

Salad "Sea mushrooms"
Ingredients: 150 g of champignons, 150 g of soaked brynza, 10 g of dried sea kale, 1 boiled egg, ground black pepper, salt to taste.
Champignon boil in salted water, cool, cut into small strips. Brynza cut into cubes, mix with champignons, sprinkle with chopped dried sea kale, grate on top with a boiled egg, salt and pepper.

Eggplant salad with sumat
Ingredients: 1 eggplant, 1 tbsp.spoon of lemon juice, 1 tbsp.a spoon of walnut oil, 1 branch of sumac, 1 sprig of cilantro, salt, pepper to taste.
Eggplant bake in the oven until the skin does not burst. Cool, peel, cut along long slices, sprinkle with lemon juice, salt, pepper. Finely chop the greens of cilantro and sumac, sprinkle eggplant, add a little walnut oil.

Salad from Margellan radish
Ingredients: 1 Margellan radish, 1 tsp grape vinegar, 1 teaspoon olive oil, salt to taste.
Margelan radish wash, peeled, chopped in round transparent slices, sprinkled with grape vinegar, leave for 15 minutes. Season with salad and olive oil.

Bean salad with mint
Ingredients: 150 g of green beans, a bunch of peppermint, 50 g of natural yogurt, salt to taste.
Green bean podsust in the water and cool, add chopped fresh peppermint leaves, season with low-fat yogurt, salt.

Egged egg in Russian
Ingredients: 5 eggs, 1/2 cup of wheat flour, 100 ml of 10% cream, 1 tbsp.a spoon of butter, sugar, cinnamon to taste.
In raw eggs mixed with flour, gradually introduce cream, grinding white. Pour the mass into a deep frying pan, greased with butter, bake in the oven at 60 ° C.Ready to sprinkle with sugar and cinnamon. Separately, you can serve sour cream.

Omelette with mushrooms and seafood
Ingredients: 2 eggs, 100 g fresh mushrooms, 1 carcass, 50 g fish fillets, 1 tbsp.spoon of roasted peanuts, 1 tbsp.spoon cherry liqueur, salt to taste.
Eggs beat into a bowl, add salt, pour in liquor and whip. Add finely chopped mushrooms, squid and fish fillets, chopped peanuts and mix thoroughly. The resulting mixture is transferred to a mold and cooked in an oven at a temperature of 160 ° C.

Omelette with zucchini
Ingredients: 2 eggs, 1 small vegetable marrow, 1 tbsp.spoon of vegetable oil, 1 tbsp.spoon of butter, 1 tbsp.a spoonful of cream, 1 clove of garlic, 50 g of cheese, black ground pepper, salt to taste.
Zucchini clean, cut into cubes and fry in a mixture of butter and vegetable oil. Then add grated garlic and mix. Eggs beat with cream, put grated cheese, pepper and mix. With the mixture, pour the courgettes and cook under a lid on medium heat for 10 minutes.

Omelette with fish
Ingredients: 100 g cod fillet, 2 eggs, 3 tbsp.spoons of milk, salt to taste.
Prepare omelet mixture. To do this, beat the eggs and mix with milk. Small pieces of fish fillet salt, pour omelet mixture and bake in the oven.

Omelet with apples
Ingredients: 3 eggs, 100 g apples, 1 tbsp.a spoon of butter.
Fresh, not very acidic apples peel, cut out the core, cut into thin slices and fry lightly in a frying pan with butter. For toasted apples, pour the beaten eggs, stir and fry like a normal omelet.

Eggs baked in ham
Ingredients: 6 slices of lean ham, 3 hard boiled or baked eggs in aerogrill, 50 grams of grated cheese( preferably hard varieties), 7 glasses of sour cream, black pepper, salt to taste.
Clear boiled eggs, cut each in half. Screw each half into a slice of ham. In sour cream add 25 g of grated cheese, salt and pepper. Form the oil and put eggs in it, wrapped in a ham. Pour the sour cream and cheese. The remaining cheese sprinkle the dish on top. Put the form in the oven and bake until a ruddy brown appears.

Eggs "poached"
Ingredients: 1 l of water, 2 tbsp.spoonful of vinegar, 4 eggs, 2 tomatoes, 1 teaspoon of ready-made mustard, salt to taste.
Water with vinegar and salt to boil. Carefully lower into it the eggs taken by the ladle separately broken eggs. Leave for 4 - 5 minutes on a hot plate. Eat eggs with a whisk and, sauce with mustard and grated tomatoes, serve to the table.

Curd cheese casserole
Ingredients: 750 g cottage cheese, 300 ml milk, 3 eggs, 1 teaspoon starch, 1 tbsp.a spoonful of sugar, 1 tbsp.spoon of butter, 1 tbsp.a spoon of grated lemon peel, vanillin, breadcrumbs, salt to taste.
Cottage cheese and milk mixed with a mixer. Add egg yolks, starch, sugar and lemon zest. In conclusion, mix whipped with a pinch of salt protein. Cottage cheese filled with butter and sprinkled with dried bread, fill the pieces with butter and bake for about 45 minutes in the oven until golden.
Adding raisins and almonds or sliced ​​fruit, you can change the taste of curd casserole.

Lazy vareniki
Ingredients: 500 g cottage cheese, 2 eggs, 2 tbsp.spoons of flour, 2 teaspoons of sour cream, salt to taste.
Stir well and mash the cottage cheese, drive in the eggs, add flour, a pinch of salt, mix well and thoroughly. Roll small balls. Boil in salted boiling water. As soon as the dumplings come up, take it out with a jumper, put it on a dish and sprinkle with sour cream.

Curd cheeses
Ingredients: 200 g of dry fat-free cottage cheese, 1 egg, 2 tbsp.spoons of rice flour, half a lemon peel, 2 tbsp.spoons of olive oil, grated cheese, greens, ground black pepper, salt to taste.
With cottage cheese mix egg, salt, pepper, lemon zest and rice flour. Form small gnocchi gnocchi and refrigerate them in the refrigerator for 2-3 hours.
Brew gnocchi in salted water with the addition of olive oil. When serving, sprinkle with grated cheese and fresh herbs.

Curd with carrot juice
Ingredients: 200 g cottage cheese, 100 g carrot juice.
Fresh carrot thoroughly wash, peel, boil and squeeze juice out of it. Cottage cheese rub through a sieve and whisk with a mixer while pouring carrot juice into it. Beat cottage cheese with juice to a state of magnificent foam. Before serving, cool down.

Curd with dill
Ingredients: 200 g cottage cheese, 100 g sour cream, 1 bunch of dill, 2 cloves garlic, salt to taste.
Wash greens with cold water, towel dry, cut very finely. Garlic clean and grind. Cottage cheese rub through a fine sieve, add sour cream, greens and garlic, add salt and mix thoroughly.

Curds
Ingredients: 500 g cottage cheese, 2 eggs, 2 tbsp.spoons of flour, 1 tbsp.a spoon of butter, salt to taste.
Stir well and mash the cottage cheese, drive in the eggs, add flour, a pinch of salt, mix well and thoroughly. To make in the form of cutlets and fry in a frying pan.

Cannabis fats
Ingredients: 600 g of carrots, 1 onion, 1/2 celery root, 1/2 lemon juice, 2 tbsp.spoons of vegetable oil, cloves, 1 glass of vegetable broth, ground black pepper, salt to taste.
Peeled cuttlefish cut into large pieces, sprinkle with lemon juice, sprinkle with ground spices and leave for 20 min. In the dishes for extinguishing pour in vegetable broth, add crushed roots and allow to boil. Then put the fish in this broth and let it simmer. Fish served on a warm plate, pour the sauce in which it was allowed. Garnish with boiled vegetables.

Carp on a vegetable pillow
Ingredients: 1 large carp, 1 carrot, 1 potato, 1/2 celery root, 1 parsley root, 1 turnip, 1 rutabaga, 1 bunch of fragrant herbs, salt to taste.
Clean the carp, remove the head and insides, salt large salt inside and out. In the abdomen put a bunch of fresh fragrant herbs( cilantro, tarragon, basil, parsley).Lay the pan or bottom of the frying pan with cut root and root vegetables, put the prepared carp on top and bake in a slow oven oven for 40 to 50 minutes.

Shrimps garlic
Ingredients: 20 large shrimps, 2 cloves of garlic, 1 small pepper chili pepper, 2 sprigs of rosemary, 1/2 bunch of thyme, 4 tbsp.spoons of olive oil, 1 can of canned peeled tomatoes( 850 ml), salt to taste.
Shrimp washed and cleaned of shells. Peel the garlic and cut into thin slices. Chili pepper is washed, cut along, remove the seeds and cut the flesh into half rings. Rosemary and thyme wash, dry, cut off the needles and leaves.
Heat olive oil in a frying pan. Prepared ingredients fry for about 4 minutes on medium heat. Shrimp lay out, put in a warm place.
Peeled tomatoes tossed in a colander, allow to drain the juice, then flesh with a fork and add to the frying pan. Boil, stirring, without a lid for about 10 minutes, lightly season with salt. Shrimps spread on plates, pour tomato sauce and decorate, if desired, with rosemary.

Lin stew with greens
Ingredients: 600 - 700 g of lin, 2 tbsp.spoons of vegetable oil, 1/2 lemon juice, 1 egg, dill greens, ground black pepper, ground ginger, salt to taste.
Cut the fish into pieces, sprinkle with salt, pepper, ginger, grease with beaten egg, put in a bowl with preheated oil, pour in lemon juice. Stew on low heat. Serve with finely chopped dill.

Fish in Finnish
Ingredients: 150 g red fish fillets,( salmon, trout, salmon), 1/2 glass of milk, 1 stem of leeks, 1 carrot, salt, ground white pepper, cumin to taste.
Cut the leeks into rings, carrots - thin slices. Fillet of red fish, carrots and leeks boil in salted milk. Remove ready fish. Obtain the milk broth with vegetables and wipe with warm white pepper and cumin. With this sauce pour the fish. Serve the dish hot.

Pike perch with shrimps and mushrooms
Ingredients: 1 kg of pike perch, 100 g of peeled shrimp, 1 tbsp.a spoon of breadcrumbs, 2 tbsp.spoons of milk, 100 g of fresh mushrooms, 1 onion, parsley, 3 tbsp.spoons of white grape wine, 1 tbsp.a spoon of butter, black pepper ground and peas, bay leaf, salt to taste.
Separate the fillet from the pike perch. From the head, ridge, tail and fins, boil the broth with spices and strain. Cut the fillets into slices and put them together with shrimps in a greased form. Mushrooms, onions and parsley finely chop, pour broth, salt, pepper and boil. Add the rusks mixed with milk, pour in the wine and mix. With the mixture obtained, pour the fish with shrimps and cook in the oven for 40 minutes at 180 ° C.

Cod under mustard
Ingredients: 500 g cod fillets, 1 parsnip root, 1 parsley root, 1 tbsp.a spoonful of vegetable oil, 1 teaspoon of mustard, 1 glass of vegetable broth, 1/2 lemon, 1 bunch of dill, black pepper, and salt to taste.
Parsnip and parsley, rinse, peel, cut into cubes. Cod fillets cut into portions, put in a pot, attach roots, season with vegetable oil, add salt, pepper, add broth and cook until ready. Broth the broth, dilute the mustard in it and pour it into the pot. Put the bay leaf, sprinkle with lemon juice. Warm up, but do not bring to a boil. Put on the table in the same pot. Top with chopped dill.

Salad "Spicy"
Ingredients: 1 can of canned pineapple( 450 g), 300 g of hard cheese, 3 cloves of garlic, 50 g of mayonnaise, ground black pepper, salt to taste.
Pineapples cut into small pieces, grate cheese on a large grater, chop the garlic. Salt, pepper, season with mayonnaise.

Potato salad with seaweed sauce
Ingredients: 500 g potatoes, 2-3 heads of onions, 2 tbsp.tablespoons vegetable oil, 1 tbsp.spoon of dry white wine, 2 tbsp.spoons of dried sea kale, green onions, salt to taste.
The day before the preparation of the dish, boil the sea kale. When it swells up, add finely chopped onions and a spoonful of wine. If desired, you can add two tablespoons of vegetable oil. This sauce can stand in the refrigerator for several days. Peel potatoes in a peel, clean. When the potatoes cool down a little, cut the tubers into cubes or slices, season with the prepared sauce and sprinkle them doughfully with chopped green onions.

Salad from raw zucchini with horseradish
Ingredients: 300 g of zucchini, 1 large onion, 2 tbsp.spoons of sharp horseradish, dill and parsley greens, green onions, 1 tbsp.a spoonful of sour cream, ground black pepper, salt to taste.
Zucchini cut into thin slices with a knife, cut the onion into thin semicircles. Horseradish mixed with sour cream and salt, add to vegetables. Pepper, put in a salad bowl, decorate with chopped greens.

Italian salad
Ingredients: 100 g of pasta "colorful bows", 70 g of green beans, 1 tomato without skin, 1 stem of leeks( white part), 1 tbsp.a spoonful of olive oil, 30 grams of hard cheese, greens, salt to taste.
Brew separately and refrigerate pasta and green string beans. Cut the tomato into cubes, the white part of the leeks - rings. Mix with beans and pasta. Dress the salad with olive oil, herbs and grated cheese.

Vegetarian borscht
Ingredients: 1 liter of water, 200 g cabbage, 1 carrot, 1 beet, 1 celery root, 1 tomato, 1 small onion, 1/2 bunch of dill, 1 clove of garlic, black pepper, salt to taste.
Beetroot completely bake in an oven or microwave oven. Clear, cut into strips. Cut cabbage, carrot and celery root cut into strips. Peel the tomato and cut finely.
In the boiling water let down cabbage, carrots and celery, put a whole bulb and a few peas of black pepper, bring to a boil, add salt, add beets, tomato. Cover and cook until done. Finished soup sprinkled with chopped dill and garlic.

Gaspacho( cold Spanish soup)
Ingredients: 1 kg of tomatoes, 2 cucumbers, 1/2 small zucchini, 2 Bulgarian pepper, 1 tbsp.a spoonful of lemon juice, a pinch of cayenne pepper, 3 cloves of garlic, 2 eggs, Mexican chips, parsley greens, salt to taste.
Tomatoes scald and peel, wipe through a sieve or grind with a blender, salt. Cucumbers and zucchini rub on a grater, chop the sweet peppers in small cubes.
Mix everything, add olive oil, lemon juice, cayenne pepper powder, crushed garlic and crushed herbs. The soup should be served chilled, serving with halves of boiled eggs and Mexican chips - nachos.

Soup of garlic and lentils
Ingredients: 1 glass of red lentils, 2 onions, 2 large cloves of garlic, 1 carrot, 2 tbsp.spoons of olive oil, 2 bay leaves, 1.5 liters of vegetable broth, 2 tablespoons.spoons of wine vinegar, a pinch of oregano, ground black pepper, salt to taste.
Rinse lentils, cut onions and carrots into cubes, chop the garlic. Place all the ingredients, except vinegar, salt and pepper, in a large saucepan. Bring to a boil over medium heat, then reduce heat and cook for 1.5 hours, stirring occasionally.
Pull out the bay leaf, add the wine vinegar, salt and pepper. If the soup is too thick, dilute it a little with vegetable broth or water. Decorate the soup with parsley and serve.

Kefir cold soup
Ingredients: 200 g low-fat kefir, 1 cucumber, 1 tbsp.spoon adzhiki paste, 1 sprig of mint, 1 sprig of tarragon, salt to taste.
Cucumber finely grate, salt. To chop the leaves of fresh mint and tarragon, add a spoon of Adzhika paste, mix with cucumbers, pour low-fat kefir, let it infuse in the refrigerator for at least 2 hours.

Soup with leeks and cheese.
Ingredients: 1 cup of beef low-fat broth, 50 g of solid low-fat cheese, 1 stalk of leek, 1 tomato, salt to taste.
Cut white part of leek into rings, blanch tomato, peel and cut into cubes. In a soup bowl, rub the cheese, add leek rings, tomato cubes and pour hot meat broth.

Pancakes from oat flakes
Ingredients: 250 g of flakes "Hercules", 2.5 glasses of milk, 2 eggs, 1 apple, 1/2 teaspoon of salt, 1 tbsp.a spoonful of sugar, 3 tbsp.spoons of sunflower oil, salt to taste. Pour oat flakes with milk and allow to swell. After 1 h add whipped eggs, sliced ​​apples, sugar, salt. On a hot frying pan with a fat spoon pour the dough and fry the pancakes on both sides.

Casserole Casserole
Ingredients: 500 g corn cereals, 2 cups milk, 1.5 l water, 1 raw yolk, 150 g grated cheese, 50 g butter, salt to taste.
Corn croup, clean, rinse, pour into cold water, salt and cook corn porridge. Porridge put in a form, oiled and sprinkled with breadcrumbs. Top with grease yolk, sprinkle with grated cheese and pour with butter. Bake in the oven. Put on the table with hot milk.

Oatmeal porridge with nuts
Ingredients: 2 cups of water, 1.5 cups of oatmeal, 100 g of walnuts, salt, sugar to taste
Pour oatmeal, sugar, salt to taste, peeled nuts into boiling water. Cook for 15 minutes, stirring. To serve the table hot.

Millet porridge with curd
Ingredients: 1 cup of millet, 1 cup of cottage cheese, 3 tbsp.tablespoons of butter, 2 teaspoons of sugar, salt to taste.
Millet to sort, rinse and fall asleep in boiling salted water( 2.5 cups).Brew until half cooked. Remove the porridge from the fire, add butter, sugar, cottage cheese, mix everything and cook until the millet is ready. To the ready porridge to serve milk, curdled milk or yogurt.

Kasha tikhvinskaya
Ingredients: 1/2 cup of peas, 1.5 liters of water, 1 glass of buckwheat spread, 2 onions, 4 tbsp.spoons of melted or vegetable oil, salt to taste.
Peas washed, boil in water without salt. When the water is 1/3 evaporated and the peas are almost ready, fill the gap and cook until ready. Then season with finely chopped onions, sauteed in oil, and season with salt.

Oat cutlets
Ingredients: 1 cup oatmeal, 1 glass of water, 100 g butter, 3 onions, 2 processed cheese, 2 cloves of garlic, breadcrumbs, 2 eggs, ground black pepper, salt to taste.
One glass of oatmeal pour one glass of cold water, bring to a boil. Add the butter. Bulbs cut and fry until golden brown. Pass fried onions, melted cheese, cloves of garlic, add ground biscuits, eggs, salt, pepper to taste. Mix thoroughly. Form the cutlets and fry in a heated frying pan.

Brown rice rice
Ingredients: 1 cup brown rice, 2.5 cups water, 2 tbsp.tablespoons olive oil, 4 cloves of garlic 1 large carrots, 1 bunch of cilantro, salt to taste.
Pour the rice with two glasses of cold water, bring to a boil. Reduce the heat, cover and cook until the water is absorbed. Carrots clean, grate on medium grater. In the frying pan, heat the olive oil and fry in it the peeled and chopped garlic, add grated carrots, mix and add 0.5 cups of water. Stew until the carrot is soft.
Stir the stewed carrots and rice, salt, warm. When serving, sprinkle with chopped cilantro.

Rice with whipped cream
Ingredients: 100 grams of rice, 200 ml of cream, 2 tbsp.spoons of crushed walnuts, 1 tbsp.a spoonful of raisins, vanillin, salt to taste.
Rinse rice with 1.5 liters of boiling water, add salt and cook until ready. Leave on a sieve, drain water. Raisins pour boiling water, boil, drain water, raisin dry with a towel. Grind the nuts with a blender. Add the raisins to the rice, top with whipped cream and sprinkle with crushed nuts, vanillin. Serve with juices.

Sweet beans with pears
Ingredients: 400 g of beans, 400 g of pears, 2 tbsp.tablespoons of butter, 1 glass of water, salt to taste.
Cook the pre-cooked beans with the addition of butter until half-ready, add the peeled and sliced ​​pears and continue to simmer by adding salt.

Apple apple
Ingredients: 250 grams of bread, 1/2 cup of milk, 2 apples, 2 teaspoons of sugar, 1 tbsp.a spoon of lemon juice, 1 egg, salt to taste.
Stale or oven-dried bread cut into thin slices, soak in milk with a little salt. Take 2/3 of the bread mass and lay out the bottom and sides of the baking dish. Apples should be cleaned and finely chopped, sprinkled with lemon juice, covered with sugar and put into a mold over the bread. Close the remaining bread.
Prepare the omelet mass by mixing the egg and 50 g of milk. Pour the grandmother with omelet mass. Bake in the oven until light golden crust appears. Remove the mold from the oven, allow it to cool slightly and turn over to the serving dish. Serve can be hot or cold.

Dessert "Honey paradise"
Ingredients: 1 large ripe quince, 1 tbsp.a spoonful of honey, cinnamon to taste.
Clean the skin of the skin and core, cut into thin slices. Lubricate each slice with honey and sprinkle with cinnamon. Bake in a microwave oven for 5 minutes at 300 ° C.

Lantutiki( curd pancakes)
Ingredients: 250 g low-fat 0.6% cottage cheese, 100 g butter, 1 cup kefir, 1 tbsp.a spoon of sunflower oil, 1 egg, 1 cup of flour, 3 g of soda, 2 g of salt, 1 g of citric acid.
Cottage cheese grind with sugar and softened butter. Add kefir, soda and citric acid, drive in the egg. Stir and add flour until the consistency of thick cream. On a hot frying pan, greased with butter, spoon, spread the dough and fry under the lid until a ruddy crust appears.

Banana milk
Ingredients: 1 banana, 1 glass of milk.
Cut a large ripe banana with a blender, add chilled milk and whisk.

Blueberry pudding
Ingredients: 100 g of rice cereal, 1 glass of milk, 2 eggs, 200 g of blueberries, 50 g of butter, 1 tbsp.a spoonful of sugar, salt to taste.
Boil the viscous rice porridge on the milk and refrigerate. Grate egg yolks with sugar, butter, salt. Introduce the egg mixture into rice, add the blueberries. Put into the baking dish.
Separately whisk chilled proteins. Carefully cover them with rice and bake in the oven.

Fruit salad with sour cream sauce
Ingredients: 20 g of oranges, 20 g of pears, 20 g of apples, 20 g of hail, 1 tbsp.a spoonful of sour cream, 1 teaspoon of strawberry, raspberry or cherry syrup, 1 teaspoon of orange juice.
Oranges, pears and apples, peeled, with seeds removed, cut into slices. Prepared fruits and grapes( without pits) lay in layers in a wine glass and pour with sauce.
Sauce is prepared from a mixture of sour cream or cream, berry syrup and orange juice. In the sauce you can add a liqueur or cognac( 5 g per serving).

Soup "Fruit"
Ingredients: 150 g strawberries or raspberries, 1/3 cup milk, 1 teaspoon powdered sugar.
Sprinkle berries with sugar powder to give juice. Pour berries with iced milk and beat with a blender.

"Balls" potato
Ingredients: 3 potatoes, 2 tablespoons.tablespoons of butter, 2 raw yolks, 2 tbsp.spoons of breadcrumbs, 1 tbsp.a spoon of vegetable oil, salt to taste.
Peel and boil potatoes in salted water, rub, add butter, raw yolks and salt. From the received mass to make small "balls", to roll them in breadcrumbs and to fry in vegetable oil.

Eggplants with mushrooms and cumin, or zira
Ingredients: 2 large eggplants, 2 tbsp.spoon olive oil, 1 onion, 3 - 4 cloves garlic, 2 tsp ground cumin, 250 g champignons, ground black pepper, salt to taste.
Heat the oven to 200 ° C.Puncture eggplants in several places, bake whole on a baking sheet for 35 - 45 minutes. When the eggplants are baked, cool a little, drain the juice and cut it together with the skin into small pieces.
Preheat the olive oil in a large frying pan, put chopped onion, squeeze out the garlic, sprinkle with cumin. Cover and fry over medium heat for 3 minutes. Add the mushrooms and fry for another 5 minutes. Add eggplants, salt, pepper. Fry over a small fire for 20 minutes or until the liquid evaporates.

Garnish mushroom
Ingredients: 1 kg of ceps, 1 bunch of green salad, 2 tbsp.spoons of vegetable oil, 1 red onion, 2 tbsp.spoons of soy sauce, 2 tbsp.spoons of wine vinegar, 1/4 cup pine nuts, parsley sprigs for decoration, salt to taste.
Put the salad on the dish. Cut the mushrooms and chop the onions. In a non-stick frying pan, heat 1 tbsp.a spoonful of vegetable oil, add chopped onion and fry until soft. Transfer the onion into a separate bowl. Pour another 1 tbsp into the same frying pan.spoon of vegetable oil, warm up. Put the mushrooms and cook until the water evaporates. Pour in soy sauce and vinegar, add onion, mix. Put the mushrooms on the lettuce leaves. Sprinkle nuts, decorate with parsley.

Potatoes with brynza
Ingredients: 500 g of potatoes, 75 g of brynza, a bunch of green onions and dill.
Young potatoes should be thoroughly washed. Boil potatoes with peel, cut into thin slices and sprinkle with cheese, grated on a large grater, sprinkle with herbs.

Shallots stuffed with
Ingredients: 4 onion onions, 50 grams of chopped boiled meat, 1 tbsp.spoon of vegetable oil, 2 tbsp.spoons of sour cream, 1 h spoon of lemon juice, 1/2 a bunch of parsley, ground black pepper, salt to taste.
Soak shallots in cold water to make it easier to clean. Remove the husks and carefully remove the core from each bulb. Stuff the bulbs with chopped boiled meat with salt and ground black pepper.
Lubricate the deep frying pan with vegetable oil and put a stuffed shallot on it. Bake in a well-heated oven 10 - 15 minutes. Serve with sour cream, lemon juice and parsley greens.

Zeppelins
Ingredients: 4 potatoes, 1 egg, 1/4 cup milk, 70 g boiled beef, 30 grams of browned onions, 1 tbsp.spoon of butter, 2 tbsp.spoons of sour cream, parsley and dill greens, salt to taste.
From boiled hot potatoes to make mashed potatoes, adding raw egg, hot milk and salt. From the cooled down mass to form small flat cakes, put a spoonful of minced meat in the center of each, edges to cling. The resulting zeppelins put in a baking dish, oiled, and put in an oven. Serve with sour cream and herbs.