Pear shaped body weight loss - how to lose weight?

Pear shaped body diet

When the fat is put on your hips, thighs and ass and your shoulders and waist are thin, you have a pear-like figure. Learn about the dietary principles that help prevent dangerous degeneration and excessive fat deposition on these parts of the body.

It's not always clear at first glance what the type of your figure is. To make sure that you have a pear shape, divide the circumference of your waist (in cm) by the circumference of your hips (e. g. a waist of 70 cm, divided by the circumference of the hips of 104 cm, gives a result of 0.67). A result from 0.50 to 0.84 means that you have a pear type figure. If your hips are very generous, you are overweight.

Pear shaped body diet - rules

Bring more calcium-rich products into your diet, as pear ladies often have problems with ponds, especially hips. This element not only supports weight loss, but above all is responsible for correct bone structure. Calcium sources.

2-3 times a week eat marine fish that are rich in calcium and easily absorbable protein, especially omega-3 fatty acids.

As often as you eat vegetables, which provide a lot of vitamin C. Raw vegetables and vegetables that are briefly cooked are indicated, e. g. leek, parsley, celery, beetroot, broccoli, leguminous vegetables and sprouts. Select citrus, apples and currants from the fruit.

Drink 2 litres of liquid, still water, vegetable juices and soups every day.

Pears or gynaecoidal silhouette is a type of figure probably the most disliked by women who have it. She is often mentioned as a classic English figure. It is also common in many other cultures - these shapes are also found in women from the East or Africa, as well as in Western Europe. This type of structure is represented by women from Arabic circles, who use this feature for sexy belly dances. Men like women with a clearly marked waist and visible hips.

In the history of female shapes, the pear shape was admired and praised because of its optical associations with fertility and the birth of children. The most characteristic feature of pears is their hips. Typically, they are wider than the hips in the tube, apples or hourglasses. They give a pear-shaped woman a more childbirth-friendly appearance.

However, although a wide pelvis may facilitate the birth, there is no evidence to suggest that the pears are indeed more fertile than other women. Such women usually have a narrow waist, which at least to some extent alleviates the lower circularity, adding even more sex appeal to the woman if her body proportions are balanced appropriately.

Narrow shoulders, elegant hands and thin upper back are probably the best advantages of a pear shape. However, don't give up on the appearance of hips and thighs, because they can react appropriately to a well matched diet. The fat is deposited on the hips and thighs. Then the gap between the abundant bottom and the slim top increases. Pears seldom have their belly, even if they have a few kilos.

The buttocks cause problems. When the pears mix with the hip line. The figure is then optically heavier. The buttocks of women with gynaecoidal silhouettes are usually round, but unfortunately they tend to fall on the outside.

This creates an unaesthetic excess of the body, which is visible at every woman's movement. This phenomenon is called breeches. The breasts of a gynaecoid woman are really different. Some women can boast a very large breast, while others have small and hardly visible breasts. More often, however, such a woman has a small or medium bust.

The pear organism has a tendency to accumulate toxins, i. e. to accumulate fatty tissue. Therefore, with this type of figure, you should not eat highly processed or preserved foods. Foods with a low glycemic index should be selected. A diet rich in protein is suitable, because the body easily transforms them into energy.

The plate should contain groats, meat and fish, lean cheese, yoghurt, poultry, fresh or cooked vegetables. Remove the white bread, butter, sauces, sauces, bananas, sweets, smoked and preserved products. Beans, lentils and grains can be eaten without restrictions. The pear does not eat unless the fruit is not sweet enough. She should drink a lot of water. Alcohol is banned, his drinking ends in rounded hips, thighs and belly.

Pear shaped body diet - sample plan

Breakfast:

1. Tea glass with milk with a teaspoon of sugar, 2 wholemeal biscuits, 3 teaspoons of jam, juice of 2 oranges.
2.  A cup of cappucino, a small yeast drink, juice of large pink grapefruit.
3. 30 g of muesli with a glass of semi-skimmed milk, large orange.
4. 1 cup of semi-skimmed milk with a small amount of coffee, 5 biscuits, a glass of apricot juice or carrot juice.
5. 150 g of fruit yoghurt, 2 wholemeal rusks, 2 teaspoons of honey, 2 slices of pineapple from cans.
6. 1 hard egg, 150 g of fruit yoghurt, 5 biscuits.
7. 20 g of muesli of 150 g of fruit yoghurt, juice of one apple.

Lunch:

1. Pasta with vegetables, 60 g chicken breast, fried on a teaspoon of oil, 100 g lettuce with lemon juice.
2. 100 g of sirloin of beef, fried on a teaspoon of oil, 200 g of salad salad, tomato and teaspoon of oil, boiled potato, grated raw apple with a teaspoon of sugar.
3. 100 g of stewed beef in tomato sauce, 30 g of rice and 150 g of Brussels sprouts.
4. 100 g chicken stewed in herbs, 100 g tomato sauce, 150 g lemon juice lettuce.
5. 200 g of cod cooked by steaming or grilling, 60 g of rice, 150 g of lettuce with tomato and a teaspoon of oil.
6. 100 g of lean chicken kneaded loin from a grate, 50 g of rice cooked with courgette, 200 g of paprika, stewed with several green olives and garlic teeth.
7. 150 g chicken breast, stewed with almonds, 60 g of rice cooked with saffron or curry, lettuce with a teaspoon of oil and lemon juice.

A snack:

1. 150 g of melon.
2. 1 average apple.
3. 150 g of thawed fruit.
4. 80 g of mozzarella cheese, a large apple.
5.  Juice from one orange.
6. 1 large apple.
7. 200 g melon.

Dinner:

1. 150 g of salted herring, 150 g of pig iron of Peking cabbage, balloons (including pincers) and a teaspoon of oil, graham bun.
2. 150 g of fish in Greek, little graham, 200 g salads of fresh fruit.
3. 150 g of cooked chicken (cold), 150 g of tomato salads, onions and a teaspoon of oil, slices of wholemeal bread.
4. 200 g cooked broccoli, graham roll.
5. 150 g of cooked Brussels sprouts, sprinkled with a teaspoon of Parmesan breadcrumbs.
6. 200 g of lettuce from 100 g of maize and 60 g of tuna in oil, grahamka bun, 1 kiwi.
7. 200 g of green lettuce, tomato and hard egg salad, graham bun, apple.

Examples of provisions

Pasta with vegetables

Ingredients: 1 pepper, 1 tomato, 2 onions, 2-3 garlic cloves, fresh basil, noodles (e. g. mites).

Preparation: Cut vegetables into cubes. Fry slightly salted onions on the oil. Add garlic and paprika as soon as it begins to glaze. Finally add tomato and basil. Fry to softness. Finally, mix cooked pasta with vegetables and fry for a while, seasoning to taste.

Pannette with vegetables

Ingredients: 1 red pepper, 1 portion of broccoli, 1 red onion, 1 cloves of garlic, something green (basilia, parsley), olive oil, pannette pasta (thin tube), parmesan.

Preparation: Boil the broccoli (max. 1 minute), cook pasta. Heat 8 spoonfuls of virgin olive oil in a frying pan and peeled peeled peeled garlic sponge. Add the chopped thin plates of red onion and the chopped red pepper. Cover and stew for 10 minutes. on a low heat so that the vegetables are soft, but they do not collapse. Sliced into small pieces of broccoli and stew for another 5 minutes. Put the dried pasta into a pot, add the olive/vegetable sauce, mix well. Add fresh herbs (particles, basil). Sprinkle the tube on the plate with Parmesan parmesan.

Beef tenderloin with green pepper

Ingredients: 0,5 kg of beef tenderloin, green pepper in grains, oil, salt, 0,25 glasses of red semi-dry wine.

Preparation: Cut the beef (vertically) into slices, break the pepper in the mortar, but not too finely. Then sprinkle the slices of beef on both sides and cut the slices into slices using a slice board. Heat the oil in a frying pan. Fry the beef on both sides. One side about 2-3 minutes, until it is burnt. Only salt on the plate.

Pigmeat in tomato sauce

Ingredients: 4 pork tenderloins, 2 carrots, 4 mushrooms, 1 onion, a spoonful of chopped dill, salt, pepper, sugar, bay leaf, 2 teaspoons of tomato concentrate, 1 spoonful of cream, oil, 200 ml broth.

Preparation: Fry the meat (previously sprinkled with salt and pepper) on both sides in oil, approx. 2 minutes each. To page. Add the onion chopped into cubes to the meat. Cover the pan with the lid and stew for about 10 minutes. After this time, pour the whole into a sliced sliced carrot and mushroom. Sprinkle the broth, throw in the bay leaf and stew everything together under cover until the vegetables are soft. Then add 2 tablespoons of tomato concentrate to the sauce (you can sweeten the sauce to taste or season it with salt and pepper). Finally, remove the dish from the fire, mix the spoon of tomato sauce with a spoon of cream and pour it into the pot. Add chopped dill. Mix.

Beef with pepper and onions

Ingredients: approx. 0.5 kg of beef (shirt, topside, tenderloin), 3 peppers in various colours: red, yellow, green, 2 large onions, approx. 4 teaspoons of tomato concentrate, approx. 2 tablespoons of oil, seasonings: pepper, salt, rosemary, sweet peppers, a little bit of chilli and thyme.

Preparation: Rinse the beef, dry with a paper towel and cut into medium slices. Heat the oil in a saucepan and fry beef on both sides. Then pour the beef into water, add all the spices and stew for about 40 minutes. under cover. Peel the onion, clean the pepper and rinse it. Cut the vegetables into feathers and fry them slightly in a pan. Combine beef and vegetables, add tomato concentrate and simmer for 20-30 minutes.

Chicken with Italian fennel 

Ingredients: 1/2 chicken, 4 Italian fennel tubers, 1 yellow pepper, 1 tomato, 2 tablespoons of oil, salt, pepper, curry, ground paprika, a pinch of tarragon, 1/2 bundle of pistachio.

Preparation: Wash the chicken, divide it into portions, sprinkle with salt, pepper, curry and paprika. Wash dill, remove hard leaves. Cook for 15 minutes. in 3/4 l of water with added salt and a pinch of tarragon, drain off. Heat up the oil in a saucepan, insert the chicken, brown. Water 2 tablespoonfuls of water, stew for 10 minutes. Clean the paprika, wash, cut into strips. Wash the tomato, peel it, cut it, cut it and cut it out with a spindle. Cut the flesh into cubes. Rinse thoroughly, chop finely. Tomato, fennel, paprika and pepper add to the meat, pour water again. Hang under cover for a further 20 minutes.

Chicken with herbs and garlic

Ingredients: 4 legs, 1 kg of tomatoes, 1 onion, 6 cloves of garlic, salt and pepper for taste, frying oil, spoonful of dried basil, oregano and thyme,

Preparation: Wash and dry the leg. Wear them with salt, pepper, crushed garlic cloves, thyme, basil and oregano. Fry in hot oil. Bake tomatoes in boiling water, peel and cut into cubes. Glass off the chopped onion on the oil, add the thighs and tomatoes. Season with salt and pepper. Suffigue on low heat approx. 40 min.

Cod cooked by steaming

Ingredients: 300 g cod fillet, 30 ml lemon juice, 15 g butter, salt, herb pepper.

Preparation: Rinse the fillets and place them on a platter, sprinkle lemon juice with salt and pepper. Place pieces of butter on each fillet. Steam for about 30 minutes.

Cod with barbecue

Ingredients: 2 fillets of cod, 2 onions, butter, salt, lemon pepper, fish seasoning, dill.

Preparation: Spice the fresh fillets of cod with fish seasoning, lemon pepper, a little salt and put into the refrigerator in a closed container for 2-3 hours. Place a little bit of butter on the aluminium foil, a few slices of onion, lots of dill and prepared fish. All together tightly wrap everything in aluminium foil. Bake the hot grill for about 20 minutes. (bottom butter).

Indonesian cod 

Ingredients: 4 flaps of cod, 1 stalk of lemon grass, 1 chopped, small red onion, 2 fresh red chilli peppers, 1 teaspoon of freshly ground ginger, 1 teaspoon of curcuma, 25 g butter cut into small pieces, 8 teaspoons of coconut milk from a canned, 2 spoonfuls of juice from the following ingredients

Preparation: Rinse the cod and dry with towel. Remove all external lemon grass leaves and cut the inner part gently. Place the lemon grass, garlic, pepper, ginger and curcuma in the mash and carefully grind the ingredients. Season with salt and pepper to taste. Add coconut milk, butter and lemon juice to the malaxer, stir until a uniform mass is obtained. Place the fish in a flat, non-metallic container. Pour the coconut mixture over the top and turn until it is completely covered. It is best to place the fish in a closed grate, making it easier to turn it around. Bake for 15 minutes. above hot carbon, until the fish is cooked inside, turning once. It may be served with paprika.

Chicken breast with sesame 

Ingredients: 12 dag of chicken breast, 25 dag of leeks (pale) or broccoli, 10 dag of carrots, a tablespoon of sesame, coloured peppers, 5 spoonfuls of vegetable broth, half a teaspoon of oil, nutmeg, pepper, salt.

Preparation: Sprinkle chicken with pepper and salt. Grease the pan with oil, fry the meat on it after 4 minutes. either side. Cut the pore lengthwise in half, rinse thoroughly, cut it into half-plasters, carrots and paprika into posts. Suffle vegetables in the broth for 5 minutes, season with salt, pepper and knob. Sprinkle chicken breast with roasted almonds and cover it with vegetables.

 Rice with zucchini

Ingredients: 2 bags of rice, 2 courgettes, 3 cloves of garlic, 2 onions, frying oil.

Preparation: Cook the rice. In the meantime, fry onion chopped into small cubes. Add crushed garlic when it is browned. Cut the courgette lengthwise and cut into 1 cm thick slices. Add to the onion fried with garlic. Water and stew for about 20 minutes, season with salt and pepper. Combine the rice with courgettes.

Rice with saffron

Ingredients: 3 glasses of broth, 1 tablespoon of butter, 2 glasses of long grain rice, 0.5 teaspoon of saffron.

Preparation: Dissolve butter. Add rice and mix for 1 min. Dissolve saffron in 2 spoonfuls of broth. Pour the rest of the hot broth into rice, add saffron, cover the pot quickly and reduce the gas to a minimum. Cook about 20 minutes. until the rice absorbs the whole broth and is soft. Mix, salt if necessary and serve.

Cooked broccoli

Ingredients: 2 roses of medium sized broccoli, salt, sugar, a teaspoon of butter.

Preparation: Put the rinsed broccoli into hot water with added salt, sugar and butter, with stems down. Cook for approx. 20 minutes. (should be soft but uncooked). Serve hot: sprinkled with butter browned with grated breadcrumbs or cold: after slightly overcooling in the water in which they cooked, drain off on the sieves, sprinkle with pepper, sprinkle with lemon juice mixed with oil.

Cooked brussels 

Ingredients: 30 dag of Brussels sprouts, 1/4 glass of milk, salt, 1 dag of breadcrumbs.

Preparation: Clean the heads of the bruxelles from yellow leaves, wash them thoroughly. Boil a small amount of water with milk, soak up, insert the Brusselsella, cook in an open saucepan. Drain, put on salad, sprinkle with melted butter and breadcrumbs.

Stewed peppers with olives and capers

Ingredients: 6 pieces of red pepper, a caper, a jar of black olives (Spanish stoned), a can of pelatti tomatoes, half a glass of oil, 3 cloves of garlic, 3 hot chilli peppers, oregano, salt, pepper for taste.

Preparation: Cut the peppers lengthwise, cut each of the four five pieces, clean the seeds and stalks. Rinse with water. drain the capers and olives from the lagoon. Heat the oil with garlic and chopped chopped and seedless chopped chilli peppers in a frying pan. Insert the peppers and slightly humidify them. Turn everything over to the pot, add salt and pepper to taste. Hang under cover. Heat the oil with garlic again and add canned tomatoes. Suffle on light heat, until the tomatoes break down and obtain a typical Italian tomato sauce. Add to the stewing pepper. After about 30-40 minutes. Pour the pepper stewing into it the broken black olives and capers, add a handful of oregano leaves. Suffle another 4-5 minutes.