Spanish diet plan - how to lose weight on a spanish diet?

Spanish diet 

Time counts in the Spanish diet - there is no food in it, which will take you more than a quarter of an hour to prepare. Every day you eat 1300 calories, you lose a lot of weight, 6 kg in 2 weeks. You can use ready-made dishes, e. g. frozen foods that are valuable have the same vitamins as fresh foods.

Some dishes are based on semi-finished products - ravioli, lazania, beans or canned tuna. The condition is that they do not have more than 160 calories and the amount of fat in 100 g does not exceed 10%.

We have written the Spanish diet for you for a week (the next week you can repeat the dishes by slightly modifying them, changing the ingredients of salads, buying other mixtures of frozen vegetables). Use only lean meat; the most valuable fish are oily.

Spanish diet plan

Day after 1300 calories

Monday 

Breakfast: coffee or tea without sugar, orange juice, graham, 2 slices of fillet, 4 plums, yoghurt

Lunch: 300 g of prepared ravioli with a teaspoon of olive oil, lettuce with vinegrette, pear, yoghurt.

Dinner: cod fillet (200 g) baked in foil, asparagus, rice spoon for free flowing, fruit yoghurt 0%.

Tuesday 

Breakfast: coffee or tea without sugar, 125 g of lean white cheese, wholegrain slice of bread, grapefruit juice, yoghurt, glass of currant.

Lunch: sermons with vegetables, tomato salad, jelly with apple and a teaspoon of raisins.

Dinner: cordon bleu (150 g), pig iron of lamb's lettuce, pepper and sour cucumber, peach.

Wednesday

Breakfast: coffee or tea without sugar, 2 slices of turkey breasts, 2 slices of crispy bread, orange juice, yoghurt, glass of raspberry.

Lunch: 300 g frying vegetables (frozen), yoghurt, 2 kiwi

Dinner: 2 slices of beef ham, tomato salad and maize salad with vinegrette on the leaf of lettuce, baked apple.

Thursday 

Breakfast: coffee or tea without sugar, 125 g camemberta light, wholegrain slice of bakery bread, grapefruit juice, yoghurt, 4 mandarins.

Lunch: 2 hard eggs, lettuce with broccoli and vinegret, wholemeal toast, raspberry sorbet.

Dinner: Chicken shawl (150 g), 2 spoonfuls of rice, green lettuce, vinegret salad and sprinkled with sprouts, orange.

Friday 

Breakfast: coffee or tea without sugar, 2 small cheese melted light, graham, orange juice, 2 spoonfuls of oat flakes, glass of lean milk.

Lunch: salt fillet (200 g) and aubergine, grilled, tomato and mozzarella salad, apple.

Dinner: steaming vegetables (frozen), goat's cheese (125 g) crouton, vanilla pudding with fresh fruit.

Saturday 

Breakfast: coffee or tea, scrambled eggs with 2 fat-free fried eggs, poppy-seed croissant, yoghurt, grapefruit juice, pear.

Lunch: slice of stuffed veal (150 g), asparagus beans, noodles (tube glass, jelly)

Dinner: salad of tuna, canned beans, tomato and maize, slice of baked bovine animals (150 g), piece of baguette, cocktails

Sunday 

Breakfast: coffee or tea without sugar, wholegrain buns, 2 slices of yellow cheese light, orange juice, yoghurt, 4 apricots

Lunch: stewed loin (150 g), uniformed potato, carrot pig iron, onions and apples, jelly with seasonal fruit.

Dinner: green lettuce with shrimps (small can) and grapefruit particles, fat-free salmon from frying pans, 2 tablespoons of rice, yoghurt, 2 biscuits.

What to know about your Spanish diet?

For whom: This is a diet for the busy or lazy. It can be safely used by all healthy people in whom the doctor has not found any contraindications to use a slimming diet. Spanish diet - like other diet with a limit on calorific value - should not be used categorically by underweight, pregnant and breastfeeding women.

Disadvantages: The Spanish diet causes quite a significant decrease in weight, so it must not be used for more than two weeks. The disadvantage of a diet is also a calorific limit (usually up to 1300 kcal per day) and small portions - such a way of eating can cause problems for people who like large meals, used to a constant feeling of satiety.

Advantages: Frozen vegetables can be used. The main advantage of the Spanish diet is the variety of products used in it, so diet provides the most important nutrients and vitamins.

Spanish rice pudding with cinnamon

Ingredients:

• 25 g butter
• 1 litre milk
• 100 g short-grain rice (e.g. Spanish)
• small pinch of salt
• 1 stick of cinnamon
• 30 g sugar
• to serve: ground cinnamon

In a wide pot, melt the butter. Add milk, rice, salt and cinnamon stick. Bring to the boil, reduce the heat and simmer uncovered over a low heat for about 40 minutes, stirring frequently with a wooden spoon. At the very end, add the sugar and stir until it dissolves. Remove from the heat, serve sprinkled with ground cinnamon.

Spanish gazpacho

Ingredients:

• 1 kg tomatoes
• 2 small field cucumbers or 1/3 large greenhouse cucumber
• 1/4 pepper
• 2 slices of onion
• 1/2 clove of garlic
• 1 slice of chilli pepper
• 1 tsp lime or lemon juice
• 2 teaspoons wine vinegar
• 4 tbsp extra-virgin olive oil
• 3/4 cup white bread crumbs

Scald the tomatoes with boiling water, peel. Cut into chunks, discard the stalks, and sieve the tomatoes to remove the seeds, but not necessarily.

Place the prepared tomatoes in a blender, add the peeled and chopped cucumbers, onion, garlic and paprika. Add the chilli, lime juice, wine vinegar, oil and breadcrumbs.

Blend everything thoroughly. Season with salt and freshly ground pepper and, if necessary, sugar and more chilli.

Chill in the fridge for about 2 hours (you can also put in the freezer to speed up the chilling). Serve optionally with salsa (recipe below) and/or feta.

Spanish tomato and almond gazpacho

Ingredients:

• 800 g ripe tomatoes
• 1/3 cup almond flakes
• 2 slices toasted bread or Parisian roll
• 1 large clove of garlic
• 2 teaspoons wine vinegar
• 1 teaspoon sugar
• 4 - 5 tablespoons extra-virgin olive oil
• sea salt to taste

Cut the tomatoes and put them in boiling water for a few seconds, drain and peel. On a large plate, cut them into quarters and remove the seeds along with the juice. Put the pulp into a blender container and strain the juice and seeds through a sieve. Add the juice to the tomatoes and discard the seeds.

Gently brown the almond flakes in a dry frying pan over a low heat. Toast bread gently in a toaster or toaster oven, or brown in a dry frying pan. Peel off the skin, leaving the flesh alone. Add to the tomatoes in a blender along with the almond flakes, garlic, wine vinegar, sugar, oil and salt to taste.

Blend for a minimum of one minute (can be longer) on high speed of blender until soup is fluffy and creamy. Place in the fridge to chill firmly for a minimum of 2 - 3 hours. Serve in small bowls or glasses with olive oil and almond flakes.