In our desire to achieve a good figure in as short a time as possible, we often resort to unhe althy diets. On the other hand, we want to eat he althy, eat more fruits and vegetables even after finishing the diet. We share the so-called color diet.
It is characteristic of her that she eats foods of a certain color every day. Thanks to the colors, you have a balanced diet that is not deprived of important nutritional elements. This is because different food colors have different nutritional values.
For example, white ones such as cauliflower, bananas, milk, onions, ginger, garlic, turnips, potatoes and others are rich in antioxidants that can lower blood pressure and cholesterol.
Foods from the red group, such as red apples, beets, cherries, pink grapefruit, red grapes, red peppers, red potatoes, strawberries, tomatoes, watermelon and others are rich in lycopene, which reduces the risk of developingcancers.
Green foods such as cucumbers, green apples, spinach, green leafy vegetables, peas, zucchini and others also reduce the risk of cancer, but also take care of eye he alth. Yellow foods such as oranges, peppers, zucchini and others also reduce the risk of cancer, boost immunity and take care of heart he alth.
We are sharing a sample meal plan of the colorful diet. You can follow it for a week or two, take a break after that. Remember to drink plenty of water and limit s alt consumption to a minimum. In a week you can download up to 4 or more
Breakfast: Smoothie with 200 ml skimmed milk and two bananas. Milk can be sour or fresh.
Breakfast before lunch: Banana.
Lunch: Cream of mushroom soup and/or grilled chicken fillet and a piece of whole wheat bread.
Dinner: 150-200 g of pasta with cheese.
Breakfast: Smoothie prepared with 200 milliliters of soy milk and a piece of melon (mango, papaya, apricots, nectarines, peaches and others in yellow-orange colors).
Breakfast before lunch: Yellow grapefruit.
Lunch: or yellow zucchini, roasted pumpkin
Afternoon snack: 1 mango.
Dinner: Omelet with yellow pepper.
Breakfast: A slice of rye bread with tuna pate and a cup of green tea or green smoothie.
Breakfast before lunch: Green apple, 2-3 pieces of kiwi.
Lunch: Cream of broccoli soup with a slice of rye bread or steamed broccoli.
Dinner: Green salad, chicken fillet or grilled fish.
Breakfast: Frappe prepared with 200 milliliters of milk and 250 grams of raspberries/cherries/strawberries and other red fruits.
Breakfast before lunch: A bowl of berries.
Lunch: Two stuffed red peppers, a piece of whole wheat bread and a tomato salad.
Dinner: A cup of hibiscus tea, tomato salad or cream of tomato soup.