Weight Loss, Fitness and Medical Care » Menu of the new Mediterranean diet http://www.spectroniq3d.com Best Source for Weight Loss, Fitness and Medical Care Solution Sun, 29 Jan 2012 05:34:19 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 New Mediterranean Diet: The weekly menu http://www.spectroniq3d.com/new-mediterranean-diet-the-weekly-menu.htm http://www.spectroniq3d.com/new-mediterranean-diet-the-weekly-menu.htm#comments Wed, 24 Feb 2010 08:02:32 +0000 Akbar http://www.spectroniq3d.com/?p=193 in the past few days after we have spoken of the benefits are there, in terms of health and fitness, in following the new Mediterranean diet, illustrates the new food pyramid and explain what the foods recommended in this diet are considered one of the most balanced in the world. Today it’s time to see how this diet is divided over the menu weekly.

The new Mediterranean diet provides about 1,200 calories a day and could miss up to two pounds a week. The scheme provides for two or three servings a day of milk and its derivatives, two servings of fruits and three vegetables a day, three vegetables a week, in addition, all days should be consumed carbohydrates that are contained in bread, in pasta and cereals.

Weekly menu of Mediterranean diet
Things to do every day

Breakfast: a cup of tea without sugar, a cup of tea or semi-skimmed milk, two slices bread, a teaspoon of light cream cheese.
Snack: an orange juice or a fruit in season.
Snack: a fruit in season, or a mixed salad without sugar.

Monday
Lunch: 60 or 70 grams of pasta with broccoli, boiled and pan-fried with garlic, extra virgin olive oil, 3 chopped almonds, chili and anchovies to taste, mix of raw season.
Dinner: vegetable soup with whole oats, two fried eggs with toast.

Tuesday
Lunch: risotto with radicchio flavored with black pepper or other spices to taste, ribs boiled and baked au gratin, baked cod in a pan with tomato.
Dinner: lentils in a pan, steamed broccoli and cauliflower seasoned with olive oil and spices to taste.

Wednesday
Lunch: seasonal greens and spinach sautéed with spices and seasonings to taste sliced beef with rosemary.
Dinner: vegetable soup with faro full, two brochette with tomato and oregano, boiling with vegetables.

Thursday
Lunch: ratatouille of seasonal vegetables, a bowl of soup with barley and whole vegetables.
Dinner: vegetable soup and beans, 120 g. of grilled turkey breast, mixed salad with a sprinkling of pumpkin seeds crushed.

Friday
Lunch: salad, grilled radicchio and Belgian, 60 or 70 grams of pasta sauce with vegetables and olives.
Dinner: baked trout with potato, mixed vegetables steamed.

Saturday
Lunch: tossed salad, two egg omelets with a sprinkling of cheese like corn, a slice of toast.
Dinner: cream of seasonal vegetables, 130 grams of chicken casserole with potatoes.

Sunday
Lunch: 60 or 70 grams of whole meal pasta fried with steamed cauliflower, mixed salad.
Cana: 70 or 80 grams of fat ham or salted and dried beef with lemon, rocket and grand cheese, salad of baby spinach with a sprinkling of sesame seeds.

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