Lean diet

Lean diet

Monday
Breakfast: millet porridge with pumpkin; tea.
Lunch: 100 g of dry white wine; salad of fresh cabbage and carrots; vegetable soup.
Snack: mushrooms with potatoes; compote of apples and plums.
Dinner: stewed turnips with carrots and onions; cranberry, mashed with sugar, candied fruit.

Tuesday
Breakfast: potato pancakes with tomato sauce and pickled mushrooms; a salad of radish with onion; coffee or tea.
Lunch: salad from fresh apples, rutabagas and celery; mushroom soup.
Dinner: vegetable stew stew; cranberry-Apple mousse.
Dinner: cabbage rolls with rice and mushrooms, bread from rye flour and bran; tea with plum jam, candied peel.

Environment
Breakfast: salad of boiled vegetables with greens; coffee with chicory, flower tea.
Lunch: salad of fresh beets with apples; soup and pie with rice.
Snack: potato patties with tomato sauce, sauerkraut, pickles; jelly of red currants with vanilla.
Dinner: boiled pumpkin, pie with apples, the gooseberry jam, candied fruit, tea.

Thursday
Breakfast: mushroom caviar, black toast; jelly oatmeal.
Lunch: salad of fresh turnip greens with cranberries and carrots; vegetable soup and a pie with onion and carrots.
Snack: stuffed vegetables turnips; pumpkin salad with apples, honey and nuts.
Dinner: semolina pudding with gravy, raisins and Apple sauce; plum jam, tea.

Friday
During the day only water and berry fruit drinks.
In the evening - a bath kvass, horseradish and mint.
Dinner: potatoes and green salad with sour cream. Cheese sandwich, tea.

Saturday
Breakfast: oatmeal on the water, squash and beet caviar; coffee, chicory or tea.
Lunch: salad of fresh carrots with nuts and greens; radish with onion and sunflower oil; soup beans and cabbage pie.
Snack: stewed vegetables and salted black mushrooms; baked apples, lightly sprinkled with sugar.
Dinner: boiled potatoes and salad of onions, carrots and pickles on the side; flower tea, and dried fruit.

Sunday
Breakfast: semolina porridge with sugar; pancakes made of yeast dough with onion-garlic sauce or jam of black currants.
Lunch: beet salad with carrots, garlic and parsley; potato soup with roots and greencom.
Snack: meatballs from buckwheat with onion sauce and sauerkraut; cranberry jelly.
Dinner: pudding black bread with a side of plum; floral tea, crackers and cherry jam.



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