Steamed diet

No food limits! Eat as much as you want and forget about the exhausting hunger. And the steam diet has no contraindications. Take on the arsenal of delicious steamed dishes and lose weight!

steamed food

This diet, also known as a gentle diet, has been successfully used to heal the body and correct weight. The steamed diet receives the most positive reviews from both specialists and patients. Unlike most methods for losing weight, the steam diet has no age restrictions, even children and the elderly can use it. She also has no contraindications, on the contrary, such a nutritional system serves as one of the elements of therapy for many diseases.

The steamed diet is not one of the “quick” methods for weight loss, the rate of its loss depends on the characteristics of the body and the initial build of the person losing weight: the more extra pounds, the sooner they will go away. On average, if the dietary regimen is observed within three weeks, the body weight is reduced by 3-5 kg.

Physically and psychologically, eating steamed food is easily tolerated, so it quickly becomes a habit. The minimum duration of the steam diet is three weeks, but the ideal is to stick to this healthy lifestyle all the time

Advantages and disadvantages

The steam diet is one of the safest for your health. It is used in the treatment of diseases of the liver, kidneys, gastrointestinal tract, diabetes, cardiovascular pathologies, it is prescribed for colds and skin diseases, during the rehabilitation period after operations. This type of gentle diet has a huge number of advantages:

  1. Since most of the nutrients are stored in food, adherence to the dietary regime contributes not only to weight loss, but also to an increase in immunity, rejuvenation of the body, as well as an improvement in the condition of the skin and hair.
  2. The diet menu is varied, products are available.
  3. With the steamer, you can cook several meals at the same time.
  4. The calorie content of the daily menu is small, at the same time, the body does not experience hunger, since there are restrictions only on the method of cooking, but not on its quantity.
  5. Due to the balanced diet, additional intake of vitamins is not required.
  6. Slow weight loss ensures stability of the result – a sharp increase in body weight after the termination of adherence to the dietary regime is excluded.

The disadvantages of the diet include some difficulty in organizing food. Food cooked in a double boiler will have to be brought to work or to the institute in pots, besides, not everyone succeeds in quickly weaning from fried foods. And the minus usual for “long-playing” diets: it will not be possible to lose weight very quickly with the help of this technique.

Principles and rules

Losing weight is provided due to a calorie deficit: the amount consumed in the process of life prevails over the amount supplied with food. To get the missing calories, the body is forced to burn fat stores. Weight loss occurs with a gentle load on the digestive system; dietary restrictions apply only to fats and simple carbohydrates.

Catering

  1. The diet is based on boiled, stewed, baked dishes, it is allowed to add a small amount of vegetable or butter to them. Frying is excluded.
  2. Food should be taken 5-6 times a day. Servings for three daily meals should be about 250-300 g each, snacks and dinner – 150-200 g each.
  3. You need to have dinner no later than 2 hours before going to bed so that the food has time to be digested.
  4. Protein meat and fish should not be combined with carbohydrate cereals, the break between their use should be about 4 hours.
  5. It is advisable to cook cereals without salt, it can be replaced with soy sauce, herbs, fruit or vegetable gravies, vanilla, cinnamon are also allowed to be added to cereals.
  6. If you find it difficult to do without sweets, include fruits baked with honey or stevia in the menu. Sweet is best consumed in the morning.
  7. The average energy value of the daily diet should be from 1700 to 2200 kcal, it depends on your body weight. You can calculate the amount of energy that the body receives when assimilating food using the tables of calorie content of foods.

It is recommended to eat food warm or cool (first and second courses warmed up to 40 – 50 °, drinks – at room temperature). This requirement is explained by the fact that chilled food slows down digestion, while hot food irritates the stomach lining.

Drinking regime

Water is vital for the normal functioning of the body, and doubly during the period of weight loss. With a lack of it, food takes longer to digest, and fat is not burned as efficiently. In addition, drinking water before meals reduces appetite. The total amount of liquid, including soups, should be 2-3 liters per day, at the rate of 30 ml per 1 kg of body weight.

While observing the dietary regimen, half an hour before meals, it is recommended to drink 150-200 ml of pure non-carbonated water. During a meal or immediately after it, no liquid should be consumed. Even if it is a dessert – jelly or compote, it is better to drink it half an hour after you have eaten.

Allowed and Prohibited Products

The diet is based on protein and carbohydrate foods:

  • cereals;
  • pasta, biscuit biscuits, dry biscuit;
  • bread (preferably rye or white from coarse grains);
  • lean meat, dairy sausages, fish;
  • dairy products (kefir, yogurt, yogurt, low-fat sour cream, cottage cheese, hard cheese);
  • non-yeast-free baked goods;
  • vegetables;
  • berries and fruits, as well as marshmallows, mousse, jelly, jelly, compote made from them;
  • eggs (no more than 1 piece per day);
  • weak tea, chicory drink;
  • honey (2-3 teaspoons per day).

steamed diet products

Restricted or completely excluded the use of foods that are difficult to digest, cause increased secretion of gastric juice or bloating, increase cholesterol levels, containing simple carbohydrates. These include:

  • fast food, semi-finished products, canned food;
  • fat meat;
  • animal fats, margarine, butter substitutes;
  • hot sauces, mayonnaise, mustard, garlic;
  • yeast dough baked goods;
  • coffee, cocoa;
  • chocolate, pastries, cakes, butter biscuits;
  • fermenting legumes, mushrooms, radishes, sorrel;
  • alcohol;
  • carbonated drinks and sour kvass.

Despite the fact that green tea is considered beneficial for weight loss, in some diseases of the gastrointestinal tract or pancreas, it can cause pain. During an exacerbation of pancreatitis, anacid gastritis, peptic ulcer, it is better to drink teas from mint leaves, lemon balm, currants or raspberries.

Features of cooking

Since the temperature during steam cooking does not exceed 100 °, the food retains its natural color and taste, and vitamins are almost not destroyed in them. However, despite the seeming simplicity of the technology, the “steam kitchen” has its own characteristics that should be reckoned with.

  1. Only environmentally friendly products are allowed to be used – during steam processing, pesticides, nitrates and additives to accelerate growth do not disappear anywhere.
  2. Vegetables should not be overripe so that they do not lose their shape during cooking.
  3. It is better to cut vegetables or meat into pieces of the same size, so they will be ready at the same time.
  4. It is not recommended to stack too many layers of food as this will lengthen the cooking time.
  5. If you are cooking several dishes at the same time, it is better to put the meat on the lower tier of the steamer (it will get hotter steam), place vegetables on the upper tier.
  6. The mode and cooking time indicated in the recipe should be observed, so that instead of a healthy and tasty dish, you do not get biologically inert, low-appetizing porridge. So, the cooking time for root vegetables is about 30 minutes, green vegetables – up to 5. Beef and pork are cooked for 1.5 hours, poultry and rabbit meat – about 45 minutes, fish – 15–20.
  7. It is not recommended to cook pasta in a double boiler – they boil and stick together.

    Menu

    The proposed menu for the week is indicative. You can make it yourself, using your own recipes, but taking into account the requirements of the steamed diet regarding the separate use of proteins and carbohydrates. Dishes in which protein and carbohydrate foods are combined (for example, pepper stuffed with meat), it is advisable not to cook often. Do not forget about the cooking methods: boiling, stewing or baking.

    oatmeal

    Breakfasts (optional)

    1. Oatmeal on the water, tea.
    2. Steam omelet, chicory drink.
    3. Rice milk porridge.
    4. Pumpkin porridge with millet, mint tea.
    5. Steam pancakes, fruit juice diluted with water.
    6. 2 soft-boiled eggs, herbal tea.
    7. Apple charlotte, green tea.

    Lunch:

    1. Cheese with a slice of rye bread.
    2. Curd soufflé.
    3. Fruit or berries.
    4. Rye bun, milk jelly.
    5. Fruit salad.
    6. Cottage cheese with 10% sour cream.
    7. Kefir with oatmeal cookies.

    Lunches:

    1. Puree soup with pumpkin, goulash.
    2. Broccoli soup, chicken pilaf.
    3. Rice soup with fish fillets, fresh vegetable salad.
    4. Soup kharcho cooked without hot spices, vegetable stew.
    5. Potato soup, bell pepper stuffed with meat and rice.
    6. Cabbage soup, beef stew with sweet and sour sauce.
    7. Vegetable puree soup, fish cutlet.

    Afternoon snacks:

    1. Cottage cheese casserole.
    2. Baked apples.
    3. Galette cookies, berry smoothies.
    4. Drinking yoghurt, curd cheese with raisins.
    5. Breads with fruit compote.
    6. Sponge cake, milk.

    Dinners:

    1. Boiled beetroot salad, fish baked in foil, berry jelly.
    2. Chicken breast soufflé with herbs and nutmeg, tomato juice.
    3. Homemade liver pate, tea.
    4. Sausage with vegetable puree, citrus juice, diluted in half with water.
    5. Boiled fish, stewed vegetables.
    6. Steamed cutlet, mashed potatoes with milk, rosehip drink.
    7. Boiled chicken with fresh vegetable salad.

    Dish recipes

    Pumpkin puree soup

    Peel and cut into small pieces 1–2 potatoes and 0.5 kg of ripe pumpkin (its flesh should be yellow-orange and the skin should be firm). Pour over chicken or meat broth so that it covers the mixture. Cook over low heat until the potatoes are tender. Grind in a blender until smooth, add salt and spices. Serve with sour cream.

    pumpkin soup

    Rice soup with cod fillet in a slow cooker

    Peel the potatoes, cut into cubes, chop the onions, grate the carrots, rinse the rice thoroughly. Put all the ingredients in a multicooker bowl and cook in the “soup” mode for 15–20 minutes. Add cod fillets cut into small pieces, herbs, salt and spices. Cook for another 10 minutes. Sprinkle with chopped green onions when serving.

    fish soup

    Vegetable stew in a double boiler

    Ingredients: potatoes, carrots, cabbage, onions, tomatoes. Grate the carrots, coarsely chop the rest. Mix vegetables, season with salt, add Italian herbs and place in rice bowl. Cook for 40-50 minutes. This stew can be used as an independent dish or as a side dish for meat.

    vegetable stew

    Steamed peppers stuffed with meat and rice

    Peel the bell peppers from seeds, cut off the stalk and place in a double boiler for 5 minutes. Mix equal amounts of lean minced meat with unpolished (brown) rice, boiled until half cooked. Add finely chopped onions, grated carrots, salt, ground pepper, a little vegetable oil. Fill the cups of peppers with the mixture, place them in the bowl of a double boiler and cook for 30-40 minutes. Serve with sour cream or tomato sauce.

    stuffed peppers

    Beef stew with sweet and sour sauce in a slow cooker

    Cut 0.5 kg of beef tenderloin into small pieces of elongated shape, salt and pepper, put in a multicooker bowl greased with vegetable oil. Top with finely chopped carrots, onions, parsley root. Pour the broth so that it completely covers the mixture, cook in the “simmering” mode for about an hour. Mix 2 tbsp. l. tomato paste, 1 tbsp. l. flour, 1 tbsp. l. sugar, 1 tsp. lemon juice or fruit vinegar, tomato paste, a few allspice peas, bay leaf. Dilute the mixture to a liquid state with broth from a multicooker and pour the resulting sauce into a bowl. Simmer for another 10 minutes.

    meat in sauce with vegetables

    Steamed chicken soufflé “Mosaic”

    Grind 300 g of chicken fillet in a blender. Cut half of the red bell pepper and a small slice of pumpkin into small pumpkin cubes, keep in boiling water for 5 minutes or steam to blanch. Beat 1-2 eggs with a spoonful of cream. Strain 50 g of canned green peas from the filling. Mix all ingredients, salt. Put in a multicooker bowl, cook for 40 minutes in the “bake” mode. Cool the finished soufflé, cut into slices.

    chicken souffle

    Millet porridge with pumpkin

    Place the peeled and diced pumpkin in a multicooker bowl, add a little water, cook until softened (about 10 minutes). Add thoroughly washed millet, pour in milk and cook until the porridge becomes thick, and only then put sugar in the porridge. If the porridge is cooked on the stove, it will have to be constantly stirred so as not to burn.

    pumpkin porridge

    Curd soufflé

    Grind cottage cheese, add beaten egg, vanilla sugar and peeled apples grated on a coarse grater to it. Stir the mixture thoroughly, put in silicone molds. Bake at high temperature in an oven or microwave. Baking time is 5-10 minutes. This soufflé can also be made with raisins, prune pieces, or ground citrus peels.

    cottage cheese soufflé

    Fruit and berry smoothie

    To prepare this dessert you will need: a grapefruit, a banana, a few apricots, a handful of strawberries and 0.5 cups of grape or citrus juice. Berries and fruits are ground in a blender, then juice is added to them. The finished drink is served in glasses, decorated with currant berries on top.

    fruit and berry smoothie

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