UNDIET RECIPES

Whole-day menus every day for your Un-Diet.

Loose weight in 3 steps:

  1. Choose a group depending on what day you start your diet
  2. Follow our recipes for a chosen group every day on our site
  3. Loose weight in a healthy way by following our recipes for given groups.

Recipes will change in the chosen group every day for your protein day, starch day, carbon-hydrate day and fruit day.

IF YOU ARE STARTING THE DIET TODAY, FOLLOW THE RECIPES FROM GROUP 1

We recommend starting the UN-Diet with the protein day. So if you are starting the diet today, follow the everyday recipes from the Group 1 , where today's day is the protein day.

If you are starting the diet tomorrow, everyday, starting from tomorrow, follow the recipes from the Group 4 where tomorrow's day is the protein day.

WATER DAY

We advise that you have a water day every 29th day of the diet. A water day implies that on that day you should not eat or drink anything except for water.

If you choose to proceed with the water day, you must change your group the following day according to the list below:

  1. Group 1 changes to group 4
  2. Group 2 changes to group 1
  3. Group 3 changes to group 2
  4. Group 4 changes to group 3

Starch day

Brakfast

Fruits

Ingredients

Fruits of choice - 2 oranges or 2 apples or 2 pears or 1 banana or equivalent amount of small fruit, e. cup of raspberries.

Preparation

  1. Depending on the type of wash or peel fruits and eat fresh.

Lunch

Stuffed eggplant

  • 60 minutes
  • 4 persons
  • Easy

Ingredients

  • 5 small eggplants
  • 250 g rice
  • 3 onion
  • 3-4 garlic cloves
  • 1 tablespoons tomato puree
  • 5 olives (pitted)
  • 2 fresh peppers
  • ground pepper
  • parsley
  • celery leaf
  • mixed herbs and spices
  • cooking oil
  • salt

Preparation

  1. Peel eggplant, add salt and leave to stand. Then pour hot water on top and cut in half (longitudinally).
  2. Then hollow out eggplant and removed part cut into cubes.
  3. In a little oil fry shredded onions and garlic. Add chopped peppers and hollowed out part of the eggplants.
  4. Towards the end of stewing stir tomato paste, salt, pepper, chopped parsley, celery and mixed herbs and spices.
  5. Add half cooked rice and finley chopped olives to the prepared mixture.
  6. Stir well and fill eggplants. Stuffed eggplants line up in greased baking dish.
  7. Bake in preheated oven for 40 minutes at a temperature of 180°C.

Note

Instead eggplant you can use zucchini.

During lunch you can eat a slice of whole grain bread, a salad of various vegetables with up to one teaspoon of oil and 3 dl clear soup without noodles (eg. The soup prepared from cubes vegetable soup).

Dinner

Stuffed eggplant

Ingredients and preparation

Same as for lunch

Note

For dinner, eat the same food that you have prepared for lunch, but without bread and soup. Recommendations is that portion should be halved in comparison to the portion you ate for lunch.

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