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Put an End to the Cholesterol and the Kilos in Excess Without Medicine (part Vii)
Author: Patrick Beaufay  | Posted: 22-09-2007 | Comments: 0 | Views: 48 | Rating: (88)  (?) 
 In the combat against cholesterol, I offer you in this piece a certain amount of menu cards and easy possible recipes if you have sufficiently time for the purchases, the realization of a dishes and to taste its.
It is not each time corresponding: you will be one day guest with a dinner or a cocktail or out of your house for business.
The quotidian practice will be the theme of this piece: Breakfast, One week of menu card, Sweet dishes and Menu of Xmas eve.
Breakfast: It is the most important meal of your day. Balanced well, it enables you to avoid: that sinking feeling (around 11 A.M.), nibbling and a too rich meal at midday.
If you have the bad habits to begin the day with a simple cup of coffee or tea swallowed while running, you really need to re-educate yourself: First, take your time: set your alarm clock to sound fifteen minutes earlier. Prepare a real little stable meal and in concordance with your taste. Taste it quietly. Secondly, reduce your evening meal and make if possible a walk before going to bed. Indeed, night digestion is slower and if your dinner is too copious, you will not have next morning any appetite. Third, be imaginative: You frequently have to vary the composition of your breakfast. You have only one rule to respect: no fat apart from the vegetable margarine.
Use: natural bread, cereals, dairy produces with 0% fat, honey and jam with moderation, fresh fruits and fruit salads. Also consume: the mountain ham and the bolled ham(jambon de Paris) and certainly without any fat edging, the white eggs cooked in the pan. Drink at will: black coffee, tea, skimmed milk and fresh fruit juice. Definitively give up: the viennoiseries, the egg yolks, the cold cuts, the fried bacon and the milk chocolate.
Four types of sandwiches 1. Edge of sea: a small hamburger bread, rollmops fillets, slabs of onion, yogourt with 0% fat with peper and lemon.
2. Traditional: French loaf, white ham without the fat border, tomato slices, green salad, mustard.
3. Vegetarian: two toast sections, fried white eggs, chive, two sheets of lettuce.
4. Bar: A little bread, a slice of Parma ham, two gherkins.
One week of menus: The receipts presented are calculated for four people. But, you will easily adapt the quantities to the number of guests.
We ask you scrupulously to respect the used ingredients and the modes of cooking. The presented menus call upon only good fats and the selected food is the least rich in cholesterol.
The used dressings will be always based on olive oil, grape pips oil, nut oil, soya oil or sunflower oil.
Milk, yoghourt will contain all the time 0% fat.
Let us finally specify that the receipts are of easy realization and do not require high culinary competences. You will devote to their development only a very reasonable time.
P.S.: This menu of the week was worked out for France. French love to eat particular foods that other nations really don't wish to eat. I am well placed for this. I have a French culture and I reside abroad. If for instance you do not want to eat the rabbit fricassee, you can replace this meat by another white meat with the exception of the pig. Thus be imaginative. Retain this proverb: quite simple and easy to undersatnd, all sort of animals which run are lean. Thus the hare is also a lean meat.
Monday: Lunch: White salad of cucumber, Roasted cockerel with celery branches, Pears with red wine. Dinner: Preserved sweet peppers, Stuffed tomatoes, Cream cheese with raspberry jelly.
Tuesday: Lunch: Leeks in vinaigrette, Herrings potato salads, Fruit of season. Dinner: Farfalles (sort of pasta) with tuna and its small vegetables, Peach in grapefruit jelly.
Wednesday: Lunch: Rasped carrots, Salmon in curl paper, Yoghourt with fruits. Dinner: Beet salad, Calf chop accompanied by mashed potatoes and green salad.
Thursday: Lunch: Paella, Fruit salad. Dinner: Salad of tagliatelli (sort of pasta), Beef roast with French beans, Charlotte with pears.
Friday: Lunch: Half pink grapefruit, Sea-bream with lemon, Sorbets. Dinner: Artichoke with dressing, Smoked salmon, Meringues
Saturday: Lunch:Tomato salad with nets of anchovy, Turkey escallop with braised endives, Fruit of season. Dinner: Asparagus's with dressing, Fricassee of rabbi, Apples in curl paper.
Sunday: Lunch: Carpaccio of Saint-Jacob, Lucculus escallop with green salad, Flamb
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