Nutritional values of pumpkin are well known, this queen among the autumn/winter vegetables is rich in beta-carotene, is an excellent antioxidant, strengthens the immune system and contains only 35 calories per hundred grams making it ideal for any diet.
With this diet, you will not feel hungry because pumpkin contains low calories and gives a feeling of satiety. Since pumpkin also regulates the amount of water in the body as a natural diuretic, it helps in the process of weight loss.
Hold the pumpkin diet for one week to ten days, and with a break of at least one week, you can repeat it depending on how many pounds you want to remove. Within a week to ten days with this diet, you will lose 3-4 pounds. And most importantly, lunch in this diet is so entertaining that you will be able to taste new pumpkin specialties daily.
Breakfast and dinner are the same for every day of the week – a pumpkin shake
How does it prepare?
Peel the pumpkin (smaller pumpkin or half the larger pumpkin), then cut into cubes and boil with 1 tablespoon brown sugar and 1 carrot in 1 liter of water. When the pumpkin is soft, remove it from the fire and wait for it to cool. Squeeze it chilled into the porridge, along with the carrot. Add 1 squeezed lemon juice and water as desired, depending on whether you want a thicker or slimmer shake, and mix well again.
Divide the quantity you get into two. Store in a refrigerator. It is your daily breakfast and dinner.
Lunch consists of pumpkin specialties
The big gastronomic party takes place right at lunchtime. This diet allows you a great deal of time and effort to experiment. The main food for lunch is pumpkin, 200-300 grams, boiled or roasted. And allowed foods to experiment with creating pumpkin specialties are – rice (100 grams), prosciutto (50 grams), parmesan (30 grams), salmon (150 grams), cooked spinach (100 grams), mushrooms (100 grams), boiled beans or okra (200 grams), cinnamon, 1 tablespoon olive oil, rocket, parsley, garlic, onion, honey (1 tbsp).
Of course, all these groceries are not allowed to be combined together in one lunch, but you can make different combinations of them, by choice.
Here are some examples and ideas for lunch (select just one in the daily lunch menu):
200-300 grams of boiled pumpkin, peeled, cut into cubes and add to 100 grams of boiled rice. Add chopped parsley, 1 tablespoon olive oil and roast 30 grams of parmesan.
Prosciutto and pumpkin
The recipe for the specialty melon and prosciutto is well known. But the prosciutto “kisses” well with the pumpkin. To prepare this lunch you need: 200-300 grams of roasted pumpkin sliced. 50 grams of prosciutto (wrap the thin “leaves” of prosciutto around each pumpkin squash), then sprinkle each slice with parmesan (30 grams of parmesan in total). If desired, add a rocket.
Pumpkin with salmon
Chop 200 grams of roasted pumpkin into cubes, add a slice of roasted salmon (150 grams) and 100 grams of cooked spinach with 1 tablespoon of olive oil.
Pumpkin with mushrooms
200 grams of roasted pumpkin, 100 grams of mushrooms, 30 grams of grated Parmesan and parsley.
200 grams of roasted pumpkin sprinkled with cinnamon and a little honey.