A 1500 kcal diet is not only a way to safely lose weight, but also a healthy diet that can be used by any of us for as long as she wants. Thanks to the diet, you can lose up to a kilogram in two weeks. The pace may not be staggering, but it allows you to stick to your diet for a long time without feeling hungry or weak and prevents you from returning quickly to your previous weight.
Menu with matching option
This slimming menu also has the advantage of allowing you to freely “juggle” dishes. You do not have to eat 1500 kcal every day, you can compose a menu to reduce one day and the other to increase your energy portions. Especially on those days when you intend to train or dedicate in a fitness club. After a month of diet, you should do a morphology and urine test to see if you balance the diet well. If you feel weakened, go for multivitamin supplements.
The effect of a slowdown
After 10-12 weeks of using the 1500 kcal diet, you can stop losing kilograms. This means that the previously converted metabolism has already reached its normal tempo, peculiar to your body. Then it is enough to increase the number of exercises during the week (eg instead of 2 you train 3 times) or they will be more intense. Try the interval training, which is an excellent fat burner.
Changing bad habits
A healthy menu of 1500 kcal will allow you to say goodbye to ready-made dishes, semi-finished products rich in salt and sugar, sweets and all kinds of fast food. Instead of frying the food, you mainly choke, grill, cook or steam. Large amounts of vegetables in meals replace junk food, and thanks to fiber, they accelerate the removal of fat from the body and give a feeling of fullness. Do not forget to drink water (eg with lemon) and teas, preferably green and herbal ones. In addition to satisfying the thirst and water replenishment in the body, they will also help digestion processes, providing easier removal of fat deposits.
1500 kcal diet – an exemplary menu for 7 days
MONDAY
BREAKFAST:
- 100 g semi-fat cottage cheese mixed with a spoon of natural yogurt and chopped chives
- a slice of bread smeared with vegetable butter and tomato
- a glass of black tea without sugar
II BREAKFAST:
- a cup of zucchini cream soup sprinkled with sunflower seeds
DINNER:
- 150 g baked in the oven veal in herbs, sprinkled with a spoon of water, with garlic flakes
- two tablespoons of brown rice
- 3 tablespoons steamed carrots and peas
TEA TIME:
- fruit jelly
SUPPER:
- 100 g Greek fish cold or warm
- ● steamed broccoli sprinkled with salt and pepper
- a glass of mint
TUESDAY:
BREAKFAST:
- a mug of natural yogurt mixed with a spoon of instant flakes, a cut apple, a handful of cranberry, sprinkled with cinnamon
- a glass of green tea
II BREAKFAST:
- a bowl of carrot and ginger cream with almond flakes
DINNER:
- 150 g of salmon baked in foil or grilled with half a zucchini cut into slices and chopped tomato, sprinkled with rosemary and drizzled with lemon juice
- a handful of steamed green beans
TEA TIME:
- cocktail on coconut milk mixed with banana and sprinkled with cinnamon
SUPPER:
- cutlet with two eggs and chives, fried on a small amount of clarified butter
- a slice of wholemeal bread
- white cabbage salad drizzled with oil and lemon, sprinkled with herbal salt and freshly ground pepper
WEDNESDAY
BREAKFAST:
- 3 tablespoons of millet groats cooked on coconut milk with a few walnuts, cashews and diced dried prune and apricot
II BREAKFAST:
- a bowl of lean broth with the addition of ginger
DINNER:
- 150 grams of pork loin stewed on a spoonful of broth
- 2 tablespoons of cooked red rice
- half a package of frozen vegetable mixture steamed, sprinkled with Provencal herbs, sea salt and freshly ground pepper
TEA TIME:
- a handful of raspberries with a natural yogurt with a mild flavor
SUPPER:
- salad of smoked chicken, 2 slices of pineapple in a light pickle, 2 tablespoons of canned corn and fresh cucumber with a spoon of Greek type yogurt
- a slice of wholemeal toast bread
THURSDAY
BREAKFAST:
- a plate of porridge prepared from milk 2 percent fat, 3 spoons of instant flakes, diced pear, sprinkled with cinnamon
II BREAKFAST:
- cream green peas soup sprinkled with croutons of wholemeal bread
DINNER:
- a glass of cooked wholemeal pasta with a Bolognese sauce prepared from tomato puree, 100 grams of minced turkey meat, dried marjoram, a bit of herbal salt
TEA TIME:
- Apple
- A cup of yogurt
SUPPER:
- omelet of 2 proteins with smoked salmon mixed with 2 tablespoons of herb cheese
- a slice of wholemeal bread
- steamed broccoli
FRIDAY
BREAKFAST:
- half light mozzarella with a large tomato poured a teaspoon of herbal pesto
- slice of bread graham
- apple or small pear
- a glass of green tea
II BREAKFAST:
- a bowl of cucumber soup without cream
DINNER:
- 150 g chicken fillet baked in foil with a spoon of oil and herbs
- 2 tablespoons of wild rice
- half of the package of frozen vegetable mix cooked by steaming
- a glass of water with lemon
TEA TIME:
- fruit jelly
SUPPER:
- packaging of cottage cheese with the addition of a teaspoon of chia seeds and ground linseed
- slice of pumpernickel
- tomato salad, peppers, sprinkled with finely chopped red onion
- a glass of mint tea
SATURDAY
BREAKFAST:
- packaging of natural Greek yogurt with 3 tablespoons of dried nuts
- big pear
- a glass of green tea
II BREAKFAST:
- bowl of cream soup with white vegetables
DINNER:
- a cup of red borscht
- 2 pancakes stuffed with 100 g of lean ground beef, tomato and chili pepper
- a glass of mint tea
TEA TIME :
- apple baked with cinnamon
SUPPER:
- 40 g of whole-meal pasta baked with egg and blanched broccoli, with the addition of garlic
- a slice of wholemeal bread
- a glass of lemon balm
SUNDAY:
BREAKFAST:
- scrambled eggs with 2 eggs with 4 mushrooms and onion, fried in half a teaspoon of clarified butter
- a slice of wholemeal bread
- a glass of green tea
II BREAKFAST:
- 2 carrots
DINNER:
- meatballs with 100 g of minced turkey meat with marjoram, sprinkled with parsley
- 2 tablespoons buckwheat
- salad with half a pepper and tomato
TEA TIME:
- a cup of natural yogurt with a handful of frozen forest fruits
SUPPER:
- wholemeal tortilla with vegetable stuffing: peppers, half of the zucchini, eggplant, red onion, chili pepper, stewed with oil and herbs, sprinkled with grated parmesan cheese
- Apple