7-day Diet With Peas

Peas contain no less protein than meat. In addition, that in peas is rich in important amino acids that are synthesized only in plants. Its caloric content is higher than that of other vegetables and potatoes, so by going on a pea diet , you will not feel exhausted, and your menu will contain all the necessary useful trace elements for the body.

In addition to the main dishes that we will offer below, during the diet you can also eat:

For breakfast :

- 30 grams of muesli in 100 milliliters of milk and 1 finely chopped apple;

- 1 bun with bran and 30 grams of cottage cheese with green spices;

- 1 slice of black bread with 10 grams of butter and 2 teaspoons of honey or jam.

Afternoon breakfast (twice a day) :

- 1 pear, 125 grams of grapes;

- 150 grams of yogurt;

- 1 glass of orange or apple juice.

Dinner :

- You can prepare one of the main dishes or have the same dinner as you ate for lunch;

- a slice of bran bread with a piece of cheese and radish (the latter are without restriction);

- A slice of black bread with a salad of 1 grated apple and a few grapes, seasoned with lemon juice, a pinch of salt, a pinch of sugar and 1 teaspoon of vegetable oil.

Drinks :

Mineral water and unsweetened tea in unlimited quantities.

Main dishes for each day of the diet

Day 1 - pea soup with potatoes

For 2 servings: 300 grams of potatoes, 100 grams of red peppers, 100 grams of leeks, 1 teaspoon of oil, 500 milliliters of broth, 100 grams of peas, 2 sausages, salt, ground black pepper, 1 teaspoon of marjoram leaves.

Wash and peel the potatoes, cut them into cubes. Cut the pepper, remove the seeds and cut into small pieces. Finely chop the white part of 1 stalk of leek. Fry the potatoes, leeks and peppers in 1 teaspoon of oil. Pour the broth, close the pan with a lid and let everything boil for 20 minutes on low heat. Add the chopped sausages and peas to the soup, bring to the boil and season.

Day 2 - omelet with peas

For 2 servings: 150 grams of peas , 2 eggs, salt, ground black pepper, 2 teaspoons oil, 2 thin slices of ham.

Pour the peas into a small saucepan and place on the stove. Beat the eggs in a bowl, add 2 tablespoons of water and stir. Add salt, pepper and make 2 omelets in a row, each time smearing the pan with 1 teaspoon of oil. When the omelets are almost ready, pour 75 grams on each, close the pan with a lid and leave the dish on the stove for another 2 minutes. Serve the omelette with pieces of ham.

Day 3 - cream of pea soup

For 2 servings: 1 stalk of leek, 10 grams of butter, 300 grams of green peas, 500 milliliters of broth, 2 tablespoons of cream, salt, ground black pepper, basil.

Cut the white part of the leek into circles and fry it in butter. Add 200 grams of peas, pour the broth and cook for 10 minutes. Then puree the soup, add the cream and the remaining peas. Heat the dish, season with salt and pepper, sprinkle on a plate and sprinkle with basil.

Day 4 - pea and corn salad

For 2 servings: 1 apple, 1 teaspoon lemon juice, 1 bunch green onions (along with the heads), 150 grams peas, 150 grams corn, 100 grams dietary yogurt, 1 teaspoon curry spice, salt, ground black pepper and 50 grams of bacon.

Peel the apples and cut them into 4 pieces, remove the core with the seeds and cut them into small pieces. Sprinkle with lemon juice immediately so that they do not darken. Cut the green onions into circles and mix with the peas, corn and apples. Add the spices to the milk. Cut the bacon into small pieces and pour into the salad. Put the sauce and the dish is ready.

Day 5 - potatoes with peas and sauce

For 2 servings: 2 large potatoes, 1 onion, 200 grams of peas, 10 grams of butter, 100 milliliters of broth, 2 tablespoons sour cream, 2 tablespoons cherries, salt.

Boil the potatoes in salted water. Cut onions and fry in butter together with 150 grams of peas. Pour the broth and cook for 10 minutes. Add 1 tablespoon of cream, finely chopped cherries and puree. Then put the remaining peas in the resulting sauce. Cut the boiled potatoes and pour the sauce and the rest of the cream over them.

Day 6 - schnitzel with vegetables

For 2 servings: 1 onion, 10 grams butter, 300 grams peas, 100 milliliters broth, 1 tablespoon milk, 1 teaspoon flour, 1 teaspoon canned horseradish, 1 teaspoon finely chopped parsley, 2 beef schnitzels (80 grams), 1 tablespoon oil, salt, ground black pepper.

Cut onion and fry it in butter, add peas and pour meat broth, cook for 10 minutes. Put the flour and horseradish in the milk, add to the peas, wait for it to boil, season with salt and pepper, sprinkle with parsley.

Fry the schnitzels in vegetable oil, season them and serve with peas.

Day 7 - risotto with peas

For 2 servings: 2 onions, 100 grams of red sweet peppers, 80 grams of rice, 1 teaspoon of vegetable oil, 200 milliliters of broth, 100 grams of peas, 20 grams of cheese, 10 grams of butter, a little green onion, salt, ground black pepper.

Cut the onion into small pieces, clean the peppers from the seeds and cut into small cubes. Fry onions, peppers and rice. Pour the broth, close the container with a lid and let the dish cook for 15-20 minutes. Then add peas and grated cheese, salt, pepper. Sprinkle the risotto with green onions.