Seven Days Of Weight Loss With Millet (plus Recipes For Meals)

People who want to lose weight enjoy a huge selection of food programs and diets, from which they have the opportunity to choose the best for themselves.

The weight loss regimen we should introduce you to is based on the consumption of millet . This may be the right solution for you, especially if you like the taste of cereals. It is used to make porridge by boiling the beans in water and not using fat, and the duration of such a meal is one week, consuming up to three portions of porridge per day.

In addition to helping to lose weight, millet will have a beneficial effect on health in general, because it is rich in trace elements: iron (necessary for normal blood circulation), fluoride (without which it is impossible to maintain dental health), magnesium (an essential trace element). for athletes), manganese (responsible for normal metabolism), silicon (a substance needed for healthy nails, hair and beautiful skin), copper (gives the tissues extra elasticity and has a beneficial effect on reducing wrinkles).

The list of benefits of millet for human health is not limited to this, because the pulp of the grains helps to remove antibiotics and salts of heavy metals from the body, prevents the accumulation of cholesterol and cleanses the blood vessels of the already accumulated on them, also prevents the deposition of fat in the body.

About the menu

• Breakfast: a portion of millet porridge, skim yogurt or banana;
• Lunch: a portion of millet porridge, a bowl of vegetarian cabbage soup and a salad of fresh vegetables;
• Afternoon snack: apple or orange;
• Dinner: a portion of millet porridge, skim yogurt (kefir, yogurt).

There are no restrictions on drinks, and the diet can be applied every month. To stay fresh and look good, continue to include millet porridge in your menu even after stopping the seven-day diet.

We also offer you several recipes for millet dishes that you can use to achieve the desired body weight.

Sarmi with millet

Required products :

• 1 teaspoon millet
• 1 cabbage weighing 1.5-2 kilograms
• 300 grams of pork fillet
• 2 onions
• 1 tablespoon tomato paste
• salt, pepper

Method of preparation :

Wash the millet, pour cold water over it and let it stand in it while you prepare the other products for the dish.

Put the cabbage in boiling water for 5-7 minutes, then remove and wait for it to cool.

Cut the leaves from the cob and divide them carefully, being careful not to tear them.

Separate the fatty parts from the pork and grind them.

Cut the meat as well, fry it and remove from the pan. In the fat that has separated, fry the onion until golden.

Drain the water from the millet and add the bacon, meat and half of the onion. Season to taste and stir.

Put 1-2 spoons of the stuffing on each cabbage leaf and form sarmi. Arrange them in a suitable container, fill with water and add salt.

Place on the hob. Once the liquid boils, reduce the temperature and close the container with a lid.

Add the tomato puree to the remaining onion, pour a little of the hot broth from the sarma and cook for 5 minutes.

Twenty minutes after boiling the sarma, add the tomatoes and onions to them and let them cook for another 15-20 minutes. Then turn off and let the dish stand for a while before eating.

Meatballs of millet and rice with carrots

Required products :

• 200 grams of millet
• 200 grams of rice
• 2 liters of water
• 2 medium carrots
• 3 eggs
• 120 grams of melted butter
• 1/2 cup breadcrumbs
• 1/2 cup sour cream
• left

Method of preparation :

Cut the carrots into straws, stew them in some butter, then grind.

From the millet and rice, boil a thick porridge and add the carrot puree, eggs and stir.

From the resulting mixture form flat meatballs, roll them in breadcrumbs and bake, adding the remaining fat.

Submit them as a whole.

Millet souffle

Required products :

• 100 grams of millet
• 1/2 pod vanilla
• 2 eggs
• 2 tablespoons cottage cheese
• 2 tablespoons honey
• 1/2 lemon peel (grated)
• 2 tablespoons butter
• grease to spread the soufflé molds
• 2 tablespoons finely chopped almonds
• 400 grams of thick fruit sour

Method of preparation :

Boil a thick millet porridge, adding vanilla to it.

Separate the egg whites and yolks of the eggs.

Mix the yolks with the cottage cheese, add honey, citrus peel and 1 tablespoon of butter. Then pour the millet on them.

Beat the egg whites until you get a thick foam, which you carefully combine with the other products.

Grease four soufflé tins, sprinkle with sugar and spread the mixture in them. Put the remaining oil on the surface and sprinkle with almond pieces.

Bake the dessert in the oven at 175 degrees until a golden crust forms. Then turn the contents of the tins on a plate and serve the souffle with powdered sugar and fruit sour.

Soup of rice, millet and mushrooms

Required products :

• 1 tablespoon rice
• 1 tablespoon millet
• 1 medium carrot
• 1 head old onion
• 10 grams of dried mushrooms
• 1 tablespoon butter
• 1 liter of water
• 2 tablespoons sour cream
• parsley
• left

Method of preparation :

Clean and wash the rice and millet. Fill them with water for 30 minutes, then drain the liquid and transfer the beans to boiling salted water. Five to seven minutes later, remove the pan from the heat.

Soak the mushrooms in water to soften a little.

Cut carrots and onions into straws and stew in butter.

Drain the mushrooms from the water. Rinse them with a colander, fill them with the filtered liquid in which they stayed, then boil until soft. When ready, remove from the water and cut into straws.

Pour the mushroom decoction into the pot with the rice and millet, add the stewed vegetables, mushrooms, salt and bring the soup to a boil. Then remove from the heat and serve with finely chopped parsley and sour cream.