Here is another diet that the diet plan has a guideline for the week. I searched high and low for Buckwheat porridge and could not find. Found out it is typically oatmeal. I have not seen Buckwheat oatmeal either - so I will be using regular oatmeal. Black bread is another item that is referenced in this diet. That I could also not find - but found a recipe and I will be making to have on hand.
Swedish dieticians have developed a nutrition system which helps you to lose weight quickly by normalizing your metabolism. Using this diet plan you will be able to lose up to 8 pounds in one week. Mostly it consists of buckwheat porridge, low-fat milk, potatoes, fruit and vegetables.
Here is one week diet plan for Swedish diet.
Breakfast: 1 glass of low-fat milk, buckwheat porridge.
Lunch: ½ cup of low-fat cottage cheese. Salad made of tomatoes, green pepper and onions.
A cup of warm low-fat milk.
Dinner: 3 boiled potatoes, 1 cup of boiled chopped beet mixed with low-fat sour cream. 1 slice of black bread.
Breakfast: 1 glass of low-fat milk, buckwheat porridge.
Lunch: 8 oz of boiled fish. 2 boiled potatoes. Green salad mixed with one teaspoon of vegetable oil.
Dinner: 1 cup of salad made of white cabbage with onions and mixed with one teaspoon of vegetable oil. 1 boiled egg. 1 glass of low-fat milk.
Breakfast: 1 glass of low-fat milk, 4 tablespoons of low-fat cottage cheese, a small slice of black bread.
Lunch: 8 oz of a roast chicken without skin, 100 g of salad made of any raw vegetables. 1 glass of fresh apple juice.
Dinner: ¾ cup of mashed potatoes, 1/3 cup of low-fat cottage cheese. A small slice of black bread. 1 glass of low-fat milk.
Breakfast: 1 glass of apple juice, 2 small toasts.
Lunch: ½ cup of buckwheat porridge and a small piece of boiled meat. 3/4-1 cup of apples and oranges.
Dinner: ½ cup of brown rice, ¾ cup of salad made of tomatoes mixed with onions and one teaspoon of vegetable oil. 1 glass of low-fat milk.
Breakfast: 1 glass of low-fat organic yogurt, 1 orange.
Lunch: a small piece of chicken without skin, ½ cup of boiled potatoes. A cup of tea without sugar.
Dinner: ¾ cup of strawberries or oranges, 1 cup of any fruits (apples, pears, plums, kiwi etc.), 1 glass of apple juice.
Breakfast: 1 glass of low-fat milk, 1 cup of buckwheat porridge.
Lunch: ¾ cup of boiled potatoes, ¾ cup of boiled meat, 1 apple, 1 orange.
Dinner: ½ cup of brown rice, 1 cup of salad made of white cabbage, cucumbers, green peppers mixed with one teaspoon of vegetable oil and onions.
Breakfast: 1 glass of low-fat milk, ¾ cup of boiled brown rice.
Lunch: 1 cup of boiled or fried fish, ½ cup of boiled potatoes, 1 apple and 1 orange, 1 cup of orange juice.
Dinner: Salad made of any raw vegetables, 1 slice of black bread, 1 apple, 1 glass of apple juice.
It is also recommended to consume a big glass of water before each meal.
Russian Black Bread ('Chorni Chleb')
It is adapted from The Bread Bible by Beth Hensperger (Chronicle Books 1998). Don't be put off by the 20 ingredients; it makes for an abundantly complex, hearty and flavorful bread. To eat it as the Russians do, slather it with a layer of salted butter and caviar.
Makes 2 loaves
2 packages (2 tablespoons) active dry yeast
Pinch of sugar
1/2 cup warm water (105 to 115 degrees)
2 cups water
1/4 cup molasses
1/4 cup apple cider vinegar
4 tablespoons unsalted butter
1 ounce unsweetened chocolate
1/2 cup whole-wheat flour
3 cups medium rye flour
3 cups unbleached, all-purpose or bread flour
1 cup bran
2 tablespoons caraway seeds
1/2 teaspoon fennel seeds
1 tablespoon salt
1 tablespoon instant espresso powder
1 tablespoon minced shallots
1/4 cup cornmeal
1 tablespoon unbleached all-purpose flour
1 teaspoon caraway seeds
In a small bowl, combine yeast and sugar with warm water. Stir to dissolve and let stand until foamy, about 10 minutes.
Heat two cups water, molasses, vinegar, butter and chocolate until the butter and chocolate are melted. Set aside.
Combine whole-wheat, rye and white flours in a large bowl. Set aside.
In bowl of a heavy mixer fitted with a paddle attachment, combine two cups mixed flours, bran, seeds, salt, espresso and shallots. At low speed, add yeast and chocolate mixtures. Mix until smooth and beat at medium speed for three minutes. (Note: If you don't like whole seeds in your bread, grinding them in a spice grinder allows their flavor to come through without the texture.)
At low speed, add half cup of remaining mixed flours at a time, until dough clears sides of bowl and begins to work its way up paddle. It will be very sticky but firm.
Scrape dough off paddle, gradually add flour mixture, and knead to make a springy yet dense dough. You might not use all of the flour mixture.
Form into a ball and place in a greased bowl. Turn once to grease top. Cover with plastic wrap and let rise in a warm area until doubled, about 1 1/2 to 2 hours. Combine cornmeal, flour and remaining caraway seeds and set aside.
Gently deflate dough. Turn out onto a lightly floured surface. Divide into two portions and form into two rounds. Place seam down on a greased or parchment-lined baking sheet, sprinkled with cornmeal mixture. Cover loosely with plastic wrap. Let rise until doubled and puffy, about 45 minutes to one hour. Slash an X into the top.
Bake in a preheated 350-degree oven for 50 minutes or until loaves are well-browned, or register an internal temperature of 200 to 210 degrees on an instant-read thermometer. Remove from baking sheet to cool completely on a rack.
*** DP NOT DO ANY DIET WITHOUT CONSULTING YOUR DOCTOR FIRST ***