7-year-old weight loss diet three meals a day

Losing weight has become a major goal that many people have been striving for, because most people are relatively lazy, and losing weight requires not only persistence but also perseverance. Therefore, this has led to many people failing to lose weight, but there are still some people who insist on losing weight. Some parents realized the impact of obesity on their children when their children were seven years old, so they let their children lose weight. When a seven-year-old child is losing weight, it is best to control his diet. So what are the seven-year-old weight loss recipes?

Monday:

Breakfast: a cup of yogurt, 10 raisins, and two slices of whole wheat bread.

Lunch: Celery and two-grain porridge.

Ingredients: 100 grams of celery, 100 grams of rice, 100 grams of millet.

Method: Wash the celery and cut into small pieces; rice. Wash the millet cleanly. Put the pot on the fire, add appropriate amount of water, put in rice and millet to cook porridge. Bring to a boil over high heat first, then simmer over low heat for 20 minutes. Add the celery segments and cook for another 5 minutes.

Dinner: 1 bowl of boiled vegetables or a serving of lettuce salad, seasoned with vinegar and salt, do not add high-heat salad dressing.

2 Tuesday:

Breakfast: a bowl of soy milk, two slices of whole wheat bread, and an egg.

Lunch: Tomato, tofu and bean sprout soup.

Ingredients: 1 big red tomato (about 100 grams), half a box of northern tofu (about 100 grams), 50 grams of bean sprouts, and a little coriander.

Seasoning: 2 teaspoons of salt.

Method: Wash and cut tomatoes into cubes, cut tofu into small cubes, remove the roots of bean sprouts, wash them, and wash and cut coriander into sections. Put water and tofu cubes in a pot, boil for 5 minutes, then add tomato cubes and bean sprouts and cook briefly, add salt to taste and sprinkle with coriander.

Dinner: 1 bowl of boiled vegetables or a serving of lettuce salad, seasoned with vinegar and salt, do not add high-heat salad dressing.

3 Wednesday:

Breakfast: a glass of milk, a steamed bun and an apple.

Lunch: Grilled fish fillet.

Ingredients: 1 middle section of grass carp, 10 grams of black fungus, and 50 grams of Guangdong choy sum.

Seasoning: 2 tablespoons salad oil, 1 teaspoon salt, 1 teaspoon cooking wine, a little dry starch, water starch, green onion, and ginger

Preparation method: Clean the grass carp, slice it, coat it with dry starch and fry it in warm oil; soak the fungus and wash it; select and wash the Guangdong cabbage; chop the green onion and ginger.

Pour salad oil into the pot and heat it up, add chopped green onion and ginger and stir-fry until fragrant, then add fish fillets, black fungus, and Chinese cabbage and stir-fry evenly, add salt and cooking wine to season, and add water starch to thicken.

Dinner: 1 bowl of boiled vegetables or a serving of lettuce salad, seasoned with vinegar and salt, do not add high-heat salad dressing.

4 Thursday:

Breakfast: a bowl of black rice and red bean porridge, a boiled egg, and a plate of cold shredded radish.

Lunch: Fried cuttlefish with celery.

Ingredients: 150 grams of celery, 150 grams of cuttlefish, a little chopped green onion, shredded red pepper and shredded yellow pepper.

Seasoning: 1 tablespoon salad oil, 1 teaspoon salt, 1 teaspoon chicken essence.

Preparation: Clean the celery and cut into sections; remove the internal organs of the cuttlefish, clean it, cut into sections and cut into flower-shaped pieces, blanch it in boiling water and drain. Pour salad oil into the pot and heat it until cooked. Add chopped green onion and stir-fry until fragrant. Add celery segments and stir-fry for a few times. Then add cuttlefish flowers, red pepper shreds, and yellow pepper shreds and stir-fry evenly. Finally, add salt and chicken essence to season, mix well, and serve.

Dinner: 1 bowl of blanched vegetables or 1 serving of lettuce salad (still no salad dressing).

5 Friday:

Breakfast: a bowl of sweet potato rice porridge and a salted duck egg.

Lunch: Corn silk and chrysanthemum porridge.

Ingredients: 10 grams of corn silk, 10 grams of chrysanthemum, and 200 grams of rice.

Seasoning: 1 teaspoon salt.

Method: Soak fresh corn silk in warm water and rinse it clean. Remove the stems of the chrysanthemums, pick off the petals and wash them. Wash the rice thoroughly. Pour water and corn silk into the pot, cook for 10 minutes, filter out the corn silk, add rice and cook until porridge is formed, then add salt, chrysanthemum and corn silk and boil briefly.

Dinner: 1 bowl of blanched vegetables or 1 serving of lettuce salad (still no salad dressing).

6 Saturday:

Breakfast: a bowl of sweet potato rice porridge and a salted duck egg.

Lunch: Oatmeal porridge.

Ingredients: 200 grams of oatmeal.

Method: Put a pot on the fire, pour in appropriate amount of water, add oatmeal, bring to a boil and then simmer until the oatmeal is cooked and thick.

Dinner: 1 bowl of blanched vegetables or 1 serving of lettuce salad (still no salad dressing).

7 Sunday:

Breakfast: steamed egg custard, a steamed bun, and an apple.

Lunch: stewed loofah with tofu.

Ingredients: 1 loofah, 1 box of tofu, 50 grams of enoki mushrooms, 1 scallion.

Seasoning: 1 tablespoon salad oil, 1 tablespoon water starch, 1 teaspoon salt, 1 teaspoon chicken essence, 1 teaspoon sesame oil.

Preparation method: Peel the loofah, wash and cut into dice; cut the tofu into small cubes, blanch it in boiling water, remove from the water and drain; chop the green onion. Pour salad oil into the pot and heat it up, add chopped green onion and stir-fry until fragrant, then add loofah cubes, tofu cubes, and enoki mushrooms and stir-fry, add salt and chicken essence to season, pour in water starch to thicken, and drizzle with sesame oil.

Dinner: 1 bowl of blanched vegetables or 1 serving of lettuce salad (still no salad dressing).