Note! It 175 g is a half of small yoghurt.
Monday
1st Breakfast: 150 g of natural yoghurt with 2 spoons of cornflakes, big mandarin.
2nd Breakfast: 175 g of natural yoghurt, slice of bread subtly oiled with margarine with one slice of chicken fillet, tomato.
Dinner: 2 cooked potatoes, 100 g of steamed fish fillet, with vegetables ( carrot, parsley, onion, half of celery), glass of salad from white cole with lemon juice, 175 g of natural yoghurt.
Tea: 175 g of no fat natural yoghurt
Supper: Slice of whole-meal bread subtly oiled with margarine, 2 thinn slices of white cheese, 175 g of natural yoghurt, half of grapefruit.
Tuesday
1st Breakfast: 175 g of natural yoghurt with musli, an apple.
2nd Breakfast: 175 g of natural yoghurt mixed with half of glass of tomato juice, and one spoon of tops of parsley, sandwich from slice of bread roll, thinn slice of white cheese and 2 leaves of lettuce.
Dinner: 2 cooked potatoes, 100 g of fried on one spoon of oil chicken breast, 250 g of cooked cauliflower, 175 g of natural yoghurt.
Tea: 175 g of fruit yoghurt.
Supper: Slice of grahama bread subtly oiled with margarine, tomato, half of paprika, 175 g of natural yoghurt.
Wednesday
1st Breakfast: 175 g of fruit yoghurt with one spoon of petal oat, kiwi.
2nd Breakfast: Slice of crispbread with one spoon of cottage cheese, pickled cucumber, 175 g of of natural yoghurt.
Dinner: Cooked potatoe, vegetables strangled on 1 spoon of oil, ( 2 average carrots, half of average celery, half of onion) 100 g of smoked salomon, 175 g of of natural yoghurt.
Tea: 175 g of fruit yoghurt, half of grapefruit.
Supper: 175 g of natural yoghurt mixed with glass of multivegetable juice, slice of crispbread with one spoon of cottage cheese.
Thursday
1st Breakfast: 175 g of fruit yoghurt with one spoon of pumpkin pips, an apple.
2nd Breakfast: Slice of roll bread subtly oiled with margarine, with a slice of chicken fillet, fresh cucumber, 175 g of natural yoghurt.
Dinner: 2 cooked potatoes, 100 g of turkey breast fried on 1 spoon of oil, salad from carrot and apples, 175 g of natural yoghurt.
Tea: 175 g of natural no fat yoghurt, pear.
Supper: 175 g of natural yoghurt with half of pepper and a spoon of tops of parsley, slice of grahama bread.
Friday
1st Breakfast: 175 g of natural yoghurt with cornflakes, banana.
2nd Breakfast: Slice of crispbread, 175 g of natural yoghurt with a spoon of chives , tomato.
Dinner: Cooked potatoe, fish fried on 1 spoon of oil, salad from carrot and apples , 250 g of cooked asparagus, 175 g of natural yoghurt.
Tea: 175 g of natural no fat yoghurt, 2 mandarines.
Supper: Cold soup from: 175 g of natural yoghurt, glass of beetroot juice, fresh cucumber, spoon of chives, spoon of dill, boiled egg.
Saturday
1st Breakfast: 175 g of natural yoghurt with a spoon of wheat brans, an apple.
2nd Breakfast: Slice of bread with thinn white cheese, pickled cucumber, 175 g of natural yoghurt.
Dinner: 100 g of chicken breats fried on 1 spoon of oil, 3 spoons of cooked beetroots, 2 cooked potatoes, fresh cucumber, 175 g of natural yoghurt.
Tea: 175 g of fruit no fat yoghurt, kiwi.
Supper: 175 g of natural yoghurt with a half of pepper and tomato, slice of crispbread.
Sunday
1st Breakfast: 175 g of natural yoghurt with a spoon of cornflakes, orange.
2nd Breakfast: Slice of roll bread with a spoon of cottage cheese and chives, half of pepper and 2 leaves of chicory, 175 g of natural yoghurt.
Dinner: 2 cooked potatoes, fish fried on 1 spoon of oil with 2 carrots, half of celery and a half of onion, 3 leaves of lettuce, 175 g of natural yoghurt.
Tea: 175 g of fruit no fat yoghurt, pear.
Supper: 175 g of natural yoghurt mixed with choped cucumber, a spoon of chives, Pinch of garlic salt, slice of crispbread.
