- Moon diet (chronometric): recipe for an omelette with ham and peas
- Moon diet (chronometric): recipe for potato salad
- Moon diet (chronometric): recipe for eggplant rolls
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The lunar (chronometric) diet is a slimming treatment based on the 28-day moon cycle, which follows the natural rhythm of the body. Therefore, the lunar diet gives a chance not only to get rid of unnecessary kilograms, but also to restore the internal balance of the body. See examples of recipes from which you can build a menu in the lunar diet.
Recipesthat make up themenuin the lunar diet will not only allow you to go through the stages of slimming treatment, but also restore your inner balance organism . The lunar dietis based on the 28-day moon cycle, which follows a biological rhythm. Tryrecipesfrom which you can buildmenuin the lunar diet.
Moon diet (chronometric): recipe for an omelette with ham and peas
Ingredients:
- 30 g lean ham
- 3 tablespoons of peas
- 1 egg
- tablespoon of olive oil
- ground pepper
Dice the ham. Drain the peas from the pickle. On a plate, beat an egg and add a pinch of pepper to taste. Then heat the olive oil in a frying pan. Add the peas with chopped ham and fry on low heat for about a minute. Then add the beaten egg, stir and fry for about 3 minutes over low heat.
Moon diet (chronometric): recipe for potato salad
Ingredients:
- 1 steamed potato
- 1 tomato
- 1 red pepper
- small onion
- 2 tablespoons of lean natural yoghurt
- 2 tbsp chopped chives
Preparation method:
Scald the tomato and peel it. Then cut into 4 parts, take out the seed nests and dice it. Also remove the seeds from the peppers and dice them together with the potatoes and onions. Pour everything into a bowl, pour the yogurt mixed with chives and mix thoroughly.
Moon diet (chronometric): recipe for eggplant rolls
Ingredients:
- 2 medium-sized eggplants
- 200 mozzarella cheese
- olive oil
- half a clove of garlic
- s alt and pepper
- mixture of Provencal herbs
Preparation method:
Eggplants cut lengthwise into thin slices. S alt each of them, brush with olive oil mixed with the garlic squeezed through the press and herbs. Grill them on both sides. During this time, cut the cheese into sticks (their number must match the number of eggplant slices). Then, wrap each piece of mozzarella with a slice of eggplant and stick with toothpicks.