2. Tuesday

3. Wednesday

4. Thursday

5. Friday

6. Saturday

7. Sunday

1. Monday: breakfast: a cup of yogurt, raisins 10, and two slices of whole wheat bread; Lunch: celery two-meter porridge; Materials: celery100g, rice100g, millet100g; Practice: 1, wash celery and cut into small pieces; Rice. Millet washes clean. 2, the pot is on fire, add a proper amount of water, add rice and millet to cook porridge, first boil it with strong fire, then cook it with low fire for 20 minutes, add celery and cook for another 5 minutes. Dinner: boiled vegetables 1 bowl or lettuce salad, which can be seasoned with vinegar and salt. Do not add high-calorie salad dressing. Red mung bean lean broth (1~2 bowls). Red mung bean column lean broth: material: 60 grams of lean pork, column column, red beans and mung beans 15 grams each. Practice: ① Wash the column, soak it and shred it; Wash lean pork and slice it; Wash red beans and mung beans and soak them in water for half an hour. (2) put all the raw materials into a pot, add appropriate amount of water, boil over high fire, simmer for 2 hours on medium and small fire, and season.

2. Tuesday: breakfast: a bowl of soybean milk, two slices of whole wheat bread, an egg and a lunch: tomato, bean curd and bean sprout soup: materials: red tomato 1 piece (about100g), half a box of bean curd (about100g), 50g of bean sprouts and a little parsley; Seasoning: 2 tsp salt; Practice: 1, wash tomatoes and cut into pieces, cut tofu into small cubes, remove roots from bean sprouts, wash, wash coriander and cut into sections. 2. Put water and tofu blocks in the pot, boil for 5 minutes, then add tomato blocks and bean sprouts to cook slightly, season with salt, and sprinkle with coriander segments. Dinner: boiled vegetables 1 bowl or lettuce salad, which can be seasoned with vinegar and salt. Do not add high-calorie salad dressing. Kelp, Sydney and tomato soup (1~2 bowls). Kelp, Sydney and tomato soup; Material: kelp; Sydney; Tomatoes; Figs; Candied dates; Lean meat; A little dried tangerine peel; Appropriate amount of salt. Practice: ① Clean lean meat, blanch it and then rinse it. Soak the dried tangerine peel and scrape off the pulp. Boil a proper amount of water, ② add kelp, Sydney, tomato, fig, candied dates, lean meat and dried tangerine peel. ③ After boiling, simmer for 2 hours and season with salt.

3. Wednesday: Breakfast: a glass of milk, a flower roll and an apple; Lunch: fried fish fillets; Ingredients: grass carp 1 strip, auricularia auricula10g, Guangdong cabbage 50g; Seasoning: 2 tbsps of salad oil, salt 1 tsp, cooking wine 1 tsp, a little of dry starch, water starch, onion and ginger; Practice: 1, clean grass carp, slice it, dip it in dry starch and smooth it with warm oil; Soak the fungus and wash it; Guangdong cabbage is washed clean; Chop onion and ginger. 2. Heat salad oil in the pot, add onion and Jiang Mo until fragrant, then add fish fillets, fungus and Chinese cabbage, stir well, add salt and cooking wine to taste, and pour water and starch to thicken. Dinner: boiled vegetables 1 bowl or lettuce salad, which can be seasoned with vinegar and salt. Do not add high-calorie salad dressing. Assorted oolong porridge (1~2 bowls) Ingredients: 30g of raw coix seed, 0g of wax gourd seed100g, 20g of adzuki bean, proper amount of dried lotus leaf and oolong tea. Practice: ① Wash the first three raw materials, put them into the pot together, add water and boil them until the beans are cooked. (2) Add dried lotus leaves and oolong tea wrapped in roving cloth, cook for 7-8 minutes, and take out the gauze bag to serve.

4. Thursday: Breakfast: a bowl of black rice and red bean porridge, a boiled egg and a butterfly of cold shredded radish; Lunch: stir-fry celery in ink. Ingredients: celery 1 50g, cuttlefish 1 50g, chopped green onion, shredded red pepper and shredded yellow pepper, and seasonings: salad oil 1 tablespoon, salt1spoon, and chicken essence/kloc-0. Practice: 1, wash celery and cut into sections; The cuttlefish is eviscerated, washed, cut into sections, scalded with boiling water, and drained. 2. Pour salad oil into the pot and cook until cooked. Add chopped green onion and saute until fragrant. Add celery and stir-fry a few times. Then add cuttlefish flower, shredded red pepper and shredded yellow pepper and stir well. Finally, add salt and chicken essence to taste and mix well. Dish. Dinner: light boiled vegetables 1 bowl or lettuce salad 1 serving (salad dressing is still not allowed). Red bean porridge (1~2 bowls); Ingredients: 250g of adzuki bean, 0/00g of rice/kloc, a little salt and monosodium glutamate. Practice: Wash the red beans and rice into the pot, add appropriate amount of water, boil with strong fire, and then simmer into porridge.

5. Friday: Breakfast: a bowl of sweet potato rice porridge and a salted duck egg; Lunch: corn beard chrysanthemum porridge; Materials: corn stigma10g, chrysanthemum10g, rice 200g; Seasoning: salt 1 spoon; ; Practice: 1, soak the fresh corn stigma in warm water and rinse it clean. Remove the pedicel of chrysanthemum, take off the petals and wash. The rice is washed clean. 2. Pour clean water and corn stigma into the pot, cook for 10 minutes, then filter out the corn stigma, add rice and cook until the porridge is finished, then add salt, chrysanthemum and corn stigma, and roll slightly. Dinner: light boiled vegetables 1 bowl or lettuce salad 1 serving (salad dressing is still not allowed). Kelp, Sydney and Tomato Soup (1~2 bowls) (refer to the above)

6. Saturday: Breakfast: a bowl of sweet potato rice porridge and a salted duck egg; Lunch: oatmeal porridge; Ingredients: 200g oatmeal; Practice: fire the pan, pour in proper amount of water, add oatmeal, boil and cook with low fire until the oatmeal is cooked and thick. Dinner: light boiled vegetables 1 bowl or lettuce salad 1 serving (salad dressing is still not allowed). Red bean porridge (1~2 bowls) (refer to the above)

7. Sunday: breakfast: steamed egg soup, a steamed bread and an apple; Lunch: Tofu stew with loofah; Ingredients: Luffa 1 root, tofu 1 box, Flammulina velutipes 50g, onion 1 segment; Seasoning: salad oil 1 tablespoon, water starch 1 tablespoon, salt 1 spoon, chicken essence 1 spoon, sesame oil 1 spoon; Practice: 1, peel the loofah, wash it and cut it into hob blocks; Cut tofu into small cubes, blanch in boiling water, remove and drain; Chop the onion. 2. Heat the salad oil in the pot, add chopped green onion and saute until fragrant, then add loofah, tofu and Flammulina velutipes and stir fry, add salt, chicken essence to taste, add starch to thicken, and drizzle with sesame oil. Dinner: light boiled vegetables 1 bowl or lettuce salad 1 serving (salad dressing is still not allowed). Kelp, Sydney and Tomato Soup (1~2 bowls) (refer to the above)