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Proper nutrition after the holidays

Proper nutrition after the holidays. Useful diet recipes

For some, strict self-restraints in food serve as a means of achieving the goal, for others — protein diets that promise fast weight loss, for others — a sharp rejection of meat, which, by the way, does not guarantee irretrievable care of extra pounds.

Regardless of which diet you chose, remember the key rules for a healthy diet:

  • refuse sweets, white bread, and baking in general, these are useless carbohydrates;
  • give preference to vegetables and cereals;
  • eliminate sausages, convenience foods and canned foods from your diet;
  • Try to reduce the amount of animal fat in the diet.

If you do not want to give up meat, bake it in the oven: good roast beef much better than sausage.

And if it seems to you that vegetables cannot be tasty — use herbs and spices, they will decorate even the simplest product.

Veal Stuffed with Vegetables with Provencal Herbs

What do you need:

  • about 600 grams of veal
  • ¼ zucchini
  • ¼ eggplant
  • ¼ white or red onion
  • set of french herbs
  • olive oil
  • salt, pepper to taste


  • Meat is best marinated in advance, for a few hours or even on the eve of cooking.

What to do:
Marinate the meat. Make a longitudinal incision in the meat, open the resulting pocket, salt, sprinkle with herbs and rub with a little oil. Close the pocket and salt, rub with oil and herbs outside.

Put the pickle in the fridge.

Eggplant cut into slices, salt and bitterness, and after 20-30 minutes, drain the juice and sprinkle with herbs. Chop the onion and sauté on low heat until soft.

Cut the zucchini, salt and sauté with onions, add the eggplants there.

Stuff the meat with vegetable stuffing, close «pocket«And bandage in several places with a string, so that the resulting roll not revealed.
Heat the pan and fry the meat slightly without oil on all sides.

Roll wrapped foil.

Bake in an oven preheated to 170 ° C for 30-40 minutes depending on the size of the piece of meat.

This dish can be served with a side dish of rice or salad.

Vegetable Tian with Provencal Herbs

Tian — Provencal dish, which implies a special method of preparation: roasting in the form or special serving in the form of laying out the ingredients in layers.

The set of ingredients may vary depending on your wishes and season.

What do you need:

  • 1 zucchini
  • 1 eggplant
  • 1 sweet onion (white or red)
  • 2 tomatoes
  • 2 cloves of garlic
  • set of french herbs
  • thyme
  • salt, pepper to taste

What to do:
Cut the eggplant into thin slices, salt and leave for 20-30 minutes, so that it gives bitterness.

Drain the extracted juice, rub with olive oil and sprinkle with herbs.

Cut into thin slices of zucchini, tomatoes and onions, salt and rub with olive oil and sprinkle with herbs.

Lay the vegetables in ceramic or glass dishes.

Between the layers put two sprigs of thyme and garlic, cut into thin petals.

Bake in the oven preheated to 180 ° C until soft (20-30 minutes).

This dish can be both the main and excellent side dish.

Daria Stolyarova:
“The idea to cook professionally was born in my head about 7 years ago and before being in Le Cordon Bleu Culinary Academy in London, I managed to work as a lawyer and even learn some time at the Moscow State Academy of Arts and Technology.


Anyway, I learned to be a chef and met amazing people who influenced how I see good food.

I am fascinated and fascinated by the idea of ​​how to create new dishes from the most simple and familiar products, if you take this a little more seriously than usual. There is something magical and at the same time completely logical in the process that turns a product into food.

This is science and art at the same time, and most importantly, for this you do not need to have a degree.

We need only enthusiasm, cuisine and love for delicious food. ”

Useful recipes from Darya Stolyarova:

New Scandinavian cuisine

Daria Stolyarova is the only Russian woman who studied at the University of Copenhagen on a new, but already gaining in, New Nordic Diet diet. See below.

What to cook for lunch: recipes for health

Daria Stolyarova is a culinary professional, she is a graduate of the Le Cordon Bleu Academy in London.

See below.

Useful recipes for the holidays

Daria Stolyarova offers healthy recipes for a festive menu — rabbit ragout with apples and white wine and spicy rice with yogurt and vegetables.

See below.

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