Diet With Cabbage and Eggplant to Eliminate Cellulite

In addition to those already produced naturally, we are still in daily contact with pesticides, medicines and polluting agents. The result of this sum is not positive. These substances, when found, overload and hinder the full functioning of the body. The diet with cabbage and eggplant , in addition to helping to eliminate cellulite, will also detoxify your body, providing you with a feeling of well being. So, check out now  The Diet With Cabbage and Eggplant To Eliminate Cellulite.

DIA 1:

Breakfast:

• 1 cup (200ml) of cabbage juice and eggplant water .
• 2 wholemeal toast with 1 tablespoon of cottage cheese or ricotta cream.

Morning snack:

• 1 black plum.
• 3 apricots.
• 1 Brazil nut.

Lunch:

• 1 plate (dessert) of salad leaves seasoned with olive oil and salt.
• 3 tablespoons of brown rice with beans and carrots.
• 1 grilled chicken fillet.
• 2 tablespoons of sauteed kale.

Afternoon snack:

• 1 cup (200ml) of cabbage juice and eggplant water .
• 1 apple.

Dinner:

• 1 plate (bottom) of tomato and celery soup.

Supper:

• 1 cup (200ml) of chamomile tea.

DIA 2

Breakfast:

• 1 cup (200ml) of cabbage juice and eggplant water .
• 2 wholemeal toast with 1 scrambled egg.

Breakfast:

• 1 pot (170g) of skimmed yogurt with 1 tablespoon of light granola.

Lunch:

• 1 plate of eggplant pie  with cabbage 1 plate (dessert) of leaves with tomato, cucumber and onion seasoned with olive oil mixed with yellow mustard.

Afternoon snack:

• 1 cup (200ml) cabbage juice and eggplant water  3 Brazil nuts 3 dried apricots.

Dinner:

• 1 plate (dessert) of purple lettuce, arugula, watercress and tomato salad seasoned with olive oil and salt 1 grilled chicken fillet.

Supper:

1 cup (200ml) of green tea.

DIA 3:

Breakfast:

• 1 cup (200ml) of cabbage juice and eggplant water .
• 1 pita bread

Morning snack:

• 1 slice of papaya with 1 tablespoon of chia.

Lunch:

• 1 plate (dessert) of arugula salad with tomato and onion seasoned with olive oil and salt.
• 3 tablespoons of sauteed kale.
• 1 small shell of black beans.
• 2 tablespoons of brown rice
• 1 grilled lean steak.

Afternoon snack:

• 1 cup (200ml) of eggplant juice .
• 1 slice of wholegrain bread with 1 tablespoon (dessert) of pineapple paste or guacamole.

Dinner:

• 1 plate (dessert) of vegetables (carrots, green beans, cauliflower and broccoli) sautéed in olive oil.
• 1 grilled chicken fillet.

Supper:

• 1 cup (200ml) apple cinnamon tea

DIA 4:

BREAKFAST:

• 1 cup (200ml) of cabbage juice and eggplant water .
• 2 wholemeal toast with cottage cheese or ricotta cream.

MORNING SNACK:

• 1 peach.

LUNCH:

• 3 tablespoons of chickpea salad with mint and lettuce.
• 3 tablespoons of cooked broccoli.
• 3 tablespoons of eggplant antipasto .
• 3 tablespoons of brown rice with cauliflower.
• 1 grilled fish fillet.

AFTERNOON SNACK:

• 1 cup (200ml) of cabbage juice and eggplant water .
• 1 pera.

DINNER:

• 1 plate (dessert) of lettuce salad, Brussels sprouts and grated carrot seasoned with olive oil and salt.
• 1 grilled chicken fillet.

SUPPER:

• 1 cup (200ml) of chamomile tea.

DIA 5:

BREAKFAST:

• 1 cup (200ml) kale juice and eggplant water
• 1 slice of wholemeal bread with 1 tablespoon of sugar-free jam.

MORNING SNACK:

• 1 pot (170g) of skimmed yogurt with 1 tablespoon of flaxseed.

LUNCH:

• 1 plate (dessert) of cabbage, carrot, chayote, tomato and heart of palm salad seasoned with olive oil and salt.
• 2 tablespoons of brown rice.
• 1 shell of beans.
• 1 quinoa burger or 1 grilled chicken fillet.

AFTERNOON SNACK:

• 1 cup (200ml) of cabbage juice and eggplant water .
• 1 banana roasted with cinnamon.

DINNER:

• 1 plate (bottom) of manioc soup.

SUPPER:

• 1 cup (200ml) of lemon balm tea.

DIA 6:

BREAKFAST:

• 1 cup (200ml) of cabbage juice and eggplant water .
• 1 slice of wholemeal bread with 1 tablespoon (dessert) of light curd.

MORNING SNACK:

• 1 pot (170g) of low-fat yogurt with chopped strawberries.

LUNCH:

• 1 plate (dessert) of lettuce, tomato and carrot salad seasoned with olive oil and lemon.
• 2 tablespoons of brown rice.
• 2 tablespoons of cooked lentils.
• 1/2 Eggplant  stuffed with minced meat.

AFTERNOON SNACK:

• 1 cup (200ml) of cabbage juice and eggplant water .
• 3 Brazil nuts.
• 3 dried apricots.

DINNER:

• 1 plate (dessert) of lettuce salad, arugula, watercress, cherry tomato, red onion.
• 1 shredded chicken fillet seasoned with soy sauce (shoyu), mustard and curry.

SUPPER:

• 1 cup (200ml) of chamomile tea.

DIA 7:

BREAKFAST:

• 1 cup (200ml) of cabbage juice and eggplant water .
• 1 small pita bread with 1 tablespoon of chickpea paste or ricotta cream.

MORNING SNACK:

• 1 pot of fruit salad with 1 tablespoon (dessert) of chia.

LUNCH:

• 1 plate (dessert) of cabbage, cauliflower and broccoli salad seasoned with olive oil and salt.
• 1 pancake made with oatmeal stuffed with eggplant  and garlic.
• 1 grilled fish fillet.

AFTERNOON SNACK:

• 1 cup (200ml) of cabbage juice and eggplant water .
• 1 roasted apple with cinnamon and 1 tablespoon of crushed cashews.

DINNER:

• 1 Deep dish of cress cream with leek.

SUPPER:

• 1 cup (200ml) of green tea.