Delicious and healthy steamed dishes, the best dietary recipes for losing weight

Home Vegetables

Steaming vegetables in a slow cooker is the best way to preserve all the originality of the natural taste of vegetables in the finished dish. It’s quite simple to verify this - boil the vegetables in water and taste the resulting broth. All the flavor notes of the broth are substances that have passed into the water, which means they have been lost to the dish itself. In addition, when steamed, steamed vegetables better preserve beneficial substances in their biologically active form. For example, broccoli boiled by the usual method loses 50% more vitamin C than steamed, up to 25% of minerals, while when steamed in a slow cooker - only up to 3%.

Culinary experts also emphasize the advantage of steaming that vegetables retain their natural colors and shapes. The absence of fats and high temperatures during cooking makes it possible to create dishes of excellent taste for dietary nutrition.

Modern products and many culinary recipes contain flavor enhancers, so the natural taste of steamed vegetables initially seems bland to many. The problem can be easily solved if you add natural spices to the water in the multicooker bowl or serve “living water of cooking” with the prepared vegetables - this is what French haute cuisine calls sauces. One of the sauces that professionals recommend for steamed vegetables is the famous “Sabayon” sauce.

Steamed vegetables are an excellent side dish, an integral part of dishes with meat or fish, and an excellent dish on their own. We also offer a description of dishes made from steamed vegetables not only for the main table, but also for dessert.

Steamed vegetables in a slow cooker - how to cook 15 varieties

1. Assorted steamed vegetables in a slow cooker
2. Steamed green beans in a slow cooker
3. Steamed vegetables in a slow cooker with Bechamel sauce
4. Steamed vegetables with cod in a slow cooker
5. Steamed beans with salmon in a slow cooker
6. Steamed potatoes with meat
7. Steamed broccoli
8. Country-style steamed vegetables
9. Steamed Brussels sprouts in a slow cooker
10. Steamed vegetables with cheese
11. Steamed summer vegetables in a slow cooker
12. Steamed cabbage with pike caviar and vinaigrette sauce
13. Steamed pumpkin in a slow cooker
14. Steamed vegetables with champignons
15. Canadian mixed vegetable steamed in a slow cooker

Assorted steamed vegetables in a slow cooker

A dish prepared according to a recipe can be either a side dish or an independent dietary dish.

If you use quick-deep-frozen vegetables for cooking, then before cooking they need to be defrosted at room temperature and the resulting water drained.

Ingredients:

• 250 grams of small young carrots
• 500 grams of broccoli
• 200 grams of green beans
• Lemon
• 2 pinches of your favorite dried herbs
• Tablespoon of vegetable oil
• Salt - to taste.

Preparation:

Pour half a liter of water into the multicooker bowl. Chop the vegetables into small pieces and place them in a container for steaming, set the “Steaming” mode program for 20 minutes and cook until the signal ends.

Place the prepared vegetables on a plate, add salt, season with your favorite dried herbs, pour over lemon juice and oil and serve.

Dish recipes

Cream soup with pumpkin

Peel and cut into small pieces 1-2 potatoes and 0.5 kg of ripe pumpkin (its flesh should be yellow-orange in color and its peel should be hard). Pour in chicken or meat broth until it covers the mixture. Cook over low heat until the potatoes are done. Grind in a blender until smooth, add salt and spices. Serve with sour cream.

Rice soup with cod fillet in a slow cooker

Peel the potatoes, cut into cubes, chop the onions, grate the carrots, rinse the rice thoroughly. Place all ingredients in a multicooker bowl and cook in “soup” mode for 15–20 minutes. Add cod fillets cut into small pieces, herbs, salt and spices. Cook for another 10 minutes. When serving, sprinkle with chopped green onions.

Vegetable stew in a double boiler

Ingredients: potatoes, carrots, white cabbage, onions, tomatoes. Grate the carrots, chop everything else coarsely. Mix vegetables, add salt, add Italian herbs seasoning and place in a bowl for rice. Cook for 40-50 minutes. This stew can be used as an independent dish or as a side dish for meat.

Peppers stuffed with meat and rice, steamed

Remove the seeds from the bell pepper, cut off the stem and place in a steamer for 5 minutes. Mix equal amounts of lean minced meat with unpolished (brown) rice, boiled until half cooked. Add finely chopped onions, grated carrots, salt, ground pepper, and a little vegetable oil. Fill the cups of peppers with the mixture, place them in a steamer bowl and cook for 30–40 minutes. Serve with sour cream or tomato sauce.

Stewed beef with sweet and sour sauce in a slow cooker

Cut 0.5 kg of beef tenderloin into small elongated pieces, add salt and pepper, and place in a multicooker bowl greased with vegetable oil. Place finely chopped carrots, onions, and parsley root on top. Pour in the broth so that it completely covers the mixture, cook in the “stew” mode for about an hour. Mix 2 tbsp. l. tomato paste, 1 tbsp. l. flour, 1 tbsp. l. sugar, 1 tsp. lemon juice or fruit vinegar, tomato paste, a few peas of allspice, bay leaf. Dilute the mixture to a liquid state with broth from the multicooker and pour the resulting sauce into the bowl. Simmer for another 10 minutes.

Steamed chicken soufflé “Mosaic”

Grind 300 g chicken fillet in a blender. Cut half a red bell pepper and a small slice of pumpkin into small pumpkin cubes, keep in boiling water for 5 minutes or blanch for steam. Beat 1-2 eggs with a spoonful of cream. Strain 50 g of canned green peas from the filling. Mix all ingredients, add salt. Place in the multicooker bowl and cook for 40 minutes in the “baking” mode. Cool the finished soufflé and cut into slices.

Millet porridge with pumpkin

Place the peeled and diced pumpkin in a multicooker bowl, add a small amount of water, and cook until softened (about 10 minutes). Add thoroughly washed millet, pour in milk and cook until the porridge becomes thick, and only then add sugar to the porridge. If the porridge is cooked on the stove, you will have to stir it constantly to avoid burning.

Curd soufflé

Grind the cottage cheese, add a beaten egg, vanilla sugar and peeled apples grated on a coarse grater. Mix the mixture thoroughly and place in silicone molds. Bake at high temperature in the oven or microwave. Baking time – 5–10 minutes. This soufflé can also be prepared with raisins, pieces of prunes, or adding ground citrus peel to it.

Fruit and berry smoothie

To prepare this dessert you will need: grapefruit, banana, several apricots, a handful of strawberries and 0.5 cups of grape or citrus juice. Berries and fruits are crushed in a blender, then juice is added to them. The finished drink is served in glasses, garnished with currants on top.

Steamed green beans in a slow cooker

With this cooking method, green beans not only completely retain their characteristic taste, but also turn out extremely soft.

Ingredients:

• 450 grams green beans
• 2 tablespoons olive oil
• 10 grams of greens to taste
• Coarse salt - to taste
• ½ teaspoon ground black pepper.

Preparation:

Fill the multicooker bowl 1/3 full with water.

Place the beans in a steaming basket, add salt and pepper. Close the multicooker lid.

Turn on the “Steam” mode and cook if the beans are frozen - 25 minutes, and if the beans are fresh - 15 minutes.

Serve with salt, pepper and olive oil.

Ready bean pods must be removed from the multicooker bowl immediately upon completion of the program, otherwise the beans will lose their color.

Reviews and results of losing weight

Marina, 26 years old

I was forced to start steaming because of allergies in the child I was breastfeeding. At first I didn’t even have a double boiler; I simply placed a suitable sized metal sieve on a pan of water, which I covered with a lid. And when a multicooker appeared in the house, in which you can cook steamed meat, cutlets, vegetables, fish, dumplings, cheesecakes, my husband began to eat such dishes with pleasure. The fact that I got rid of several extra pounds in a fairly short period of time is perhaps less indicative - after all, the postpartum period involves heavy loads. But my husband, who always had problems with weight, lost 5 kilograms in a couple of months! So the steamed diet gives results, and not bad ones.

Natalya Ivanovna, 36 years old

I read rave reviews from those who have lost weight on the steam diet, and I wonder what’s special about it? Yes, it is considered medicinal, I don’t argue with that. But it seems to me that the effect for losing weight is not the method of preparation, but the low calorie content - the food is prepared without fat. Considering that you can cook with virtually no fat in modern frying pans, then why limit yourself to delicious dishes? For example, I love fried foods, and if I needed to lose excess weight, I would simply start eating foods that are low in calories.

Ivan Alexandrovich, 42 years old

The steam diet was prescribed to me by my local therapist. The reason is 2nd degree obesity, and blood sugar appeared. I got used to doing without fatty and fried foods very quickly; it was difficult to give up salt. I didn’t feel hungry at all; I came up with the menu for each day myself, in accordance with the requirements of the diet. I only had vegetables for dinner and drank a glass of kefir before going to bed. My results: I lost weight, in 4 weeks my body weight became 4 kg less, my sugar levels were almost normal. I plan to stick to this diet all the time.

Steamed vegetables in a slow cooker with Bechamel sauce

Delicate bechamel sauce goes well with the delicate taste of steamed vegetables, making the dish play with new flavor colors. And if you add pieces of boiled chicken or other boiled meat, you get a complete dinner.

Ingredients:

• 350 grams cabbage
• 2 carrots
• 100 grams of green peas
• 50 grams butter
• 2 tablespoons flour
• 2 cloves garlic
• 100 grams of milk
• Spices, salt - to taste.

Preparation:

Chop the carrots and cabbage and place together with the peas in a container for steaming.

Pour water into the bowl, place the container and cook in the “Steam” or “Steam” mode for ten minutes.

While the vegetables are cooking, prepare the sauce.

Fry the flour with butter until golden brown, stirring, add milk, add squeezed garlic and stirring constantly, cook until the sauce thickens.

When serving, pour the sauce over the vegetables.

Steamed vegetables with cod in a slow cooker

Steamed fish with vegetables according to this recipe turns out to be very tender and retains its “sea” taste and all its beneficial qualities. Since no fat is used for cooking, the dish can be recommended to those who are on a diet.

Ingredients:

• 150 grams cod fillet
• 100 grams of carrots
• 100 grams of broccoli
• 100 grams cauliflower
• Liter of water
• Favorite spices for fish
• Salt - to taste.

Preparation:

Rub the cleaned fish with salt and spices.

Cut carrots into circles. Separate the cabbage into inflorescences.

Place fish in a steaming container and cabbage on top.

Pour water into the bowl. Install the container. Close the lid, set the “Steam” program for half an hour and turn on the multicooker.

After 30 minutes the dish is ready. Serve with fresh tomatoes.

Menu for weight loss

The steam diet is easy to follow. You can create a menu for several days in advance. Approximate diet for a week:

Steamed beans with salmon in a slow cooker

Steaming makes the green beans very tender, which pairs perfectly with the texture and flavor of the salmon.

Ingredients:

• 3 salmon steaks
• A glass of orange juice
• Zest of one lemon
• Tea spoon of fennel seeds
• 2 tablespoons olive oil
• 200 grams green beans
• Salt, pepper - to taste.

Preparation:

Cut the steaks in half and remove the backbone.

Mix the juice, add the zest, add the fish and marinate for 20 minutes.

While the fish is marinating, steam the beans in a slow cooker.

Remove the finished pods, place the marinated fish in the steaming basket, sprinkle with fennel and cook in the “Steam” mode for ten minutes.

To serve, place a piece of fish on a plate, place beans next to it, and drizzle with olive oil.

Steamed potatoes with meat

This delicious dish can be offered to those on a gluten-free diet.

Ingredients:

• 6 potatoes
• 100 grams lean pork pulp
• Bulb
• 50 grams of red bell pepper
• Tablespoon vegetable oil
• Salt - to taste.

Preparation:

Cut the onion into rings, cut the peeled potatoes into 2 halves.

If your diet allows, fry the onion until golden brown; if not, use raw onion.

Cut the meat into six slices across the grain. Beat, salt.

Place a slice of meat on half of the potatoes, put onion on top, cover with the other half, and wrap with food foil.

Pour 2 cups of water into the multicooker bowl.

Place the prepared potatoes in a steaming basket, set the “Steam” or “Steam” program and cook for half an hour.

Cut the pepper into six small squares.

At the end of the program, remove the potatoes, unfold the foil, remove the onion, fasten the potato halves with skewers, place on a dish, drizzle with olive oil, garnish with slices of bell red pepper, herbs and serve.

Steamed broccoli

This recipe can be used to cook not only broccoli, but also any cabbage, but broccoli turns out especially tasty.

When steaming vegetables in a slow cooker, place larger pieces of vegetables on the bottom of the container, and thinner pieces on top.

Ingredients:

• 500 grams of broccoli
• Salt, pepper - to taste
• 100 grams of sour cream.

Preparation:

Separate the broccoli florets, cut into large pieces, put in a container for steaming, add salt and pepper.

Pour one and a half glasses of water into the bowl and place the container with cabbage. Cook in “Steam” mode or similar for five minutes. After the end of the program, leave the multicooker in the “Warming” mode for ten minutes.

When serving, pour over sour cream.

Steam diet: steam and don't worry!

The steam diet has a huge number of advantages, and this is the only diet that cannot harm health, because it has no restrictions on food consumption, there are only restrictions on its preparation. Therefore, the diet of the steam diet can be considered balanced, and you can stick to it for an unlimited period of time. The main benefits of this diet are obvious:

• You can eat meat, poultry, fish, vegetables, cereals, fruits and even lean dough dishes.
• Cooking in a double boiler is easy, convenient and fast. Your dish cannot burn or overcook; you do not need to constantly stand over the stove.
• Dishes can be cooked at the same time, for example, meat on the lower level, side dish on the upper.
• The complete absence of fat or oil during cooking guarantees that the food is light and dietary.
• In a double boiler, food retains its nutrients better. Therefore, the steam diet has a beneficial effect on the functioning of internal organs and systems.
• Due to the preservation of most vitamins and minerals in food during cooking, the food turns out healthier and more nutritious - this contributes not only to weight loss, but also to rejuvenation: the quality of skin, hair, nails, etc. significantly improves.
• On a steam diet you can lose up to 1.5-2 kg of excess weight per week.

Although the steam diet promises some weight loss, it does not at all promise that it will be rapid and sensational. However, the effect of losing weight on a steam diet can be enhanced by following these rules:

• Follow the principle of separate nutrition. Eat fish and meat without carbohydrate side dishes, with the exception of leaf salads. The interval between the consumption of carbohydrate foods and protein foods should be at least 4 hours.
• The last meal should be no later than 3 hours before bedtime. But there are no special restrictions on food intake during the day - you can eat as often as you want.
• It is better to cook rice, buckwheat and other cereals without salt, but with spices or soy sauce.
• If you can’t live without sweets, then you can easily replace your usual chocolates and eclairs with steamed desserts - for example, apples or pears baked with honey and nuts.

Country-style steamed vegetables

For preparation, use a ready-made, quick- and deep-frozen vegetable mixture available in stores, consisting of seven components “Spring Vegetable Bouquet.” The cauliflower, carrots, Brussels sprouts, green beans, broccoli, onions, and celery root included in the mixture make it possible to obtain a dish with a rich flavor range.

Pesto sauce goes well with vegetables prepared according to this recipe. It has distinct notes of basil and nuts in its flavor and is rightfully considered one of the best Italian sauces for boiled vegetables.

Ingredients:

• Half a kilogram packet of the mixture “Spring Vegetable Bouquet”
• Salt - to taste.

Preparation:

Pour half a liter of water into the multicooker bowl.

Place a container intended for steaming. Place the vegetable mixture in it, close the lid and turn on the “Steam” mode for ten minutes.

After the signal about the end of the program, vegetables can be served.

Salt, spices, and any sauce are added after serving to taste.

Steamed Brussels sprouts in a slow cooker

Cabbage prepared according to this recipe is one of the best light side dishes.

Ingredients:

• 300 grams Brussels sprouts
• Liter of water
• Salt - to taste.

Preparation:

Pour water into the multicooker bowl, place the cabbage in the steaming container, set the “Steam” mode or similar, depending on the multicooker model, set the cooking time to 15 minutes and turn on the multicooker.

When serving, you can season with a mixture of lemon juice and vegetable oil.

Steamed vegetables with cheese

If you use Cheddar cheese, the dish will acquire a slight sharpness and piquancy.

Ingredients:

• 100 grams of hard cheese
• 450 grams of assorted frozen vegetables
• 150 grams of sour cream
• Pepper, salt - to taste.

Preparation:

Pour water into the multicooker.

Cut the cheese into thin slices. Place the vegetables in a bowl, let them thaw, drain the water, add salt and pepper, add sour cream and stir.

Place in a steaming container. Place slices of cheese on top, close the lid, set the “Steam” mode for thirty minutes and turn on the program. After half an hour, you can serve an excellent dish.

Steamed diet dishes

Food prepared without frying looks appetizing and retains most of the vitamins and minerals. A steam diet for weight loss can be varied and nutritious. There are no restrictions on your favorite foods as long as they are prepared correctly. The main convenience of a double boiler is that you can cook several dishes at once.

Broccoli soup recipe

Ingredients:

• fresh or frozen broccoli – 500 g;
• onion – 1 pc.;
• potatoes – 2 pcs.;
• meat broth – 1 l;
• cream 10% – 200 ml.

Cooking method:

1. Peel the potatoes, wash them, cut them into cubes, and boil them in salted water until tender.
2. Steam the broccoli in a steamer for about 10 minutes.
3. Finely chop the onion.
4. Pour the vegetables with meat broth. Bring the soup to a boil, simmer for another 5 minutes over low heat.
5. Grind the boiled vegetables using a blender;
6. Add cream, heat the soup over the fire, but do not bring to a boil.
7. Before serving, garnish with herbs.

Steamed Turkey Cutlets Recipe

Ingredients:

• turkey fillet – 500 g;
• onions – 2 pcs.;
• hard cheese – 50 g;
• flour – 1 tbsp. spoon;
• Herbes de Provence spices - to taste.

Cooking method:

1. Rinse the fillet with cool water, cut into small pieces, and grind in a meat grinder with onions.
2. Salt the minced meat, add spices, flour and mix thoroughly.
3. Grate the cheese on a coarse grater.
4. Form cutlets, sprinkle grated cheese on top, cook in a double boiler for 40 minutes.

Recipe for steamed cheesecakes

Ingredients:

• low-fat cottage cheese – 500 g;
• eggs – 2 pcs.;
• semolina – 3 tbsp. heaped spoons;
• apples – 2 pcs. medium size;
• sugar to taste.

Cooking method:

1. Place the cottage cheese in a container and mix with the eggs.
2. Add sugar and a pinch of salt to the mixture.
3. Wash the apples, peel and grate.
4. Combine the curd mass with apples, add semolina, mix thoroughly again.
5. From the resulting dough, form cheesecakes of the same size and shape.
6. Place them in the pressure cooker at a short distance from each other, cook for 20 minutes.

Steamed summer vegetables in a slow cooker

Vegetables prepared according to this recipe retain their density, and the zucchini turns out a little crispy.

Ingredients:

• 1 zucchini
• ½ eggplant
• 1 tomato
• 1 sweet white pepper
• Teaspoon dried basil
• Salt, pepper - to taste
• 30 milliliters of olive oil.

Preparation:

Season the chopped vegetables with salt, pepper, sprinkle with basil, mix and place in a steaming basket.

Pour water into the multicooker bowl, set the “Steam” or “Cooking” mode for fifteen minutes. Close the lid and turn on the program.

After the signal about the end of the program, remove from the multicooker and serve. You can sprinkle with olive oil, sprinkle with your favorite spices and herbs.

Steamed cabbage with pike caviar and vinaigrette sauce

Chefs working in the field of preparing gourmet dishes are increasingly giving preference to vegetables such as steamed young cabbage. It is valued for its juiciness, light crunchiness, compatibility with almost any culinary ingredients and at the same time the ability to retain its unique taste. A multicooker makes the cooking process quick.

Ingredients:

• A small head of young white cabbage
• 100 milliliters heavy cream
• 100 milliliters beef broth
• 4 yolks of hard-boiled chicken eggs
• 50 grams of parmesan
• 40 grams of leek
• 60 grams of pike caviar
• Half a sweet bell pepper
• Half a red onion
• 5 grams parsley
• Tablespoon of vinegar
• 40 milliliters vegetable oil
• Salt - to taste
• Sugar for sauce - to taste.

Preparation:

First prepare the sauce. Parsley, pepper, red onion are finely chopped, mixed with sugar, salt, vinegar and vegetable oil.

Cut the cabbage into 4 parts, salt it and cook in a slow cooker in the “Steam” mode or similar for five minutes.

Place Vinigret sauce between the leaves of cooked cabbage.

Mix the broth and cream in a saucepan and evaporate the sauce until thickened. Add caviar and mix.

To serve, place cabbage with vinaigrette sauce on a plate, pour over pike caviar sauce and sprinkle with boiled yolk, grated Parmesan and chopped leeks.

What are the benefits of steamed food for weight loss?

Few people know that steaming food is the oldest method of cooking. Even ancient people prepared their food using the steam released by hot springs. Such methods of preparation that could preserve the original value of the product, bringing it to readiness, are no longer observed in the world.

Nutritionists highlight a lot of advantages of steaming over other cooking methods:

1. Everything you need and nothing extra. When affecting food, steam does not destroy nutrient compounds, vitamin complexes and mineral components. The product retains everything that is given to it by nature. A person gets the opportunity to get all the benefits that he is entitled to from a steam dish. In addition, the cooking process does not use oil, broth or a large amount of spices, due to which the natural taste of the dish is preserved, and the amount of fat in the finished product does not differ from the original composition.
2. Lots of recipes. Due to the unlimited use of products in the world, there are many recipes for steam cooking. Vegetables, meat, and even fruits are suitable for this method of cooking. However, you should not steam mushrooms; it is better to boil them in water. Vegetables and fruits should be selected carefully; they should be fresh and without obvious defects.
3. Save time. To fry a product or boil it in a pan of water, it takes a lot of time and attention to keep track of it and reduce the fire in time. Dishes in a steamer for weight loss are prepared much faster, and they are almost impossible to spoil. As a rule, they always turn out juicy and natural. And water taken from the tap for cooking will not be dangerous - metals and chlorine remain at the bottom, without any possibility of penetrating into the dishes and harming the eater.
4. Helps the digestive system. After eating a steam kitchen for some time, you can notice great improvements in the functioning of the gastrointestinal tract. Dietary dishes prepared in a double boiler are digested easily and quickly, making it easier for the stomach to digest food. The dishes do not cause an unbearable feeling of heaviness or heartburn; on the contrary, they prevent the development of diseases of the digestive system. They will not retain waste and toxins, substances dangerous to the body, therefore they prolong the beauty, youth and health of the body for years to come.
5. A cure for all diseases. Few people know about the wonders of the steam diet. Dermatologists prescribe it to their patients for skin problems, since steamed food is low-fat and does not provoke an exacerbation of acne and skin inflammation. To improve hair condition, many also use a steam diet. Heart patients, as well as people prone to stress, athletes with high physical activity, allergy sufferers - all of them are prescribed a steam diet. It quickly saturates the body and helps cope with illness, stress and bad mood.
6. Variability in cooking. Steamed recipes for weight loss surprise with their variety and ease of preparation. There are many ready-made recipes for dishes that even a child can handle. You can also experiment by making your own flavor combinations and being creative. To prepare steamed dishes, you do not need to have a steamer at home. You can get by with a saucepan with a colander, which can replace a full-fledged steaming dish.

There is no arguing with the benefits of a steamed diet for weight loss. Vitamins, low calorie content and preserved nutritional benefits make this nutritional system indispensable for anyone who wants to lose excess weight. And with the ability to save time, this method of cooking will become a favorite for those who live in a modern rhythm, when time is limited on all sides.

Steamed pumpkin in a slow cooker

Unfortunately, housewives rarely pay attention to this product, but in vain - it is not only very healthy, but also very tasty if you know how to prepare it. Pumpkin makes great desserts. Steaming completely preserves its beneficial properties and juiciness.

Ingredients:

• 600 grams pumpkin
• 4 glass of water
• 10 grams butter
• Sugar, vanilla sugar, cinnamon - to taste.

Preparation:

Divide the pumpkin into several parts, remove the peel, seeds, and cut into small cubes - two and a half centimeters on a side.

Pour water into the multicooker bowl, place the pumpkin cubes in the container for steaming, close the lid and set the “Steam” program for twenty minutes.

Add butter to the hot, finished pumpkin, sprinkle with cinnamon, vanilla and regular sugar, mix and serve.

Important Tips

It is necessary to take into account some recommendations that should be followed during the cooking process:

• In the container where there should be water, you need to add just clean water without other components. Sometimes, in order to improve the taste of dishes, sauces, broths or other ingredients are added to the water. But this should not be done under any circumstances.
• The bowls do not need to be overfilled. It is necessary to leave space around the food so that steam can circulate there. This way they will cook faster and be more delicious.
• If you need to add any component during cooking, the lid should be removed very carefully so as not to get burned by the hot steam.
• Products cut into large pieces should be placed in the lower container. Meat and fish are also placed below so that meat or fish juice does not get on other dishes.

Steamed vegetables with champignons

This delicious dish is prepared quickly and easily, with minimal effort. It can be prepared for a delicious dinner when you don’t want to mess around in the kitchen after a working day.

Ingredients:

• 300 grams of champignons
• 200 grams of broccoli
• 200 grams green beans
• Bunch of green onion feathers
• 150 grams cashew nuts
• Tablespoon of vegetable oil
• Salt, pepper - to taste.

Preparation:

Cut the bean pods into cylinders of two to three centimeters. Separate the cabbage into florets, place in a container for steaming, pour water into the bowl, place the container and cook in the “Steam” mode for ten minutes.

While the vegetables are cooking, cut the mushrooms into slices.

Fry cashew nuts in a hot frying pan and set them aside, pour oil into the frying pan and fry the mushrooms in it. Champignons can be eaten even raw, therefore, in order to preserve their mushroom taste and aroma, they are fried until half cooked without a lid so that the liquid evaporates.

Place the finished beans and broccoli in a serving bowl, stir, place mushrooms on top, sprinkle with nuts and chopped green onions.

You can serve.

Steam diet menu and cooking features

There are many recipes for cooking in a double boiler. The main rule is to choose your products carefully. Vegetables must be whole and strong; overripe ones should not be taken, as they will boil and lose their taste and appearance. Food should not be finely chopped before putting it into the steamer, otherwise it may turn into mush during the cooking process. Be sure to follow the heat regime and do not violate the cooking time for certain dishes, otherwise they will lose their tasty and healthy properties.

For example, the steam diet menu could be like this:

• For breakfast: steamed oatmeal. Take 100 grams of oat flakes, 100 grams of frozen corn, add 100 ml. water and 200 ml. milk, first divide the milk into two equal parts. Add the first part of the milk and water to the mixture of oatmeal and corn, add salt to taste. Stir, cook in a double boiler for 30 minutes. When the porridge is almost ready, add the remaining 100 ml. milk.
• For lunch: vegetable stew and puree soup. For the stew, take a tomato, a couple of potatoes, carrots, beets, a quarter of a head of cabbage, and one onion. Cut the potatoes into cubes, grate the carrots, chop the beets and cabbage, cut the onion into rings. Add salt and seasonings, place in a container, cover with foil and cook in a double boiler for 50 minutes. For puree soup you need 500 grams of pumpkin, one potato, a liter of chicken broth boiled in advance, 2 tablespoons of sour cream. Peel and cut the potatoes, as well as the pumpkin, place in a double boiler, cook for 25 minutes. Pour in the heated chicken broth, stirring the potatoes and pumpkin until you get a puree. Add salt, spices to taste and sour cream.
• For dinner: steamed chicken breast with vegetables. Take 300 grams of chicken breasts, three onions, two carrots, turnips, cauliflower, and a stalk of celery. Cut the vegetables into thin slices, except for the celery, which is cut into cubes. Also cut the breasts into pieces, lay the breasts and vegetables in layers in a container, add salt and pepper to taste. Pour 250 ml of water, add 1 tablespoon of soy sauce, and a teaspoon of vegetable oil, but you can do without it. Place in a steamer for an hour.

The steam diet is not so much a temporary measure for losing weight, but an opportunity to eat healthy food constantly. And at the same time - constantly and easily maintaining a slim shape. Once you realize that steamed dishes can taste no worse than dishes from your usual diet, but are much healthier, you will be able to completely change your eating style without difficulty or disruption.