Menu for 1100 calories per day for a week. Recipes for weight loss

Are you trying to lose weight quickly and maintain the results? The 1100 calorie per day diet will make you a better person! Gather your will and start working. Most lazy people are skeptical about low-calorie diets, and among them there are many nutritionists and theorists who have not lifted a finger to get themselves in order. How many times have you seen celebrity doctors on cable television, fit and slender?

We recommend reading: diet for 1000 and 1200 calories per day

There is no need to work your ass off in the gym and force yourself to starve.

CALCULATORS FOR THOSE WHO WANT TO LOSE WEIGHT

How many times have you visited your doctor or nutritionist, seen their obesity and health problems, and thought - what can he teach me and advise me? But it’s all simple – plan your diet correctly, calculate calories, and create an exercise program. After all, you can enjoy light exercise without a long walk.

Essence and basic principles

A menu of 1,100 calories per day for a week is an unusual nutrition option for most people. Usually about 2-2.5 thousand kcal are consumed per day. And for lovers of sweets, pastries, mayonnaise and fast food, this figure may be much higher. To reduce your weight, you should also reduce your daily caloric intake. Then, with a lack of calories, the body will begin to actively burn extra pounds.

This diet option is definitely not suitable for people who are actively involved in sports or regularly perform hard physical work. 1100 kcal per day is simply not enough for them even to feel normal. But the diet can be used comfortably by the average woman. The main rule of your day is to make a large number of salads and just fresh vegetables and herbs. You will need to eat porridge, lean meat and bread in moderation.

You will have to completely give up sweets and baked goods, as well as any fatty foods (meat, milk). It is especially important to exit the diet under discussion correctly. This process must be smooth and careful. Otherwise, with sudden changes in calorie content, the body may begin to accumulate fats in reserve. As a result, there is a risk of gaining even more weight than you had before the diet.

There is a special exit plan that you should follow in the first week after the diet:

1 day – 1200 kcal;
Days 2 and 3 – 1100 kcal each;
Day 4 – 1300 kcal;
Day 5 – 1200 kcal;
Day 6 – 1100 kcal;
Day 7 – 1400 kcal.

Then the calorie content of the diet can be gradually increased, trying not to immediately return a large amount of fats and all sorts of harmful substances to it. The scheme proposed above will help speed up your metabolism and prevent sudden changes in weight.

The basis of your diet during the diet should be:

berries, herbs, vegetables, fruits;
cereals, grains and legumes;
fermented milk and low-fat dairy products;
turkey, chicken, fish, beef, seafood;
honey and nuts;
fruit, berry and vegetable juices.

At the same time, fatty meat, soda, sweets, canned food, processed foods and alcohol will need to be completely excluded from the menu. Fatty dairy products are allowed, but in minimal quantities and occasionally.

Useful tips

If you have allergies or intolerances to foods, replace them;
Eat at the same time;
Consult your doctor or nutritionist;
Set goals and strive to lose at least one kilogram per week;
Reward yourself every week for another small victory over excess weight, you deserve a prize that you decide for yourself;
Don’t scold yourself for failures and mistakes;
Portions should be small, buy yourself a small plate. Your daily menu should consist of five to six meals;
Snack on fruit;
Drink about two liters of clean water per day;
During the diet, exercise moderately, and when you go out and increase the calorie content of the menu, physical activity should increase;
Hang a calorie table on the refrigerator, keep a diary, make changes to your menu every week;
It is best to be on a diet for one week, maximum three;
It is not recommended to eat fried, sweet and starchy foods;
Leaving the diet is as important as being on it; make a menu in advance for the week ahead;
Do not use vegetables rich in starch;
Use lean sources of protein;
On your menu, main meals should be around three hundred calories;
Give yourself strong motivation. Good luck!

THESE ARTICLES WILL HELP YOU LOSE WEIGHT

Diet puree soup

This soup contains only simple and affordable ingredients. For a delicate taste, low-fat milk is added to it. Also take a lot of onions and carrots. The calorie content of the treat is only about 39 kcal per 100 g. Therefore, if you are very hungry, you can safely eat a large portion of this soup. It is allowed to supplement it with crackers made from whole grain unleavened bread.

Composition of ingredients

For the dish you need to take:

carrots and onions – 2 pcs.;
low-fat milk – ½ tbsp.;
salt, pepper - a pinch;
water – ½ l;
oil.

Step-by-step cooking process

The cooking process includes several stages:

The declared vegetables are peeled and washed. Afterwards they are chopped into arbitrary pieces. You can grate the carrots.
Vegetable pieces are poured into a dry frying pan (it is important to use high-quality non-stick cookware). You can lightly coat the container with vegetable fat. Then the taste of vegetables will be brighter.
Vegetable pieces are simmered in a frying pan for 2-3 minutes.
The onions and carrots are transferred to a pan of suitable size. They are filled with water from above. The mass is left to simmer over low heat for 17-20 minutes. You need to wait until the vegetables are completely cooked and softened.
About 4-5 minutes before the treat is completely ready, you can salt it and flavor it with spices. Just pepper of any color will be enough. At this stage, it is important to add nutmeg to the dish in a small portion.
In a convenient bowl, the vegetable mass is pureed until smooth. It is advisable to do this while the components have not yet cooled down. Then the result will be more tender.
The almost finished treat is supplemented with milk. Afterwards it warms up for a couple more minutes. It is important not to let the treat boil.

You can then turn off the heat under the pan and leave the dish to steep or serve immediately.

How to serve a dish

The fully prepared treat is poured into portioned plates. It is enough to decorate it only with fresh chopped herbs.

Dish recipes

Rice salad with apple and creamy French dressing

To prepare the dish you will need: two sweet apples, low-fat cream - four tablespoons, one and a half tablespoons of lemon juice, one glass of boiled rice, spices. Peel and chop the apples, add lemon juice. Next, add cooked rice, stir and pour over the dressing. Dressing – whipped cream with lemon juice and spices. Place the salad in the refrigerator for forty minutes.

Cod salad with horseradish

Cut the boiled cold cod into pieces. Cut peeled boiled potatoes and pickled cucumbers into slices. Put grated horseradish in a bowl, add low-fat sour cream, spices, vinegar. Mix all this and transfer to a salad bowl. Garnish the salad with cucumber slices, finely chopped green onions, grated horseradish and parsley.

For two hundred and fifty grams of cod - four five pieces of potatoes, two cucumbers, one hundred grams of horseradish, half a glass of sour cream, two teaspoons of vinegar, fifty grams of green onions.

Clear broth with vegetables

Beef bones two hundred grams, aromatic roots: onions five grams, carrots five grams, parsley and celery five grams, cauliflower one hundred and fifty grams, carrots fifty grams, green peas (shelled) twenty-five grams, dill or parsley, salt.

Beef bones are chopped, placed in a saucepan, poured with cold water, allowed to boil, skim off the foam and simmer over low heat for two to three hours, occasionally skimming off the fat. The aromatic roots are cut into thin slices and fried in a frying pan, added to the broth and cooking continues. Salt is added to the broth at the end of cooking. The broth is boiled for four to five hours, filtered, poured into deep plates, and vegetables, chopped dill or parsley, separately boiled in salted water, are added there.

Fruit salad with pomegranate and orange syrup

For the recipe: fifty grams of pomegranate seeds, half an orange, fifty grams of seedless grapes, half a kiwi, fifty grams of orange syrup and a quarter of a banana. Peel the orange and cut into slices. Cut the grapes in half. Peel the kiwi, cut into slices, and cut the banana into small pieces. Place all the fruits in a salad bowl, mix and garnish with pomegranate. Drizzle with orange syrup before serving.

Fruit salad with pine nuts, pomegranate seeds and herbs

You will need: one persimmon, parsley, pine nuts - twenty-five grams, pomegranate seeds - fifty grams, olive oil - fifteen grams, two pears, light raisins - twenty grams, one tangerine, two apples. Cut all fruits into equal pieces. Add pine nuts, raisins and pomegranate seeds. Season with olive oil and garnish with finely chopped herbs.

Turkey with potatoes and mushrooms

A menu of 1100 calories per day for a week may immediately include poultry meat, baked with a side dish. The latter is best made from vegetables. For satiety and a bright, appetizing aroma, you can add mushrooms to the treat. For example, fresh champignons. The calorie content of the dish is 127 kcal per 100 g.

And his BJU:

BJU	Value in g (per 100 g)
Squirrels	12,4
Fats	4,2
Carbohydrates	9,7

Composition of ingredients

For the dish you need to take:

turkey fillet – 330-350 g;
fresh champignons – 130-160 g;
zucchini – 1 pc.;
garlic – 5-6 cloves;
young potatoes – 7-8 pcs.;
soy sauce and oil - 3 tbsp. l.;
cheese – 45-50 g;
paprika – 3 pinches;
salt, green onions and parsley.

You can change this recipe to your taste. For example, add onions, eggplants, carrots, tomatoes to it. Mushrooms for the dish should be chopped coarsely. This is required because the champignons will greatly decrease in size during baking.

Step-by-step cooking process

The cooking process includes several stages:

The poultry fillet is washed and dried to remove excess moisture. Excess fat is cut off and the high-calorie skin is removed. The remaining part (pulp) is cut into neat medium-sized pieces. All of them are poured into a spacious bowl and sprinkled with soy sauce. The components are mixed well. They are immediately salted, sprinkled with spices and left for about 50-60 minutes. This time is required to marinate the product. After it, the taste of turkey will be brighter and richer.
While the meat is marinating, all vegetables are peeled. If the zucchini is young, you can cut it straight with the skin and seeds. The largest latter can be carefully selected in the process. The remaining part of the zucchini is cut into halves of circles. Mushrooms are chopped coarsely.
The prepared components are sent to the bird.
The potatoes are peeled and washed. Each tuber is cut lengthwise into 4 parts. Garlic without husks is cut into slices.
Potatoes with garlic are transferred to the total mass.
All components are sprinkled on top with paprika, salt, and any spices to the cook’s taste. Oil is also added. Everything mixes well.
The products are transferred to a heat-resistant form. The oven is heated to 195-200 degrees. Under these conditions, the treat is baked for half an hour. During the process, you should pierce the potatoes with a fork, checking their softness and readiness.
The components are sprinkled with cheese shavings on top. It remains to cook the dish for about 12 minutes.

The fully prepared treat can be served immediately. It's best to try it hot.

How to serve a dish

Pieces of turkey and vegetables are placed on each plate. You can complement the dish with any fresh herbs. For example, lettuce leaves. When it comes to sauces for your treat, you should try to choose the ones that are low in calories.

Cinnamon Apple Casserole

A menu for 1100 calories a day may also include cottage cheese casseroles. You can choose several options for a week. A treat with cinnamon and a sour apple is perfect for your diet. In the amount recommended in the recipe, the spice gives the treat a slightly spicy flavor.

To remove it, you should reduce the portion of cinnamon in the dish. Or, add more cream, which will soften the taste of the spice.

Composition of ingredients

For the dish you need to take:

cottage cheese - half a kilo;
eggs – 2 pcs.;
raisins – 65-70 g;
sugar and semolina - 2-2.5 tbsp. l.;
heavy cream – 1 tbsp. l.;
Brown sugar.

Brown sugar is an optional ingredient in the treat. It is needed to decorate the delicacy and to sprinkle it on top.

Step-by-step cooking process

The cooking process includes several stages:

Raisins are used without seeds. It is washed with warm water and then soaked in boiling water for several minutes.
Cottage cheese and semolina are mixed separately. Raw eggs and cream are also poured in there. Everything is complemented with sand and cinnamon.
The components are mixed well so that the mass becomes homogeneous.
The prepared raisins are squeezed out of the remaining liquid. It is also transferred to the dough.
The mixture from the last step is put into an oiled heat-resistant form and decorated with an apple. For this purpose, the fruit is first cleaned of the skin and seed box. Then it is cut into thin slices. It is most convenient to place the apple on top of the resulting casserole.
The entire structure is optionally sprinkled with brown sugar on top.
The delicacy goes into the oven and is left to bake at 175-180 degrees. The process will take about 35-45 minutes.

As a result, the casserole should become slightly golden. Be sure to expect a bright, appetizing aroma from the treat.

How to serve a dish

Allow the casserole to cool completely before taking the sample. It's best to do this on a wire rack. Then the delicacy is cut into portions and served with unsweetened herbal tea. If calories allow, you can complement the casserole with a small scoop of natural homemade ice cream made from bananas and coconut milk.

Advice from a nutritionist - the author of the menu

Proper nutrition for weight loss means certain and constant eating hours.
Set realistic goals for yourself. Ideally, you should strive to lose at least one kilogram per week. Even if this figure seems too small to you, remember that the results of gradual weight loss last longer than the effect of an express diet.
Reward achievements. When you're on a diet and counting calories, it's important to encourage your persistence and willpower every one to two weeks - this strengthens your determination to stick it out and stick to the diet with the initial zeal. Give yourself small incentive prizes.
Don't be too hard on yourself. If you overeat chocolate once or do not lose the planned kilogram per week, do not beat yourself up. You just need to find the strength to return to a healthy diet the next day.
Eat often, but in small portions. Try to have enough protein in your weekly diet. You can snack on light, high-fiber foods, such as dried fruits. Drink plenty of lime and ice water or herbal tea to fill your stomach.
Choose exercises to your liking. If you hate the thought of going to the gym, take advantage of every opportunity to exercise. Forget about the elevator! Walking for two hours at a moderate pace will burn as many calories as a holiday meal and a glass of wine.
Reduce your portion sizes. Change your usual plate to a smaller one.

Read on:

How to lose 10 kg in a week
What foods to exclude to lose weight
How many calories do you need per day to lose weight?

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Turkish sauté with chicken

A menu of 1100 calories per day for a week can be made very satisfying. Those who are losing weight will be helped by oven treats that combine poultry and a large amount of vegetables.

They are served to the table as an independent dish. Pair them deliciously with lightly toasted whole grain bread.

Composition of ingredients

For the dish you need to take:

chicken fillet – 470-500 g;
tomato paste - 2.5-3 tbsp. l.;
sweet pepper – 220-250 g;
tomatoes in their own juice – 350-400 g;
butter and vegetable oil - 1 tbsp. l.;
onion – 1 pc.;
garlic – 3-4 cloves;
salt, sugar, Provençal herbs - 1 pinch each.

Instead of a mixture of Provencal herbs, you can use only thyme. Frozen peppers also work well for this recipe. But it is best to prepare the dish in early autumn, when all the vegetables are fresh, juicy, and affordable.

Step-by-step cooking process

The cooking process includes several stages:

Heat a mixture of 2 types of oils in a thick-walled frying pan over medium heat. They should be hot. Onions are poured into the fat mixture. It is first peeled, washed and finely chopped into cubes. Immediately add a pinch of salt and sugar to the fried onions. During cooking, the vegetable should soften sufficiently, become transparent and slightly golden. This will take about 5-6 minutes.
Add garlic on top of the onion. It is first peeled and finely chopped. The products are fried together for a couple more minutes. You need to wait until the mass begins to exude a bright, appetizing aroma.
The fillet is washed and dried. Afterwards it is cut into small neat pieces. With frequent stirring, the chicken fillet is fried for a couple of minutes. The bird pieces should eventually turn white. Afterwards the dishes are covered with a lid. Its contents are left to simmer over medium heat for another 4-5 minutes. During this time, the poultry meat will release juice.
Tomato paste is sent along with the products. With frequent stirring, the ingredients will fry for another 3-4 minutes.
Sweet peppers – fresh or frozen – are also included in the dishes. The vegetable is first cleaned of all excess and cut into neat small strips.
Tomatoes are also transferred there. It is recommended to first peel such vegetables. It’s very easy to do this with tomatoes from a can, even with your fingers. Instead of canned tomatoes, you can take fresh ones - 3-4 pcs. finely chopped. In the second case, to obtain the sauce of the desired thickness, you should also take a small amount of water and broth.
Everything mixes well. The mass is brought to a boil. Add salt to taste, sugar to taste, and any selected dried herbs.
The dishes are covered with a tight lid. Its contents are left to cook for another 17-20 minutes. It is important to ensure that there is a constant low boil in the container.
The meat is simmered in the sauce until tender and soft.
Afterwards the fire under the cookware is turned off. The treat is sprinkled with chopped fresh herbs on top.

It is best to try the delicacy hot and freshly prepared.

How to serve a dish

You can serve food to the table in different ways. For example, without additives, just with bread. A more satisfying option is with boiled rice. For the diet, it is best to take brown cereal. Brown rice is healthier, low in calories, and nutritious.

Menu for weight loss for a week

Monday (1100 kcal)

7.00-9.00 First breakfast: 200 g of oatmeal, cooked in 0.5% milk with 50 g of fresh or frozen berries; tea or skin without sugar and milk. 11.00-12.00 Second breakfast: 2 peeled carrots. 14.00-15.00 Lunch: 100 g cooked buckwheat; a portion of vegetable stew or fresh vegetable salad, seasoned with a tablespoon of olive oil. 16.00-17.00 Afternoon snack: ½ glass of chopped fruit (pear, apple, nectarine, kiwi) tea without sugar or water. 19.00 Dinner: a small portion of boiled chicken or turkey, a salad of fresh vegetables, seasoned with a spoon of olive oil.

Tuesday (1450 kcal)

7.00-9.00 First breakfast: 200 g of cottage cheese 0-2% fat, ½ banana, tea or kozhe without sugar and milk. 11.00-12.00 Second breakfast: 2 peeled carrots, seasoned with a tablespoon of olive oil. 1 orange or grapefruit. 14.00-15.00 Lunch: 100 g cooked brown rice; a portion of steamed salmon, 300 g of warm vegetables (carrots, broccoli, cauliflower), seasoned with 1 tsp vegetable oil; 16.00-17.00 Afternoon snack: a sandwich of a piece (30 g) of Borodino bread with 50 g of low-fat cottage cheese, a pinch of salt, pepper and tomato slices; 19.00 Dinner: a serving of vegetable omelet, 200 g of vegetable salad, seasoned with 1 tablespoon of olive oil.

Wednesday (1350 kcal)

7.00-9.00 First breakfast: 200 g of oatmeal, cooked in 0.5% milk with 1 medium apple and 1 tsp. cinnamon; 11.00-12.00 Second breakfast: half a grapefruit, 20 g of walnuts. 14.00-15.00 Lunch: a portion of vegetable soup (it is allowed to consume any soup cooked in low-fat broth, strictly without meat) 16.00-17.00 Afternoon snack: berry smoothie: grind in a blender a mixture of 100 g of low-fat cottage cheese, ½ cup of berries (blueberries, lingonberries, raspberries or strawberries), ½ cup 0.5% milk. 19.00 Dinner: 200 g of light cottage cheese casserole without sugar, with cinnamon, cottage cheese should be 0-2% fat, a glass of kefir 0-2% fat, cranberry juice without sugar. Before bed: fruit or herbal tea without sugar and milk.

Thursday (1570 kcal)

7.00-9.00 First breakfast: 200 g of muesli with berries or fruits in 0.5% milk, a medium apple or grapefruit, tea or coffee without milk and sugar. 11.00-12.00 Second breakfast: 2 peeled carrots, seasoned with a tablespoon of olive oil. 14.00-15.00 Lunch: a serving of vegetable soup (any soup cooked in low-fat broth, strictly without meat, is allowed). 16.00-17.00 Afternoon snack: a sandwich of a piece (30 g) of Borodino bread with 50 g of low-fat cottage cheese, a pinch of salt, pepper and tomato slices; 19.00 Dinner: boiled or baked chicken fillet (80g), 300g of vegetables (parsnips, turnips, onions, carrots) stewed in the oven with herbs, seasoned with 2 tablespoons of olive oil; 200 ml 0.5% milk or kefir. Before bed: fruit or herbal tea without sugar and milk.

Friday (1335 kcal)

7.00-9.00 First breakfast: a piece (30g) of rye bread; 1 boiled egg; green salad leaves 1 cucumber, 1 bell pepper, coffee or tea without milk and sugar. 11.00-12.00 Second breakfast: 2 peeled carrots, seasoned with a tablespoon of olive oil. 14.00-15.00 Lunch: a serving of vegetable soup (any soup cooked in low-fat broth, strictly without meat, is allowed). 16.00-17.00 Afternoon snack: 2 slices of dark chocolate; freshly squeezed orange juice. 19.00 Dinner: a small portion of boiled chicken or turkey, a salad of fresh vegetables, seasoned with a spoon of olive oil.

Saturday (1100 kcal)

7.00-9.00 First breakfast: 200 g of oatmeal, cooked in 0.5% milk with 1 medium apple and 1 tsp. cinnamon; tea or coffee without sugar and milk. 11.00-12.00 Second breakfast: 150 g low-fat natural yogurt. Lunch: 14.00-15.00 100 g boiled buckwheat, 100 lean beef, 200 g lettuce salad, 1 zucchini and 1 tomato seasoned with 1 tablespoon of olive oil. 16.00-17.00 Afternoon snack: berry smoothie: grind in a blender a mixture of 100 g of low-fat cottage cheese, ½ cup of berries (blueberries, lingonberries, raspberries or strawberries), ½ cup of 0.5% milk. 19.00 Dinner: a small portion of steamed sea bass with boiled vegetables, 1 glass of tomato juice, 1 rye bread, seasoned with low-fat cottage cheese with herbs and garlic.

Sunday (1570 kcal)

7.00-9.00 First breakfast: 200 g of muesli with berries or fruits in 0.5% milk, a medium apple or grapefruit, tea or coffee without milk and sugar. 11.00-12.00 Second breakfast: half a grapefruit, 20 g of walnuts. 14.00-15.00 Lunch: 100 g cooked brown rice; a portion of steamed salmon, 300 g of warm vegetables (carrots, broccoli, cauliflower), seasoned with 1 tsp vegetable oil; 16.00-17.00 Afternoon snack: 100 g of grain cottage cheese (up to 4% fat); ½ cup chopped fruit. 19.00 Dinner: a serving of vegetable omelet, 200 g of vegetable salad, seasoned with 1 tablespoon of olive oil.

Water, freshly squeezed juices, mineral water and herbal tea can be drunk in any quantity. You should drink it an hour before your meal and no earlier than 30 minutes after your meal.

Stewed pike perch with vegetables

Pike perch is often chosen by chefs not only because of its delicate, pleasant taste, but also because of the minimal amount of bones in the product.

It is very simple and convenient to cook and eat. To end up with a dietary treat, you should stew the pike perch with a large portion of vegetables.

Composition of ingredients

For the dish you need to take:

pike perch fillet – 270-300 g;
carrots, peppers and onions – 1 pc.;
celery root – 25-30 g;
leek 0 10-15 g;
tomato paste - 1.5 tbsp. l.;
water – 1 full glass;
salt, flour and pepper.

Step-by-step cooking process

The cooking process includes several stages:

The fish fillet is washed and dried to remove excess moisture. Afterwards it is cut into portions, salted and peppered. Flour is scattered on a separate plate. Not only wheat, but also various nuts are suitable. For example, almond.
Fish pieces are coated in scattered flour on all sides.
The prepared pike perch is transferred to a frying pan with a small amount of hot oil. In this form, it is lightly fried on all sides and transferred to a separate plate.
Separately, carrots are fried until soft. To do this, it is pre-washed and rubbed. Add peeled, diced onion and celery root strips to the carrots. Together, the components are fried for 6-7 minutes. Then pepper and leeks are sent to them. Both of these products are pre-cut finely.
Water is poured on top of the food. Tomato paste is first diluted in it.
Salt the mixture to taste. Pre-fried fish is transferred into it. Under the lid, the treat will simmer over low heat for 6-7 minutes.

Fully cooked fish can be served immediately for lunch or dinner. It turns out satisfying even without a side dish. But you can also serve boiled cauliflower or broccoli with pike perch.

How to serve a dish

The selected side dish is first placed on portioned plates. For example, boiled broccoli florets. Pieces of fish with sauce are distributed on top. You can decorate everything with chopped herbs or simply place it on lettuce leaves.

Buckwheat cutlets

Cutlets for the diet menu can be prepared not only from meat. A tasty and simple option is to make them from buckwheat. The end result is a very satisfying, mouth-watering treat.

It is served at the table both as an independent dish and with various meat additions.

Composition of ingredients

For the dish you need to take:

buckwheat – 180-200 g;
egg and onion - 1 pc.;
salt, butter, breadcrumbs, fresh herbs.

Step-by-step cooking process

The cooking process includes several stages:

Buckwheat is poured with salt water and cooked until fully cooked. Depending on the quality of the cereal, this process will take about 17-20 minutes. To ensure that the product ends up crumbly, it is recommended to add liquid 2 fingers above the grain level.
The already prepared buckwheat is left to cool. Afterwards it is transferred to a bowl. You can also use yesterday's cereal left over from breakfast.
The onion is peeled and finely chopped.
It is immediately mixed with cereal in a bowl and a raw egg. Add salt to taste. Using an immersion blender, the ingredients are blended until smooth and tender. Crumb crumbs are added to them. It is difficult to immediately determine how much of this product will be needed. You need to monitor the consistency of the minced meat. It should be thick enough and convenient for making cutlets.
With wet hands, small oval or round pieces are formed from the mass. The cutlets are transferred to a frying pan with a small amount of boiling oil and browned on both sides. Then 1/3 tbsp is added to them. water. The dish is covered with a lid. Over low heat, the treat is simmered until fully cooked inside.

The resulting cutlets can be served immediately. They are delicious to eat either still warm or completely cooled.

How to serve a dish

Summer vegetables and herbs will be an appetizing addition to buckwheat cutlets. You can serve them with any sauces based on tomato paste. You can even create a menu for 1100 calories a day correctly for a week on your own. It is important to make it at the same time tasty, satisfying, nutritious and quite varied.