The seven-day diet is designed to help you get rid of unwanted fat, cleanse the body, increase your natural resistance to disease and encourage the brain to produce enzymes responsible for better well-being. The seven-day diet can be used by people who like fruit and vegetables and at the same time want to cleanse their body. It is also suitable for vegetarians, as the meat contained in it can be easily replaced by e.g. tofu. Weekly exercise is also important when following this diet.
1. How to follow the 7-day diet?
The weekly diet starts with a day with very limited calories (600 kcal). In the following days, the amount of energy supplied to the body ranges between 800 and 1,300 kcal. This slimming diet is low in fat, limited in calories, resulting in weight loss and cleansing . It includes vegetables and fruits that will provide the body with nutrients. However, this diet cannot be used for a long time and should not be repeated up to four times a year.
It is important to exercise once a week when following this diet. A brisk 20-minute walk three times a week will help detoxify. The disadvantage of the diet is the time-consuming preparation of meals, the high cost of food products used in the diet, headaches, a small amount of calories on some days.
2. Menu in a weekly diet
- Day 1 – 600 calories
It is a fasting day. You should drink mineral water and herbal tea in large quantities. Breakfast, lunch and dinner are the same: 1 cup of fruit (unsweetened) or vegetable juice and a cup of plain yogurt. It is worth starting the weekly diet on a day off from work. It will be difficult for the body, but the next ones will be easier.
- Day 2 – 1,200 calories
- Day 3 – 1,100 calories
Breakfast: same as on day two. Lunch: 1 large mango, 150 g of salad, including watercress, fresh mint, spring onion, tomatoes, red and yellow peppers, chicory, young spinach, sprinkled with lemon juice and olive oil. One large potato with 50g low fat cottage cheese with chopped chives and a clove of garlic. Vegetable Juice: 1 packet of low fat yogurt mixed with blackberries, blueberries, and a tablespoon of honey. One whole grain roll with a piece of soft cheese (brie, camembert or similar). Green or black tea.
- Day 4 – 800 calories
On this day, rice is the basis of the menu. It's best to prepare the rice right away for the day. 225 grams of dry brown rice must be cooked according to the instructions on the package. Or, you can boil half the rice in water and the other half in broth for a more spicy flavor. You can only drink water on this day. Breakfast: 75 g of boiled rice with 125 g of stewed apple with honey, cinnamon and grated lemon peel. Lunch: 75 g of boiled rice with 175 g of steamed vegetables – celery, leek, carrots, tomatoes, spinach,broccoli and cabbage.
- Day 5 – 1,100 calories
Breakfast: same as on day two. Lunch: 1 apple, 1 pear, 150 g of raw vegetable salad (cauliflower and broccoli, carrots, spring onions, chopped red cabbage) in olive oil and apple vinegar, sprinkled with a teaspoon of raisins and a teaspoon of chopped nuts. A large, baked potato filled with 75g of steamed spinach with two teaspoons of olive oil, a clove of garlic, and a hint of nutmeg. Green or black tea. Dinner: 75 g cottage cheese mixed with one cup of low-fat yogurt, pour over a fruit salad, including kiwi, pineapples, oranges, grapes, blueberries and apples. Green or black tea.
- Day 6 – 1,300 calories
Breakfast: same as on day two. Lunch: 1 banana, 150 g of salad (shredded tomatoes, iceberg lettuce, olives, peppers, carrots, green onions, cucumber, clove of garlic, dill and watercress) sprinkled with lemon juice. One large baked potato with 75 g green beans or peas with a teaspoon of sunflower oil and sprinkle with finely chopped onion. Black or green tea. Dinner: 75 g muesli with lemon juice, 1 teaspoon of honey, grated apples, and 1 cup of low-fat yogurt. One slice of wholemeal bread with brie, camembert or similar. One slice of wholemeal bread with honey. Green or black tea.
- Day 7 – 1,200 calories
Breakfast: same as on day two. Lunch: 150 g of salad (watercress, young spinach, mixed lettuce leaves, parsley, celery, garlic, chives, basil, tomato – poured with a spoon of olive oil, a teaspoon of vinegar and a teaspoon of Dijon mustard, sprinkled with sunflower seeds). 75 g of boiled potatoes and trout stuffed with finely chopped parsley, onion, tomato and pine nuts, thin slices of lemon, a little olive oil – baked in foil.