Monday: mushroom cabbage soup
Breakfast: 1. Four slices of whole wheat peanut toast and 1 teaspoon peanut butter. 2. Cucumber and tomato tricolor salad: 50g cucumber slices, 50g cucumber slices and 50g tomato. 3. Two diluted orange juice oranges.
Lunch: 1. Half a bowl of germ rice. 2. Spinach beef: 80g spinach, 40g beef, 1 teaspoon oil. 3. Mushroom tofu: mushroom 10g, tofu 1/2, a small amount of soy sauce and vinegar. 4. Radish stock: 60g white radish.
Dinner: mushroom cabbage soup
Cooking method: 50g onion, cabbage 100g, mushroom 100g, coriander 100g, cut into blocks or strips, add 4-5 bowls of water, and add appropriate seasoning.
Tuesday: bean sprouts and shredded green pepper soup
Breakfast: 1. Salad snack set 2. Wheat germ milk
Lunch: 1. Germ rice 2. Shrimp roll 3. Fried cabbage 4. Seaweed soup
Dinner: bean sprouts and shredded green pepper soup
Cooking method: golden lily (dry) 30g, soybean sprouts 100g, shredded green pepper 100g, auricularia auricula 100g, all materials are cooked in 4 ~ 5 bowls of water. Seasoning can be added by yourself or diluted to flavor the broth.
Wednesday: Cucumber Flammulina velutipes Soup
Breakfast: 1. Whole wheat steamed bread with eggs 1, fried eggs 1, oil 1 teaspoon 2. A cup of soybean milk.
Lunch: 1. Ruyi noodles 1 bowl of Qingjiang cabbage 100g, sesame oil 1 teaspoon 2. Lycium barbarum and loofah soup 3. Steamed eggplant with onion.
Dinner: cucumber and Flammulina velutipes soup
Cooking method: Flammulina velutipes 80g, Tricholoma mushroom 20g, cucumber 100g, abalone mushroom 100g, a little coriander, cucumber peeled and sliced, abalone mushroom sliced, shiitake mushroom sliced, Flammulina velutipes cooked with appropriate seasoning and a little coriander.
Thursday: radish and bean soup
Breakfast: 1. Chopped green onion cereal salty porridge: 1 bowl of cereal (cooked), two pieces of minced meat not 1, a little chopped green onion 2. Yogurt and fruit salad: 3 apples, 4 strawberries, 1 banana.
Lunch: 1. Germ rice 2. Chinese cabbage louver: louver 25g, Chinese cabbage 60g, 1 teaspoon oil 3. Coriander beef: 50g coriander, 2 ounces beef, 1 teaspoon oil 4. Laver and tomato soup: 50g tomato, a little laver.
Dinner: Burdock, radish and bean soup
Friday: lettuce and cauliflower soup
Breakfast: 1. Fruit: 2 pieces of watermelon. 2. Macaroni salad: 50 grams of cooked macaroni, 50 grams of assorted vegetables, salad dressing 1/2 tablespoons, raisins 1 tablespoon.
Lunch: 1. Half a bowl of germ rice 2. Curry chicken: 2 pieces of chicken, 40g of potatoes, 65438+ 0/2 tbsp of oil, and curry powder seasoning 3. Cold bean sprouts: mung bean sprouts 100g, a little sesame oil 4. Mushroom and bamboo shoot soup: 50g bamboo shoots and 3 mushrooms.
Dinner: lettuce and cauliflower soup
Cooking method: lettuce 120g, cauliflower 150g and four-color vegetable 80g (frozen). Cut the lettuce into appropriate sizes, cut the cauliflower into pieces, add the frozen vegetables bought in the supermarket to cook the soup, and add the appropriate seasoning.
Saturday: Mushroom Cabbage Soup
Breakfast: 1. Muffin honey 2. Rice pulp.
Lunch: 1. Tomato macaroni: 65438+ cooked macaroni 0.5 bowl, tomato 50g, cabbage 50g, minced meat 1 2, oil 1 teaspoon. 2. Chai Fish Soup: 2 pieces of tofu and a small amount of Chai Fish.
Dinner: auricularia auricula cabbage soup
Cooking method: 200g of Chinese cabbage, 50g of auricularia auricula, 30g of dried lily, 50g of mustard powder and 0/00g of carrot/kloc. Slice Chinese cabbage, cut auricularia auricula and carrot into appropriate sizes, add lily, boil with 4 ~ 5 bowls of water, season and serve mustard.
Cooking method: bamboo shoots 150g, Nostoc flagelliforme 20g, Luffa 200g, a little chopped green onion. Slice bamboo shoots, cut loofah into pieces, boil 4-5 bowls of water with Nostoc flagelliforme, season and serve.