Breakfast: a cup of yogurt, 10 raisins and two pieces of whole wheat bread.

Lunch: celery and rice porridge.

Celery 100g, rice 100g, millet 100g. Wash celery and cut into small pieces; rice. Wash the millet. After the pot is lit, add a proper amount of water, add rice and millet to cook porridge, first boil it with strong fire, then cook it with low fire for 20 minutes, and then add celery for 5 minutes.

Dinner: 1 bowl of boiled vegetables or a lettuce salad, which can be seasoned with vinegar and salt. Do not add high-calorie salad dressing.

2. Recipe 2:

Breakfast: a bowl of soybean milk, two pieces of whole wheat bread and an egg.

Lunch: tomato, tofu and bean sprouts soup.

1 red tomato, half a box of tofu, 50g bean sprouts, a little parsley. 2 teaspoons salt.

Practice: wash tomatoes and cut into pieces, cut tofu into small squares, remove roots from bean sprouts, wash, wash coriander and cut into sections. Add water and tofu to the pot and cook for 5 minutes, then add tomatoes and bean sprouts to cook slightly, season with salt and sprinkle with coriander.

Dinner: 1 bowl of boiled vegetables or a lettuce salad, which can be seasoned with vinegar and salt. Do not add high-calorie salad dressing.

3. Recipe 3:

Breakfast: a glass of milk, a flower roll and an apple.

Lunch: Fried fish fillets.

Grass carp 1 slice, auricularia auricula 10g, Guangdong cabbage 50g. 2 tbsp salad oil, salt 1 tbsp, cooking wine 1 tbsp, a little dry starch, water starch, onion and ginger.

Practice: grass carp is washed, sliced, dipped in dry starch and smoothed with warm oil; Wash the fungus soaked in hair; Wash Guangdong cabbage; Chop onion and ginger. Heat salad oil in a pan, add onion and Jiang Mo, stir-fry until fragrant, then add fish fillets, fungus and Chinese cabbage, stir well, add salt and cooking wine to taste, and pour in water and starch to thicken.

Dinner: 1 bowl of boiled vegetables or a lettuce salad, which can be seasoned with vinegar and salt. Do not add high-calorie salad dressing.