Gluten-free diet to lose 3 kilos in 9 days –

Here you eat pasta, toast and even cake without wheat, barley or rye flour, the main sources of gluten – a protein that, consumed in excess, can trigger a kind of hypersensitivity in the body. From this, the cells and the intestine become inflamed, causing several other problems. Among them, weight gain. Another common sign is feeling your belly bulge right after eating bread or pizza. Not your case? Even so, it is worth stopping gluten consumption for a few days. “Giving the body this rest favors the elimination of excess liquid, improves the functioning of the intestine and, consequently, reduces the accumulation of toxins”, says nutritionist Daniela Jobst. In other words, it detoxifies and deflates.

Staying gluten-free has another advantage: most foods that carry this substance are caloric and, without them, you lose weight more easily. During the diet, fruits, vegetables and roots such as yams, yams, sweet potatoes, cassava and derivatives (tapioca, manioc flour biscuits, cheese bread) will be your carbohydrate sources. “These are foods that guarantee energy without the inconvenience of gluten”, says Daniela Jobst. To complete the dish, the nutritionist always suggests lean proteins, ensuring balance in all meals. If you want, you can even extend the diet for up to 30 days without the risk of starving yourself or losing energy.

Nutritionist tip: drink water and tea (green, mint, hibiscus) freely between meals and a maximum of three small cups of unsweetened coffee.

vegetable soup recipe

Ingredients

. 1 large onion, chopped

. 1/2 col. (soup) olive oil

. 2 medium turnips, diced

. 2 large carrots, cut into cubes

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. 2 leek stalks cut into rounds

. 1 liter boiling water (or fat-free vegetable broth)

. 1 col. (dessert) herbs (parsley, chives, oregano)

. Salt and pepper to taste

. 2 col. (soup) chopped parsley (to sprinkle)

Way of doing

In a pan, heat the oil and sauté the onion. Add the vegetables and saute with a little water until the vegetables are soft. Add the herbs, salt, pepper and the rest of the water. Once it boils, cover the pan and cook over low heat for 30 minutes. Serve sprinkled with parsley or freeze in portions.

Yield: 2 servings

Calories per serving: 140

carrot cake recipe

Ingredients

. 3 cup. (tea) of quinoa flour

. 3 large carrots

. 4 eggs

. 2 cup. (tea) of culinary sweetener

. 1 cup. (tea) sunflower oil

. 1 col. (dessert) baking powder

Way of doing

Beat all the ingredients in the blender and place in a small greased pan with a hole in the middle. Bake in a preheated oven at 180°C for 30 minutes (or do the toothpick test). Develop lukewarm.

Yield: 10 slices

Calories per slice: 95

pumpkin soup recipe

Ingredients

. 1 col. (soup) chopped onion

. 1/2 col. (soup) olive oil

. 3 cup. (tea) peeled and seedless Japanese pumpkin, cut into cubes

. 2 mandioquinhas (baroa potato) cut into slices

. 1 liter of boiling water

. salt to taste

. 2 col. (tea) turmeric

. 1/2 col. (coffee) pepper (optional)

Way of doing

In a pan, heat the oil and sauté the onion. Add the pumpkin and cassava and sauté with a little water. Add the rest of the water and salt. Cover and let cook for 30 minutes over low heat. Add turmeric and pepper. It can be frozen in portions.

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Yield: 2 servings

Calories per serving: 185

Yam bread recipe

Ingredients

. 4 yams, cooked and well mashed (to form a puree)

. 2 cups (400 ml) sweet sprinkles

. 2 eggs

. 1 col. (soup) miso (fermented soybean paste)

. Salt and oregano to taste

. 1/2 cup (100 ml) canola oil

. 1/2 cup of warm water

Way of doing

In a bowl, add the yam, starch, eggs, miso, salt and oregano. Add the oil and water and mix until a homogeneous mass is formed. Mold the buns (in the shape of cheese bread) and let rest for 30 minutes in the fridge. Bake in preheated oven at 180°C for 20 minutes or until golden. It can be frozen and heated at the time of consumption.

Yields: 30 buns

Calories per bagel: 35