Low-fat nutrition - dietary strategy and culinary recipes

Limiting the macronutrient of fat in the diet has many consequences. In addition to fat restriction, which provides a relatively high amount of calories per taste, fat-free foods typically require much more herbs and, unfortunately, are very commonly practiced, salt. Additionally, fat is essential for the absorption and proper metabolism of vitamins A, D, E, K. Added to fat reduction which provides relatively large calories (9 kcal/g in comparison to animal protein and carbohydrate diets 4 kcal /g) can lead to the addition of fatty foods to the diet at the same time as increasing the fat content of animal products, as well as reducing the amount of fat and fat in our diet.

Breakfast oatmeal with orange and pomegranate breakfast fruit cocktail with the addition of Greek flakes Dinner chicken breast roasted with root vegetables (marshmallow, celery, parsley) and potatoes After dinner cocoa pudding chia Dinner

Recipe for chicken with roasted root vegetables Ingredients: 100 g breast of chicken 100 g marshwi 50 g parsley root 50 g celery root 150 g batata 10 g of rapeseed herb oil and spices Preparation: vegetables harvested and then cut into pellets. Place in your hand to put the breast on the chicken seasoned with herbs and then ground with oil. Boil for about 40 minutes at 180 degrees.