You want to lose weight without hunger? Then you feast on water-rich foods. They fill you up, but not fat. So you lose 5 kg in 2 weeks.
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The eye eats - did you know that this sentence also applies to the size of the portions? When the plate is filled well, we feel wonderfully full afterwards - even if we have consumed only a few calories. Losing weight without hunger : This trick is the so-called Volumetrics diet, which was developed in the United States. The method: We can eat to our heart's content foods with high volume but low energy, for example vegetables. We only have to restrict the delicacies such as sweets, cheese or sausage: small in volume, but full of sugar or fat, ie energy. Those who feed themselves after the Volumetrics pyramid, easily creates 5 kilos in 2 weeks. And take off without starving . A little tip: The pounds tumble even faster, if you move casually. 4 minutes is enough to shape the whole body.
The slender secret
What do you think makes you sick faster: a whole cucumber or a tablespoon of peanuts? Clearly, the cucumber: It consists of 90 percent water and so fills the stomach with the same calories faster. As a rule of thumb, the higher the amount of water in a food, the lower the energy density and thus the caloric content. Perfect to eat without feeling guilty and to lose weight without hunger . Become a "volume trickster" with the help of the pyramid: In the morning, for example, there is a fruit yoghurt, a wholemeal bread with cottage cheese and tomatoes plus 1-2 cups of herbal tea. For lunch and dinner, choose one of our recipes or become creative yourself. Good Appetite!
Losing weight without hunger: the volume pyramid
Low volume values
The unusual thing about this pyramid: The slimming products are at the top - you should eat the most. Cucumbers, lettuce, tomatoes, cabbage, peppers, berries and non-calorific drinks are very low due to the high water content.
Mean volume values
Tuck in! Vegetables and fruits with lower water content such as carrots, potatoes, bananas, oranges, grapes. Whole grains such as bread, cereals, flax seeds, pasta and rice. Legumes, low-fat dairy products such as cottage cheese, milk and cream cheese .
Protein-rich foods
On the middle floor are high-quality protein suppliers: lean meat, fish and eggs . Here it is enough if you eat one meal per day. Any food you can eat at any time without hesitation.
Fatty products
The lower floors house the high-calorie foods. These should be enjoyed only to a small extent: high-quality vegetable oils as frying fat and seasoning and low-fat sausage and cheese . Take care of your health to use cold pressed oils .
Sweets & Co.
At the bottom of the pyramid are some calorie bombs that you should be careful about. Enjoy these foods rarely or brush them off during your diet is best, then the waistband pinching soon no longer, and you feel right back home.
Turkey and potato pan
Ingredients (4 people)
- 200 g of beans,
- Salt,
- 2 chicken fillets (approx. 200 g each),
- 800 g of potatoes,
- 1 yellow and red pepper each,
- 1 red onion,
- 4 stems thyme,
- 2 tablespoons oil,
- 100 ml vegetable stock,
- Sweet paprika,
- pepper
preparation
1. Clean and wash the beans, drain well, cut in half and cook in boiling salted water for approx. 5 minutes. Drain the beans.
2. Wash the chicken fillet, pat dry and cut into cubes (about 3 x 3 cm). Peel potatoes, wash and cut into cubes (about 1.5 x 1.5 cm). Cut peppers in half, clean, wash and cut into triangles. Peel onion, cut in half and cut into slices. Wash the thyme, pat dry and pluck the leaves from the stems.
3. Heat the oil in a frying pan, fry the chicken fillet for about 8 minutes until golden brown. Take out and put aside. Roast the potatoes in the frying fat for about 8 minutes. Add the onion, pepper and beans, fry for approx. 4 minutes. Add meat, deglaze with broth, season with paprika, salt and pepper and simmer for about 5 minutes over low heat. Sprinkle with thyme. Preparation time approx. 50 minutes. Per serving about 1260 kJ, 300 kcal. E 28 g, F 7 g, KH 30 g
Warm corn salad
Ingredients (4 people)
- 2 chicken fillets (approx. 150 g each),
- 100 g corn salad,
- some leaves radicchio salad,
- 1 pear,
- 1 onion,
- 4 tbsp sunflower oil,
- 2 tbsp sugar,
- 2 tbsp balsamic vinegar,
- 100 ml of orange juice,
- Salt pepper,
- 4 wooden skewers
preparation
1. Wash meat, pat dry and cut into 1 cm wide cubes. Put the cube on 4 skewers. Wash corn salad and shake dry. Wash radicchio, clean and cut into fine strips. Wash the pear, quarter it, remove the core. Cut quarters into columns. Peel onion and chop finely.
2. Heat 2 tablespoons of oil in a pan. Fry the onion, caramelise with sugar and deglaze with vinegar and orange juice. Fold in pear, corn salad and radicchio.
3. Heat 2 tablespoons of oil in a pan, fry the skewers for about 5 minutes, turning them over. Season with salt and pepper. Arrange meat skewers and salad on plates. Submit remaining dressing. Preparation time approx. 25 minutes. Per serving about 960 kJ, 230 kcal. E 18 g, F 11 g, KH 14 g
Fish with vegetable strips
Ingredients (4 people)
- 1 red pepper,
- 1 stick of leek,
- 2 zucchini,
- 2 tbsp olive oil,
- Salt, pepper from the mill,
- 2-3 stems of thyme,
- 1/2 bunch of plain parsley,
- 125 g soft butter,
- 4 red tongue fillets without skin (approx. 120 g each),
- 2 tablespoons lemon juice,
- 4 pieces of baking paper (à ca. 25 x 38 cm)
preparation
1. Cut the peppers in half, clean, wash and place with the cut side down on a baking tray. In the preheated oven (electric cooker: 225 ° C / circulating air: 200 ° C / gas: see manufacturer) bake about 15 minutes on the upper rail until the skin throws bubbles and turns black.
2. Meanwhile clean the leek, wash and cut into fine 3-4 cm long strips. Wash the zucchini, rub dry and cut or planle into fine strips about 3-4 cm long. Heat oil in a pan. Fry leek and zucchini vigorously for 2-3 minutes while turning. Season with salt and pepper. Put in a bowl.
3. Remove the peppers from the oven, allow to cool. Wash the thyme and parsley, shake dry and peel off the leaves. Chop coarsely. Remove skin from the pepper. Cut the pulp into small pieces and mix finely with butter and chopped herbs in the multi-size chopper. Season with salt and pepper.
4. Rinse fish cold and pat dry. Season with salt, pepper and lemon juice. Place each fillet on a piece of baking paper, add 1 teaspoon each of paprika butter and about 1/4 vegetables. Fold fillets into the baking paper, fold the edges together. Place side by side on a baking sheet and cook for about 15 minutes in the preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer). Remove from the oven, serve on plates. Add remaining butter. Potatoes taste with chives. Preparation time approx. 1 hour. Per serving about 1680 kJ, 400 kcal. E 22 g, F 33 g, KH 5 g
Tip: For perfect vegetable strips, we recommend a spiral cutter
