Diet with Banana for Breakfast Make you slim

It is very good helpers for your Diet with Banana for Breakfast Make you Slim - they help you much faster to the desired weight!

Content

 Fast up to 5 kilos away - with green bananas for breakfast

 Slimming bacteria love bananas

 Take 5 kilos of the banana diet in 3 weeks

 Slimline: Resistant strength!

 Quick snacks with banana

 Diet with Bananas for Breakfast make you Slim: recipe planner for 7 days

Quickly lose 5 kilos with the banana diet. A delicious banana breakfast lets the pounds tumble. The trick: The greener the banana, the better!

Fast up to 5 kilos away - with green bananas for breakfast

Really yellow bananas with brown speckles? D rather not! If you want to lose weight, green bananas are your best friends, that's what science found out now.

The reason for this is a very special ingredient of the not yet ripe fruits: the so-called resistant starch. The body cannot metabolize these. This means that blood sugar and insulin levels stay pretty low after eating. This way, fat burning after a meal can start much faster.

However, once the banana matures, becomes brownish and sweet, then the starch turns into sugar and the positive weight-loss effect disappears. It is ideal if you already eat a greenish banana for breakfast. Another advantage: Because bananas primarily provide glucose and low fructose (fructose), they are gentler on the liver and metabolism.

Slimming Bacteria Love Bananas

Another good reason why greenish bananas safely lead to the desired weight: they are one of the favorite foods of just those intestinal bacteria that participate directly in our slender line.

New studies show that lean people carry a lot of the so-called Bactericides intestinal bacteria. And you can multiply these slimming bacterial strains thanks to resistant starch and thus also activate your metabolism.

Last but not least, bananas provide a wealth of nutrients, such as magnesium and potassium, which also support the metabolism. (By the way: Brown bananas are not helping you lose weight, unlike green bananas, but are healthy!)

 Take 5 kilos of the Banana Diet in 3 Weeks

To see how to add bananas and other foods with resistant starch to your diet, check out our recipe planner below. And we have prepared practical snacks for every time of the day for you. If you eat a greenish banana every day and eat our dishes, you lose banana diet up to 5 kilos in 3 weeks.

 Slimline: Resistant Strength!

Do not throw it away! Cold remnants of rice, pasta or potatoes are valuable slimming products. When

Cooled, the strength changes and even the calorie content drops:

Cold Rice	Boil the rice according to the packing instructions, but add an extra teaspoon of native coconut oil to the cooking water. Cool the cooked rice in the fridge for about twelve hours. So he delivers about 10-15 percent less energy.
Cold Potatoes	Cool the cooked potatoes in the fridge. You can even reheat the potatoes afterward: the magic strength remains.
Cold Noodles	Noodles from the day before are ideal for salads. If you use wholemeal pasta, in addition to the resistant starch you also benefit from an increase in digestive fiber.
Unsweetened Cornflakes	Cornflakes also contain resistant starch. They only have a benefit if you eat varieties without sugar.

Quick Snacks with Banana

Matcha Shake	Mix 1 banana, 1 pinch of Matcha tea and 200 ml almond mixture into a smooth, frothy drink.
Creamy ice cream	Slice 1 banana and freeze overnight in a freezer bag. Purée the banana slices with 2 tablespoons sour cream or Greek yogurt and a pinch of cinnamon with the blender to a creamy ice cream.
Chips with cinnamon	Cut a banana into slices approx. 0.3 cm thick and place them on a baking tray. Mix 1 tbsp. water and lemon juice, apply with a silicone brush. Dust with cinnamon. Cook at 120 ° C for about 2 hours in the oven until crisp.
Schooler	Cut the banana into 0.5 cm thick slices. Spread a thin slice of almond paste on top, place another slice of banana on top. 50 g chocolate (85% cocoa) melt. Dip the banana sandwich halfway into the chocolate.
Flash Pancakes	Puree a banana, 1 pinch of salt and 1 egg with the blender. Pour dough into a hot, thinly oiled pan. Roast brown on both sides. Dust with cinnamon or cocoa powder as you like and eat hot or cold as you wish.

 Diet with Bananas for Breakfast Make you slim: recipe planner for 7 days

♦ DAY 1

In the morning: banana quark

Approximately 340 kcal, E 26 g, F 10 g, KH 35 g

Crush 1 banana with a fork.

Mix with 200 g of quark (medium fat level)

Season with 1 teaspoon honey and lemon juice.

Lunch: Pasta salad with Salsa Verde

Approximately 425 kcal, E 13 g, F 24 g, KH 37 g

Ingredients (1 person)

50 g tortiglioni pasta

Salt

¼ bunch Rake

5-6 stems of parsley

½ clove of garlic

15 ml of olive oil

Peel and juice of ¼ bio lemon

Black pepper

½ pepper

20 g each of green and black olives

20 g of tuna in oil

1 tablespoon pine nuts

Preparation

Boil noodles in salted water, allow cooling slightly.

Mix the rocket, parsley, garlic, oil, lemon zest and juice to a creamy paste, season.

Mix half of the salsa Verde under the noodles.

Cut the peppers into strips.

Chop the olives, pick the tuna.

Roasting pine nuts.

Mix the peppers, olives, and tuna with the remaining salsa Verde under the salad, season.

Pour pine nuts over it.

Evening: Exotic rice salad

Approximately 440 kcal, E 12 g, F 10 g, KH 80 g

Cook 100 g of rice.

Cut ½ pepper and 250 g pineapple into small pieces.

Wash 30 g of spinach.

Cut 1 red onion into slices.

Chop ½ chili pepper.

Peel off the peel of ½ lime with the zester, cut into small pieces to squeeze out the juice.

Cut 5-6 stems of coriander into small pieces.

Add 130 g yogurt with lime juice, salt, and pepper to taste, stir in coriander.

Mix the rice, paprika, pineapple, onion, spinach and chili with the dressing, carefully fold in the spinach.

♦ DAY 2

In the morning: banana bread

Approximately 320 kcal, E 27 g, F 26 g, KH 52 g

Brush 2 slices of wholegrain bread with 1 tsp butter each.

Slice with 1 banana.

Put 1 teaspoon of honey over each.

Lunch: Orzo pasta salad with steak strips

Approximately 550 kcal, E 27 g, F 26 g, KH 52 g

Ingredients (1 person)

 ¼ avocado

¼ biol matter

Salt

Pepper

¼ pepper

¼ red onion

150 g of tomatoes

50 g of orzo noodles

50 g rump steak

1 teaspoon oil

5-6 stems of coriander

25 g corn (can)

35 g black beans (tin)

15 g of cheddar cheese

Aluminum foil

Preparation

 Toss the avocado. Squeeze lime over it. Purée, season.

Slice paprika and onion, diced tomatoes.

Boil noodles in salted water.

Season meat. Sauté in the oil on each side for about 2 minutes. Let it rest in aluminum foil for about 10 minutes.

Chop cilantro. Mix with tomato, oil, and pasta, season to taste.

Slice meat.

Garnish with pasta, beans, corn, onions, and peppers.

Rasp cheese. Add the salad with avocado cream.

In the evening: tomato soup

Approximately 320 kcal, E 17 g, F 15 g, KH 16 g

Season 400 ml chopped tomatoes and bring to a boil.

Stir in 2 tablespoons of sour cream.

Cut 50 g ham into small cubes and add to the soup.

♦ DAY 3

In the morning: banana smoothie

Approximately 470 kcal, E 31 g, F 14 g, KH 54 g

Puree 1 banana with 200 g mixed frozen berries and 200 ml soy milk.

Lunch: rice salad with turkey

Approximately 400 kcal, E 29 g, F 12 g, KH 41 g

Ingredients (1 person)

 40 g long grain rice

Salt

½ carrot

40 g of frozen peas

¼ avocado

50 g yogurt

25 ml of milk

1 tsp curry

White pepper

70 g turkey breast

Grated nutmeg

1 teaspoon oil

Preparation

Cook rice.

Cut carrot into pieces. Cook with peas in boiling salted water for 4-5 minutes.

Cut avocado into slices.

Mix yogurt, milk, and curry, season.

Drain the rice. Mix with vegetables and curry sauce.

Season with nutmeg, let it steep.

Roast the meat in the oil for about 5 minutes, season, and slice.

Serve with rice salad.

Evening: avocado slices

Approximately 280 kcal, E 7 g, F 19 g, KH 21 g

Puree ¼ avocado with 2 tablespoons cream cheese, season.

Brush 2 slices of crispbread with it.

Sprinkle with pepper.

Garnish with 2 tomato halves each.

♦ DAY 4

In the morning: banana muesli

Approximately 280 kcal, E 6 g, F 6 g, KH 48 g

Thaw 50 g of frozen raspberries.

Toast ½ tablespoons of hazelnuts, chop.

Cut the papaya and 1 banana into small pieces, sprinkle with lemon juice.

Mix fruits, nuts, 15 g cornflakes, 50 g yogurt and 1 tsp honey.

Lunch: potato salad with radishes

Approximately 370 kcal, E 8 g, F 16 g, KH 48 g

Ingredients (1 person)

300 g of potatoes

salt

½ bunch of spring onions

2 tbsp olive oil

50 ml apple cider vinegar

60 ml vegetable broth

pepper

1 tsp coarse mustard

70 g of mangetout peas

½ bunch of radishes

¼ bunch of chives

preparation

Peel potatoes, cut into small pieces and cook in salted water for about 20 minutes.

Cut the spring onions into rings. Braise in oil for about 2 minutes.
Deglaze with vinegar and broth, bring to a boil. Season with salt, pepper, and mustard.

Pour potatoes overdressing. Let stand for 1 hour.
Chop the mangetout and blanch.

Cut radishes into slices.

Chop chives.

Add mangetouts, radishes, and chives, season.

Evening: salmon with vegetables

Approximately 370 kcal, E 8 g, F 16 g, KH 48 g
Cut 200 g of salmon filet, 150 g zucchini, and 150 g red pepper into cubes.

Fry everything in 1 tablespoon of oil for approx. 5 minutes.

Season with salt, pepper, dill and lemon juice.

DAY 5

Morning: fruit salad

Approximately 360 kcal, E 5 g, F 9 g, KH 61 g

Cut 1 banana, 1 apple, ¼ pineapple, 1 kiwi, and 50 g grapes.

Drizzle with a dressing of 50 ml orange juice and 1 teaspoon honey.

Sprinkle with 30 g walnuts.

Lunch: Potato salad with smoked trout

Approximately 410 kcal, E 21 g, F 21 g, KH 32 g

Ingredients (1 person)

250 g of potatoes

Salt

¼ onion

1 tablespoon of fruit vinegar

1 tbsp. sunflower oil

Pepper

1 egg (size M)

40 g of romaine lettuce

70 g smoked trout fillets

50 ml "Sylt salad dressing"

Preparation

Cook potatoes and peel.

Chop the onion. Stir in vinegar and oil, season. K

Slice potatoes, marinate.

Cook egg.

Cut salad into strips.

Split fish into pieces.

To throw an egg.

Mix potatoes and salad dressing.

Add the remaining ingredients.

In the evening: green vegetable soup

Approximately 360 kcal, E 13 g, F 14 g, KH 44 g

½ kohlrabi

40 g of mangetout peas

Cut 100 g of cabbage and 80 g of potatoes into small pieces.

½ shallot and fry in oil.

Add kohlrabi and potatoes, season. Add ½ liter of hot water, simmer for about 5 minutes.

Boil with the rest of vegetables and continue to simmer for 6-8 minutes.

Chop 5-6 stems of parsley.

Add 30 g of sour cream and parsley to the soup, season and season with lemon juice.

Serve with a slice of wholemeal bread.

♦ DAY 6

In the morning: banana burger

Approximately 410 kcal, E 12 g, F 6 g, KH 78 g

Toast 2 wholemeal toasties.

Each with 1 teaspoon peanut butter and 1 teaspoon honey.

Slice with 1 banana.

Lunch: Pasta salad with feta dressing

Approximately 460 kcal, E 18 g, F 20 g, KH 52 g

Ingredients (1 person)

1-2 stems of thyme

½ clove of garlic

Salt

40 g sheep's cheese

40 ml of milk

1 tsp olive oil

1 teaspoon lemon juice

Pepper from the grinder

60 g Mini Penne Reigate Noodles

½ small cucumber

½ red pointed pepper

½ small red onion

1 yellow tomato

10 g baby leaf spinach

20 g olives without stone

Preparation

Chop thyme.

Chop the garlic, crush with a pinch of salt to a fine paste.

Crumble 20 g of cheese and set aside.

Blend the rest of the cheese with milk, garlic paste, thyme, oil, lemon juice, salt, and pepper.

Boil noodles in salted water.

Cut the cucumber, pepper, onion, and tomato into small pieces.

Clean spinach.

Halve olives.

Drain the pasta with cheese, cucumbers, peppers, onions, tomatoes, spinach, olives and the dressing, season.

Evening: beetroot salad

Approximately 380 kcal, E 9 g, F 22 g, KH 35 g

2 beetroots (vacuumed) and 1 apple toss.

Mix with 2 tbsp. walnuts and 100 g rocket.

Mix with 1 teaspoon of oil and 2 tablespoons of vinegar.

♦ DAY 7

Mornings: yogurt mix

Approximately 300 kcal, E 11 g, F 13 g, KH 34 g

Mix 200 g whole milk yogurt with 1 tbsp. orange juice.

Slice 3 tablespoons of applesauce and 1 banana in slices.

Sprinkle with 1 tbsp. Sesame.

Lunch: rice salad with salmon in mustard sauce

Approximately 490 kcal, E 21 g, F 26 g, KH 40 g

Ingredients (1 person)

25 g of frozen peas

40 g long grain rice

Salt

1 egg

1 small head radicchio salad

40 g smoked salmon

1 tbsp. honey

1 tsp mustard

1 teaspoon lemon juice

1 tbsp. oil

¼ bunch of dill

Preparation

 Thaw peas.

Cook rice.

Boil an egg for about 8 minutes.

Cut salad into strips.

Cut salmon into strips.

Mix honey, mustard, lemon juice and oil.

Finely chop the dill, stir under the marinade.

Halve egg.

Mix rice, peas, salmon, and salad. Arrange rice salad with egg and marinade.

Evening: ricotta omelet

Approximately 310 kcal, E 20 g, F 29 g, KH 4 g

Chop 60 g broccoli and 40 g chard.

Blanch with 20g of spinach.

Drain and drain well.

Whisk 2 eggs and season.

Cut 1 leek onion into slanted pieces.

½ chili pepper, chop.

Fry the spring onions, broccoli, and chili in 1 tbsp. oil in an oven-proof pan.

Pour eggs over and let cover for about 18 minutes.

Approximately add ricotta cheese 5 minutes before the end of cooking.

Preheat oven grill.

Put the pan about 3 minutes under the hot grill.