Contro il freddo minestre e spezie per drenare e dimagrire

minestra light

Allo scopo di contrastare il freddo e la stan­chezza psichica, è utile un più frequente ri­corso a cibi caldi ed eventualmente piccan­ti: il caldo e il piccante ci danno infatti la percezione di aumentare la nostra energia fisica a costo calorico zero. A questo pro­posito si possono utilizzare varie opzioni «liquide»: (soprattutto il tè verde), tisane, brodi, passati, minestre, minestroni e zuppe. Se si rimane fuori casa tutto il gior­no, ci si può organizzare utilizzando il ther­mos.

Il caldo e il piccante consentono di evitare cibi ad alta densità calorica (ciocco­lato, merendine, cracker, formaggi, salumi, pizze, patatine) e di risparmiare almeno 400-500 calorie al giorno che, unite ad un aumento di attività fisica quotidiana di 200-300 calorie, garantiscono un dimagri­mento di 100 grammi al giorno in salute e un recupero del giusto peso in meno di 2 mesi. Gli ortaggi da mangiare in inverno: oltre ai cibi caldi e liquidi, d’inverno sono fondamentali i cibi colorati; l’ideale sarebbe consumare ogni giorno un chilo di ortaggi e 300 grammi di frutta di stagione scelti nei cinque colori principali per garantirsi un costante effetto saziante (con poche calorie), disintossicante e antiossidante.

Blù-viola: barbabietole, carciofi e trevisana

Verde: catalogna, cavolfiori, cavolini di Bruxelles, cicoria, coste, erbette, indivia, lattuga, rape, sedano, spinaci e kiwi

Bianco: cipolle, finocchi, funghi, patate americane, porri, banane, castagne, mele e pere

carote, zucca, ananas, arance, cachi, mandaranci, mandarini e pompelmi

Rosso: arance rosse

 

Un suggerimento:  la minestra di  caciucco che tonifica

ingredienti per 4 persone: 150gr seppie, 150gr calamari, 150gr cozze, 150gr polipo, 150gr razza, 150gr palombo, 50gr sedano, 200gr cipolle , 100gr pane tostato , 2 cucchiai olio di oliva , 500gr pomodori pelati , 1 bicchiere vino bianco secco , 1 spicchio aglio , origano, sale, peperoncino, prezzemolo.

Rosolare nell’olio il trito di cipolla, sedano, aglio e origano. Aggiungere i pomodori, poi metà del pesce. Versare vino e acqua e dopo pochi  minuti aggiungere il resto del pesce e il prezzemolo. Far cuocere e servire con pane a dadini e peperoncino.

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