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Diet Plan Pregnancy

The Diet to Avoid Gain Weight During Pregnancy

Not to Gain Weight during pregnancy is not necessary to follow a real Low-Calorie Diet: What matters is to identify and follow the simple rules of healthy eating, correct their mistakes and change the wrong dietary habits, preferably with ‘help of a nutritionist.

The 7-Day Menu

The proposed scheme is moderately low-calorie food, it brings about 1800 kcal per day, making it suitable for a woman “with some extra padding” in early gestation, but that certainly does not want to gain weight beyond measure pregnant.

It is rich in dishes based on fish, healthy food, light, easily digestible and useful source of nutrients for the baby in the belly, and many vegetables rich in minerals, vitamins, fibers which regulate bowel function and especially low in calories.

It includes three main meals (Breakfast, Lunch, & Dinner) plus a snack mid-morning and afternoon snack. As for the snack and the snack, it is advisable to vary as much as possible the choice of foods “granted”, to get a balanced diet can provide all the nutrients beneficial to the organism, but also to make not monotonous power. And the result will be right to not gain weight during pregnancy!

“Gain Weight” Fixed

Breakfast

200 ml of semi-skimmed milk (possibly stained with barley coffee) without sugar, 3 rusks and 1 teaspoon of jam. The milk can be replaced with 2 cups of low-fat fruit yogurt or white, rusks with 30 g of cereal flakes or puffed rice or 1 small sandwich (40) g, the jam with honey.

Snack

Alternate the Following Foods: 1 fruit in season; 1 orange juice or grapefruit without sugar; 1 packet of crackers.

Snack

Alternate the following foods:

  • Glass of Low-Fat Milk
  • Fruit Smoothie (100 ml of milk + 1 fruit)
  • Jar of Yogurt With Fruit or White
  • Package of crackers
  • Fruit Sorbet
  • Scoops of Ice Cream with Fruit.

MONDAY

Lunch: Fusilli mint *; swordfish fillet grilled (150 g); green salad and red mixed; 1 sandwich (60 g); fresh seasonal fruit (150 g).

Dinner: Private ham fat (80 g); spinach steamed; 1 wholegrain bun (70 g); 1 small bowl of fresh fruit salad without sugar.

Fusilli With Mint

Ingredients: Fusilli pasta type (100 g), a sprig of mint, 4 small zucchinis, half a clove of garlic, extra virgin olive oil (1 tablespoon), a pinch of salt and one of pepper.

Preparation

Wash the mint leaves and zucchini. Cut into matchstick zucchini and blanch in a pan with the garlic and oil. Cook the pasta in salted water, and a few minutes before the end of cooking, drain it and add it to the zucchini. Toss the pasta in the pan, add the mint and a sprinkling of pepper. Stir and serve immediately.

TUESDAY

Lunch: Potato salad (200 g), nuts (1) and almonds (2); omelet with herbs (2 eggs); 1 sandwich (60 g); fresh seasonal fruit (150 g).

Dinner: Chicken and melon *; a sandwich (60 g); 1 cup of ice cream with fruit (2 balls).

Chicken and melon

Ingredients: Chicken breast (200 g), 1 small melon, lettuce, radishes 3, extra virgin olive oil (1 tablespoon), 1 lemon, thyme, a pinch of salt and one of pepper.

Preparation

Cut the chicken breast into strips and cook grilled or steamed. Peel the melon, remove seeds and cut into small pieces. Carefully wash the lettuce, radishes, and thyme. Cut the salad and also very thin slice the radishes. Mix in a bowl the lemon juice, thyme, salt and pepper and season the chicken, melon and vegetables.

WEDNESDAY

Lunch: Pasta with eggplant sauce and pine nuts *; sliced grilled beef (100 g); salad corn salad; 1 sandwich (60 g); fresh seasonal fruit (150 g).

Dinner: Salad of boiled beans; mozzarella balls (80 g); 1 whole grain bun (70 g); 1 cup of berries.

Pasta with eggplant sauce and pine nuts

Ingredients: Pasta (100 g), 1 eggplant, 1 clove of garlic, 4 zucchini flowers, 4 cherry tomatoes, extra virgin olive oil (1 tablespoon), pine nuts (10 g), Some of Chives Stem, aPinch of Thyme, Salt, and Pepper.

Preparation

Wash all vegetables and herbs. Cook in a skillet the eggplant cut into cubes and the garlic in the oil. then remove the garlic and add the zucchini flowers cut into strips, chopped tomatoes in half, some of the stems chopped chives, thyme and pine nuts. Salt and pepper and cook for 5 minutes. Meanwhile, boil the pasta in salted water. When cooked, drain it and add it to the sauce. Mix well and serve.

THURSDAY

Lunch: Rice salad (70 g); grilled zucchini and eggplant; 1 sandwich (60 g), 1 slice of pineapple.

Dinner: Mixed summer vegetables; bass fillet in foil (150 g); 1 sandwich on cereals (60 g); fresh seasonal fruit (150 g).

FRIDAY

Lunch: Cream of carrot soup with thyme croutons *; roast loin in the oven (100 g); herbs steamed; 1 whole grain bun (60 g); fresh seasonal fruit (150 g).

Dinner: Fish kebabs (120 g); Baked peppers; 1 bun cereal 860 g); 1 lemon sorbet.

Cream of Carrot Soup With Thyme Croutons

Ingredients: Carrots (200 g); potatoes (300 g); onion (50 g); semi-skimmed milk (half cup); croutons of bread (60 g); extra virgin olive oil (1 tablespoon); thyme.

Preparation

Peel the potatoes, carrots, and onions and wash them. Cut the vegetables into small pieces and cook them in a little water. Shortly before the end of cooking blend everything well. Add milk and let cook for a few minutes. Combine the end chopped thyme and olive oil. Serve the cream with croutons.

SATURDAY

Lunch: beetroot and walnuts; cream cheese type Microbiol (80 g); 1 sandwich (50 g); fresh seasonal fruit (150 g)

Dinner: pizza Marguerite or with vegetables; 1 cup of berries with 1 scoop of vanilla.

SUNDAY

Lunch: Barley (70 g) with red radicchio; cuttlefish and mixed grilled vegetables; 1 sandwich (60 g); fresh seasonal fruit (150 g).

Dinner: turkey salad with green apple; salads of lettuce and a handful of bean sprouts; 1 sandwich of rye (70 g); 1 pudding (100 g).

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