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Only the thought of slimming in the middle of the holiday can make us steal. But it is possible to keep weight and lose a few pounds of wise food choices.
We provide you with a complete menu, day by day for two weeks. Here is the menu of today:
TIRSDAY WEEK 1
Also read: Fedon’s slimming menu day 1
2 dl milk or soy milk
2 dl Fedon muesli or muesli with similar nutritional content
2 dl unsweetened berries
1 teaspoon fructose
Kcal: 225, carbohydrates: 27 g, protein: 16 g, fat: 6.7 g, fiber: 9 g.
2 dl green salad / ruccola
THIS IS DR. LINDBERG
Dr. Fedon A. Lindberg has several years of clinical experience focusing on diabetes and insulin resistance from Aker Sykehus in Oslo.
In 1999, Dr. Lindberg initiative to start the specialist clinic Weight in Balance (now Dr. Fedon Lindbergs Clinic) for the treatment of severe obese.
Lindberg has written and published 10 books in Norway and several of them have been translated into several languages and published in 19 different countries.. Fedon Lindberg’s first book is Natural slim with diet in balance.
Fedon Lindberg’s great interest in cooking and experimentation with healthy and balanced food recipes has resulted in the development of a separate series of foods. All products in the Fedon series have a low blood sugar effect and therefore contain more protein, fiber and only healthy fats in addition to less carbohydrate than similar products. Several of these products are included in the menus you find here, but may be replaced by other similar products. Please note that the total nutritional value per meal is calculated based on the Fedon products.
1 boiled egg
100 g chicken
Vegetables, Free Choice
Sun dried tomatoes in pieces
1 tablespoon olive oil
salt (LoSalt / Seltin)
Kcal: 522, carbohydrates: 16, protein: 40 g, fat: 34 g, of which saturated fat: 6.6 g, fiber: 9 g.
This is a tsatsikivariant with basil, where the garlic is exchanged with shallots. Can also be used for grilled chicken, or as a sauce for grilled lamb.
The recipe provides 4 servings:
2.4 dl mat yoghurt
2.4 dl cucumber, squeezed
3 tablespoons chopped fresh basil
2 tablespoons freshly squeezed lemon juice
+ juice to dry over
2 tablespoons chopped shallots
1¼ tsp finely crushed aniseed seed
Olive oil (for brushing)
450 grams of large, raw shrimp, pilled and purified
300 g babyspinat / ruccola salad
1.8 dl pressed feta cheese
Mix together yogurt, cucumber, basil, 2 tablespoons lemon juice, shallots and ¾ tsp aniseed seeds in a bowl.
Heat the grill (medium heat) and brush the grill with oil. Peel the rack on four metal spoons and brush them with olive oil.
Sprinkle salt, pepper, and the last ½ teaspoon of aniseed seeds.
Fry the rack until they are opaque in the middle, approx. 3 minutes per. page. Spread the spinach on four plates and pour over some extra lemon juice and olive oil.
Add the sponges on top of the spinach and use a spoon to spread the top of the table.
Sprinkle feta cheese and serve.
Nutritional value per. portion:
Glycemic load: 4 (very low). Kcal: 267, protein: 32.8 g, carbohydrates: 11.4 g, fat: 11.5 g, of which saturated fat: 5.40 g, fiber: 2.7 g
Eggs with accessories
3 salad leaves
3 tablespoons peppers
2 boiled eggs in pieces
2 fillets of sardines el. similar
1 teaspoon of olive oil
2 bridal feet
Kcal: 333, carbohydrates: 8.6, protein: 25 g, fat: 22 g, of which saturated fat: 5.2 g, fiber: 5.7 g.