Chicken cutlets diet table 5. How to cook steamed diet cutlets? A selection of recipes for steamed diet cutlets made from a variety of products. Cabbage casserole

Dietary nutrition is based not only on the consumption of certain types of foods and avoidance of other components.

Much also depends on the method of culinary processing of food.

The most beneficial and gentle for the digestive system is steaming dishes.

They do not come into direct contact with the heating surface, do not have a crispy crust, and are cooked without oil.

All this is a guarantee that the prepared dish will be dietary.

These dishes include steamed diet cutlets.

Basic principles of cooking steamed diet cutlets

For dietary cutlets, do not use pork, fatty lamb and beef. The best choices are chicken, lean beef and veal, rabbit, and fish.

Steaming not only eliminates the consumption of excess fat, but also leaves the stove and utensils that would be used for frying clean.

Steamed dietary cutlets can be prepared from vegetables, as well as from meat and fish using cereals.

For heat treatment of such cutlets, steamers or pans with grates placed, similar to a pressure cooker, are suitable. Steam cooking functions are also available in modern multicookers.

If there is no special device, for steaming you can use a regular saucepan with a small amount of water and a sieve with products placed on it. The top of the sieve is covered with a lid.

The best side dish for steamed dietary cutlets is vegetables, fresh or also steamed, boiled, or stewed.

All recipes are based on 500 g of meat or fish. This is approximately two servings of the finished dish. If you need more food, simply increase the amount of food.

Dietary steamed beef cutlets

Lean beef is nutritious and moderate in calories, a good source of protein. And cooked in the form of fluffy cutlets in a double boiler, you will delight with its delicate texture and pleasant taste.

500 g young beef, veal without veins and fat

50 g white bread

1 medium onion

Soak the bread in milk for 10 minutes.

Wash the meat, cut it and pass it through a meat grinder or blender along with onions and bread.

Season with salt and pepper and pour in the remaining milk from soaking.

Knead the minced meat well by hand. If it is too dense, add a little milk or cold water - literally a spoon.

Form cutlets. Place on a greased steamer rack.

Cook covered for half an hour.

The most popular: dietary steamed chicken cutlets

Chicken is the most suitable meat for dietary nutrition. Chicken breast is usually used for these purposes. Vegetables and rolled oats will make the minced meat especially tender.

500 g chicken fillet

2 cloves garlic

2 tablespoons rolled oats

2-3 tablespoons milk

Grind the chicken meat through a meat grinder; you can use a blender to grind it.

Also chop the onion - in a meat grinder, in a blender, or by thoroughly chopping it with a knife.

Grate the carrots on a fine grater or use the same blender.

Finely chop a bunch of dill.

Mix vegetables, add rolled oats and milk, herbs, salt and pepper. Let stand for 15 minutes so that the oatmeal absorbs moisture.

Form small cutlets.

Place the cutlets in a steamer on a greased grate and cook for 20 minutes.

Serve with sour cream, tomato or tomato based sauce. Can be with soy sauce.

Dietary chicken and bran steamed cutlets

Bran helps digestion. This is coarse fiber that is not digested by our body, but it is necessary for the development of beneficial microflora. In combination with kefir and healthy chicken meat they give a particularly positive effect on health.

500 g chicken breast

3 heaped tablespoons of bran, wheat bran can be replaced with oat bran

Half a glass of kefir, preferably 1%

Parsley and cilantro, optional.

Mix the bran with kefir and leave for a few minutes to swell, leaving 1 spoon of bran.

Cut the chicken breast and pass through a meat grinder or blender.

Chop the onion in the same way.

Finely chop the greens with a knife.

Mix the kefir-bran mass with meat, onions, salt, break an egg, and add herbs.

Mix the minced meat thoroughly and make cutlets of any shape and size.

Roll in the reserved bran and place on a wire rack, after greasing it with oil.

Cook in a steamer for 20 minutes.

These cutlets are very good with fresh vegetables.

Fish tenderness - steamed dietary fish cutlets

Absolutely any fish, river or sea, is suitable for cutlets. For dietary nutrition, you just need to avoid particularly fatty varieties. Pike, bream, pike perch, large crucian carp, navaga, pink salmon, pollock, cod, whiting, tilapia, and greenling are good choices. The main thing is to completely remove the pulp from the bones, which is especially important for river fish. To avoid such problems, you can take ready-made fillets.

500 g fish fillet

2 tablespoons milk

Dry aromatic herbs.

Boil potatoes, mash with milk.

Grind the fish in any suitable way. You can do this not only with a meat grinder or blender, but also just with a knife. Only in this case should the fish fillet be frozen.

Do the same with the onion.

Mix all ingredients into one soft, fairly juicy mass.

Form oblong cutlets.

Place on a greased grate and steam for 20 minutes.

Serve with low-fat white sauce. For example, based on milk. Or simply sprinkle with lemon.

Dietary steamed cutlets “Fisherman-loser”

The comic name of this dish apparently recalls a situation when a fisherman returned home without a single fish. And instead of rich fish soup or fried crucian carp, the wife whips up lunch from what she has. In fact, such simple cutlets add variety to the diet menu. Using canned fish makes the recipe not only accessible and budget-friendly, but also adds a certain note of taste.

1 can of canned fish in oil or its own juice - “saury”, “mackerel”, “tuna” or others

Half a cup of dry rice

2 tablespoons flour

1 tablespoon vegetable oil

Pour water into the rice in a ratio of 1:2 and cook a viscous porridge.

Salt, pepper, let cool.

Mash the canned fish, after draining some of the juice and oil.

Finely chop the onion and fry a little in oil until soft. If you need a leaner dish, do without oil and frying, just chop the onion and mash, adding a little salt.

Combine all the above ingredients, add flour, mix. You need to adjust the thickness of the minced meat with the amount of eggs and flour. It should be very soft and at the same time dense, not spreading.

Form cutlets into the desired shape.

Place in a steamer on a greased rack and cook for 10-15 minutes. The main ingredients in the minced meat are already ready, so it takes a minimum of time for the egg to set.

Serve with vegetables.

Dietary steamed cutlets made from minced vegetables

These original cutlets have an unusual taste. They contain no meat and can be used as breakfast, dinner or a side dish for a meat dish. The prunes give them a certain smoky flavor.

1 large carrot

1 medium beet

2 medium potatoes

1 large onion

5 prunes

2 tablespoons semolina

1-2 chicken eggs

Ground black pepper.

Boil potatoes in their skins or bake in the oven.

Peel and grind to puree.

Soak prunes in warm water. After half an hour, finely chop with a knife.

Also chop the onion as finely as possible.

Grate raw carrots and beets on a fine grater and place in a colander to drain excess juice. This juice, diluted with boiled water, can be drunk.

Mix all types of vegetables, eggs, salt, pepper, semolina.

Mix thoroughly, the minced meat will be runny, but you need to let it sit. In 10 minutes, the semolina will absorb excess moisture.

Form into round cutlets and place on a greased rack.

Steam for about half an hour, taking into account the use of raw vegetables.

Steamed cabbage cutlets “Who would have thought?”

Not everyone is familiar with cabbage cutlets. But even those who have tried and cooked them know that such cutlets need to be well fried. However, you can prepare this dish from cabbage and steam it. True, for a bright taste, the cabbage itself must be properly prepared.

500 g fresh cabbage

1 onion optional

2 tablespoons semolina

1 tablespoon vegetable oil optional

Any spices to taste

It is advisable to choose young and tender cabbage. If it is hard, remove all thick veins. Chop finely.

Add a little salt and put it in a frying pan to simmer.

If desired, you can do this with a spoon of vegetable oil. For a more dietary effect, do not add oil.

Simmer covered. When the cabbage becomes completely soft, turn off the stove.

After five minutes, add spices and semolina, mix quickly and thoroughly.

Let cool, beat in the egg, mix again. You can use a blender to make the minced meat more tender.

Form cutlets. Roll in breadcrumbs mixed with sesame seeds.

If the cabbage was stewed with oil, there is no need to grease the grates. If not, then place the cutlets after greasing the grates with oil.

This dish is ready in just 15 minutes.

Serve with low-fat sour cream. These cutlets are also delicious when served cold.

Tricks and secrets of cooking steamed diet cutlets

When you're not used to it, steamed dishes may seem tasteless. This is due to our food preferences, when, thanks to frying, some hot or too bright spices, or artificial seasonings, the real taste of the product is clogged. Steaming helps bring out this flavor. A few secrets will improve the dish.

• To achieve a particularly dietary effect, you can exclude bread and potatoes from the minced meat.
• Vegetables - onions, carrots, zucchini, cabbage - will give the cutlets real juiciness if they are chopped and added to the minced meat.
• Diet cutlets are not subject to turning or other manipulations during cooking. Therefore, there is less risk that they will disintegrate, and it is not necessary to add an egg to the minced meat. In any case, in order for the products to keep their shape, they only need egg white, without the yolk.
• Including raw egg yolks in the minced meat will make the cutlets more tender, but at the same time increase the calorie content. True, because of one yolk it will not increase much.
• If the meat or fish is a little dry, you can pour a spoonful of milk, cream, or sour cream into the minced meat.
• Herbs, spices, and aromatic herbs will add additional pleasant notes to the cutlets. Dill, coriander and other seasonings to taste can improve the taste perception of steamed diet cutlets.

Bon appetit!

Medical nutrition is a mandatory method of complex treatment of the patient. The founder of dietetics M.I. Pevzner believed that nutrition is the background against which other therapeutic methods of treatment are used, and he developed 15 dietary tables. A medical diet for hereditary diseases associated with impaired absorption of substances is the only method of treatment, one of the main ones for, gastrointestinal diseases . In other cases, compliance with it prevents complications and progression of the disease. A numbered diet system has been approved, which is mandatory for all medical and sanatorium institutions and dietary canteens.

Medical nutrition (diet therapy) is based on the physiology and biochemistry of nutrition, on knowledge of the role of nutrients, the balance of diet and diet. It takes into account the causes, mechanisms and forms of disease, as well as the digestive characteristics of a sick person. Gastroenterology, as the science of treating gastrointestinal diseases, has a section on the dietary nutrition of patients.

Diet No. 5 , Table No. 5 according to Pevzner is recommended for various diseases of the liver and gall bladder. It is also prescribed for chronic colitis with and for chronic colitis without pronounced disorders. We can say that this is a universal diet, and the most common table, on the basis of which many varieties have been created, which will be discussed below.

Wikipedia offers a description of the diet, but a more accurate and detailed description of the therapeutic Diet No. 5 can be found in dietetic reference books. They provide a description of the main table and its varieties depending on the stage of the disease (exacerbation, recovery, stable remission). Varieties of diets, to varying degrees, exclude mechanical and chemical irritants, and also provide for the presence of concomitant diseases.

The 5th dietary table provides for chemical sparing of the liver with adequate nutrition, as well as improvement of fat and cholesterol metabolism. For liver disease, a gentle diet is indicated, which helps normalize its function and at the same time improves bile secretion. Essential oils and extractives are strong chemical irritants, so they are excluded from the diet. Fried meat, dried and smoked foods are harmful to the liver and have a negative mechanical and chemical effect. Steamed or boiled dishes made from chopped meat and vegetables have a weak effect.

This diet contains a reduced amount of fats (due to refractory and poorly digestible), table salt (6-10 g), limits the consumption of egg yolks and foods rich in purines . Uric acid found in large quantities in animal liver, meat of young animals and birds, baker's yeast, smoked sprat, sardines, tuna, sprats, herring, salmon caviar, salmon, dried porcini mushrooms, smoked eel, mackerel, shrimp, mussels. All of them are excluded from the diet - thus, this hypooxalate diet .

It contains increased content fiber , pectins And lipotropic substances (that’s why it’s called lipotropic) - these are irreplaceable, found in beef and lean fish. Soybeans, whey, buttermilk and buckwheat are rich in them. Lipotropic substances protect the liver from fatty degeneration, reduce the risk of cholesterol stones in the bladder and reduce deposits cholesterol in vessels. Fiber, polyunsaturated fatty acids, and phytosterols And lecithin . The last three substances are found in vegetable oils (corn, flaxseed, sunflower and others).

Dishes are prepared stewed, boiled or baked, which provides chemical sparing of the liver. Cooking foods by frying is excluded. Dishes are not wiped (only stringy meat and rough vegetables). It is mandatory to provide fractional meals, which promotes the regular outflow of bile. The calorie content of the diet is 2400-2600 kcal (proteins - 90 g, carbohydrates - 400 g, fats - 80 g). Salt intake is limited, liquids should be drunk within 1.5 liters.

One of the key products is lean meat and there is a large selection of it - beef, chicken, turkey, veal and even lean pork. It is recommended to eat low-fat fish, up to 3 times a week. The vegetable composition is also quite diverse: almost all the vegetables we often use, as well as non-acidic sauerkraut. The important thing is that fruits and berries are allowed in any form.

Not allowed:

• fatty meat, fried foods, smoked meats, liver, brains, canned food, kidneys, stewed meat, sausages, lard, cooking fats;
• products that increase fermentation and decay (legumes, millet, white cabbage, if poorly tolerated by the patient);
• secretion stimulants (spices, mushrooms, horseradish, pickled vegetables, mustard, salted, fermented foods);
• extractives (broths from legumes, fish and mushrooms, meat);
• products with essential oils (turnips, radishes, all types of radishes, green onions, garlic);
• sour fruits (citrus fruits, sour plums, cranberries);
• cream, fatty and sour cottage cheese;
• coffee, cocoa, carbonated drinks, chocolate, ice cream, confectionery with cream.

List of products that are allowed:

• stale wheat bread or crackers;
• vegetarian soups with permitted vegetables, as well as soups with boiled cereals (rice, pearl barley, oatmeal, buckwheat), flour and vegetables for seasoning soups and meat dishes are not sautéed;
• lean meat and fish, eating poultry is allowed in baked pieces;
• low-fat boiled, steamed fish (in pieces and in the form of minced meat);
• milk, fermented milk products, low-fat and half-fat cottage cheese;
• protein steam omelettes, one yolk per day can only be added to dishes;
• porridge from cereals: rice, buckwheat, oatmeal, rolled oats, boiled in water and half with milk;
• boiled thin vermicelli;
• boiled and stewed vegetables;
• ripe fruits (baked and raw), jelly, pureed dried fruits;
• honey, sugar, milk jelly, jam, marshmallows, marmalade;
• butter in dishes (20 g per day);
• tea with lemon and sugar, weak coffee, sweet juices, rosehip infusion.

Diet 5th table for cholecystitis

Nutrition for cholecystitis depends on the stage of the disease. In the first days of an exacerbation, complete fasting is carried out in order to maximally spare the gastrointestinal tract. The patient is only allowed to take liquids: weak tea, diluted juices, rosehip infusions. On the 3rd day it is prescribed Diet No. 5B , excluding any mechanical and chemical irritants. It is recommended while the patient is on strict bed rest (4-5 days).

It limits carbohydrates to 200 g (due to simple ones - sugar, jams), reduces protein (up to 80 g), and the amount of fat. Food is prepared without salt and only pureed. It is important to eat small meals (at least 5 times) and eat in small portions. The calorie content of the daily diet is 1600 kcal, fluid intake is provided (up to 2.5 l/day).

• Light pureed food with water and without butter.
• Slimy soups (based on oatmeal, rice and semolina).
• Liquid pureed porridge (oatmeal and rice) with the addition of milk.
• Puree compotes, jellies, vegetable juices.
• Somewhat later, pureed boiled meat (a little), low-fat cottage cheese, and steamed fish are introduced.
• Wheat bread or crackers.

After 10 days, patients are transferred to. Outside of exacerbation, moderate sparing of the gallbladder and liver and normalization of bile secretion function are provided, which are provided by Table No. 5. Fats (especially refractory fats) are somewhat limited in the diet. Dishes are prepared boiled, steamed, and baking without crust is already allowed. Since nutrition for cholecystitis in remission is aimed at moderate stimulation of bile secretion, it contains:

• Salads and vinaigrettes seasoned with unrefined vegetable oil (they need to be changed).
• Various vegetables, berries and fruits.
• A large amount of fiber (due to the consumption of cereals, vegetables and fruits), which is necessary if you have constipation.
• Chicken eggs (no more than one), since the yolks are a strong choleretic product. In case of pain and bitterness in the mouth, which may occur when eating eggs, only dishes made from egg whites are allowed.

Diet No. 5 can be used up to 1.5-2 years.

Biliary dyskinesia is a frequent companion and. Characterized by impaired tone or motility of the biliary system. Depending on the disorders, dyskinesia can be hypertonic-hyperkinetic (increased tone and increased motility) and hypotonic-hypokinetic (weak motility and weakened tone of the biliary tract).

Proper nutrition for dyskinesia allows you to avoid attacks and is a prevention of cholelithiasis. The diet for these two types contains general rules:

• Eat small portions (150 grams) and (5-6 times).
• Maintain 3-4 hour intervals.
• Have dinner 3 hours before bedtime, eating light food (kefir, fruit).
• Avoid eating cold or very hot foods.
• Do not use animal fats (pork, goose, lamb) or trans fats (margarine, spread).

With hypomotor dyskinesia, foods that stimulate the motility of the gallbladder are allowed: vegetables, fruits, bran, vegetable oil, sour cream, eggs and black bread, cream.

With hypermotor dyskinesia, on the contrary, foods that stimulate bile formation are excluded: fatty dairy products, animal fats, black bread, raw vegetables, broths and carbonated water.

Diet No. 5 for cholelithiasis

Nutrition for cholelithiasis during remission does not differ from that described above. The base table is also shown in this case. In case of gallstones, restrictions apply only to the consumption of egg yolks - only 0.5 yolks per dish are allowed; indigestible fats are prohibited. Vegetable oils are allowed in quantities that do not cause attacks.

Due to topographic proximity, common blood supply and innervation, with cholelithiasis and cholecystitis, the gastroduodenal system, pancreas (chronic development) and intestines are involved in the pathological process.

For combined pathology with pancreatitis and cholecystitis, it is used. It is characterized by an increase in protein content (up to 120 g) and an even greater limitation of fats and carbohydrates, which stimulate the function of the pancreas. Extractive substances (cabbage broth, meat and fish broths) and coarse fiber from vegetables must be limited. All dishes are served boiled or steamed, chopped. The diet is prescribed for 3 months, then it is expanded.

It happens that the underlying disease is accompanied by gastroduodenitis . Symptoms depend on the stage of the disease, and treatment necessarily includes dietary nutrition. For gastroduodenitis in the acute stage, nutrition is prescribed within the limits. Diets have a lot in common: they exclude dishes that cause gastric secretion. Food is recommended to be liquid or mushy, boiled and pureed. Avoid foods rich in fiber (turnips, peas, radishes, beans, radishes, asparagus), fruits with rough skin (gooseberries, dates, currants, grapes), whole grain bread, as well as coarse stringy meat, poultry and fish skin.

The 5th diet according to Pevzner is often used when in remission, since it provides chemical sparing of the mucous membrane. In this case, white cabbage and corn are additionally excluded, as vegetables that have coarse fiber and cause. Pearl barley, corn, barley and millet cereals, full-fat milk, cream, and fermented baked milk are not recommended.

If there is gastritis in the acute stage in combination with cholecystitis, as well as with, especially with severe pain, it is indicated Table No. 5B . It is considered to be as gentle as possible, since food is prepared without salt and is served only pureed in the form of slimy soups, soufflés and purees.

Diet No. 5 after gallbladder removal

It should be noted that conservative treatment is not always effective. With frequent exacerbations of cholecystitis, in the presence of complications (purulent, phlegmonous cholecystitis), as well as with cholelithiasis, removal of the gallbladder cannot be avoided. Nutrition is the most important component of the postoperative recovery period. 12 hours after the operation, you are allowed to drink still water in small sips (up to 500 ml per day). On the second day, kefir, unsweetened tea, and jelly are introduced into the diet in portions of no more than 0.5 cups at intervals of 3 hours.

The postoperative diet expands for 3-4 days - frequent meals are allowed (up to 8 times a day) in portions of 150 g: pureed soups with water, mashed potatoes (semi-liquid), egg white omelet, grated boiled fish, fruit jelly. You can drink juices (apple, pumpkin) and tea with sugar. On the fifth day, biscuits and dry wheat bread are introduced. After a week, grated porridge (buckwheat, oatmeal), boiled rolled meat, low-fat cottage cheese and vegetable puree are allowed. After this, the patient can be transferred to Table No. 5A , a little later - to Table No. 5. Recipes for the dishes will be given below.

Fatty liver disease is the most common disease in hepatology. The pathogenesis of the disease is associated with insulin resistance, as a result of which they accumulate in the liver. triglycerides with the formation of fatty hepatosis, which over time leads to the development of destructive changes in the liver ( steatohepatitis ). In general, the disease is asymptomatic and is accidentally discovered during biochemical examination and ultrasound. Characterized by an increase in the activity of ALT, AST and alkaline phosphatase , increase bilirubin , hypercholesterolemia And hypertriglyceridemia . In some patients it is detected.

For fatty liver disease, weight loss is recommended, which is achieved through diet and exercise. Patients need to follow the diet of Table No. 5, but in addition it is necessary to reduce the energy value of the diet. The allowed minimum calorie intake for women is at least 1200 kcal and 1500 kcal for men. A weight loss of 5-10% leads to a decrease in the activity of ALT, AST, hepatosplenomegaly and helps reduce steatosis . It is safe to lose weight by 1500 g per week.

• Elimination of butter, margarine, animal fat and consumption of foods with polyunsaturated fatty acids (seafood, fish, vegetable oils, poultry, olives, nuts, if energy needs allow).
• Reducing cholesterol intake from foods (up to 300 mg per day) - excluding caviar, egg yolks, offal, raw smoked sausages, fatty dairy products and fatty meats.
• Exclusion of dishes prepared by frying and deep-frying.
• Enrichment of food with vitamins (fruits, artichokes, Jerusalem artichokes, leeks).
• At diabetes mellitus - exclusion of simple carbohydrates.

Among the innate functional bilirubinemia , comes first. It is believed that 1-5% of the population has this syndrome. The cause is a binding disorder bilirubin which is inherited. No other pathological changes in the liver are detected. Provoking factors for periodic increases in bilirubin in the blood are infections, overload, and sulfonamides , oral contraceptives , salicylates . In some cases, it first appears during the recovery period with.

The effect of hunger is very pronounced in this disease - there is an increase in the level of unconjugated bilirubin. Therefore, it is necessary to eat rationally within this dietary table and avoid long periods of eating. You also need to maintain sufficient water load to prevent thickening of bile and use additional fat-soluble and microelements.

It is necessary to completely avoid products containing preservatives and dyes, fatty meats and fish. The consumption of fried foods and alcohol is unacceptable throughout your life. Meals for hepatitis C should be divided into 5-6 meals.

Below is not a table of products, but a list of products and dishes that will help you understand what you can and cannot eat as part of this dietary table for all of the above diseases.

Varieties

• Table No. 5A - creates maximum liver rest, prescribed for acute hepatitis And cholecystitis and exacerbation of chronic diseases (hepatitis, cholecystitis and gastrointestinal tract), liver cirrhosis in the compensation stage.
• 5V - with severe exacerbation of chronic hepatitis And cholecystitis , liver cirrhosis with moderate deficiency, with peptic ulcer And gastritis which are combined with hepatitis or cholecystitis.
• 5P - in case of chronic disease in the recovery stage or without exacerbation. Normalizes the function of the pancreas, reduces the excitability of the gallbladder, spares the stomach, liver and intestines.
• 5GA - hypoallergenic diet, which is based on the basic Table No. 5, but additionally excludes all seafood, fish, caviar, eggs, processed cheeses, ice cream, bell peppers, pickles, sauerkraut, peanuts, sesame seeds, hazelnuts, sunflower seeds, citrus fruits, strawberries, apricots, peaches, raspberries, grapes, pomegranates, pineapple, melon, sea buckthorn, kiwi, semolina and wheat cereals, whole milk, flavored fruit drinks, cakes, chocolate, marshmallows, marshmallows.
• 5Ш - postcholecystectomy syndrome with availability duodenitis and exacerbation of chronic gastritis. It provides maximum sparing of the digestive organs and reduction of bile secretion.
• 5G or 5 L/F - prescribed for hypotension of the gallbladder with symptoms of bile stagnation and in a state after cholecystectomy with stagnation of bile in the liver. Nutrition is aimed at enhancing bile secretion and improving intestinal circulation of bile, so the diet includes polyunsaturated fatty acids and proteins.
• 5P - at dumping syndrome after resection for an ulcer.

Indications

For what diseases is this diet prescribed?

• acute cholecystitis And hepatitis in the recovery stage;
• chronic hepatitis beyond exacerbation;
• in remission;
• with (provided there is no liver failure);
• chronic cholecystitis (beyond exacerbation).

Authorized Products

Table of permitted products

Fully or partially limited products

Prohibited foods and dishes include:

• Fresh bread, pastries, fried pies, cakes, puff pastry, baked goods.
• Products containing oxalic acid (sorrel, spinach), essential oils (radish, radish, garlic, onion), as well as highly extractive dishes (all broths).
• It is not allowed to eat fatty meat and fish, smoked meats, caviar, salted fish, sausages, and canned food.
• Eating okroshka and sauerkraut cabbage soup is not allowed.
• By-products high in cholesterol (liver, kidneys, brains, cod liver) are also excluded from the diet.
• Legumes and vegetables with coarse fiber (radishes, turnips, radishes), and in case of poor tolerance - white cabbage.
• Cooking fats and animal lard, goose and duck meat, hard-boiled and fried eggs.
• Full-fat milk and cream, hot seasonings: horseradish, mustard, pepper, ketchup, mayonnaise are prohibited.
• Black coffee, chocolate, and cocoa are also excluded.

Table of prohibited products

Diet menu No. 5 for the week (diet regimen)

Below is an approximate menu for dietary table number 5. Compliance with it is necessary for 1.5 years.

Make sure that your daily diet includes alternating protein dishes (eggs, cottage cheese, beef, fish, chicken, turkey) and cereals. Use a variety of methods for preparing them, which are provided by Diet 5 table.

The menu for the week can be modified according to your preferences, without going beyond the limits of permitted products.

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

In case of severe inflammation, a diet is prescribed within the limits Table No. 5A or №5B . To prevent bile stagnation, 6 meals a day are recommended. All vegetables are excluded, only mucous soups are allowed, and heat-treated apples are allowed from fruits.

Portions should be small (100 g per dish). Breakfast can consist of 2 dishes (total 200 g) and a drink, lunch - of 3 courses (up to 300 g in total), dinner - of 2 dishes (200-225 g) and a drink.

Here is an example of one day's diet.

Below are some recipes.

Diet recipes No. 5 (table No. 5)

Since dietary food is designed for a long period of time and needs to be varied, the housewife is often faced with the question of what to cook?

Milk porridge on water

Breakfast usually consists of milk porridge or porridge cooked in water. It can be rice, buckwheat, oatmeal or semolina. You can also cook omelettes or cottage cheese dishes. Every day at Table 5A, 5 they include tea with milk, for an afternoon snack you can have baked apples, fruit and vegetable juices, pumpkin porridge. Recipes for the week for preparing lunch first courses often contain soups (vegetable or cereal), but cabbage soup from fresh cabbage and borscht are also acceptable. For cabbage soup you can use white, savoy or Brussels sprouts.

In the therapeutic diet of the 5th table, recipes for dishes for the second provide for even greater variety. It can be boiled and lightly baked chicken, fish baked with sour cream sauce, steamed fish and meat cutlets, quenelles. You can cook stewed fish with vegetables, but for this table it is pre-boiled to remove extractive substances.

Desserts are also widely represented: cottage cheese soufflé, cheesecakes with carrots, curd pudding, fruit and berry mousses, sambuca, fruit and berry soufflé, protein sponge cake and baked goods made from proteins and sugar (snowballs, meringues).

The choice of vegetable dishes is no less varied: vegetables in milk sauce, beetroot puree, potatoes in milk, carrot puree with apples, cabbage stewed in milk, vegetable stew, potato roll with carrots, cabbage rolls with vegetables and rice, cauliflower stewed in milk .

Taking into account modern technologies, many of these dishes can be prepared in a slow cooker. For example, pancakes fried in oil in a frying pan are not allowed, but those cooked in a slow cooker and not too fried are allowed. It will be healthier to make them from oatmeal or buckwheat flour. We offer simple recipes for Diet No. 5 for every day.

First meal. Slimy and pureed soups

Mucous soups are prepared from the third day after removal of the gallbladder and with severe exacerbation of cholecystitis and hepatitis, and they are included in Table No. 5A . They are a strained decoction of well-cooked cereals. Puree soup is prepared from vegetables, cereals, with the addition of meat or poultry. On Table 5A , 5 and 5P they are cooked in vegetable or cereal broth. The ingredients included are boiled until fully cooked and pureed to a puree, which is combined with the broth and brought to a boil. To prevent food particles from settling, season the dish with white sauce and boil again.

Slimy oat soup

Boil the oatmeal well, strain without rubbing the cereal. Bring the broth to a boil and add a little salt. The finished dish has a uniform creamy consistency and does not contain food particles.

Cauliflower, potatoes, rice, milk, flour, butter.

Boil the potatoes and cauliflower, rub them together with the liquid through a sieve, and leave a few small inflorescences whole. Cook the rice for an hour, puree, combine with soup and add salt. Season with white sauce, add butter. Serve with croutons.

After a week, with the transition to the basic table, they switch to soups with finely chopped vegetables.

Barley soup

Ingredients: potatoes, cereals, carrots, onions, butter, sour cream.

Boil pearl barley. Chop the carrots and onions and simmer in water. Combine the cereal with vegetables, pour in vegetable broth, add potatoes, and salt. Serve with parsley and sour cream.

Savoy cabbage soup

Carrots, potatoes, parsley root, onions are chopped. Onions, parsley and carrots are simmered separately in water with the addition of vegetable oil.

Place potatoes and prepared vegetables into boiling water and cook for 15-20 minutes. 5 minutes before the end of cooking, add shredded savoy cabbage and fresh peeled tomatoes. Salt to taste and bring to a boil. You can serve with pieces of boiled meat.

Main course recipes

Chicken and Zucchini Casserole

Chicken meat, butter, milk, flour, zucchini, egg white, salt.

Cut the boiled chicken meat, add part of the milk sauce (made from milk and flour) and whipped egg white. Mix the minced meat with grated raw zucchini, add salt, place in a mold, and pour milk sauce on top. Bake in the oven.

Composition of products. Blue whiting, onions, potatoes, zucchini, carrots, green peas, vegetable oil.

Boil the potatoes until half cooked, chop all other vegetables as desired. Place prepared vegetables in a baking dish and fish fillets on top. Salt, add vegetable oil, bake in the oven without forming a crust.

Fish soufflé

Boiled fish fillet is passed through a meat grinder, milk sauce, butter (vegetable) oil and egg yolks are added. The mass is kneaded, salted, and then the whipped whites are added. The mass is placed on a baking sheet (in molds if desired) and steamed or baked.

Protein omelet recipe for Diet No. 5

Omelettes can be natural and protein, mixed (with fillings of poached carrots, chopped boiled meat) and stuffed.

How to prepare a steam omelette, the consumption of which is allowed in this therapeutic diet? The beaten mixture of eggs and milk is slightly salted, poured into greased molds and steamed in containers with mesh liners. The omelette should have a delicate, uniform consistency, a little elastic, and its shape should be well preserved. Steam omelettes are light yellow in color. In Diet n5, yolks are limited, so you need to prepare a protein omelet, using only egg whites for the dish.

Salads

This diet includes salads made from raw vegetables, but when preparing them, turnips, radishes, radishes, sorrel, rhubarb, spinach, onions, pickled vegetables, and garlic are excluded. These can be traditional salads of tomatoes and cucumbers, seasoned with vegetable oil (sour cream). You can prepare it from a green leaf salad, add any seeds and use a dressing of vegetable oil and lemon juice.

Cabbage salads made from finely shredded cabbage are seasoned with lemon juice, sugar and butter. You can add tomatoes and cucumbers, grated carrots or apples to them. To prepare carrot salads, root vegetables are grated, seasoned with sugar (honey) and sour cream. Add chopped apples and boiled dried fruits.

Vinaigrettes consisting of steamed potatoes, carrots and beets are allowed. They are mixed with chopped non-acidic sauerkraut and peeled pickles.

Meat salad

Cut fresh cucumbers, peppers, boiled meat into strips. Add salt to taste and season with vegetable oil. Place in a heap in a salad bowl and, if desired, garnish with boiled egg slices and lettuce leaves. You can add boiled potatoes and carrots.

For children

In children, functional disorders of the biliary system are more common, and inflammatory diseases are less common (,). However, functional disorders can cause the development of organic pathologies of the liver, biliary system and pancreas. The bile ducts have a complex system of sphincters and its synchronous activity is extremely important. For dysfunctional disorders, Diet 5 is recommended.

The table for children is no different from that for adults. The basic principles of heat treatment of dishes are preserved. The meal itself is a good stimulator for the flow of bile into the intestines. It follows that meals should be regular. Portions should be given in small amounts, avoiding overeating, and it is advisable to teach the child to eat at the same time.

A children's diet should be age-appropriate and contain the optimal amount of protein and carbohydrates, and be easily digestible. For a 5-year-old child, the optimal easily digestible protein is protein from dairy products, eggs and fish (if there are no allergies). When treating dysfunctions with increased sphincter tone, the fat content decreases (it is calculated based on 0.5-0.6 g per kg of weight). Vegetable fats are recommended and refractory animal fats are excluded. With hypomotor dyskinesia, the amount of vegetable fats increases to 1.0-1.2 g per kg of the child’s weight.

A sample menu for children might look like this.

Table No. 5 is a special numbered diet developed by Dr. M.I. Pevzner. It is considered one of the best for people suffering from diseases of the liver, biliary tract and gall bladder.

The Pevzner diet Table No. 5 provides nutrition with complete calorie content, but with restrictions on fats and cholesterol-containing foods. Fried foods are also excluded, but plenty of fruits and vegetables are present.

Indications for use

• chronic hepatitis, when there is no exacerbation;
• chronic cholecystitis;
• cholecystitis during recovery;
• cirrhosis of the liver, if there is no insufficiency of function;
• cholelithiasis;
• acute hepatitis and cholecystitis during the recovery period;
• in addition, diet 5 is prescribed if there is no significant intestinal pathology.

Diet goal

The purpose of the fifth diet is chemical sparing of the liver under conditions of a complete healthy diet and normalization of the functions of the biliary system of the body (gentle nutrition).

General characteristics of the diet

• normal protein and carbohydrate content (with a slight decrease);
• limited fat content in the menu;
• All dishes can be prepared in the following ways - boiling, baking, and occasionally stewing. In this case, you only need to wipe stringy meats and vegetables rich in fiber. You cannot fry vegetables and flour;
• cold dishes are prohibited on diet 5;
• products with a high content of substances such as purines, oxalic acid are contraindicated;
• products that cause bloating, contain coarse fiber, are rich in extractive substances, and stimulate the secretion of digestive juices are excluded;
• Moderate salt restriction is provided.

Diet

So, diet number 5 is 4-5 times a day in approximately equal portions. It is recommended to drink liquid on an empty stomach.

Daily diet (energy value and chemical composition):

• proteins - up to 80 gr. (50% of which are of animal origin);
• fats - up to 80-90 gr. (30% of which are of plant origin);
• carbohydrates - up to 400 g;
• liquid 1.5 - 2 liters minimum;
• total energy value is approximately 2400 - 2800 kcal (calculate the dish for calorie calculator);
• Salt consumption is no more than 10g.

To maintain liver function, if table No. 5 is prescribed, it is recommended to take hepatoprotectors.

How long should you eat diet No. 5?

The diet can last 5 days (trial period); if the body switches to this diet normally, then you can stick to the diet for 5 weeks or until complete recovery. Diet 5 belongs to the category of long-term diets; it can be used for one and a half or two years. But it should be noted that in the case when there are no exacerbations of the disease, diet 5 is not very noticeably different from simply eating healthy food. There are simply some features that cannot be ignored. The most important tenets of diet 5 are chemical and mechanical sparing of the stomach and intestines (gentle nutrition).

Cooking technology

Food is prepared mainly in crushed and pureed form, boiled in water, steamed, baked. Very hot and cold dishes are excluded.

Menu examples

Example 1

You can create 5 diet menus of the following type:

Breakfast: steamed meatballs, semolina porridge, tea.

Lunch: several dried fruits, an apple.

Dinner: vegetable soup, low-fat meatloaf, fruit compote.

Afternoon snack: crackers (without fillers, prepared independently), rosehip drink.

Dinner: beet cutlets, tea, cookies.

This diet is also known as the 5a diet. In addition to its medicinal properties, due to the normalization of metabolism, you can lose 5 kg on a diet. and more.

Example 2

First breakfast: low-fat cottage cheese with sour cream and a little honey, oatmeal with water or milk (preferably 50/50), tea.

Lunch: baked apple (you can add honey).

Dinner: mixed vegetable soup in vegetable oil (olive or sunflower), boiled chicken in milk sauce, boiled rice. Dried fruits compote.

Afternoon snack: rosehip decoction.

Dinner: boiled fish with white sauce based on vegetable broth. Mashed potatoes, cheesecake with cottage cheese, tea.

Kefir at night.

Don't know what else to cook?

Diet Table number 5 is quite tasty if you know how to cook.

Below are simple, very appetizing and at the same time healthy dishes.

Salad "Health"
Wash, peel and cut fresh cucumber, raw carrots and apples into thin strips, and cut green salad leaves into 3-4 pieces each. Place the prepared ingredients in a salad bowl, mix, add a little salt and season with a small amount of sour cream. Top with tomato slices. Cucumber 50 g, carrot 50 g, apple 50 g, tomato 50 g, 10 or 15% sour cream 20 g.

Carrot salad with raisins and honey
Grate peeled fresh carrots, add clean raisins, place in a salad bowl and pour over honey. Top the salad with lemon slices. Carrots 100 g, raisins 10 g, lemon 10 g, honey 15 g.

Buckwheat milk soup
Rinse the buckwheat, add hot water and bring to a boil. Add salt, add hot milk, sugar and cook until tender. When serving, place a piece of butter on a plate. Buckwheat 30 g, water 300 g, milk 250 g, granulated sugar 2 g, butter 5 g.

Pearl barley soup with meatballs
Finely chop the carrots, onions, parsley root and simmer in a small amount of water with the addition of butter. Rinse the pearl barley, pour boiling water over it and cook until half cooked (30-40 minutes). Then combine with stewed roots, add vegetable broth, add chopped potatoes, tomatoes, meatballs prepared from minced meat, add salt and cook until tender. Serve with chopped parsley and sour cream. Pearl barley 20 g, potatoes 50 g, carrots 15 g, tomatoes 20 g, onions 10 g, parsley root and greens 10 g, butter 5 g, sour cream 10 or 15% 10 g.

Boiled meat with apples, baked in milk sauce
Boil lean meat and cut into several thin slices. Prepare milk sauce from milk and flour. Peel and core the apples and cut into thin slices. Grease a frying pan with oil, line the bottom with apple slices, place the meat mixed with the remaining apples on top of the apples, pour milk sauce on top, sprinkle with melted butter and bake in the oven. Beef meat 150 g, butter 10 g, milk 75 g, wheat flour 5 g, apples 100 g.

Boiled sea bass
Clean the fish, rinse, divide into portions and boil in salted water, adding parsley and chopped carrots. Sea bass 100 g, carrots 10 g, parsley 5 g.

Pike perch baked in sour cream
Poach the pike perch fillet in a small amount of water, then transfer to a frying pan, pour in sour cream sauce and bake in the oven. Pike perch 65 g, sour cream sauce 30 g.

Steamed haddock with butter
Clean the fish, rinse and steam for 30 minutes. When ready, serve with melted butter and herbs. Haddock 100 g, butter 5 g, parsley and dill 5 g.

Protein omelet with vegetables
Chop the cabbage and zucchini, grate the carrots on a coarse grater, place in a saucepan and simmer in milk and butter until tender. Beat egg whites, mix with milk, pour over vegetables and sprinkle with herbs. Bake in the oven, first brushed with sour cream. White cabbage 30 g, zucchini 30 g, carrots 30 g, parsley 5 g, milk 50 g, butter 10 g, 2 egg whites, sour cream 10 or 15% 10 g.

Steamed omelette
Beat eggs, add salt, milk, butter and steam. Eggs 2 pcs., milk 50 g, butter 5 g.

Curd pudding
Rub the cottage cheese, add egg yolk, sugar, milk, add semolina, mix well. Beat the egg whites and add them to the curd mass. Place the prepared mass in a deep baking tray, greased with vegetable oil and sprinkled with breadcrumbs. Spread sour cream on top and bake in the oven. Low-fat cottage cheese 100 g, semolina 10 g, egg 1/4 pcs., milk 40 g, granulated sugar 10 g, sour cream Yu-or 15% 10 g, crackers 2 g, vegetable oil 3 g.

Crumbled buckwheat porridge with milk
Sort the grains, rinse, add to salted water and cook until thickened. Cook the porridge in a water bath. Place the prepared porridge in a deep plate and pour boiled milk over it. Buckwheat 50 g, water 100 g, milk 20 g.

Rice pilaf with prunes, raisins and carrots
Sort the rice, rinse, add to boiling salted water and cook until half cooked. Separately, simmer chopped carrots in water until soft, adding prunes and raisins. Add rice to prunes, raisins and carrots, cover with a lid and cook until tender. Serve with butter. Rice 50 g, raisins 15 g, prunes 25 g, carrots 30 g, water 100 g, butter 15 g.

Cabbage casserole
Chop fresh cabbage and simmer in a small amount of water. Grate the cheese. Mix cabbage, semolina, butter, eggs, cheese and place in a saucepan greased with vegetable oil, add sour cream, sprinkle with crushed breadcrumbs and bake in the oven. When serving, pour over sour cream. Cabbage 170 g, semolina 15 g, 1/2 egg, butter 10 g, crackers 5 g, Dutch cheese 5 g, sour cream 10 or 15% 35 g.

Baked carrot-apple cutlets
Cut the carrots into thin strips and simmer in water with the addition of butter. Then add chopped apples and sugar and simmer for another 5 minutes. Then add semolina, mix, combine with whipped egg white and cool. Form cutlets from the resulting mass, roll them in breadcrumbs, pour oil on them and bake in the oven, serve with sour cream.
Carrots 100 g, apples 100 g, egg white 1 pc., butter 10 g, semolina 10 g, granulated sugar 5 g, sour cream 30 g, crackers 10 g.

Pumpkin porridge
Cut the pumpkin, peeled and seeded, into small cubes and simmer with milk and butter until soft. Then gradually add semolina, add salt, sugar and cook until tender. Serve with a piece of butter. Pumpkin 250 g, milk 40 g, butter 10 g, semolina 30 g, granulated sugar 10 g.
Source podiete.ru

There are diets that are developed specifically for feeding patients in hospital settings. Among them is the “fifth table” diet, which is intended for those who have undergone surgery on the liver, pancreas, and gall bladder. Now this menu has become available for following at home. Well, the various recipes from table number 5 refute the stereotype that following a therapeutic diet is boring and tasteless.

A gentle diet is prescribed for cholecystitis, hepatitis, liver cirrhosis, gallstone disease and other diseases in which the absorption of fats is impaired or fatty foods are contraindicated for one reason or another. Carbohydrates and proteins are the basis of the diet, and fats are not completely excluded, but are limited.

Due to such restrictions, the diet is largely based on fiber, lean meat and fish, cottage cheese, and soy. Sufficient fluid intake is also important. In addition to ordinary water, you can consume compotes and jelly. Puree soups and loose meat pates are allowed.

Food can be prepared by boiling, stewing and baking. You can't fry. Dishes should be neither hot nor cold - with a temperature between 20-60 degrees.

Should not include fatty foods. Fatty meats, fried meats, and animal oils are excluded - they irritate the gastrointestinal tract and increase bile secretion, which has an extremely negative effect on the course of diseases for which this diet is indicated.

Diet Fifth Table: simple and interesting recipes

Recipes for dietary dishes of table 5 can be used by both those who need to strictly adhere to this diet, and those who simply want diversify your proper healthy diet. There are many first and second courses, you can also prepare a variety of desserts and delicious drinks.

Vegetable soup with zucchini

Let's start with the first courses. For this vegetable soup with zucchini you will need the following ingredients: 300 grams of potatoes, 150 grams of zucchini, 100 grams of carrots, 3 tablespoons of vegetable oil, liter of water, carrot juice.

Wash the zucchini, cut it into slices, and simmer with butter. Peel the carrots, cut them, and stew them with the zucchini. Wash the potatoes well, peel them, cut them into large slices, cover with water and cook until tender. Then add the stewed vegetables to the potato broth, add salt, and boil again. Before serving, add a small amount to each serving. carrot juice.

Mixed vegetable soup recipe

There are other interesting recipes for dishes for every day. For example, this vegetable soup. Prepare the following for him: 300 ml of vegetable broth, 2-3 potatoes, 1 tomato, 1 carrot, 20 grams of canned peas, 30 grams of zucchini, 2 tablespoons of vegetable oil.

Cut the potatoes and zucchini into cubes, chop the carrots on a coarse grater, and simmer. Grate the tomato to extract juice. The broth should boil, place carrots and potatoes there, cook until half cooked. Then add the peas and zucchini and cook until done. Pour tomato juice and vegetable oil into the soup. Cook for another five minutes.

Borsch

Recipes for every day of the table 5 can also include very tasty borscht. The ingredients for it will need the following: 70 grams of fresh cabbage, 2 beets, 3 potatoes, 2 carrots, a teaspoon of tomato paste, 3 tablespoons of vegetable oil, 10 grams of sour cream, a teaspoon of sugar, 250 grams of vegetable broth.

First, chop the cabbage, cut the carrots into slices, and grate the beets on a coarse grater. Place the potatoes, cut into bars, into the broth and bring to a boil. Place stewed beets and carrots in a saucepan. Add sugar and tomato paste a few minutes before cooking. Serve maybe with sour cream.

Chicken sausages

It is highly not recommended to buy many of our favorite products in stores, for example, when it comes to sausages. The fact is that they include harmful lard and a number of other harmful components that should absolutely not be consumed if you have liver problems.

You will need chicken fillet, which needs to be ground into mince. Then break a couple of eggs into a cup (use only whites or quail eggs - then you can do it completely). Add spices such as oregano, nutmeg, asafoetida and semolina, which will help the mixture swell. Now combine the ingredients - minced meat and a mixture of semolina, eggs and spices. Wrap the sausages in plastic wrap and steam them for 40 minutes.

Steam omelette

The classic fried egg, which many people love for breakfast, is excluded from the fifth table diet. However, it can be replaced with an equally tasty and much healthier recipe - steamed omelette. During the first two weeks after an exacerbation of diseases or after surgery on the liver, pancreas, or gall bladder, you should use only whites or whole quail eggs. After the difficult period has passed, you can eat no more than one yolk once a day.

This recipe is prepared quite Just. Separate the yolk from the white and use only the latter. Whisk it, add a small amount of salt and skim milk, place this mixture in a double boiler. The omelette should cook there within twenty minutes. You can eat it with greens.

Adding nutmeg powder can help spice up this recipe.

Stuffed cabbage rolls with boiled meat and rice

Prepare the following ingredients: 100 grams of lean boiled meat, 130 grams of fresh cabbage leaves, 15 grams of rice, 2 tablespoons of sour cream, 30 grams of herbs, two tablespoons of vegetable oil.

Boil cabbage leaves until tender. Grind the meat using a meat grinder. Pour boiling water over the rice and let sit for 20 minutes, drain the water. Combine minced meat, steamed rice, vegetable oil and herbs. Wrap this mixture in cabbage leaves into the shape of envelopes. Place the cabbage rolls in a saucepan, add water so that it is at the same level as the cabbage rolls and cook until done.

Noodle and boiled meat casserole

Table 5 diet recipes for every day can be very tasty. Try making this casserole and see for yourself. You will need the following: 80 grams of beef and 80 grams of noodles, egg white, 10 grams of butter.

Boil the meat, cool it and chop it. Do the same with the noodles. Grind the egg with butter and add to the minced meat. Combine the resulting mixture with the noodles and steam it until fully prepared.

Curd pudding

You can treat yourself to desserts too! For example, this curd pudding, for which you need to take 120 grams of cottage cheese, 60 ml of milk, 5 g of butter, 10 grams of semolina, egg white, two teaspoons of sugar. Rub the cottage cheese through a fine sieve and beat with a blender. Mix with semolina, milk, protein and sugar. Grease a baking dish with oil and pour the resulting curd mixture into it. You can cook using baking or in a water bath.

Video recipe for dietary curd dessert

Rice casserole

Dietary dishes 5 tables, recipes with photos of which will help you understand how to prepare them correctly, can be incredibly tasty, sweet and airy. For example, rice casserole. To prepare it you will need a glass of rice, 200 grams of cottage cheese, 3 eggs, 3 apples, a handful of raisins, two glasses of milk, 2 tablespoons of sugar, a tablespoon of sour cream.

Combine milk with a glass of water and boil rice in this mixture until tender. Grind the cottage cheese through a sieve so that it becomes tender and airy. Beat eggs with sugar. Wash the apples, peel them, cut them into cubes. Drain the rice and let it cool. Then add cottage cheese, raisins, apples and a mixture of eggs and sugar. Mix everything thoroughly and place in a baking dish. Beat one egg with a spoon of sour cream, pour the resulting mixture over your casserole. Bake until done in an oven at 200 degrees for 20-25 minutes.

Compote

Everything is very simple here: boil sweet fruits in boiling water for 10 minutes and enjoy the delicious drink. And the fruit itself can be left for dessert. You can use apples, pears, quinces, grapes and so on.

Berry jelly

Delicious recipes for diet 5 table dishes can be supplemented with this drink. It is recommended to use it moderately warm. You will need sweet berries (you can take raspberries, strawberries, cherries, blueberries, and so on), a couple of tablespoons of starch, 4 tablespoons of sugar and two liters of clean water.

Rinse the berries well, remove the seeds if necessary. Dissolve starch in a small amount of water. Pour water over sugar and berries and cook until boiling, then add diluted starch, cook for 15-20 minutes, stirring until the mixture thickens. After this, the jelly is ready.

These, of course, are just some of the recipes for the week 5 diet. In fact, there are many more of them, and you can take into account your individual preferences and desires. The main thing is to understand that having to follow this diet is not torture. A medicinal diet can be not only healthy, but also tasty, and recipes and recipes, the preparation of dishes based on which will become a simple and enjoyable process, will help you see this. is on our website.