Chicken with chestnut puree - chrono nutrition according to the concept of Dr. Alain Delabeau. Extremely tasty chrono lunch for two people 170 cm tall.
READ: CHRONO DIET - How to calculate the quantities for meals
Why is it important to calculate the quantities for meals? Because the amount of food in a meal depends on the constitution (height) of your body, as well as your profession. It is necessary to accurately calculate the amount of food you will consume, so that you can expect the positive results that chronic nutrition can provide you.
Let's remind you once again...
Chrono diet, what is "forbidden" in the concept of Dr. Alain Delabeau:
- products containing lactose, except cheese, cream and butter
- soups, broths - from which you get cellulite (especially they should not be consumed in the evening and are especially not recommended for the female population). During the summer months, you can make a few "offences" and consume soup, because it prevents dehydration of the body.
- industrial foods - all industrially produced food, which contains preservatives, i.e. fattening additives
- sauces and sauces containing sugar: ketchup, barbecue sauces
Everything else is "permitted", but not without certain rules - not without order and not together.
The most important meal of the day is breakfast (never skip breakfast), followed by lunch and dinner.
For a snack, you should eat fruit, necessarily with nuts (vegetable fats), once a week and something sweet (without added sugar).
If you want to lose extra pounds, be sure to consult your doctor and ask for a recommendation for a vitamin preparation, as well as natural protein bars without added sugar that you should consume as a dietary supplement.
Chicken with chestnut puree - chrono nutrition - Recipes and Cookbook online
Chicken with chestnut puree - chrono nutrition according to the concept of Dr. Alain Delabeau. Extremely tasty chrono lunch for two people 170 cm tall.
- 340 g chicken fillet
- 200 g shelled chestnuts (cooked)
- 70 g of butter (or olive oil)
- 0,5 piece of lemon juice
- salt (to taste)
- freshly ground pepper (to taste)
- Cut the chestnuts with a knife. Cook in boiling water for 5 minutes.
- Peel the chestnuts.
- Boil the peeled chestnuts for another 15-30 minutes (depending on the size), until they are cooked. Leave to drain.
- Heat 50 g of butter in a grill pan at medium temperature.
- Season the chicken fillet with salt and pepper. Bake for 4 to 5 minutes on each side, sprinkle with lemon juice and simmer for another 1 to 2 minutes.
- Process the dried chestnuts in a blender to obtain a uniform mass and add 20 g of butter. Process briefly.
- Put 1 chicken fillet and 3 tablespoons of chestnut puree in each portion. Pleasant
If you suffer from high cholesterol, replace the butter with olive oil in the recipe.
Note: if you don't like the taste of chestnuts, you can make celery puree, or replace part of the chestnuts with celery, to adjust to your taste.
Recipe idea: book 230 recettes gourmandes pour mincir sur mesure, Dr. Alain Delabos, Guylene Neveu-Delabos
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