Celery for weight loss


Chicken Breast and Celery - The Perfect Dinner for Weight Loss
Ingredients:

Chicken fillet – 150 g
Celery root – 200 g
Beetroot – 150 g
Onion – 1 pc.
Sour cream 10% – 1 tbsp. l.
Sunflower oil – 2 tsp.
Salt, spices to taste
Heat oil in a frying pan and lightly sauté finely chopped onion. Then add the chicken breast cut into small pieces and fry for 2-3 minutes. Add celery and beetroot cut into strips, salt, add spices and stir. When the vegetables release juice, add sour cream, stir well, cover the pan with a lid and simmer the contents over low heat for 12-15 minutes.

Nutritional value per 100 g:

Proteins – 9.1 g
Fats – 3.2 g
Carbohydrates – 7.7 g
Caloric content – ​​98.1 g
Green Celery Smoothie
Ingredients:

Celery stalk – 1 pc.
Green apples – 2 pcs.
Kiwi – 2 pcs.
Water – 0.5 tbsp.
Add peeled apples and kiwis along with celery to a blender, puree and add water for a more drinkable consistency. For taste, you can add a pinch of sea salt, your favorite spices (nutmeg and coriander are especially good), lemon or orange zest, olive oil, chopped nuts or sesame seeds, a spoonful of honey (in the last three cases, do not forget to add your own additions to the KBZhU).

Nutritional value per 100 g:

Proteins – 0.5 g
Fats – 0.3 g
Carbohydrates – 6 g
Caloric content – ​​29.1 g
Baked fish with celery and onions
Ingredients:

Cod fillet – 150 g
Celery root – 200 g
Onions – 3 pcs.
Salt, spices to taste
Rub the defrosted fish with salt and spices (for example, black pepper and ground thyme). In a baking dish, make a "nest" of grated or thinly sliced ​​celery and place the cod in it. Cover the piece of fish evenly with onion, cut into half rings. Bake the dish for about 20 minutes at 180°C.

Nutritional value per 100 g:

Proteins – 8.1 g
Fats – 0.4 g
Carbohydrates – 9.1 g
Caloric content – ​​71.7 g
Stew with celery
Ingredients:

Celery root – 200 g
Potatoes – 200 g
Carrots – 100 g
Pumpkin – 200 g
Green beans – 200 g
Sunflower oil – 2 tbsp.
Onions – 2 pcs.
Salt, spices to taste
Heat oil in a deep, thick-bottomed pan and simmer finely chopped onion in it. Add coarsely grated carrots and simmer until lighter. Then add diced celery, pumpkin and potatoes, add green beans. Salt, sprinkle with spices and stir. When the vegetables release juice and begin to actively boil, cover the pan with a lid and simmer the stew until done (15-25 minutes) over low heat.

Nutritional value per 100 g:

Proteins – 2 g
Fats – 2.5 g
Carbohydrates – 11.1 g
Caloric content – ​​72 g
Celery Brush Salad
Ingredients:

Celery root – 100 g
Carrots – 100 g
Fresh cucumbers – 100 g
Radish – 100 g
White cabbage – 100 g
Sesame – 10 g
Low-fat yogurt – 2 tbsp. l.
Salt to taste
Peel the vegetables and cut them into small strips. It owes its name to the resulting texture - the salad looks like a brush, which supposedly cleans out all the waste from the intestines. Of course, everything is not so simple and primitive, because the vegetables are chewed and partially digested in the stomach, but they still help digestion.

Add salt, sesame and yogurt to the chopped vegetables and mix. If you don’t like the vegetables too tough, you can wait 5-10 minutes – the salt will make the vegetables softer.

Nutritional value per 100 g:

Proteins - 2.4 g
Fats – 1 g
Carbohydrates – 5.5 g
Caloric content – ​​40.1 g
Pasta with celery, mushrooms and peas
Ingredients:

Pasta – 150 g
Celery root – 150 g
Champignons – 200 g
Onion – 1 pc.
Green peas (fresh or frozen) – 100 g
Olive oil – 1 tbsp.
Salt, spices to taste
Add finely chopped onion to the oil heated in a deep pan. When it becomes transparent, add celery cut into strips and simmer until it becomes a little softer. Then add chopped mushrooms and peas. Salt, sprinkle with spices, cover with a lid and leave on low heat for 10-12 minutes. Meanwhile, cook the pasta in salted water. When it is ready, drain the water and add the pasta to the celery and mushrooms. Stir, simmer for 2-3 minutes.

Nutritional value per 100 g:

Proteins – 4.7 g
Fats – 2.1 g
Carbohydrates – 19.9 g
Caloric content – ​​117.6 g
Green Celery Salad with Shrimp
Ingredients:

Celery stalk – 1 pc.
Tomatoes – 2 pcs.
Cucumbers – 2 pcs.
Boiled shrimps – 100 g
Canned corn – 40 g
Olive oil – 1 tbsp.
Salt to taste
Chop celery, tomatoes and cucumbers, mix with shrimp and corn, salt and season with oil.

Nutritional value per 100 g:

Proteins – 4.2 g
Fats – 2.3 g
Carbohydrates – 3.9 g
Caloric content – ​​51.9 g
Style Summary
Be careful with celery if you have a peptic ulcer, gastritis, colitis or IBS. Celery can irritate the walls of the gastrointestinal tract, and in the above-mentioned diseases it should be consumed in very limited quantities, preferably thermally processed.