Tiêu đề 2= EHT Self-healer's Meal Plan and Habits.pdf ✅

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B R E A K F A ST CO N SI D E R A TIO N S How much and How to Eat? Eat as per your hunger, as many meals as you like. Aim to eat 500g to 1 kg as per your appetite before lunch. Start with water rich juicy fruits like melons or citrus and move to denser fruit like bananas and custard apples. For more guidelines about eating fruit, Read my blog article. Transition Plan If you are not yet ready to switch completely to a fruit breakfast, you can START with fruit. Eat fruit all morning till you can stretch and push the next meal as late as possible. When you eat a savoury or cooked breakfast during transition, try to keep it oil- free and just load it with vegetables. Some ideas are: Poha with 3x vegetables Chilla stuffed with fresh salad vegetables Idlis with chopped veggies in the batter Sprouts with steamed or lightly sauted vegetables Chapati roll with fresh salad veggies and green chutney For support, guidance and encouragement with a community, sign up on learn.nandinigulati.com
LU N C H Start with a Tasty Salad Make salads delicious and interesting In your “Starter Pack”, you have 2 ebooks with recipes. Here are my recipe videos on YouTube. I have written 2 recipe books. The Feed in the Empower Tribe app also has recipe tags. And many other creators are putting exciting ideas for wholesome, plant based salads. Please explore these resources to find your 5-6 favourites and do your own creative twist. Main Meal Make your plates colourful, fresh and vibrant! Eat in 3x1 ratio of vegetables to grains/ lentils/ anything else. Keep your meals free of animal products and oil. Learn oil-free cooking. There are many resources we share and also many videos on YouTube. Here are some ideas to add more vegetables to your meals Add vegetables into your daal/ beans. If your family doesn’t like that, steam vegetables separately for yourself and add them in. Knead steamed vegetables into your chapati flour. Steamed spinach for green, beetroot for purple or pumpkin for yellow. Double/ Triple the quantity of vegetables in your pulao/ poha etc. Have a fresh chutney made of green mint and coriander or amla etc. These lovely sample plates are from a WFPB restaurant in Bangalore, Cafe Graze. For support, guidance and encouragement with a community, sign up on learn.nandinigulati.com