Polaris steamer recipes. Steamer Slimming Recipes. Steamer Cooking Tips

No food limits! Eat as much as you want and forget about the exhausting hunger. And the steam diet has no contraindications. Take on the arsenal of delicious steamed dishes and lose weight!

This diet, also known as a gentle diet, has been successfully used to heal the body and correct weight. The steamed diet receives the most positive reviews from both specialists and patients. Unlike most methods for losing weight, the steam diet has no age restrictions, even children and the elderly can use it. She also has no contraindications, on the contrary, such a nutritional system serves as one of the elements of therapy for many diseases.

The steamed diet is not one of the "quick" methods for losing weight, the rate of its loss depends on the characteristics of the body and the initial build of the person losing weight: the more extra pounds, the sooner they will go away. On average, if the dietary regimen is observed within three weeks, the body weight is reduced by 3-5 kg.

Physically and psychologically, eating steamed food is easily tolerated, so it quickly becomes a habit. The minimum duration of the steam diet is three weeks, but the ideal is to stick to this healthy lifestyle all the time.

Advantages and disadvantages

The steam diet is one of the safest for your health. It is used in the treatment of diseases of the liver, kidneys, gastrointestinal tract, diabetes, cardiovascular pathologies, it is prescribed for colds and skin diseases, during the rehabilitation period after operations. This type of gentle diet has a huge number of advantages:

1. Since most of the nutrients are retained in food, adherence to the dietary regime contributes not only to weight loss, but also to an increase in immunity, rejuvenation of the body, as well as an improvement in the condition of the skin and hair.
2. The diet menu is varied, products are available.
3. With the steamer, you can cook several meals at the same time.
4. The calorie content of the daily menu is small, at the same time, the body does not experience hunger, since there are restrictions only on the method of cooking, but not on its quantity.
5. Due to the balanced diet, additional intake of vitamins is not required.
6. Slow weight loss ensures stability of the result - a sharp increase in body weight after the termination of adherence to the dietary regime is excluded.

The disadvantages of the diet include some difficulty in organizing food. Food cooked in a double boiler will have to be brought to work or to the institute in pots, besides, not everyone succeeds in quickly weaning from fried foods. And the minus, usual for "long-playing" diets: it will not be possible to lose weight very quickly with the help of this technique.

Principles and rules

Losing weight is provided due to a calorie deficit: the amount consumed in the process of life prevails over the amount supplied with food. To get the missing calories, the body is forced to burn fat stores. Weight loss occurs with a gentle load on the digestive system; dietary restrictions apply only to fats and simple carbohydrates.

Catering

1. The diet is based on boiled, stewed, baked dishes, it is allowed to add a small amount of vegetable or butter to them. Frying is excluded.
2. Food should be taken 5-6 times a day. Servings for three daily meals should be about 250-300 g each, snacks and dinner - 150-200 g each.
3. You need to have dinner no later than 2 hours before going to bed so that the food has time to be digested.
4. Protein meat and fish should not be combined with carbohydrate cereals, the break between their use should be about 4 hours.
5. It is advisable to cook cereals without salt, it can be replaced with soy sauce, it is also allowed to add greens, fruit or vegetable gravies, vanilla, cinnamon to cereals.
6. If you find it difficult to do without sweets, include fruits baked with honey or stevia in the menu. Sweet is best consumed in the morning.
7. The average energy value of the daily diet should be from 1700 to 2200 kcal, it depends on your body weight. You can calculate the amount of energy that the body receives when assimilating food using the tables of calorie content of foods.

It is recommended to eat food warm or cool (first and second courses warmed up to 40 - 50 °, drinks - at room temperature). This requirement is explained by the fact that chilled food slows down digestion, while hot food irritates the stomach lining.

Drinking regimen

Water is vital for the normal functioning of the body, and doubly during the period of weight loss. With a lack of it, food takes longer to digest, and fat is not burned as efficiently. In addition, water drunk before meals reduces appetite. The total amount of liquid, including soups, should be 2-3 liters per day, at the rate of 30 ml per 1 kg of body weight.

While observing the dietary regimen, half an hour before meals, it is recommended to drink 150-200 ml of pure non-carbonated water. During a meal or immediately after it, no liquid should be consumed. Even if it is a dessert - jelly or compote, it is better to drink it half an hour after you have eaten.

Allowed and Prohibited Products

The diet is based on protein and carbohydrate foods:

• cereals;
• pasta, biscuit biscuits, dry biscuit;
• bread (preferably rye or white coarse grain);
• lean meat, dairy sausages, fish;
• dairy products (kefir, yogurt, yogurt, low-fat sour cream, cottage cheese, hard cheese);
• non-yeast-free baked goods;
• vegetables;
• berries and fruits, as well as marshmallows, mousse, jelly, jelly, compote made from them;
• eggs (no more than 1 piece per day);
• weak tea, chicory drink;
• honey (2-3 teaspoons per day).

Restricted or completely eliminated the use of foods that are difficult to digest, cause increased secretion of gastric juice or bloating, increase cholesterol levels, containing simple carbohydrates. These include:

• fast food, semi-finished products, canned food;
• fat meat;
• animal fats, margarine, butter substitutes;
• hot sauces, mayonnaise, mustard, garlic;
• yeast dough baked goods;
• coffee, cocoa;
• chocolate, pastries, cakes, butter biscuits;
• fermenting legumes, mushrooms, radishes, sorrel;
• alcohol;
• carbonated drinks and sour kvass.

Despite the fact that green tea is considered beneficial for weight loss, in some diseases of the gastrointestinal tract or pancreas, it can cause pain. During an exacerbation of pancreatitis, anacid gastritis, peptic ulcer, it is better to drink teas from mint leaves, lemon balm, currants or raspberries.

Features of cooking

Since the temperature during steaming does not exceed 100 °, the products retain their natural color and taste, and vitamins are almost not destroyed in them. However, despite the seeming simplicity of the technology, the "steam kitchen" has its own characteristics that should be reckoned with.

1. Only environmentally friendly products are allowed to be used - during steam processing, pesticides, nitrates and additives to accelerate growth do not disappear anywhere.
2. Vegetables should not be overripe so that they do not lose their shape during cooking.
3. It is better to cut vegetables or meat into pieces of the same size, so they will be ready at the same time.
4. It is not recommended to stack too many layers of food as this will lengthen the cooking time.
5. If you cook several dishes at the same time, it is better to put the meat on the lower tier of the steamer (it will get a hotter steam), place vegetables on the upper tier.
6. The mode and cooking time indicated in the recipe should be observed, so as not to get biologically inert, low-appetizing porridge instead of a healthy and tasty dish. So, the cooking time for root vegetables is about 30 minutes, green vegetables - up to 5. Beef and pork are cooked for 1.5 hours, poultry and rabbit meat - about 45 minutes, fish - 15–20.
7. It is not recommended to cook pasta in a double boiler - they boil and stick together.

Menu

The proposed menu for the week is indicative. You can make it yourself, using your own recipes, but taking into account the requirements of the steamed diet regarding the separate use of proteins and carbohydrates. Dishes in which protein and carbohydrate foods are combined (for example, pepper stuffed with meat), it is advisable not to cook often. Do not forget about the cooking methods: boiling, stewing or baking.

Breakfasts (optional)

1. Oatmeal on the water, tea.
2. Steam omelet, chicory drink.
3. Rice milk porridge.
4. Pumpkin porridge with millet, mint tea.
5. Steam pancakes, fruit juice diluted with water.
6. 2 soft-boiled eggs, herbal tea.
7. Apple charlotte, green tea.

1. Cheese with a slice of rye bread.
2. Curd soufflé.
3. Fruit or berries.
4. Rye bun, milk jelly.
5. Fruit salad.
6. Cottage cheese with 10% sour cream.
7. Kefir with oatmeal cookies.

1. Puree soup with pumpkin, goulash.
2. Broccoli soup, chicken pilaf.
3. Rice soup with fish fillets, fresh vegetable salad.
4. Soup kharcho cooked without hot spices, vegetable stew.
5. Potato soup, bell pepper stuffed with meat and rice.
6. Cabbage soup, beef stew with sweet and sour sauce.
7. Vegetable puree soup, fish cutlet.

Afternoon snacks:

1. Cottage cheese casserole.
2. Baked apples.
3. Galette cookies, berry smoothies.
4. Drinking yoghurt, curd cheese with raisins.
5. Breads with fruit compote.
6. Sponge cake, milk.

1. Boiled beetroot salad, fish baked in foil, berry jelly.
2. Chicken breast soufflé with herbs and nutmeg, tomato juice.
3. Homemade liver pate, tea.
4. Sausage with vegetable puree, citrus juice, diluted in half with water.
5. Boiled fish, stewed vegetables.
6. Steamed cutlet, mashed potatoes in milk, rosehip drink.
7. Boiled chicken with fresh vegetable salad.

Dish recipes

Pumpkin puree soup

Peel and cut into small pieces 1-2 potatoes and 0.5 kg of ripe pumpkin (its flesh should be yellow-orange, and the skin should be firm). Pour over chicken or meat broth so that it covers the mixture. Cook over low heat until the potatoes are tender. Grind in a blender until smooth, add salt and spices. Serve with sour cream.

Rice soup with cod fillet in a slow cooker

Peel the potatoes, cut into cubes, chop the onions, grate the carrots, rinse the rice thoroughly. Put all the ingredients in a multicooker bowl and cook in the "soup" mode for 15–20 minutes. Add cod fillets cut into small pieces, herbs, salt and spices. Cook for another 10 minutes. Sprinkle with chopped green onions when serving.

Vegetable stew in a double boiler

Ingredients: potatoes, carrots, cabbage, onions, tomatoes. Grate the carrots, coarsely chop the rest. Mix vegetables, season with salt, add Italian herbs and place in rice bowl. Cook for 40-50 minutes. This stew can be used as an independent dish or as a side dish for meat.

Steamed peppers stuffed with meat and rice

Peel the bell peppers from seeds, cut off the stalk and place in a double boiler for 5 minutes. Mix equal amounts of lean minced meat with unpolished (brown) rice, boiled until half cooked. Add finely chopped onions, grated carrots, salt, ground pepper, a little vegetable oil. Fill the cups of peppers with the mixture, place them in the bowl of a double boiler and cook for 30-40 minutes. Serve with sour cream or tomato sauce.

Beef stew with sweet and sour sauce in a slow cooker

Cut 0.5 kg of beef tenderloin into small pieces of elongated shape, salt and pepper, put in a multicooker bowl greased with vegetable oil. Top with finely chopped carrots, onions, parsley root. Pour the broth so that it completely covers the mixture, cook in the "simmering" mode for about an hour. Mix 2 tbsp. l. tomato paste, 1 tbsp. l. flour, 1 tbsp. l. sugar, 1 tsp. lemon juice or fruit vinegar, tomato paste, a few allspice peas, bay leaf. Dilute the mixture to a liquid state with broth from a multicooker and pour the resulting sauce into a bowl. Simmer for another 10 minutes.

Steamed chicken soufflé "Mosaic"

Grind 300 g of chicken fillet in a blender. Cut a half of red bell pepper and a small slice of pumpkin into small pumpkin cubes, hold in boiling water for 5 minutes or steam blanch. Beat 1-2 eggs with a spoonful of cream. Strain 50 g of canned green peas from the filling. Mix all ingredients, salt. Put in a multicooker bowl, cook for 40 minutes in the "bake" mode. Cool the finished soufflé, cut into slices.

Millet porridge with pumpkin

Place the peeled and diced pumpkin in a multicooker bowl, add a little water, cook until softened (about 10 minutes). Add thoroughly washed millet, pour in milk and cook until the porridge becomes thick, and only then put sugar in the porridge. If the porridge is cooked on the stove, it will have to be constantly stirred so as not to burn.

Curd soufflé

Grind cottage cheese, add beaten egg, vanilla sugar and peeled apples grated on a coarse grater to it. Stir the mixture thoroughly, put in silicone molds. Bake at high temperature in an oven or microwave. Baking time is 5-10 minutes. This soufflé can also be made with raisins, prune slices, or ground citrus peels.

Fruit and berry smoothie

To prepare this dessert you will need: a grapefruit, a banana, a few apricots, a handful of strawberries and 0.5 cups of grape or citrus juice. Berries and fruits are ground in a blender, then juice is added to them. The finished drink is served in glasses, decorated with currant berries on top.

A healthy lifestyle has long been a trend. In addition to sports, great attention is paid to proper nutrition, which is difficult to imagine without steamed diet meals. This cooking method allows you to minimize the calorie content of the dish, emphasize its natural taste and preserve most of the vitamins.

The benefits of steaming dishes

One of the main benefits of steaming is the lack of oil. Thanks to this, the calorie content of food is reduced. Steam treatment "melts" excess fat from the food itself. As a result, the total energy value of the dish may decrease by 100-150 kcal.

Food cooked in a double boiler is useful for people with gastrointestinal diseases (with gastritis), athletes and the elderly. Often, the first complementary foods for babies are also steamed.

Steam cooking retains most of the beneficial nutrients and vitamins. With so many nutrients, neither stewing, nor cooking, nor baking can be compared. For this reason, the steam diet is often prescribed to patients during the rehabilitation period or after surgery.

Steam-treated food is easily digestible, with minimal impact on the cardiovascular system and the digestive tract. A similar nutritional principle is recommended by doctors for pancreatitis.

Products prepared in this way retain their natural taste, color and structure, which is highly demanded by fans of organic cuisine.

However, one cannot fail to mention the disadvantages of this cooking method, namely:

• you can not use overripe or too soft in structure vegetables and fruits;
• it is almost impossible to cook tasty mushrooms and pasta (from soft wheat);
• all ingredients must be of high quality, free of harmful impurities and pesticides, since when processing with steam, unlike cooking, harmful substances do not disappear.

Interesting! Steam cooking reduces the fat in the dish, which means it also reduces the bad cholesterol.

Be sure to see:

How to cook

Even in the absence of such a device as a steamer in the house, you can steam diet meals using an oven, stove or multicooker.

In a double boiler

The steamer is a household appliance, very easy to use. In most cases, all modes are indicated on the case, so that the owner only has to fill in water, lay in the food and choose the desired cooking method.

However, before cooking, you need to understand a few nuances that will help extend the life of the appliance and make the dishes tastier and healthier.

The steamer can also defrost food, reheat lunch, pastries and bread. This device will successfully replace both an ordinary saucepan and a microwave oven.

Interesting! The steamer can be used as a sterilizer for baby dishes or home canning.

In a multicooker

Steam cooking in a multicooker is not difficult at all. Water is poured into the bowl of the device, a special basket is installed on top, into which products are placed, after which a mode is selected and a timer is set. However, there are a number of nuances that can shorten the cooking time and enhance the taste of the dish.

1. Instead of cold water, it is best to pour hot water into the thicket. This will shorten the heating time.
2. When cooking green vegetables, cabbage and salads, you must choose the minimum time, otherwise the food will lose its color.
3. You can put frozen food in the multicooker.
4. As with a double boiler, it is best to add salt and spices at the end of cooking.

Unlike a steamer in a multicooker, you can use any liquid instead of water: broth, tea or wine.

The steaming method was actively used even before the invention of the double boiler and multicooker. A stove, a saucepan and a colander were enough to prepare healthy and healthy meals.

Instead of a colander, you can now use the steam liner available in stores. It is equipped with a special handle and legs, and the compact folding petal structure allows it to be stored in the cutlery drawer.

20 delicious diet recipes

You can steam almost any dish, from salad to dessert.

Steam omelet

Step-by-step instruction:

1. Eggs are beaten and mixed with milk.
2. Filter the egg-milk mixture through a sieve, salt.
3. The mold is greased with butter and the mixture is poured into it.
4. Place in a double boiler basket and cook for 20 minutes.

Cottage cheese pancakes are a great breakfast option for adults and children.

1. Cottage cheese - 400 gr.
2. Flour - 50 gr.
3. Eggs - 2 pcs.
4. Sugar - 30 gr.
5. Soda - 0.5 tsp.

Step-by-step instruction:

You can serve cheesecakes with honey, sour cream or grated berries.

Chicken with buckwheat

1. Buckwheat - 200 gr.
2. Water - 200 ml.
3. Chicken legs - 2 pcs.
4. Onions - 1 pc.
5. Garlic - 2 cloves.
6. Salt, pepper, spices.

Step-by-step instruction:

Serve with herbs and homemade ketchup.

Steamed pollock

1. Pollock - 2 pcs.
2. Salt - 10 gr.
3. Lemon - ½ pc.
4. Condiments and herbs.

Step-by-step instruction:

1. Cut the pollock carcass into medium-sized pieces, salt and season with spices.
2. Line the bottom of the steamer basket with foil, place the herbs.
3. Put the fish on the greens, close the lid and set the timer for a quarter of an hour.
4. Sprinkle with lemon before serving.

Vegetable ratatouille

Step-by-step instruction:

1. Cut the courgettes into slices and steam them in a double boiler for 4-5 minutes.
2. Beat eggs, season with salt, add spices, tomato sauce and finely chopped basil.
3. Lubricate heat-resistant molds with oil.
4. Cut the tomatoes and put the vegetables in the molds, alternating layers of zucchini and tomatoes with each other.
5. Pour everything over with the egg mixture.
6. Bake in the oven at 180 ° C for 25 minutes.

Steam meatballs

Meatballs are often prepared for children. The steam option is the safest and no less tasty option.

Step-by-step instruction:

1. Finely chop the onion, mix it with the minced meat, season with salt and lightly pepper.
2. Form the meatballs and place them in the steam basket.
3. Peel the potatoes, cut them into slices and place them in the top bowl of the steamer.
4. Set the timer for 1 hour.
5. Heat the soy sauce in a saucepan, gently add the starch to it and stir until thickened.

Stuffed zucchini

1. Zucchini - 2 pcs.
2. Minced meat - 400 gr.
3. Onions - 3 pcs.

Step-by-step instruction:

When serving, pour over sour cream.

Chicken cutlets with pumpkin

1. Chicken fillet - 400 gr.
2. Pumpkin - 250 gr.
3. Egg - 1 pc.
4. White bread - 70 gr.
5. Milk - 80 ml.

Step-by-step instruction:

1. Soak the bread in milk, peel the pumpkin and cut into pieces.
2. Pass the meat, pumpkin and soaked bread crumb through a meat grinder, salt, add seasonings.
3. Form patties and place in the steamer basket.
4. Set a timer for 20 minutes.

When serving, sprinkle the pumpkin and chicken cutlets with herbs. Use rice or mashed potatoes as a side dish.

Steamed salmon

1. Salmon - 400 gr.
2. Salt pepper.
3. Lemon - 1 pc.
4. Vegetable oil.

Step-by-step instruction:

1. Cut the fish into portions, season with salt and pepper, add oil and lemon juice.
2. Leave to marinate for 15-30 minutes
3. Place in a double boiler basket and cook for no more than 20 minutes.

Cottage cheese casserole with banana

Step-by-step instruction:

1. Grate or grind bananas with a blender.
2. Mix remaining ingredients.
3. Place the mixture in muffin tins and steam for 20 minutes.

Green beans in ginger sauce

1. Green beans - 400 gr.
2. Garlic - 3 wedges.
3. Ginger (root) - 3 gr.
4. Soy sauce - 40 ml.
5. Sesame oil - 15 ml.

Step-by-step instruction:

1. Place the beans in the steamer basket and cook for no more than 5 minutes.
2. Peel and grate the ginger root.
3. Heat sesame oil in a skillet, add soy sauce, chopped garlic and ginger and cook for 2-3 minutes.
4. Pour the hot mixture over the beans and leave the dish for half an hour.

Steamed pears

Step-by-step instruction:

1. Wash the pears and place them in a double boiler for 8 minutes
2. Dissolve butter in a saucepan, add sugar, lemon juice, zest, water and ginger.
3. Boil the sauce until the crystals are completely dissolved in the sugar.
4. Remove the pears from the steamer and pour over the sauce generously.

Korean style eggplant

A light and tasty Asian dish.

Step-by-step instruction:

1. Cut off the stem and cut the eggplant into 6 pieces.
2. Chop onions and green onions, garlic, fry everything in a pan.
3. Add soy sauce, sesame seeds, sesame oil, adjika, sugar, salt and pepper to the frying. Mix.
4. Coat each eggplant wedge with the resulting paste and place on the steamer rack.
5. Cook for a quarter of an hour.

Serve with rice, barley or bulgur.

Steam hake cutlets

1. Hake - 1 pc.
2. Apple - 1 pc.
3. Bread - 50 gr.
4. Cottage cheese - 70 gr.
5. Egg - 1 pc.
6. Milk - 100 ml.
7. Butter - 40 gr.

Step-by-step instruction:

1. Soak the bread in milk, cut the hake carcass.
2. Peel and cut the apple into medium pieces.
3. Grind fish fillets in a blender, then send bread, apples and cottage cheese there.
4. Season with salt, spices, egg and softened butter.
5. Knead until smooth and form patties.
6. Send them to a double boiler for 30 minutes.

Broccoli chickpea and cherry tomato salad

Step-by-step instruction:

1. Cut off the cabbage inflorescences and send them to the double boiler for 5 minutes.
2. Chop the onion into half rings.
3. Mix vinegar, oil, mustard, add spices and onions.
4. Cut the tomatoes (into 2 pieces), rinse the chickpeas.
5. Mix the ingredients in a salad bowl and season with the prepared sauce.

Stuffed bell pepper

Step-by-step instruction:

1. Peel the pepper. Divide it into 2 parts and send to a double boiler for 7-8 minutes.
2. Chop the onion and add it to the minced meat. Add proteins, rice, spices and salt there.
3. In a separate bowl, combine chopped tomatoes, herbs, garlic, basil.
4. Combine all the ingredients and fill the halves of the peppers with the resulting filling.
5. Bake under foil in the oven for 40-45 minutes.

Corn porridge

1. Corn groats - 200 gr.
2. Water - 400 ml.
3. Milk - 400 ml.

Step-by-step instruction:

1. Pour cereals into the porridge tray, pour everything with water and add a pinch of salt.
2. Send to a double boiler for 20 minutes.
3. Then add milk and cook again in the appliance for at least 20 minutes.

Serve the porridge with honey, fruit, syrup or condensed milk.

Peaches in caramel sauce

A simple and affordable dessert.

Step-by-step instruction:

1. Cut the fruit into 2 pieces, remove the seeds.
2. Place in a double boiler for 5 minutes.
3. In saucepans, mix sugar, starch, cream, vanillin and 30 ml of water.
4. Cook until thick, add butter at the end and mix well.
5. Serve peaches with frozen yogurt, pre-season with cooled sauce.

Steamed meatloaf

1. Lamb - 300 gr.
2. Potatoes - 1 pc.
3. Onions - 1 pc.
4. Seasonings.
5. Flour - 450 gr.
6. Water - 180 ml.
7. Egg - 1 pc.

Step-by-step instruction:

Cod with vegetables

• Cod steaks - 5 pcs.
• Carrots - 5 pcs.
• Parsnip - 2 pcs.
• Sugar - 10 gr.
• Butter - 60 gr.
• Horseradish sauce - 50 gr.

Step-by-step instruction:

1. Season the steaks with salt and refrigerate for 2 hours.
2. Cut carrots and parsnips into cubes, send them to a saucepan with 30 grams of butter, sugar and spices, simmer until tender.
3. Cook steaks in a double boiler (10 minutes).
4. Melt remaining butter, mix with horseradish sauce.

Serve the fish with stewed vegetables and butter sauce.

Steam diet: what, how and when to eat

The steam diet is not fast. You can lose weight on it, but you should not expect an instant result. With proper observance of all restrictions, 1-1.5 kg will go per week.

The steam diet is absolutely safe, so you can sit on it as long as you like. The minimum recommended period is 3 weeks. By following simple rules, you can improve the effectiveness of the steam diet:

• take food 5-6 times a day;
• the weight of one portion should not exceed 200 g;
• do not combine carbohydrates with proteins;
• remove sugar from the diet, replacing it with stevia and honey;
• set the limits of daily calorie content;
• observe the drinking regime;
• conduct moderate physical activity.

All food and drinks should be warm, but not hot, as this affects the digestive process.

During the restriction period, alcohol, fast food, butter and milk fat substitutes, mayonnaise, baked goods and bakery products, fatty meats and fish must be excluded from the menu.

Useful video

Main conclusions

Losing weight on steam is not difficult, but you should not expect quick external changes. The main advantage of the diet is the general improvement of the body.

1. The steam diet has a positive effect on the functioning of all systems and organs.
2. The calorie content of steamed food is 150-200 kcal lower than when frying.
3. You can also steam on the stove, in the oven, and in the multicooker.
4. There are many recipes for food in a steamer for weight loss, from soups to desserts.
5. During the steam diet, it is important to follow the principles of fractional nutrition and drinking regimen.

The steamer is a universal assistant in the kitchen that allows you to implement all the principles of a healthy and balanced diet.

How to get slim without hunger strikes, metabolic disorders and health consequences? The right diet is a smart choice. One of the types is a steam diet, on which, according to reviews, weight loss is an easy and not burdensome process due to the abundance of delicious dishes. Following simple rules will help you slowly but surely get rid of extra pounds and forget about excess weight for a long time.

What is the steam diet

By adhering to this method of eating, you can eat all foods cooked in a double boiler. The diet is suitable both for healthy people and for patients with ulcers, colitis, gastritis, diabetes, hypertension, kidney and liver diseases. Steaming food prevents allergies in breastfed babies. If you do not have a steamer, use a multicooker - the models are equipped with a plastic stand and the "Steam" mode. A simple option for cooking is to put a pot of water, a colander or a wire rack on it, and cover it tightly on top.

rules

The steamed slimming diet lasts 3 weeks. General rules and recommendations for the power supply system:

• Eat healthy, steamed foods. There is no restriction on the amount, but try to fit into the daily calorie requirement for weight loss.
• Do not use oil for steam cooking.
• Eat protein and carbohydrate foods separately. Combine meat and fish with vegetables, complement cereals with fruits or salads.
• The intervals between meals are about 3 hours. Avoid feeling hungry.
• Do not salt cereal steamed dishes, season with soy sauce.
• Eat steam desserts in the morning.
• Eliminate fried, salty, pickled, smoked foods, store ketchups, mayonnaise.

Benefit

The advantages of a steam diet are in the preservation of vitamins and minerals by products, which are lost during other types of heat treatment. The appearance of the steam dish is attractive, has a rich color and original shape. Products cooked in this way are low in calories and are not saturated with oil. Less cholesterol will enter the body, which has a beneficial effect on hair, skin, vascular health, heart. The diet is gentle and gently affects the gastric mucosa, intestines, pancreas.

How much can you lose weight on a steam diet?

Do not expect quick results - weight is lost slowly. If a person's body weight exceeds 100 kg, he will lose 2-3 kg in a week. To improve the result, add physical activity to the diet. With a slight excess of weight, the minus on the scales will be 0.5-1 kg per week. This rate of weight loss is better, because the body does not experience stress, does not slow down its metabolism, does not accumulate fat in case of the next hunger strike. The skin has time to tighten, and the cells receive the volume of nutrients.

Steamed diet meals

What to eat to lose weight? You can prepare many healthy diet foods in a double boiler:

• Side dishes: crumbly porridge, potatoes.
• First courses: soup, vegetable broth.
• Second courses: rice with vegetables, pilaf with mushrooms, stew, stuffed peppers, cabbage rolls.
• Meat: steamed meatballs, cutlets, chicken roll, steamed minced meat, zrazy with cheese, beef, turkey, steamed chicken.
• By-products: liver, hearts.
• Fish and seafood: steamed pollock with herbs, sea bass, salmon with olives, sturgeon, pike perch, shrimp with asparagus, fish meatballs, cutlets.
• Eggs in the form of a steam omelet: with cheese, tomatoes, green peas, cauliflower, herbs.
• Vegetables: bell peppers, carrots, beets, asparagus, zucchini, cauliflower and white cabbage.
• Desserts: cheese cakes, cottage cheese casserole, carrot pudding, honey pumpkin.

Steam diet menu

What should I cook to eat today? You will stop asking yourself this question if you set aside one day of the week to write your diet menu. Consider tastes, diversify your diet, the main thing is that the food does not become boring and is cooked in a double boiler. Menu example:

Double boiler is a versatile food preparation tool that will not only save time when preparing food, but also provide you with tasty and healthy food.

There are many advantages to the steamer

First of all, we are talking about healthy eating. If we talk about the preservation of vitamins, then steam treatment in this regard is the most gentle. Despite the fact that food is still subjected to heat treatment, and useful substances are destroyed in the process, nevertheless, the cooking time is significantly reduced.

Steam temperature does not reach critical level, therefore, does not completely destroy all useful microelements. In addition, the steam in the steamer is free of various impurities, therefore, they do not get into the products themselves, and no harmful carcinogens are formed.

The steamer is able to provide safe and healthy baby food. Most pediatricians recommend we cook for children and starting with the first feeding. In a double boiler, you can cook not only monocomponent vegetable puree, but also more complex dishes for growing kids.

There is no need to use extra fats when steaming, food is prepared in its own juice. Thus, the steamer allows you to lose extra pounds without effort and harm to health.

Another advantage of the steamer is that you can immediately cook a few dishes, which is very important today for many housewives.

Steamers equipped with several containers allow you to simultaneously cook meat, side dishes, dessert. Thanks to this, in less than an hour, you can prepare a full-fledged lunch or dinner for the whole family, and at the same time not stand by cookers all this time, controlling the cooking process. In a double boiler, your food will not burn, the milk will not run away, and you will not have to wash a lot of dishes.

Steamer Cooking Secrets

The answer will pleasantly surprise many in a double boiler, you can cook almost any dish. If you look at the instructions, then the following list is presented in it:

1. Meat and poultry: chicken breast, chicken legs, pork fillet, beef goulash, turkey escalope, lamb chop.
2. Fish and seafood: fish fillets, oysters, shrimps, seafood cocktail, mussels, whole fish, scallops.
3. Vegetables and legumes: potatoes, carrots, cabbage, broccoli, bell peppers, asparagus, zucchini, fresh beans, green beans, corn on the cob, fresh and frozen peas, mushrooms.
4. Macarons, porridge, pilaf: milk porridge, white rice, long grain rice, spaghetti, couscous, rice for sushi and rolls, buckwheat.
5. Fruits: baked apples and pears, bananas, plums.
6. Other products: dishes from eggs, cottage cheese.

The steamer can be used to prepare delicious second courses: cutlets of any minced meat, for example, from turkey meat, minced chicken, mixed pork and minced beef, as well as all possible vegetable cutlets in a double boiler, rolls of different types of meat and varying degrees of complexity.

You can also cook: chicken and beef liver, chicken hearts and stomachs, beef tongue. In other words, any meat dish, no matter how difficult it is to prepare.

Also the steamer is convenient for baking, for example, pies, curd puddings, manniks, muffins, lasagna, pancakes, cheesecakes, biscuits, cakes, etc. And they cook in it such casseroles, omelets, lazy dumplings, curd soufflé, puddings.

The steamer produces wonderful loose cereals, preserving all the useful properties: rice, oatmeal, millet, buckwheat, pearl barley, both in pure form, with the addition of vegetables, fruits and other components.

Any fish is suitable for steaming. Moreover, we are talking not only about whole fish or its fillets, but also about minced fish cutlets.

Exists steamer models, in which, in addition to the listed list, you can also cook soups and sauces. All food cooked in a double boiler does not contain a drop of excess fat. People who follow their figure do not have to limit themselves and give up their favorite meat or fish, unless, of course, pour them on top with a fatty sauce.

And besides, steamed food is muchhealthier for the body than prepared in a different way.

It is worth noting here that all these dishes cannot be cooked in a simple saucepan steamer or in a bamboo steamer, unless you use some form for cooking, for example, an omelet.

Culinary delights are only available for sophisticated models of electric steamers. But even in simple steamers, you can cook many tasty and healthy dishes. The same steam cutlets or you can easily make fish in sa my primitive steamer grate.

It is not only one of the healthiest cooking methods, but also one of the easiest.

In Asian cuisine, a similar method has been used for many centuries: various foods are placed over a saucepan in which broth or water is boiling. Hot steam rises from the pan, thanks to which the food is cooked in its own juice. The same principle applies when working with a steamer.

Steamer recipes a lot, some suggest using this kitchen unit not only for traditional steamed meat, fish and vegetables, but also for preparing cereals, desserts and dough products.

Boiling broth forms during cooking, which can be used as a gravy or sauce. Certain recipes for cooking in a double boiler mean that herbs, wine, citrus zest can be added to boiling water or broth, then the dish will have a unique taste and aroma.

Recipes for delicious food in a double boiler easy to prepare. The steamer is suitable, for example, for making cutlets with sour cream. Also, inside the cutlet, you can put a filling of chopped herbs, cheese, nuts, dried fruits. Steamed vegetables are much tastier than cooked vegetables, they retain more vitamins and take less time to cook.

For example, potatoes cooked in a double boiler are very tasty. Small tubers can be cooked in just 20-25 minutes, both in "uniform" and peeled. This way of cooking allows you to preserve important vitamin C. Young potatoes are especially tasty. It is enough to steam it, and then pour oil on a plate, salt and sprinkle with dill.

Other vegetables, such as broccoli or cauliflower, can be prepared easily and simply for which everything is sufficient. only 15 minutes in a double boiler. Many models of electric steamers have containers for cooking cereals, in which, in addition to traditional cereals, you can also cook macaroni products.

The steamer allows you to quickly prepare a wide variety of side dishes.

Steamers can be divided into electrical and those with which they cook food on the gas stove.

There is nothing complicated with a simple pot and steamer.

First of all, you need to pour water into a double boiler and let it boil. In this case, the water level should be 2-3 cm below the bottom of the basket. After boiling the water, you need to reduce the heat so that the boiling of the water is moderate. Then put the food in the basket of the steamer.

Desirable put each product in one layer, but if the ingredients do not fit, then the small ones should be put on the large ones. No salt is added to the steamer because all it is washed out with steam.

If the steamer is multi-level, then several dishes can be cooked in it; food with a high moisture content should be placed on the lower level. It is also necessary to monitor the amount of water in the lower saucepan - if it is not enough, then the double boiler will simply start burning.

In the modern world, problems associated with nutrition and lack of time for cooking. A steamer will help solve these problems. Buy a steamer can be used once and for life.

Conclusion

The steamer has long won the hearts of many people. And this is no coincidence, because it has a lot of advantages, among which it should be especially noted the ability to cook healthy, wholesome, medicinal and dietary food.

The processing of food with steam is considered at the moment the most gentle, since in the process the maximum amount of vitamins is preserved.

Many people have already been able to appreciate the health benefits of a steamer. This primarily applies to expectant and nursing mothers.

If we compare steam boiling with cooking in water or stewing, we can unequivocally say that the lower processing temperature in the first case does not destroy even the most unstable trace elements. Vitamins and other nutrients are not washed out of food with water.

When using a steamer, there is no need to constantly monitor the cooking process, it is enough to put in the necessary food and set a timer. The steamer will do the rest for you.

In addition, it is suitable for preparing the first complementary foods, sterilizing nipples, bottles and warming up baby food, which is very important for parents of babies.

Steamed food most fully meets the requirements for the diet of children.

Steamed products do not contain harmful compounds that arise in food during conventional cooking, and even more so when frying. Vitamins are retained in the products, and the number of allergens is reduced to an acceptable level, which reduces the risk of allergic reactions... If the child is taught to eat right.

Steam cooking is contact cooking: steam comes into contact with the food. This is a rather complex, more subtle method of processing food than baking or frying.

In this way, you can cook almost any dish, including some confectionery. Steam dishes are the basis of any dietary menu. Eating steamed food without added fat is a great way to lose weight.

Steam cooking is easy. The dish will be almost impossible to digest or overcook if you just follow simple recommendations for cooking. By the way, the basics of handling a steamer are often spelled out on its body. Even if you are not at all a doc in kitchen art, it’s not scary. The steamer will do everything for you. Just put in it those products that are needed for the dish you have conceived, and set the cooking mode (or set the time specified in the recipe on the timer).

It is not recommended to add salt and spices to the water that you pour into the steamer tank, and it is also forbidden to use broth instead of water. Otherwise, say goodbye to the heating element.

First turn on the steamer and let the water boil. The water level in the base of the steamer should be 2-3 cm below the bottom of the working basket. When the water boils, you can put food in the steamer.

Make sure that boiling water does not come into contact with food: do not forget that you are cooking food with steam, not in water.

As for the processing time of food in a double boiler, the main thing is to prevent them from being overcooked. It is rather difficult to indicate the exact time in minutes. The fish is cooked for an average of 15-20 minutes, the side dish is about 25 minutes, a large piece of meat or chicken is about 30 minutes. Everything will depend on the volume of the product and the number of dishes cooked at the same time in a double boiler.

The steamer will allow you to quickly cook almost any food, as well as defrost meat, poultry, fish. In a double boiler, it is especially convenient to defrost and prepare meals from ready-made quick-frozen foods (semi-finished products), which, as a result, retain their original moisture and taste. This is especially true for vegetables, green beans, seafood.

Of course, if you just boil eggs, porridge or soup in water, they will not lose their nutritional value. But in a double boiler, the dishes will not burn, they will not be overcooked. It is very convenient. At the same time, it is possible to simultaneously cook dishes from various types of products directly in water (in a rice bowl) or on a steam bath.

The cooked dish can be kept hot with the help of a steamer for a certain time, you can reheat an already prepared dish, bread or pastries (in this case, the steamer will act as a microwave oven) in order to feel the taste of fresh food again. This is especially true for bakery products: under the influence of steam, they taste so delicate and fragrant as if they had just been taken out of the oven.

The steamer is ideal for making baking dough. Yeast dough will quickly "fit"; puff pastry will make excellent desserts. They make fruit desserts and even cakes in a double boiler. Steamed dumplings, dumplings, and casseroles work well.

In a double boiler, vegetables are blanched, sterilized dishes for home canning, as well as for storing and using baby food.

Here are some guidelines to follow when preparing food in a double boiler:

• Place food loosely in the bowl. Always leave allowances on all sides for steam to circulate.
• Place the food on each "floor" of the steamer in one layer, cut into approximately equal pieces so that the food is cooked evenly.
• If you cannot cut the ingredients of the dish into approximately equal pieces, place the smaller slices on top.
• It is better to put meat, poultry, fish in the lowest bowl: these products will take longer to cook.
• It is better to place fish, meat and all juicy foods on the lower level of the steamer so that the juice from them does not drip on top of other foods (unless, of course, this is intended by the recipe).
• Place the dish that will take a long time to cook in the lower basket, and the quick-cooking dish in the upper basket.
• The fish is usually filleted for quicker cooking.
• The breast is most often taken from the bird.
• When cooking whole fish, make sure it will fit on the “floor” of the steamer. The same is true for whole chicken; you may need to remove the bowls from the steamer to cook it.
• Vegetables are cooked with the skins as in boiling in water to preserve the vitamins.
• Shrimp and scallops must be peeled, while other molluscs and crustaceans can be cooked in a shell (shell).
• Frozen vegetables are cooked immediately, without prior defrosting. But fish, meat and poultry will first have to be completely defrosted.
• Take your time to add spices to steamed food. Steam food may seem tasteless at first, but soon you will remember the taste of the products themselves, almost forgotten in the modern world, and not of flavorings and flavor enhancers. Salt can be added to a dish cooked in a double boiler, as well as wine, herbs, lemon zest after the end of cooking.
• Often the manufacturer indicates in the instructions for the steamer that it is forbidden to use salt and seasonings in cooking, because the juice from products soaked in them can damage the heater. However, many dishes will not be as aromatic and tasty if seasoned is added to them after they have been fully cooked. To protect the heater, use sealed plastic containers with lids, baking foil, food bags, and more. The main thing is that the juice with spices (and it is also contained in the condensate flowing down the walls of the steamer) cannot penetrate close to the heating element. Then cooking with spices will be absolutely safe for the steamer to work, besides, the dish will cook faster.
• Condensate and juice of products flowing into the tray are used to prepare sauces, broths.
• To flavor dishes with dried herbs, citrus wedges, garlic or onions, place these ingredients in the bottom of the cooking basket of your steamer. The effect will be about the same as if you put the spices directly on the food you are cooking. This is a great solution if you don't want to eat these pieces of food, but just want to add flavor to the dish.
• For persistent aromatization of meat, poultry, fish, it is better to marinate them beforehand (a few hours before the start of cooking).
• If you want to check the readiness of the food, open the lid of the steamer infrequently so that the steam does not escape, otherwise the cooking time of the food may increase significantly.
• Cooking time will increase if you cook food in foil. It is used multiple times (especially for heating food). The porridge is heated, smearing the foil with a small amount of butter, put a portion of the porridge on the foil, wrap it up and put in a double boiler for 5 minutes. Stale bread is placed in foil, lightly sprinkling it with water, and put in a double boiler for 5-6 minutes. Eggs wrapped in foil will not crack during cooking. You can also make molds from foil for making biscuits, muffins and other dishes.
• To reheat individual dishes (egg cream, sauces), also use a foil for the microwave, freezer. This will prevent condensation from forming.
• If the dish needs a long time to steam (puddings), you can sprinkle it lightly with cold water, which will speed up the process.

Now a little about what is not suitable or not very suitable for cooking in a double boiler:

• Fruits and berries, if steamed, can simply boil. In addition, slightly spoiled and crumpled vegetables and fruits in a double boiler often acquire an unpleasant smell and taste, and if you cut out defects in the products, vegetables and fruits may lose their shape.
• Meat rolls from excess moisture can lose their gastronomic appeal, "sour".
• It is usually not recommended to cook legumes (peas, beans) and pasta (especially from soft wheat) in a double boiler. It will take too long. In addition, these foods usually require a lot of water to taste. Pasta can turn out sticky and sticky, it is better to boil them on the stove.
• It is not necessary to steam certain types of mushrooms and offal, which require preliminary removal (by boiling in water) of certain soluble substances.
• Pay close attention to the readiness of the product: overexposed food will turn out to be “rubbery” and dry.

Signs that the dish is ready

Food properly steamed looks like it is swollen with moisture.

The main indicators of the readiness of the dish are:

• The juice that is released from the product is practically colorless (meat, respectively, without blood).
• In finished fish and seafood, the flesh becomes not transparent, but matte.
• White discharge on the surface of the fish (albumin protein) will tell you that you have digested the product, or that the fish was steamed from the boiling water (if you cooked it on the stove).
• The shells of finished crustaceans turn bright pink or red.
• Poultry meat becomes dull, and when you press on its flesh with your finger, it quickly restores its original shape.

The steamed dish is served immediately, because the cooking process is still ongoing inside the food - due to the internal heat.

Cooking in an envelope

Mention should also be made of such a concept as cooking "in an envelope", when food is cut, divided into portions and cooked in a parchment envelope (baking paper, oiled paper). The process of cooking products is obtained using a special steam - from those juices that produce products in the envelope, or from additional liquid - broth, citrus juice, wine, heavy cream, sauces and others. The paper is designed to hold this vapor.

In a similar way, not only parchment is used, but also baking foil (food foil).

For this method of cooking in national cuisines from ancient times they have been preparing dishes in plant leaves (salad, grape or banana leaves, and others).

Soft vegetables, fish and seafood, chicken meat are ideal for cooking "in an envelope". Pre-products can be marinated, fried. This will keep the juice inside the meat and add flavor and aroma to the dish.

Vegetables are at the heart of this cooking method. The envelope must contain chopped (thinly or finely) vegetables. They are sometimes sautéed or blanched beforehand so that they can be steamed very quickly. Greens are placed in twigs or sliced.

• 120-170 g of the main ingredient (meat, fish, seafood, poultry, "main" vegetables)
• about 30 ml of cooking liquid, or 50-70 g of juicy vegetables
• put salt, spices, seasonings as indicated in the recipe, or to taste

You can serve the dish to the table right in the same envelope in which the food was prepared. If its integrity is violated, fragrant steam will go from it - an additional pleasure for the taste organs.