During the Great Fast, which in 2020 will last from March 2 to April 18, believers should abstain from eating meat, eggs, dairy products (butter, cheese, cottage cheese, cream, kefir), as well as strong alcoholic beverages.
Is it possible to eat seafood during Lent? We will try to answer this and other similar questions.
Is it possible to eat squid, shrimp, and mussels during Lent?
Scientists claim that they belong to achordates, that is, bloodless living beings. It turns out that they can be eaten during Lent. However, church ministers often have a different opinion.
According to the church charter, animal food is excluded from the diet on these days. Squid, shrimp and mussels, no matter how much you want, cannot be classified as plant foods; they are the animal world of the sea. And to the question: “Which seafood can you eat in Lent? some priests give a clear answer: none.
However, there are other opinions on this matter. In some Christian monasteries, seafood is allowed to be included in the menu during Lent, not only on holidays, but also on Saturdays and Sundays.
Even Athonite monks eat them, because in this area shellfish dishes are an easily accessible and common food. However, such dishes are not prepared in Russian monasteries.
So is it possible to eat seafood during Lent? Unlike clergy, laity do not have to observe a strict degree of fasting. Everyone must decide on their diet individually on these days.
Clergymen advise planning your diet in accordance with your strengths and state of health. And they give this advice: if giving up meat is quite a serious test for you, then in order to withstand the fast, you can allow yourself some fish or seafood.
People who experience great physical and mental stress also find it difficult to live without a sufficient amount of protein, and seafood can serve as a complete source of it. You can sometimes include them in the menu, for example, on weekends, and no one will judge you for it.
But if such food is a delicacy for you, it is better to refuse it. Indeed, during the period of fasting, believers are recommended to eat as much as possible. simple dishes. And from time immemorial, seafood has been considered in our country more of a delicacy than an ordinary food.
Moreover, you should not eat such foods if you have not eaten this food before during a similar period. You should not deviate from your usual diet at this time, otherwise you will feel like you have weakened your fast.
On which days of Lent can you eat seafood?
On some days it is allowed to include fish in the diet. This Palm Sunday(in 2020 it falls on April 12) and Annunciation Holy Mother of God(celebrated April 7).
Among the holidays celebrated Orthodox Church At this time, Lazarus Saturday also applies (in 2020 it is celebrated on April 11), when you can serve fish caviar to the table.
Fish, which the church charter allows to eat on holidays, is considered semi-lenten food, like seafood. Accordingly, they can be used on Lazarus Saturday and the Annunciation.
What seafood can be eaten during Lent?
Many believers are interested in whether it is possible to eat squid, shrimp, mussels and other seafood during Lent.
The meat of shrimp, squid, oysters, mussels, crabs, lobsters, scallops, cuttlefish, lobsters contains a large amount of protein (up to 19%), minerals(iodine, phosphorus, zinc, potassium, selenium, iron, magnesium, calcium and others), polyunsaturated fatty acids, including Omega-3, at the same time they are low in calories.
Seafood is absorbed faster and better by the human body than meat. They are eaten fresh, boiled, fried, baked, pickled and stuffed.
However, if you decide to include them in your diet during fasting, you should not add them to such dishes. butter, milk, eggs and other prohibited foods.
Some people ask the question: “Can you eat crab meat and crab sticks in Lent"? Not everyone knows that these products, as a rule, are not classified as seafood.
Crab sticks, although they bear that name, do not contain crab meat. They are made from processed surimi fish protein or minced white fish meat. Accordingly, crab sticks can be included in the menu on those days of Lent when it is allowed to eat fish.
As for crab meat, a real product like this is very expensive: 1500-2000 rubles per kilogram or more. Cheap crab meat, which is usually presented on the shelves of our stores, is the same crab sticks, only with a different appearance. That is, these products are also not related to real crabs.
It is worth saying that such products cannot be considered particularly useful: they contain starch and a large number of food additives (monosodium glutamate, etc.).
According to research by nutritionists, in terms of amino acid composition, protein is not biologically complete, that is, its completeness is significantly lower than that of real protein. minced fish. And before including such products on the menu, we advise you to weigh the pros and cons.
Let us also recall that the main purpose of fasting is not a ban on any specific foods, but the cleansing of the soul through repentance and abstinence. At this time, it is important not only to adhere to a certain diet, but also to do as many good deeds as possible, not to participate in recreational activities, to visit temples more often and to spend time in prayer.
Each of us “keeps” the fast according to our own strength. Some people strictly follow all the instructions and eat exclusively plant foods. But someone doesn’t have the opportunity or desire, and he simply excludes meat, eggs and milk from the diet, and leaves fish and seafood.
Cuisines all over the world offer a wide variety of meatless seafood dishes. We have selected meatless seafood dishes for you, which will not be difficult to prepare. In recipes from roasts southern countries quite a lot of pepper and spices - reduce the amount if you are not used to a fire in your mouth!
Now you can buy almost everything in stores, and this is great, because they contain a lot of useful things. Seafood is rich in easily digestible proteins, vitamins, fatty acids, micro- and macroelements. Interestingly, deep freezing has almost no effect on the vitamin content of seafood, unlike meat. When buying seafood - shrimp, mussels, seafood cocktail - choose high-quality products that are not stuck together in a lump, without ice and a lot of snow in the packaging. Thawed and re-frozen foods are no longer as juicy and tasty, and there is always a risk of being poisoned by stale food.
Try to cook some of these Lenten recipes, and who knows, maybe they will become frequent guests on your table?
Ingredients:
2-3 large squid carcasses,
1 bunch of arugula,
1 bunch of parsley,
1 clove of garlic,
1 lemon,
1 stack white wine,
4 tbsp olive oil,
Bay leaf, salt, pepper - to taste.
Preparation:
Boil the squid in salted water with a few peppercorns, bay leaves and wine. Strain and cut the squid into pieces. Chop the parsley and garlic, add oil and lemon juice. Chop the arugula, place in a salad bowl, mix with squid and add parsley.
Ingredients:
400 g crab meat,
18 large shrimps,
1 avocado,
1 onion,
½ tbsp. chopped green cilantro,
1 lemon,
4 tbsp olive oil,
1 clove of garlic,
4 tbsp soy mayonnaise,
Tabasco sauce - to taste.
For the sauce:
300 g red tomatoes,
5 tbsp. olive oil,
salt pepper.
Preparation:
Mix crab meat, pepper and soy mayonnaise in a bowl and divide the mixture into 6 deep bowls. Place the bowls in the refrigerator. Chop the onion and garlic. Mash the avocado pulp with a fork, pour in the juice of half a lemon and combine with onion and garlic. Add olive oil, a few drops of Tabasco sauce, pepper and salt and mix well. Divide the avocados into bowls and place them back in the refrigerator. Fry the peeled shrimp in vegetable oil, add salt and pepper. Grind in a blender ripe tomatoes along with vegetable oil and lemon juice, add salt and pepper. Turn the crabmeat and avocado out of the bowls onto plates, pour over the sauce, add 3 shrimp each and serve with any salad.
Ingredients:
18 large shrimps,
3 tomatoes
1 green bell pepper,
200 g pineapple,
1 onion,
1 stack dry sherry,
2 tbsp. sesame oil,
1 tbsp. crushed sesame seeds,
1 clove of garlic,
½ tsp. ground ginger,
salt, ground pepper.
Preparation:
Combine sherry, crushed garlic, ginger, sesame oil, salt and pepper in a bowl. Pour the resulting marinade over the shrimp and let stand for 30 minutes at room temperature. Thread the shrimp onto skewers, alternating them with pieces of pineapple, bell pepper, onion and tomato. Fry for 10 minutes. Serve with rice.
Ingredients:
1.5 liters of fish or vegetable broth,
450 g squid,
500 g large shrimps,
250 g mussels,
2 tbsp. olive oil,
1 large onion,
2 cloves of garlic,
400 g long grain rice,
180 ml dry white wine,
180 ml tomato puree,
2 tsp grated lemon zest,
2 tbsp. finely chopped parsley,
a pinch of saffron.
Preparation:
Clean the squid and cut into pieces, remove the shells from the shrimp. Heat half the oil in a heavy-bottomed frying pan, fry the shrimp and squid over high heat until golden brown and remove from the pan. Add oil to the frying pan and add finely chopped onion and garlic, sauté until soft, add rice and saffron, stir and fry for 1 minute. Pour in the wine, simmer until it evaporates, and add tomato puree. After a minute, pour in ½ cup. broth and cook, stirring until all the liquid is absorbed. Continue adding ½ cup at a time. broth, stirring and evaporating the liquid until you have ½ cup left. broth. Pour it into the pan, add the mussels, cover the pan with a lid and cook for 5 minutes until the mussels open. Add fried shrimp and squid, parsley and remove from heat.
Ingredients:
100 g fresh mushrooms,
100 g green onions,
100 g tomatoes,
2 cloves of garlic,
1 can crab meat,
400 g shrimp or crayfish necks,
50 g white wine,
50 g olive oil,
100 g soy cream,
salt, pepper, herbs - to taste.
Preparation:
Heat oil in a frying pan, add chopped vegetables and simmer until soft. Then add seafood, simmer for 10 minutes, add wine and soy cream, bring to a boil and add seasonings. Serve with pasta, sprinkled with herbs.
Ingredients:
1 kg of fish (perch, cod, etc.),
8 large shrimps,
250 g squid,
500 ml broth,
2 tbsp. olive oil,
1 red onion,
2 cloves of garlic,
1 stalk of celery,
½ tsp. ground ginger,
½ tbsp. coriander seeds,
3 tbsp. chopped parsley,
2 tomatoes
1 lemon.
Preparation:
Heat the oil in a saucepan over medium heat and fry the chopped onion, celery and garlic until soft. Add ginger, ground coriander and chopped parsley and simmer for 5 minutes. Season with salt and pepper. Add chopped tomatoes and broth, bring to a boil and simmer over low heat for 10 minutes. Add prepared seafood and cook for 15 minutes or until seafood is done. Squeeze lemon juice before serving.
Ingredients:
7-8 sweet peppers,
150 g tomato sauce,
400 g shrimp,
400 g crab meat,
1 tsp mustard,
2 tsp Sahara,
1 onion,
200 g breadcrumbs.
Preparation:
Blanch the peeled peppers in boiling water for 5 minutes. In a separate saucepan, combine tomato sauce, mustard, sugar, chopped onion and 1-1.5 cups. water. Boil for 4-5 minutes. Add chopped shrimp and crabmeat. Simmer for 10 minutes. Then add breadcrumbs, stir and remove from heat. Fill with the resulting mixture bell peppers, put them in a saucepan, cover with water and cook until tender.
Ingredients:
400 g fish fillet,
250 g squid,
12 large shrimps,
1 tbsp. lemon juice,
2 tbsp. vegetable oil,
120 ml vegetable or fish broth,
250 g coconut milk,
1 onion,
2-3 cloves of garlic,
1 hot small pepper,
50-70 g walnuts,
1 tsp grated ginger,
herbs, salt, ground white pepper.
Preparation:
Cut the fish into pieces 3-4 cm in size. Clean and cut the squid. Chop onion, garlic, ginger, nuts and hot peppers. Place the fish and squid in a bowl and sprinkle with salt, pepper and lemon juice. Add half of the onion paste and stir. Heat the oil in a deep frying pan and fry the remaining onion and nut paste in it over low heat for 2-3 minutes until it begins to emit a pleasant aroma. Add the greens and cook for another minute. Add marinated pieces of fish and squid and fry them over medium heat. Pour coconut milk over everything, simmer until the seafood is ready, add salt, add lemon juice to taste and serve.
Ingredients:
500 g shrimp,
400 g salmon fillet,
2 cloves of garlic,
1 tbsp. grated lemon zest,
2 tsp olive oil,
1 onion,
250 g brown or brown rice,
375 ml vegetable broth or water,
400 g cherry tomatoes,
¼ cup chopped parsley
spinach leaves for decoration.
Preparation:
Peel the shrimp, cut the salmon fillet into 3 cm pieces. Place in a bowl, squeeze out 1 clove of garlic and add lemon zest and place in a cool place. Heat the oil in a frying pan, add the chopped onion and garlic clove and sauté until soft. Add rice, stir and pour in broth and peeled tomatoes. Bring to a boil, reduce heat, cover and simmer over low heat for 30 minutes until the rice is tender. Place the seafood in the rice, cover with a lid and cook for another 5 minutes until done. Sprinkle with parsley. Serve with spinach leaves and a wedge of lemon.
Ingredients:
2-3 flounder,
¼ cup vegetable oil,
400 g crab meat or shrimp,
1 onion,
1 stalk of celery,
1 sweet green pepper,
2 cups white bread crumbs,
1 tbsp. chopped parsley,
½ tsp. ground black pepper,
2 cloves of garlic.
Preparation:
Cut the flounder with a sharp knife along the light part so that a pocket is formed, remove the insides. Chop the onion, celery, green pepper and garlic and sauté in vegetable oil until soft. Add chopped crab meat or boiled shrimp, bread crumbs and parsley, mix well. Stuff the flounder, place it on a greased baking sheet, sprinkle with oil and bake at 180°C for 30-40 minutes.
Ingredients:
1.2 kg fillet different varieties fish,
400-600 g seafood cocktail,
400 g boiled shrimp, crabs, lobsters,
1 large onion,
2-3 leeks,
2 cloves of garlic,
1 large tomato,
1 red bell pepper,
4 stalks of celery,
1 tsp fennel seeds,
¾ tsp dried thyme,
1 bay leaf,
2-3 cloves,
½ tsp. saffron,
¼ tsp. ground black pepper,
1 stack fish broth,
2/3 stack. white wine,
1 tbsp. lemon juice.
Sauce:
1 tbsp. fish broth,
2 cloves of garlic,
1 small red pepper,
½ tsp. salt,
¼ cup ground white crackers,
½ cup olive oil.
Preparation:
Heat ¼ cup. oil in a large saucepan, add chopped onion and white part of leek, sauté for a minute, add crushed garlic and sweet red pepper. Add chopped tomatoes, celery and fennel seeds and stir. pour in the remaining oil, add thyme, bay leaf, cloves and saffron. Simmer the vegetables until soft. Meanwhile, chop fish fillet into pieces and place them in the pan. Pour in 2 cups. water, bring to a boil, reduce heat and simmer for 10 minutes without a lid. Then add the seafood cocktail and boiled shrimp meat, pour in lemon juice and wine, stir and cook for 5 minutes after boiling. Add salt to taste. Prepare the sauce: Pour hot fish broth into a blender, add crushed garlic and hot pepper, add bread crumbs and salt. Blend with a blender until smooth. Continuing to beat, gradually add olive oil and beat until smooth. This sauce is very spicy, use it carefully. Place a thick slice of crusty French bread spread with sauce in each bowl of soup.
Bon appetit!
Larisa Shuftaykina
Please tell me whether it is possible to eat seafood during Lent: squid, shrimp and the like. I understand that fasting is not a diet, and the meaning of fasting is abstinence and maintaining purity, both physical and spiritual. And yet, recently, from a conversation with one priest, I realized that during Lent you can eat chordateless, that is, bloodless living creatures, which include crabs, shrimp and squid. I have always considered these products a delicacy and now I don’t know if they can be eaten during Lent? Thank you in advance for your response.
Hieromonk Job (Gumerov) answers:
You are absolutely right. Fasting has spiritual purposes. However, bodily abstinence is also a certain sacrifice that we make to God. According to the teachings of the Holy Fathers, bodily fasting is a medium virtue. Fasting must be done within one's ability. He teaches us moderation, the ability to control our desires. If the food mentioned in your letter is a treat for you, then refuse it. And one more piece of advice: if you haven’t eaten this food before during Lent, if you have developed an image of fasting for years, then do not deviate from your usual. Otherwise, from time to time you will have the thought that you have weakened the feat.
If we approach the issue from the point of view of the charter, then we must recall that the criterion for lean food is clear - plant food. Taxonomy includes squid, shrimp, etc. to the animal kingdom. Fish, which the statute allows on holidays, is considered semi-lenten food. Also seafood (shrimp, etc.).
Lent continues. Over the next 40 days, Orthodox Christians should not only abstain from food of animal origin and moderate entertainment, but also work on themselves, trying to cleanse their souls of all filth.
The spiritual component of Lent in monasteries is put in first place - the cult of food does not exist there. Maybe that’s why monks more often call Lenten time blessed, while laymen call it difficult.
And the main difficulty is gastronomic. On pasta, cereals and vegetables, including fish (except for a few days church holidays they don’t eat it either), it’s really not easy for many people to survive for almost two months...
“Every day we receive approximately 600 liters of milk and 600 - 700 eggs,” says Vladimir. - During non-Lenten times, most of these products go straight to the table - we send them to the Central Estate, to monasteries, make cottage cheese, sour cream, and cook cheese. During Lent, the picture changes: we send milk, cottage cheese, sour cream and eggs, as usual, only to the local kindergarten, school and to the military unit stationed on Valaam, and also donate to those in need local residents. Everything else goes for storage and processing - cheese production.
We begin making cottage cheese and sour cream for the needs of the monastery two weeks before Easter.
The monastery has potato, beet, carrot fields, gardens, its own fisheries. In addition, in summer and autumn, with the help of pilgrims who come to Valaam to work, we actively harvest forest gifts - mushrooms and berries. The monastery buys cereals and flour, as well as squid, which is allowed during Lent (they are neither fish nor meat). From such a variety of products you can prepare a lot of delicious healthy food. They don’t eat meat at all in the monastery, neither on fast days nor on fasting days. It is replaced by fish: during non-fasting times fish soup is prepared from it, broth for vegetable soups, fried, steamed, boiled, smoked. But smoked fish served only on holidays...
In the first three days of Lent, according to the rules, dry eating is prescribed. Later vegetable oil used on all days except Monday, Wednesday and Friday.
In order to somehow diversify the Lenten menu, we add squid dishes - soup, salad, gravy, or simply fry it - to vegetable dishes, porridges and everyone's favorite pancakes (in which a little flour and semolina are put instead of eggs). But before you prepare anything from squid meat, it must be properly processed.
I take the slightly thawed carcasses, but with ice, pour boiling water over them for half a minute, and drain. I repeat this procedure twice, and then rinse the carcasses under running water. cold water. Then I boil water, add some salt and cook the squid for about two minutes. Now he is ready to make soup from it, for example: I put potatoes, sautéed carrots and onions, salt, spices and, five minutes before the end, chopped squid into the pan. At the very last minute I add chopped herbs and just a little garlic for flavor.
It’s easy to make a salad from squid by mixing cooled and chopped meat and boiled rice in equal proportions. I also cut it into salad fresh cucumber, greens, put olives and season with vegetable oil.
A tasty and nutritious dish is stuffed squid: I fry carrots and onions, add herbs, rice or mashed potatoes, mix everything and stuff the carcass. It is better to prick the wide part with a toothpick so that the filling does not come out. I don’t use all the sautéed carrots and onions for the filling – I leave a little, put it in a saucepan, put the stuffed squid there, add spices and cook for five to seven minutes. Before serving, sprinkle with herbs.
You can also prepare zrazy with mushrooms. To do this, you need to crush the boiled, well-drained potatoes (the puree should be a little dry), add about a tablespoon of semolina and flour to it and let the mixture cool slightly. Fry mushrooms with onions (thawed or soaked, if dried), add herbs and also wait until the mixture cools. Then small cakes are molded from the puree, and a small depression is made in the middle of each, into which the minced mushroom is placed. It needs to be completely covered with the edges of the flatbread - it will turn out something like a potato cutlet, only with filling. The cutlet should be rolled in breadcrumbs and fried in a frying pan on both sides.
We usually drink tea with honey, jam or mousse - this is healthy. The mousse is prepared very simply: defrost the berries, put them through a blender and add a little sugar. For dessert, you can bake a sweet gingerbread: take about 150 g of water, 100 g of honey, 100 g of sugar, cinnamon and vanilla to taste and heat to 75 degrees. On this basis, adding flour and vegetable oil, knead the dough to a consistency approximately like pancake dough. Heat the oven to 180 degrees, line a baking sheet with parchment, place the mixture on it and bake for 40 minutes. It turns out very tasty.
By spring, people's immune systems usually weaken, so during Lent we make sure that there are always dried fruits, honey, and nuts on the table.
Victoria Morozova
Great Lent is considered the most strict when compared with other fasts, and therefore some believers are interested in whether it is possible to eat shrimp during Lent?
As you know, at this time you cannot smoke, drink alcohol, or consume animal products (fish, meat, milk, etc.), but you are allowed to eat plant foods.
But there are days of Lent when you can eat both fish and seafood.
On what days can you eat shrimp?
While Lent lasts, believers will celebrate Palm Sunday and the Annunciation of the Blessed Virgin Mary.
The first holiday in 2018 falls on the first of April, the second on the seventh, and it is on these days that it is allowed to eat both fish and seafood (squid, shrimp and others).
However, you should be careful because sometimes the Annunciation falls on Holy Week, and this year it even falls on Holy Saturday. If this happens, then you will still have to follow the strict rules of Lent and give up seafood.
In addition to the above Orthodox holidays, there is also Lazarus Saturday, which believers will celebrate on March 31st. On this day you can serve caviar on the table. As for fish, it and seafood are classified as semi-lenten foods. Thus, these products can also be consumed on Lazarus Saturday.
Remember that strict fasting should be observed during the first and Holy Week of Great Lent: during this time you can eat exclusively vegetarian and plant-based foods and products.
Believers who strictly adhere to all the rules and recommendations should also take into account that on Monday, Wednesday and Friday, in addition to cereals, there may be vegetables and fruits on the table. Of course, shrimp are not plant foods, so you can’t eat them these days.
It is worth noting that different parishes sometimes have different attitudes towards eating shrimp during Lent. Some shepherds allow their consumption, but only on the fish days of Lent, while others categorically prohibit shrimp and other seafood, since they consider them a luxury intended to satisfy their own gluttony, and not to satisfy the feeling of hunger.
If you cannot decide for yourself whether it is worth eating shrimp, consult the priest of your parish - he will definitely tell you the correct answer.
One last thing to say: eating shrimp during Lent is the same as eating meat or wine. But Orthodoxy does not demand from parishioners, but only recommends what to do.
Pregnant women, small children, people recovering from illness and those working hard have relaxations during Lent. In addition, if a person eats seafood not on a whim, because he really wants it, but in order to maintain strength, he is already observing Lent.
How to cook shrimp?
Shrimp with lemon
Have you decided to try shrimp during Lent on the permitted days? Then it won’t hurt to learn a few recipes for preparing them correctly.
The first recipe is very simple, but the shrimp turn out delicious.
Place the frozen product in a colander and pour boiling water over it, making sure there is enough boiling water, otherwise all the ice will not come off the shrimp.
It happens that there are quite a lot of shrimp and they all cannot fit in a colander, so it is better to divide them into several servings.
After getting rid of the ice, transfer the shrimp to the pan and fill it with boiling water again (the shrimp should be filled completely). After 30 seconds, drain the water, then pour lemon juice over the shrimp, after which they are ready to eat.
This recipe is only suitable for cooked shrimp (they are pink).
Shrimp with ginger
The next recipe is a little more interesting, because in addition to shrimp, it also contains sauce. Place in a saucepan clean water(there should be more than shrimp, about twice as much) and place on the stove.
At the first signs of boiling water, add the juice of half a lemon, just a little black pepper and cloves, as well as one bay leaf. Lovers of different tastes are advised to add a piece of ginger or a head of garlic.
If using pink, factory-cooked shrimp, place them in boiling water, cover, and turn off heat. After a couple of minutes, take them out and place them on a plate.
Raw frozen shrimp will take longer to cook (they will be grayish in color), so once you add them to the pan, do not turn off the heat, just turn it down and do not close the lid tightly so that the steam can escape. Stir the shrimp, but do it carefully, because they are quite fragile and you risk breaking them. Cooking time is from five to seven minutes.
- Did the shrimp turn pinkish and float up?
So it's time to take it out. Take them out, place them on a suitable dish, pour over the juice of the second half of a lemon, a tablespoon of oil (olive or sunflower will do) and garnish with herbs.
How to fry shrimp
The last dish is a little unusual, but it will turn out really tasty - fried shrimp. They are consumed independently, however, some prefer to add them to various salads, pasta and other dishes. Yes, that's possible too.
First of all, start defrosting the product. If you want, pour boiling water over the shrimp, but natural defrosting is also allowed. Then clean them, heat the pan well and fry the shrimp with a little oil and spices.
- Do you use ready-made pink shrimp?
Then it will take a little time to fry them - a couple of minutes until they turn golden. Such shrimp will be juicy and soft. Unboiled shrimp will need to be fried longer - about 5-10 minutes.
Fried shrimp can be complemented with a wonderful sauce: mix three tablespoons of sour cream, a teaspoon of lemon juice and olive oil and a tablespoon of ketchup.
- Do you like spicier dishes?
Just a few years ago, bran was considered a waste product and was used only for livestock feed, but now almost no one is literate...
Many women who want to lose weight turn to white tea as their assistant. In this matter, he is more effective than his colleague...
At home, you can prepare a kind of fat burner, which consists of kefir, ginger and cinnamon. This cocktail can not only...
Most often, during a diet, we replace sweets with dried fruits and consume them in unlimited quantities. Of course, dried fruits are healthy, but...
Green coffee has the unique ability to burn overweight, and if it is used in conjunction with ginger, then the desired effect can be achieved...
Every woman has resorted to one diet or another at least once in her life. And of course, the hardest thing is during this period...
In addition to exhausting diets, you can get rid of excess weight with the help of products that promote weight loss. These products include oat bran.…
