Diet Chart

BREAKFAST AND LUNCH (Morning 9 to 10 am)
SUNDAY	OATS with Low fat milk,
MONDAY	Whole wheat flour BREAD, DALIYA,
TUESDAY	IDLY-SAMBAR, DHANIYA CHUTNEY without chilli, CHANNA CHUTNEY, NO coconut Chutney
WEDNESDAY	KHICHADI with mixed vegetables with 40% Dal
THURSDAY	OATS
FRIDAY	DHOKLA
SATURDAY	BOIL CORN Or Cerials
For every day morning BREAKFAST & LUNCH, along with the above menu the following items should be prepared and served: Plain Yoghurt/ Plain Buttermilk to be served at Breakfast, lunch and Dinner. SALAD dressed with (*Soaked walnut or Almond (coarse grinding ),Yoghurt, 1/4thtea spoon olive oil, salt, Hing (Asafoetida), fresh lemon juice.)
ITEMS THAT ARE STRICTLY PROHIBITED
DEEP FRIED FOODS, SHALLOW FRIED FOODS WHITE FLOUR (Maida) COCONUT (FRESH & DRY) SUGAR (Can use sometimes very little amount), little Jaggery can be used in substitute to sugar. BUTTER GREEN CHILLY should be used only for NAME SAKE. RED CHILLY
FAT :-	1 table spoon of OLIVE OIL per day (COLD PRESSED VIRGIN OLIVE  OIL should be used)   ½ tea spoon of GHEE (if necessary)
MILK PRODUCT Butter milk	MILK, LABAN, YOGHURT, CHEESE should be LOW FAT. Plain No Salt
NUTS	ALMONDS, WALNUT Every day 10-11 ALMONDS to be soaked in water, then remove the skin
DRY FRUITS	PRUNES, APRICOT, PAPAYA, PLUMS, Raisins
DINNER PRASADAM( Evening (5.00pm to 6.00pm)
* Chapati/ Roti – Thin and well cooked  – yellow moong dhal, Plain Rice, OR Brown Bread, Gouranga Bun, sprouted green moong subji. Always use BELL LETTUCE (ball shaped) Chila, Methi Parata,Black eye peas dal Dhokla, Pizza (Wheat flour) with very little cheese Dhaliya, (with grounded soaked green moong)dosa Plain Rice Plain Yoghurt/ Plain Buttermilk  to be served at Dinner
In dinner Prasad, every day ONE DRY SUBJI & ONE GRAVY TYPE SUBJI  should be there.
In all season’s, BUTTERMILK / Laban can be given.