Losing weight in February following the seasonal vegetable diet is easy. In fact, it is enough to bring to the table all the vegetables typical of this time of year and fruit to fill up on vitamins and more. February has always been the perfect month to purify ourselves, eliminate toxins and dry the body in view of spring. In this month our body experiences a moment of transition: the days get longer and we prepare for the arrival of the summer, but it is still cold, so we feel the need to take calorie foods that risk making us fat. The solution is to follow a diet that helps us purify the body and speed up the metabolism, using seasonal foods. Plenty of space, therefore, for green leafy vegetables, rich in minerals and vitamins, perfect for eliminating excess toxins and improving intestinal transit. Enjoy broccoli, Brussels sprouts, cabbage, spinach and cauliflower, steaming them and savoring them seasoned only with a drizzle of extra virgin olive oil. Also excellent are valerine, lettuce, envy and herbs, to be savored before meals to promote the functioning of the stomach and liver.

February diet: which fruit and which vegetables to choose

Among the fruits of February we can still consume citrus fruits such as oranges, mandarins, clementines, grapefruits, and then again kiwis very rich in vitamin C, but also apples and pears. Let’s not forget the lemons that perform a disinfectant and antioxidant action. Not only that, they also have a digestive and anti-inflammatory function. Apples, on the other hand, provide water, fiber, minerals and vitamins, especially the peel is rich in these substances, so by washing them carefully, using for example bicarbonate, we can consume them whole. Apples purify the body, help the liver, keep cholesterol down and protect the heart. And now let’s see what vegetables to eat in February. In addition to the cabbages, typical of this period, we also find fennel, radicchio, beets, spinach, artichokes and chicory.

February diet: weight loss menu

Here is a typical day for the February diet. Let’s not forget to include products from this period as much as possible.

• Breakfast: a cup of skim milk (or a low-fat yogurt) with two or three wholemeal biscuits or two rusks with a teaspoon of citrus or honey jam or 30-40 grams of cereal and a coffee. Mid-morning snack on a seasonal fruit such as an apple, a pear, two kiwis or a grapefruit.
• Lunch: two eggs with a side dish and a slice of bread, otherwise a portion of white meat, about 150 grams or 150-200 grams of fish, all to be served with vegetables and a slice of bread. Otherwise you can opt for a plate of pasta of about 80 grams topped with vegetables or a portion of legumes about 80 grams combined with a portion of cereals or two slices of toasted wholemeal bread and vegetables, or a portion of bresaola about 60-70 grams of vegetables and bread.
• Snack: an orange or two tangerines, otherwise a yogurt with a handful of dried fruit.
• Dinner: depending on what we ate for lunch and without repeating ourselves, we can opt for a dish of meat or fish or otherwise of legumes. We always remember to bring seasonal vegetables to the table as a side dish.