Gluten-Free Pumpkin Pie

This pie is easy to make, the preparation does not require special skills.

 Ingredients for 6 persons

Cooked polenta	1 cup
Baked and mashed pumpkin	3 big slices
Sugar	4 tbsp
Eggs	4 medium size
Butter (soft)	50 g

·      Cook the polenta in 250 ml of water

·      Roast and purée the pumpkin

·      Preheat the oven at 180⁰C

·      Mix the eggs and the sugar

·      Add the remaining ingredients and mix them well together

·      Transfer the mixture into a buttered baking tin

·      Bake it for 40 minutes 

Stay at Home!

It will make your days easier at home if you stick to a daily routine. Wake up at the same time.  Start the day with light exercises. Make your daily food plan with your personal kcal/ day requirement. This will help your to avoid comfort eating, increasing your calorie intake. Here is an example with 2030kcal. During the day you can do more exercises.

Food plan

Breakfast	680 Kcal
coffee (no sugar) 2.5 g of 85% dark chocolate gluten free oat porridge with apple and nuts and low fat milk		The breakfast should be different every day. High in fibre and carbohydrates Very low in fat It has good nutrition value and provides energy for the morning. The dark chocolate gives comfort in the morning.
Lunch	700 Kcal
Chick peas casserole with home made tuna, potato and carrot cake water		The meal consists of good nutrients, the ratio between fat protein and carbohydrates roughly perfect: It is an excellent low calorie lunch.
Snack 80g grapes	50 Kcal	10g carbohydrates (glucose and fructose) 0.4g protein
Dinner	600Kcal
Olives, tomato and cucumber salad with quark, gluten free scones with nettle tea		Simple low fat dinner Nettle is a valuable herb, which stimulates the lymphatic system