SATURDAY 19.03.
Breakfast: Mushroom and zucchini scrambled eggs with mix seeds bread
Lunch: Cajun chicken file with mix salad
Dinner: Baked hamour with tomato sauce
Snack: Nuts and olives
Dessert: Chocolate avocado bar
SUNDAY 20.03.
Breakfast: Sweet quinoa with mix berry yogurt
Lunch: Mongolian beef with cauliflower steak
Dinner: Bbq shish tawook with roasted veggies
Snack: Tomato basil soup
Dessert: Raspberry crumble
MONDAY 21.03.
Breakfast: Pumpkin pate sandwich
Lunch: Beef lasagna
Dinner: Salmon tiryaki with cauliflower rice
Snack: Poach apple and pear salad
Dessert: Dragon fruit cheesecake
TUESDAY 22.03.
Breakfast: Chef Paul breakfast
Lunch: Sirloin steak with grilled veggies
Dinner: Chicken almond crust with dill sauce and zucchini hash
Snack: Mini pizza
Dessert: Chocolate coconut fudgy bar
WEDNESDAY 23.03.
Breakfast: American pancakes
Lunch: Kung Pao chicken
Dinner: Tempura shrimps with tartar sauce
Snack: Asian chopped salad
Dessert: Paleo baklava
THURSDAY 24.03.
Breakfast: Savory French toast
Lunch: Beef stroganoff
Dinner: Tandoori chicken with fatoosh salad
Snack: Detox soup
Dessert: Cashew butter bomb