SATURDAY TO THURSDAY MENUS: 21.1 - 26.1.


SATURDAY 21.1.

BREAKFAST - Scrambled eggs with pepper, bacon & spring onions
LUNCH - Oven baked beef fajitas
DINNER - Balsamic vinegar chicken with carrots, asparagus & cherry tomatoes
SNACK - Vegetable soup
DESSERT - Strawberry cake

SUNDAY 22.1.

BREAKFAST - Carrot cake breakfast muffin with berry yogurt
LUNCH - Grilled sea bass with lemon lime salsa & baked vegetables
DINNER - Basil mint Thai Turkey with a cabbage salad
SNACK - Grilled eggplant with a sun-dried tomato salad
DESSERT - Coconut squares

MONDAY 23.1.

BREAKFAST - Paleo toast with honey roasted carrots, cashew cheese & smoked salmon
LUNCH - Beef rolls with spinach & baked potato chips
DINNER - Mediterranean chicken with olives, red peppers & vegetable noodles
SNACK - Grapefruit, melon & orange salad
DESSERT - Banoffee pie

TUESDAY 24.1.

BREAKFAST - Sweet potato hash brown with eggs and vegetables
LUNCH - Beef stroganoff with curry & coriander roasted cauliflower
DINNER - Tuna salad
SNACK - Radish, cucumber & apple salad
DESSERT - Fruit salad

WEDNESDAY 25.1.

BREAKFAST - Beef sandwich with honey mustard sauce & paleo garlic cheese
LUNCH - Lamb meat balls in cranberry sauce, sweet potato & beetroot puree
DINNER - Creamy chicken with leeks & mushrooms
SNACK - Carrot & cucumber chips with chia seeds & vegetable pancakes
DESSERT - Nut & date cake with cocoa cream & berries

THURSDAY 26.1.

BREAKFAST - Chicken liver pate with herbs & sunflower bread
LUNCH - Slowly cooked beef with cabbage & quinoa
DINNER - Salmon fish cakes with salad
SNACK - Sweet apples with dates
DESSERT - Paleo waffles with maple syrup & berries