SATURDAY TO THURSDAY MENUS: 18.2. - 23.2.


SATURDAY 18.2.

BREAKFAST - Scrambled eggs with pepper, bacon & spring onions
LUNCH - Beef strips with cauliflower, mushrooms & sun dried tomatoes
DINNER - Chicken risotto
SNACK - Vegetable soup
DESSERT - Strawberry cake

SUNDAY 19.2.

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

MONDAY 20.2.

BREAKFAST - Chicken liver pate with herbs & sunflower bread
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 21.2.

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

WEDNESDAY 22.2.

BREAKFAST - Beef sandwich with honey mustard sauce & paleo garlic cheese
LUNCH - Lamb meat balls in cranberry sauce with sweet potatoes & beetroot puree
DINNER - Creamy chicken with leeks & mushrooms
SNACK - Carrot and cucumber chips with chia seeds & vegetable pancakes
DESSERT - Chocolate brownie with coconut cream

THURSDAY 23.2.

BREAKFAST - Paleo waffles with maple syrup & berries
LUNCH - Slowly cooked beef with cabbage & quinoa
DINNER - Salmon fish cakes with salad
SNACK - Sweet apples with dates
DESSERT - Sweet cherry muffin