SATURDAY TO THURSDAY MENUS: 25.3. - 30.3.


SATURDAY 25.3.

BREAKFAST - Scrambled eggs with pepper, bacon & spring onions
LUNCH - Beef strips with cauliflower, mushrooms & sun dried tomatoes
DINNER - Chicken with almond crust, grilled beetroot & carrots
SNACK - Vegetable salad with eggplant
DESSERT - Strawberry cake

SUNDAY 26.3.

BREAKFAST - Carrot cake with berries & chia seeds yogurt
LUNCH - Lamb meat balls in cranberry sauce, sweet potato and broccoli puree
DINNER - Hamour with honey, sesame & steamed vegetable
SNACK - Carrot & apple salad
DESSERT - Coconut squares

MONDAY 27.3.

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 28.3.

BREAKFAST - Carrot & zucchini skillet with egg & ciabatta
LUNCH - Beef stroganoff with curry & coriander roasted cauliflower
DINNER - Turkey with almond pancakes
SNACK - Radish, cucumber & chia seeds
DESSERT - Fruit salad

WEDNESDAY 29.3.

BREAKFAST - Beef sandwich with honey mustard sauce & paleo garlic cheese
LUNCH - Lamb chops with vegetable pancakes
DINNER - Creamy chicken with leeks & mushrooms
SNACK - Dates with chocolate
DESSERT - Chocolate brownie with strawberry cream

THURSDAY 30.3.

BREAKFAST - Paleo waffles with maple syrup and berries
LUNCH - Slowly cooked veal with cabbage & quinoa
DINNER - Salmon fish cake
SNACK - Greek salad
DESSERT - Sweet cherry muffin