Menu

Diabetic diet

Caloricities to choose from: 1200 kcal, 1500 kcal, 2000 kcal

The Diabetic Diet is a balanced box diet for people suffering from type II diabetes or insulin resistance. The menu contains only ingredients with low and medium glycemic index, which prevents blood sugar fluctuations. Pork and sugar were eliminated from the menu, while cereal products are wholemeal. The diet supports the treatment of diabetes and insulin resistance, helps to take care of the proper body weight, which also has a positive effect on the carbohydrate metabolism.

Sample menu

Diabetic diet

Monday
  • Breakfast

    Rolls of poultry ham with asparagus, salad with pepper and cymling and wholemeal bread

  • II Breakfast

    Natural yoghurt with pieces of prunes and oat bran

  • Lunch

    Grilled turkey breast served with guacamole and coloured asparagus beans

  • Afternoon Snack

    Eggs stuffed with mushroom paste with chive and dill sauce and crunchy radish pieces

  • Dinner

    Green peas cream with wholemeal matzo

Tuesday
  • Breakfast

    Chicken terrine with yoghurt dip, dried tomatoes, wholemeal bread and small cucumber pieces

  • II Breakfast

    Salad with mozzarella, chickpeas, tomatoes and olives

  • Lunch

    Alaska pollock in tomato sauce with garlic spinach and cucumber and radish salad

  • Afternoon Snack

    Cottage cheese with alfalfa sprouts

  • Dinner

    Soy chops on stewed Italian cabbage

Wednesday
  • Breakfast

    Slices of roast chicken breast with herbal sauce, tomato pieces and wholemeal bread

  • II Breakfast

    Apricot-mandarine cocktail

  • Lunch

    Biryani with red lentils, cauliflower, green peas and carrot salad with grated horseradish

  • Afternoon Snack

    Mix of lettuce with egg pieces and smoked cheese

  • Dinner

    Roasted peppers stuffed with turkey meat, mushrooms and feta cheese

Thursday
  • Breakfast

    Tuna and vegetable salad served with crispy wholemeal bread

  • II Breakfast

    Roasted apple with cinnamon

  • Lunch

    Lasagne with aubergine, capers and salad with vinaigrette sauce and roasted pumpkin seeds

  • Afternoon Snack

    Cheese paste on whole-grain canpes with sprouts

  • Dinner

    Hungarian beef porkolt with colourful peppers and red beans

Friday
  • Breakfast

    Pasta with cottage cheese and herbs with wholemeal bread, vegetable muffins

  • II Breakfast

    Coconut cream served with orange pieces

  • Lunch

    Roasted salmon fillet with caper dressing served with green pea puree and carrot and celery salad

  • Afternoon Snack

    Grapefruit salad with almond flakes and sunflower seeds

  • Dinner

    Wholemeal pasta in creamy sauce with chanterelles and kale

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