Menu

Vegetarian + fish diet

Caloricities to choose from: 1000 kcal, 1200 kcal, 1500 kcal, 2000 kcal, 2200 kcal

A vegetarian diet with fish (pescovegetarian) is a diet from which pork, beef and poultry meat is excluded. The sources of protein are fish, eggs, dairy products and legumes. It is a high-fibre diet especially recommended for people who want to take care of the blood circulation system, lower cholesterol and triglycerides.

Sample menu

Vegetarian + fish diet

Monday
  • Breakfast

    Omelette with spinach and cherry tomatoes with salmon salad, rocket, avocado and creamy dressing

  • II Breakfast

    Oat bars with chia, linseed and dried cranberries

  • Lunch

    Lasagne with oyster mushrooms, ricotta and tomato sauce served with Chinese cabbage salad with pepper and cucumber

  • Afternoon Snack

    Cinnamon apple pie on the bottom of the couscous groats

  • Dinner

    Indian lentil Dahl with curry leaves and wholemeal matzo

Tuesday
  • Breakfast

    Oatmeal on almond milk with banana and walnuts, aubergine rolls stuffed with hummus, crispy bread

  • II Breakfast

    Eggs stuffed with baked pepper paste served with radish and rye bread

  • Lunch

    Roasted Redfish with basil pesto served with brown rice and kale salad with apple and nuts

  • Afternoon Snack

    Fruit salad with pineapple, kiwi and pomelo

  • Dinner

    Tofu, zucchini and nuts pudding

Wednesday
  • Breakfast

    Shakshuka with baked peppers, beetroot hummus with cucumber served with wholemeal bread

  • II Breakfast

    Spring rolls with vegetables served with plum sauce

  • Lunch

    Roasted sweet potato stuffed with oriental chickpea paste with peppers, mung bean sprouts and courgettes served with wild rice and steamed broccoli

  • Afternoon Snack

    Cheesecake with blueberries and peach

  • Dinner

    Wholemeal pasta with tuna, cherry tomatoes and capers served with beetroot salad

Thursday
  • Breakfast

    Millet groats on coconut milk with fruit, salmon rolls stuffed with spinach paste served with pepper pieces and wholemeal buns

  • II Breakfast

    Carrot muffins and orange and pomelo pieces

  • Lunch

    Quinoa and beetroot chops with yoghurt sauce and spinach salad with dried tomatoes

  • Afternoon Snack

    Salad with kale, roasted sweet potatoes and dried cranberries

  • Dinner

    Vegetable stew with corn pancakes

Friday
  • Breakfast

    Scrambled tofu with chanterelles served with cherry tomatoes and wholemeal toast

  • II Breakfast

    Red bean brownie and young barley cocktails

  • Lunch

    Roasted pumpkin with tahini sauce served with grilled hallumi cheese and a salad of broad beans, kohlrabi and pine nuts

  • Afternoon Snack

    Broccoli cream soup with roasted pumpkin seeds

  • Dinner

    Salmon shish kebabs with courgette, asparagus, pepper and leek served with nut dip

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