Menu

No-fish diet

Caloricities to choose from: 1000 kcal, 1200 kcal, 1500 kcal, 1800 kcal, 2000 kcal, 2200 kcal, 2500 kcal

Classic diet from which fish were excluded. Menu is composed of lean meat, vegetables, dairy, cereal and fruit products. It is perfect for people who want or need to exclude fish and seafood. 

Sample menu

No-fish diet

Monday
  • Breakfast

    Ricotta mousse, whole grain bread with dates and nuts, homemade plum preserves, kiwi slices

  • II Breakfast

    Grilled aubergine slices stuffed with muhammara paste, garnished with pomegranate seeds and cilantro

  • Lunch

    Bœuf Bourguignon with cremini mushrooms, pearl barley with green peas, cauliflower dill salad

  • Afternoon Snack

    Millet cookies with goji berries and orange fillets

  • Dinner

    Spinach stuffed ravioli with roasted squash and brown butter sauce

Tuesday
  • Breakfast

    Pork tenderloin slices, traditional cottage cheese with radishes and chives, cucumber chunks, pumpernikiel

  • II Breakfast

    Semolina pudding with coconut milk and pear-gooseberries jam

  • Lunch

    Tomato gnocchi in carrot top and roasted almond pesto, parmesan flakes, steamed broccoli with lemon olive oil

  • Afternoon Snack

    Vegetarian spring rolls with peanut butter dip

  • Dinner

    Romain with grilled chicken breast, avocado, pinnaple, crushed pecans with blue cheese dressing

Wednesday
  • Breakfast

    Baked chocolate oatmeal with greek yoghurt and mango slices

  • II Breakfast

    Marrocan carrot salad with za’atar, olives, beluga and tahini sauce

  • Lunch

    Chilli con pavo, colorfull rice mix, sour crème, fresh cilantro and guasacaca salsa

  • Afternoon Snack

    Creamy white vegetable soup with truffle oil

  • Dinner

    Whole grain crepes with unroasted buckwheat groats, smoked quark and prunes, light pepper sauce

Thursday
  • Breakfast

    Slices of baked chicken breasted marinated in herbs, green peppercorn dip, daikon raddish, sourdough bread

  • II Breakfast

    Lime cheesecake with oatmel crust and redcurrant mousse

  • Lunch

    Beef steak with chimmichurri sauce, baked fingerling potatoes, blanched green beans

  • Afternoon Snack

    Seasonal fruit salad

  • Dinner

    Baked samosa dumplings with mint chutney

Friday
  • Breakfast

    Fritatta with thyme and goat cheese, mix of young leaves, cherry tomatoes, roasted pumpkin seeds and tarragon vinaigrette

  • II Breakfast

    Carob truffles in amaranth popping, citrus salad

  • Lunch

    Zucchini and green lentils kibbeh, tabbouleh, lebanese style turnip

  • Afternoon Snack

    Shake with rhubard baked with maple syrup and cardamon

  • Dinner

    Whole wheat toast with baked beetroots and feta spread, fresh rocket

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