Menu

Vegetarian diet

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

Vegetarian diet is a well-balanced box diet without meat and fish. The sources of amino acids in the diet are legumes, dairy products and eggs. The diet contains a full range of vitamins and minerals and is rich in fibre, which improves metabolism and facilitates weight loss. A large amount of unsaturated fatty acids (from the EFA group) makes it particularly healthy and attractive for people who want to maintain a healthy heart or lower blood cholesterol levels.

Sample menu

Vegetarian diet

Monday
  • Breakfast

    Rolls of Korycin cheese stuffed with sprouts and dried tomatoes served with crispy wholemeal bread

  • II Breakfast

    Natural yoghurt with berries, raspberries and wheatgerms

  • Lunch

    Vegetarian shish kebabs with smoked tofu served with brussels sprouts, white turnip and carrot salad

  • Afternoon Snack

    Fruit salad with dried cranberries and dark chocolate chips

  • Dinner

    Wholemeal pancakes with spinach and mozzarella

Tuesday
  • Breakfast

    Lentil paste with fresh cucumber pieces and wholemeal bread and pumpkin muffins

  • II Breakfast

    Apple-orange cocktail with green barley

  • Lunch

    Vegetable stew served with spinach dumplings and a cucumber salad with fresh dill

  • Afternoon Snack

    Whole-grain cheesecake with chia seeds and home-made cherry jelly (with agar)

  • Dinner

    Pasta salad with Greek cheese, broccoli and red beans

Wednesday
  • Breakfast

    Omelette with courgettes and tomatoes on rocket leaves and banana squash

  • II Breakfast

    Amaranth biscuits with honey and dried fruit

  • Lunch

    Spanish whole grain tortilla with white cabbage, carrot, apple and peas salad

  • Afternoon Snack

    Ricotta cream with almond flakes, raspberry sauce and mint

  • Dinner

    Vegetable tart with leek, tomatoes and mushrooms

Thursday
  • Breakfast

    Breakfast salad with egg, cucumber, broccoli, pepper and quinoa muffins

  • II Breakfast

    Coconut millet pudding with bitter chocolate

  • Lunch

    Lentil chops with mango salsa served with brown rice and coloured asparagus beans

  • Afternoon Snack

    Oatmeal cookies with cranberries

  • Dinner

    Spinach risotto with pearl barley

Friday
  • Breakfast

    Carrot and almond paste served with tomato and pumpernickel

  • II Breakfast

    Endive boats stuffed with hummus

  • Lunch

    Curry with lentils, kale and cashew nuts, a mix of salad and tahini dressing

  • Afternoon Snack

    Biscuit with yoghurt sauce and peach

  • Dinner

    Cauliflower cream with wholegrain herbal toasts

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