Gluten and dairy free diet - sample menu
Order diet1000, 1200, 1500, 1800, 2000 kcal
Gluten-free and dairy-free diet is a box diet created for people who suffer from gluten intolerance and dairy Intolerance at the same time. It combines the assumptions of a gluten-free and dairy-free diet. The meals are composed on the basis of the principles of rational nutrition in order to provide the body with all the necessary nutrients, despite the restrictions applied. Among the benefits of this diet may be for instance: resolution of intestinal-peristaltic complaints, improvement of skin condition as well as losing excess weight.
| Monday |
|---|
| Breakfast |
| Beef tenderloin roulade with champignon mushroom stuffing served with radish and white bean salad |
| Second Breakfast |
| Millet cake with fruit mousse |
| Dinner |
| Chinese chicken with salad made from cabbage, carrot, rice and fresh herbs |
| Afternoon Snack |
| Snack Black chickpea with roasted beetroots and coconut |
| Supper |
| Rice noodles with roasted salmon |
| Tuesday |
|---|
| Breakfast |
| Trout paste with dried tomatoes served with rice waffles, corn tortilla with hummus and radish |
| Second Breakfast |
| Turkey waldorf salad |
| Dinner |
| Chicken meatballs in paprika sauce served with gluten-free pasta, olives, parsley and steamed cauliflower |
| Afternoon Snack |
| Home-made fruit jelly dessert |
| Supper |
| Japanese wagyu beef |
| Wednesday |
|---|
| Breakfast |
| Pork roast with tomatoes and chicory, muesli with nuts and coconut drink |
| Second Breakfast |
| Chickpea and oat flake nuggets served with salsa sauce |
| Dinner |
| Mustard glazed turkey served with artichokes, champignon mushrooms and brown rice salad |
| Afternoon Snack |
| Strawberry smoothie with mango |
| Supper |
| Spinach pancakes with chanterelle mushrooms and chicken |
| Thursday |
|---|
| Breakfast |
| Banana oatmeal served with forest fruit mousse; arugula and orange salad |
| Second Breakfast |
| Mexican burrito |
| Dinner |
| Italian meatballs served with quinoa, celery root puree and green beans |
| Afternoon Snack |
| Baked pears with dark chocolate |
| Supper |
| Pilaf with meat and lentil |
| Friday |
|---|
| Breakfast |
| Vegetable paste with gluten-free breadstuff; strawberry baked oatmeal |
| Second Breakfast |
| Quinoa with fruit and dried tropical fruit |
| Dinner |
| Hake served with grilled slices of zuchhini and red cabbage salad |
| Afternoon Snack |
| Vanilla pudding with split on forest fruit |
| Supper |
| Smoked tofu chilli |
| Saturday |
|---|
| Breakfast |
| Rolls with eggplant, spinach and nuts paste served with breadstuff; carrot muffins |
| Second Breakfast |
| Tuna salad served with slice of crispy bread stuff |
| Dinner |
| Honey sesame beef served with brown rice and white radish and corn salad |
| Afternoon Snack |
| Broad bean chops served with garlic dip, cucumber and dill |
| Supper |
| Buckwheat noodle with bolognese sauce |
| Sunday |
|---|
| Breakfast |
| Chia seed oatmeal serverd with pomegranate; smoked salmon paste with gluten-free roll |
| Second Breakfast |
| Carrot jelly |
| Dinner |
| Mustard chicken marinade with walnuts served with mixed greens salad with orange dressing |
| Afternoon Snack |
| Arabic chickpea salad |
| Supper |
| Well-seasoned roasted pumpkin with chicken and raisins |
