Dairy-free-diet - sample menu
Order diet1000, 1200, 1500, 1800, 2000 kcal
A dairy-free diet consists of 5 meals and is dedicated for people who suffer from milk protein intolerance and lactose intolerance as well as for those who for various reasons want to stop eating dairy products. Instead of dairy ingredients we use replacements including plant-based drinks, soybean products and other products rich in calcium like leguminous plants, nuts and seeds. Being on dairy-free diet may help to alleviate the symptoms of food intolerances, have a positive impact on the endocrine system and skin condition.
| Monday |
|---|
| Breakfast |
| Baked strawberry porridge with almond milk and pork roulades served with broccoli paste |
| Second Breakfast |
| Lemon and ginger smoothie |
| Dinner |
| Turkey with kale and spinach pesto served with buckwheat and salad |
| Afternoon Snack |
| Pumpkin crumpets with smoked salmon |
| Supper |
| Lasagne with roasted vegetables |
| Tuesday |
|---|
| Breakfast |
| Salad with orange-ginger sauce; buckwheat flakes, banana and cranberry casserole |
| Second Breakfast |
| Dessert with blueberries mousse served with slices of melon |
| Dinner |
| Stuffed beef meatballs served with barley and Roma salad |
| Afternoon Snack |
| Oatmeal pancakes with dried apricots jam |
| Supper |
| French crepes stuffed with broad bean and pumpkin seeds paste served with porcini mushrooms sauce |
| Wednesday |
|---|
| Breakfast |
| Fig porridge with almonds and fruits mousse; sandwich with vegetables, ham and cherry tomatoes |
| Second Breakfast |
| Strawberry tapioca pudding served with fruit salad |
| Dinner |
| Chicken roasted in rosemary served with red cabbage salad and bulgur with champignons mushrooms |
| Afternoon Snack |
| Spinach, apricot and grapes smoothie |
| Supper |
| Lecho with zucchini and whole-grain breadstuff |
| Thursday |
|---|
| Breakfast |
| French crepes with roasted apple and carrot hummus served with crispy breadstuff |
| Second Breakfast |
| Banana-pear flaxseed smoothie |
| Dinner |
| Stuffed cabbage rolls with turkey served with roasted potatoes and cucumber |
| Afternoon Snack |
| Salad with caramelized raspberries |
| Supper |
| Leek and dried tomato tart |
| Friday |
|---|
| Breakfast |
| Salad with bengal gram and arugula; vegetables muffins |
| Second Breakfast |
| Banana-chocolate cake |
| Dinner |
| Grilled teriyaki salmon with green beans and brown rice |
| Afternoon Snack |
| Cinnamon casserole made from millet and apple |
| Supper |
| Tofu in tomato sauce with vegetables and whole-grain pasta |
| Saturday |
|---|
| Breakfast |
| Tofu shakshuka and buckwheat crumpets with nuts |
| Second Breakfast |
| Carob zucchini cake |
| Dinner |
| Roasted pork chop with chanterelle mushroom sauce and Moroccan carrots |
| Afternoon Snack |
| Batat pâté with slices of celery |
| Supper |
| Risotto with roasted beetroot and pumpkin |
| Sunday |
|---|
| Breakfast |
| Fish paste with cherry tomatoes and polenta with dried tropical fruit |
| Second Breakfast |
| Peanut flour pancakes with amaranthus and peaches |
| Dinner |
| Sesame beef served with Jerusalem artichoke puree and steamed broccoli with mustard sauce |
| Afternoon Snack |
| Dietetic spring rolls stuffed with vegetables |
| Supper |
| Quinoa served with spinach |
