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Gluten-free diet - sample menu

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1000, 1200, 1500, 1800, 2000 kcal

Is reduced calorie diet based on the principles of healthy eating, composed on the basis of gluten-free products. Diet is addressed primarily to the people who have to improve their health and those who for various reasons want or need to reduce the intake of gluten. Also works well for Hashimoto's disease, and other autoimmune diseases. We restrict products which are the source of gluten, such as wheat, barley and rye. In their place we use gluten-based counterparts e.g. amaranth, buckwheat, corn, millet or rice.

Monday
Breakfast Salad with egg and radish served with toasted almonds and yoghurt dressing
Second Breakfast Millet shake strawberry-of date
Dinner Albondigas served with blueberry jam and roasted potatoes
Afternoon Snack Spring rolls with avocado, crispy vegetables, noodles and arugula
Supper Buckwheat baked with stewed leeks and mushrooms
Tuesday
Breakfast Pasta with millet served with crisp bread and corn particles of fresh vegetables
Second Breakfast Salad with lentils and roasted pumpkin served with honey-balsamic dressing and sesame seeds
Dinner Beef marinated in oranges served with brown rice and raita
Afternoon Snack Amaranth donut with blueberries and yogurt sauce
Supper Salmon baked with vegetables
 
Wednesday
Breakfast Broccoli pancakes served with egg paste with lovage and pepper particles
Second Breakfast Salad with fresh vegetables and vinaigrette sauce
Dinner Roast hoki in curry sauce, served with basmati rice and a salad of fennel
Afternoon Snack Apple pudding with ricotta and raisins
Supper Green vegetables stewed with chicken and lentils
Thursday
Breakfast Terrine of turkey with vegetables served with stripes of pickled cucumber and gluten-free bread
Second Breakfast Tabbouleh with millet with a grenade and cashew nuts
Dinner Beef stew served with polenta and stewed peas with leeks salad
Afternoon Snack Cheese cake with dried apple and raspberry mousse
Supper Baked tofu with rice noodles and pesto with kale
 
Friday
Breakfast Slices of farm cheese with nigella served with lentil and olive paste on wholemeal bread with pieces of fresh vegetables
Second Breakfast Rice chocolate muffins with banana
Dinner Spaghetti al tonno served with radicchio lettuce and cherry tomatoes in balsamic sauce
Afternoon Snack Salad with millet, Greek cheese and fresh spinach and sesame dressing
Supper Peppers stuffed with amaranth and roasted vegetables
Saturday
Breakfast Strawberry porridge from the oven with the addition of flaxseed and nuts                                                                                                 
Second Breakfast Cottage cheese with vegetables and pumpkin seeds served with crusty bread gluten-free
Dinner Marinated tenderloin served with roasted beets in spicy salsa verde and coleslaw
Afternoon Snack Fruit salad
Supper Risotto with chicken and broccoli 
 
Sunday
Breakfast Lemon pasta with cod fritters served with carrots and arugula
Second Breakfast Baton oat seed chia
Dinner Turkey in sweet and sour sauce with pieces of roasted pineapple, brown rice and salad with leek
Afternoon Snack Potato salad with egg and roasted beets in yogurt sauce served with gluten-free crisp bread
Supper Zucchini Casserole with buckwheat and black forest ham served with caramelized carrots                                                                                                    

Despite composing meals based on gluten-free products, great attention to separation processes of preparing meals of gluten-free diet as well as maintaining high awareness of team cooks, there may be little likelihood of trace amounts of gluten in some meals, so we do not recommend this diet for a strong food allergy celiac disease or gluten.

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