Gluten-free diet - sample menu
Order diet1000, 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 |
