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Gluten and lactose-free - sample menu

1000, 1200, 1500, 1800, 2000 kcal

It combines the principles of gluten-free and lactose-free diets by restricting products containing these allergens in their composition. It is intended for people with a special sensitivity to gluten and lactose in food. In our diets we use their substitutes, ie naturally gluten-free cereals (buckwheat, corn, rice, etc.), vegetable substitutes for dairy (vegetable milk, tofu, etc.) and lactose free dairy. Gluten-free and lactose free diets are often referred to as remedies for civilization diseases and are used, inter alia, for autoimmune diseases.

Monday
Breakfast Egg salad, radish, sunflower sprouts and marinated pumpkin served with herbal dressing and corn bread
Second Breakfast Rice porridge with grenade, mango and pineapple
Dinner Veal served with tomato sauce served with pilaf and lentil and zucchini
Afternoon snack Fruit salad with dried apricots and sesame
Supper
  Roasted falafel with amaranthes served on pumpkin stewed with raisins and cashews
Tuesday
Breakfast Slices of roast pork loin with tartar sauce served with vegetable salad
Second Breakfast Slices of red grapefruit layered with orange
Dinner Grilled chicken breast with mushroom sauce served with gluten-free oatmeal and beetroot
Afternoon snack Strawberry pudding on soy milk
Supper Vegetable pate with mashed potatoes and peanut sauce and rice wafers
 
Wednesday
Breakfast Shakshouka with roasted peppers served with fresh salad vegetables and rice bread
Second Breakfast Cocktail from forest fruit on lactose-free kefir
Dinner Pork tenderloin in apricot ginger stuffed with dried tomatoes with fried young sauerkraut and potato puree with colored pepper
Afternoon snack Coconut pudding with mango and kiwi
Supper Vegetable Letcho with zucchini served with rice bread
Thursday
Breakfast Amaranthus with pear mousse, cranberries and notes of vanilla and cloves
Second Breakfast Baked eggplant with hummus, walnuts and pomegranate seeds
Dinner Cutlets turkey given zucchini stuffed millet, cauliflower and dried tomatoes
Afternoon snack Walnut tart
Supper Chicken skewers in harissa sauce with coriander sauce served on broccoli salad
 
Friday
Breakfast Fluffy omelet served with bean salad and dried tomatoes and slices of gluten-free bread
Second Breakfast Banana-coconut pancakes
Dinner Curry with cod, sweet potatoes and young spinach leaves served with oriental gourd salad
Afternoon snack Particles of green fruit with almond flakes
Supper Rice noodles fried with tofu, green beans, ginger, carrot and ginger
Saturday
Breakfast Sirloin fillet with sunflower seeds served with cherry tomatoes and avocado bean pancakes
Second Breakfast Spring Rolls with Crunchy Vegetables and Chicken Sharp
Dinner Juicy chicken breast in rosemary and paprika served with cabbage salad and brown rice with herbs
Afternoon snack Tapioca with refreshing cherry mousse
Supper Chicken in coconut bread served with basmati rice and vegetables
 
Sunday
Breakfast Quinoa on almond milk with fig and banana
Second Breakfast Salad with kale, green beans, cherry tomatoes, herbs and vinegrette
Dinner Beef and pork stew with mushrooms served on colorful lentils with beetroot salad and apples
Afternoon snack Gluten-free dark chocolate brownie
Supper Mushroom soup with sliced smoked salmon

While gluten-free and gluten-free food is composed of gluten-free and lactose-free foods, there is a potential for gluten or lactose to be present in some meals. Therefore, we do not recommend diets in case of severe food gluten allergy or severe lactose intolerance.

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