Gluten and lactose-free
1000, 1200, 1500, 1800, 2000 kcal
Order diet
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. There is a small chance, that there will be traces of gluten in the dishes, so we do not recommend this diet, if you have a strong gluten allergy or celiac disease.
| Monday |
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| 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 |
