Low-glycemic diet - sample menu
Order diet1000, 1200, 1500, 1800, 2000 kcal
The low-glycemic diet catering is based on a balanced menu from which high-glycemic foods are eliminated, which prevents blood sugar levels fluctuations. This diet excludes saturated fatty acids, simple carbohydrates, sugars and highly processed products. Low-glycemic dietary catering is perfect for insulin resistance, prevention of heart diseases, diabetes and obesity.
| Monday |
|---|
| Breakfast |
| Cheese spread served on lettuce leaves with cherry tomatoes |
| Second Breakfast |
| Caprese salad with fresh basil |
| Dinner |
| Grilled chicken breast served on Romaine lettuce leaves with lemon vinaigrette and broccoli puree |
| Afternoon Snack |
| Vegetable cocktail |
| Supper |
| Colourful roast vegetables, served with wholemeal bread |
| Tuesday |
|---|
| Breakfast |
| Roasted turkey breast roulades with green asparagus wrapped in yoghurt sauce and alfalfa sprouts |
| Second Breakfast |
| Tuna salad with pickle pieces and crunchy celery |
| Dinner |
| Roast chicken slices with dill sauce, stewed aubergine and zucchini flakes |
| Afternoon Snack |
| Fresh tropical fruit juice |
| Supper |
| Egg salad with beans, peas and leek |
| Wednesday |
|---|
| Breakfast |
| Cottage cheese rosettes with fresh vegetables |
| Second Breakfast |
| Shrimp cocktail with dill sauce |
| Dinner |
| Roast beef sirloin served with fresh pepper, tomato and cucumber salad and boiled Brussel sprouts |
| Afternoon Snack |
| Natural yoghurt with kiwi pieces |
| Supper |
| Gazpacho with thyme chicken |
| Thursday |
|---|
| Breakfast |
| Oatmeal with cottage cheese, blueberries and strawberries |
| Second Breakfast |
| Wholemeal bread crouton with cheese and capers |
| Dinner |
| Stewed turkey with garlic spinach, grated carrot and mix of steamed vegetables |
| Afternoon Snack |
| Light almond cream |
| Supper |
| Salad with grilled chicken pieces and pistachios |
| Friday |
|---|
| Breakfast |
| Scrambled eggs with mushrooms, green parsley and tomato crisp |
| Second Breakfast |
| Low-fat cottage cheese served with red radish and new chives |
| Dinner |
| Beef meatloaf with rocket and cherry tomato salad |
| Afternoon Snack |
| Fluffy apple mousse |
| Supper |
| Broccoli cream with wholemeal matzo |
| Saturday |
|---|
| Breakfast |
| Smoked mackerel paste served on colorful lettuce leaves, with cucumber, paprika and herb dressing |
| Second Breakfast |
| Vanilla cream with pear, blueberries and cinnamon |
| Dinner |
| Roast chicken, served with steamed vegetables |
| Afternoon Snack |
| Natural yoghurt with strawberries |
| Supper |
| Classic Greek salad with feta cheese and olives |
| Sunday |
|---|
| Breakfast |
| Wholemeal pancakes with strawberry sauce |
| Second Breakfast |
| Wholemeal rice wafers with cottage cheese, fresh tomato and crisp lettuce |
| Dinner |
| Fish baked with mozzarella and zucchini, served with red cabbage salad |
| Afternoon Snack |
| Chilled beet soup served with fresh cucumber and dill |
| Supper |
| Caesar salad with chicken pieces |
