Sport diet - sample menu
Order diet2200, 2500 kcal
Do you lead an active lifestyle? Do you strive to maintain or increase muscle mass? A sport diet was created with a view to the needs of your body. Meals are rich in wholesome protein, the source of which are lean meats, fish and dairy products. The diet is also characterized by a decreased amount of simple carbohydrates in favor of complex carbohydrates. It causes the gradual release of glucose into our blood streams and stabilization of its level, even during intense workouts.
| Monday |
|---|
| Breakfast |
| Millet milk with banana mousse and fresh blueberries sprinkled with coconut flakes served with roasted oat cakes with dried cranberries |
| Second Breakfast |
| Salad made of colorful lentils, Greek cheese and orange fillets |
| Dinner |
| Turkey breast roulade baked with fresh spinach, chickpeas and sun-dried tomatoes served with asparagus in mustard sauce |
| Afternoon Snack |
| Salad from young spinach, roasted pumpkin, pumpkin seeds, farm cheese and dressing |
| Supper |
| Greek fish served with whole-grain bread |
| Tuesday |
|---|
| Breakfast |
| Egg paste served with rye bread with grains, lamb's lettuce, cherry tomatoes and chives. Slices of cottage cheese with red onion jam |
| Second Breakfast |
| Buttermilk pancakes served with fresh seasonal fruit salad |
| Dinner |
| Stuffed cabbage with millet groats wrapped in grape leaves served with tomato sauce on brown rice with mushrooms and beetroots |
| Afternoon Snack |
| Amaranth muffins with raspberries |
| Supper |
| Vegetable meatballs with carrot and leek salad |
| Wednesday |
|---|
| Breakfast |
| Cottage cheese with dried tomatoes, chives and sunflower seeds served with a wholemeal bun and a kale salad with apple, raisins and nuts |
| Second Breakfast |
| Pancake with cinnamon-cardamon apple sauce served with a fruity cocktail on almond milk |
| Dinner |
| Baked cod with a touch of mint served with rice with nuts and steamed broccoli |
| Afternoon Snack |
| Cocktail made of forest fruits. Oatmeal cookies with sesame seeds/td> |
| Supper |
| Beef kebabs with peppers, mushrooms, zucchini and onions served with yoghurt, herb and cocktail dip |
| Thursday |
|---|
| Breakfast |
| Oatmeal with linseed, prunes and grains of pomegranate sprinkled with walnuts |
| Second Breakfast |
| Whole-grain muffins with olives and pumpkin seeds |
| Dinner |
| Veal chops baked in vegetables served with salad from Chinese cabbage, radish, cucumber and peppers and cauliflower puree |
| Afternoon Snack |
| Millet sirloin with mango mousse and fruit |
| Supper |
| Rice noodles with coconut milk, tofu, green string bean and peanuts served with a mung bean sprout salad |
| Friday |
|---|
| Breakfast |
| Spinach roulade with salmon and horseradish cheese served with rocket salad, sun-dried tomatoes, roasted almond flakes and cherry tomatoes |
| Second Breakfast |
| Quark pancakes served with currant mousse |
| Dinner |
| Vegetable tagliatelle with basil and coriander pesto served with broad bean salad, cherries and avocado and grilled halumi with fig |
| Afternoon Snack |
| Fruit salad. Coconut cheese |
| Supper |
| Vegetable gratin with mushrooms served with ajvar |
| Saturday |
|---|
| Breakfast |
| Baked pork loin with cranberry mousse served with a bun with grains and cottage cheese. Pistachios of cucumber and colorful peppers |
| Second Breakfast |
| Chia pudding with cherry mousse |
| Dinner |
| Grilled beef cutlets served with green curry vegetables and radish salad |
| Afternoon Snack |
| Baked pear with nut-cinnamon crumble served with cheese homogenized with roasted almond flakes |
| Supper |
| Bigos of Chinese cabbage with dill and mushrooms served with graham |
| Sunday |
|---|
| Breakfast |
| Pumpkin omelet oatmeal with grilled peach |
| Second Breakfast |
| Millet dessert with raspberries |
| Dinner |
| Pepper stuffed with turkey meat and buckwheat served with a mix of lettuce with radish and dill dressing |
| Afternoon Snack |
| Tahini baked vegetable paste served with vegetable stakes |
| Supper |
| Eggplant stuffed with buckwheat with broccoli served with a salad of low-salted cucumbers |
