
Sport diet
2200, 2500 kcal
Order diet
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.
Sport diet - sample menu
Monday |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |

