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Vegetarian + fish diet - sample menu

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1000, 1200, 1500, 1800, 2000, 2200 kcal

Are you in favour of the light meals and do you want to have a rest from eating meat? A vegetarian diet with fish is a source of a wholesome protein and omega-3 essential fatty acids. Consuming fish leads to a number of health benefits. Their appearance in the menu prevent heart attacks and cancers. Eating fish has also positive impact on the circulatory system and it lowers cholesterol levels.

Monday
Breakfast Split mash, raspberries, pear and sunflower seeds and dried figs
Second Breakfast Salad with rucola, fennel, pear and grenade
Dinner Teriyaki salmon served on basmati rice with herbs with Chinese cabbage salad with corn
Afternoon Snack Fluffy yoghurt pancakes with berries
Supper Vegetable skewers with halloumi cheese, served with mix of lettuce with kale and dried tomatoes with dressing
Tuesday
Breakfast Egg balls stuffed with mushroom pasta with young spring onions served with crisp bread and cherry tomatoes
Second Breakfast Pear mousse on mint cheese homogenized with wheat germ
Dinner Stuffed cabbage rolls with oatmeal and mushrooms served with mixed lettuce and broccoli mash
Afternoon Snack Fruit salad with yoghurt sauce
Supper Baked squash stuffed with mash couscous with vegetables served with herbal dip
 
Wednesday
Breakfast Roasted Tofu Pepper Pate served with vegetable muffin and salad with tomato and cocktail sauce
Second Breakfast Greek yoghurt with blueberries, lime flakes and almonds
Dinner Roasted cod fillet sprinkled with lemon dressing served on pumpkin risotto with chanterelles and porous carrot salad
Afternoon Snack Oatmeal with dried cranberries and almonds
Supper Pasta stuffed with cottage cheese, radish and cucumber
Thursday
Breakfast Omelette with herbs and zucchini served on a sprout mix with wholemeal crisp bread
Second Breakfast Herbal teas with spelled bread on broccoli sprouts
Dinner Buckwheat porridge in oat bran served with roasted sweet potato slices and avocado and cucumber salad
Afternoon Snack Roasted peach under a peanut crumble
Supper Oriental soybean pasta fried with vegetables
 
Friday
Breakfast Smoked salmon rolls with dill, cream cheese, tomato and graham
Second Breakfast Pineapple cookies with apricots
Dinner Lasagna with eggplant and cottage cheese served with white cabbage salad with carrots and mung bean sprouts
Afternoon Snack Vanilla pudding with split on forest fruit
Supper Tabbouleh with fresh vegetables, raisins and herbs
Saturday
Breakfast Porridge with linseed, sunflower seeds, strawberries and mandarin
Second Breakfast Natural yoghurt with homemade granola
Dinner Sola with kale on vegetable kaszotto
Afternoon Snack Greek salad with wholemeal toast
Supper Vegetarian lentil soup with mushrooms served with rye bread
 
Sunday
Breakfast

Homemade soy pate with fresh vegetables and wholemeal bread. Chickpeas salad, cucumber and radish.
Second Breakfast Smoked tofu salad, oranges and walnuts
Dinner Vegetable roasted enchiladas with tomato sauce served with beetroot salad
Afternoon Snack Yogurt cake with peach
Supper Tomatoes served with tomato sauce served with blanched spinach with garlic and dried tomatoes
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