
Vegetarian + fish diet
1000, 1200, 1500, 1800, 2000, 2200 kcal
Order diet
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.
Vegetarian + fish diet - sample menu
Monday |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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 |

