Menu for this week
Weekly menu: 20.04 - 24.04.
The menu is published every Saturday of the week.
Monday
Breakfast: Homemade granola with protein yogurt and forest fruit
Snack 1: Cream of celery and carrot soup
Lunch: Chicken “Crocante” on pumpkin purée
Snack 2: Chocolate protein pudding
Dinner: Poke bowl with chicken fillet
Tuesday
Breakfast: Protein pie with meat made from buckwheat phyllo pastry
Snack 1: Sweet corn soup
Lunch: Chicken and potato paprikash
Snack 2: Protein cheesecake
Dinner: Spread of red beans, mustard and tuna on homemade whole-grain bread
Wednesday
Breakfast: creamy polenta with parmesan and roasted mushrooms
Snack 1: vitamin soup with peas, Swiss chard and lemon
Lunch: Thai chicken with rice noodles
Snack 2: Vanilla protein mousse
Dinner: Mexican bowl with beef and avocado sauce
Thursday
Breakfast: Frittata with spinach, mushrooms and parmesan
Snack 1: Tomato and pesto soup
Lunch: beef goulash with vegetables and mushrooms
Snack 2: Raspberry cake
Dinner: whole wheat penne with vegetables, Kalamata olives, and sun-dried tomatoes
Friday
Breakfast: Healthy French toast with protein Nutella
Snack 1: “Tom Kha” spicy Thai soup
Lunch: marinated chicken drumstick with vegetable risotto
Snack 2: Protein banana shake
Dinner: salad with smoked tuna, buckwheat, and roasted beetroot
Saturday
Breakfast: High-protein sandwich
Snack 1: Clear chicken soup
Lunch: Beef meatballs in tomato sauce
Snack 2: Seasonal fruit
Dinner: Gnocchi with vegetables and chicken in light béchamel sauce
vegan menu for the week: 20.04 - 25.04.
The menu is published every Saturday of the week.
Monday
Breakfast: homemade granola with mixed berries
Snack 1: celery and carrot cream soup
Lunch: veggie meatballs on pumpkin purée
Snack 2: vegan chocolate pudding
Dinner: Mediterranean gnocchi
Tuesday
Breakfast: spring rolls with peanut butter and soy sauce
Snack 1: vegetable cream soup
Lunch: mushroom and chickpea ragout on creamy polenta
Snack 2: chia pudding with banana and mango
Dinner: hummus with avocado on homemade bread
Wednesday
Breakfast: Vegetarian savory roll with tahini dressing
Snack 1: vitamin soup with peas, Swiss chard and lemon
Lunch: wholegrain fried rice with vegetables in Sichuan sauce
Snack 2: raspberry cake
Dinner: burrito bowl
Thursday
Breakfast: pancakes with homemade vegan Nutella and sour cherries
Snack 1: tomato and pesto cream soup
Lunch: vegetable paprikash with green lentils
Snack 2: vanilla mousse
Dinner: penne with wild mushrooms in a creamy sun-dried tomato sauce
Friday
Breakfast: pie with potatoes, spinach and mushrooms
Snack 1: “Tom kha” soup
Lunch: root vegetable gratin
Snack 2: banana shake
Dinner: creamy risotto with roasted pumpkin
Saturday
Breakfast: corn muffins with olives and sun-dried tomatoes
Snack 1: minestrone soup
Lunch: Indian-style curry
Snack 2: raw bars with dried fruit
Dinner: vegetable fajita
Weekly menu: 27.04. - 02.05. *Minor changes might occur
The menu is published every Saturday of the week.
Monday
Breakfast: protein oatmeal
Snack 1: pumpkin, orange and cinnamon potage
Lunch: chicken fillet in pink smoked cheese sauce on pea purée
Snack 2: protein raspberry pudding
Dinner: bulgur with chicken fillet and vegetables
Tuesday
Breakfast: cheese pie made with buckwheat pastry
Snack 1: creamy vegetable soup
Lunch: chicken fillet in porcini mushroom sauce with potatoes and carrots
Snack 2: raw energy balls with dried fruit and nuts
Dinner: roasted red pepper hummus with homemade whole-grain bread
Wednesday
Breakfast: Spanish pie
Snack 1: vitamin spinach and broccoli soup
Lunch: Kung Pao chicken with whole-grain rice
Snack 2: buckwheat pastry pie with pumpkin and cinnamon
Dinner: roast beef salad with grilled cheese and walnuts
Thursday
Breakfast: eggs with avocado cream on homemade whole-grain bread
Snack 1: chicken soup with vegetables
Lunch: peas with beef, potatoes and dill
Snack 2: protein chocolate mousse with raspberries
Dinner: chickpea and wild mushroom ragout on celery and potato purée
Friday
Breakfast: buckwheat pancakes with homemade plum jam and peanut butter
Snack 1: tomato potage
Lunch: baked fish fillet with vegetables
Snack 2: protein vanilla shake
Dinner: turkey burger with vegetables and couscous in pesto sauce
Saturday
Breakfast: frittata with cheese and smoked turkey
Snack 1: clear chicken broth
Lunch: pork fillet in Dijon mustard sauce
Snack 2: chrono bars with homemade urnebes spread
Dinner: chicken with sesame and parmesan on quinoa with vegetables
Weekly menu 27.04. - 02.05. *Minor changes might occur
The menu is published every Saturday of the week.
Monday
Breakfast: oatmeal with forest berries and nuts
Snack 1: pumpkin potage with orange and cinnamon
Lunch: ratatouille on pea purée
Snack 2: vegan vanilla pudding
Dinner: “Turkish bulgur pilaf”
Tuesday
Breakfast: pumpkin, spinach and chickpea pie with tahini dressing
Snack 1: creamy vegetable soup
Lunch: wild mushroom risotto
Snack 2: raw energy ball
Dinner: roasted red pepper hummus on homemade whole-grain bread
Wednesday
Breakfast: cornbread bites with zucchini and roasted pumpkin seeds
Snack 1: vitamin spinach and broccoli soup
Lunch: “Crunchy wok” with vegetables and peanuts
Snack 2: apple and cinnamon pie
Dinner: creamy vegetarian stroganoff
Thursday
Breakfast: veggie sandwich with avocado cream
Snack 1: celery and carrot potage
Lunch: peas with potatoes, carrots and chickpeas
Snack 2: chocolate mousse with raspberries
Dinner: quinoa salad
Friday
Breakfast: buckwheat pancakes with homemade peanut butter and plum jam
Snack 1: tomato potage
Lunch: vegetarian moussaka
Snack 2: protein vanilla shake
Dinner: Moroccan-style couscous
Saturday
Breakfast: polenta with grilled tofu, sun-dried tomatoes and roasted seeds
Snack 1: minestrone soup
Lunch: “Indian curry” with roasted cauliflower and chickpeas on celery and potato purée
Snack 2: seasonal fruit
Dinner: pasta with vegetables and Kalamata olives