REGULAR SAMPLE MENU
MONDAY
BREAKFAST
Ham and cheese eggs frittata accompanied with fruits and wholewheat bread.
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LUNCH
Extra lean Turkey Picadillo with brown rice and black beans accompanied with sauteed carrots and zucchini.
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DINNER
Salmon Teriyaki accompanied with steam broccoli and green beans.
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Tuesday
BREAKFAST
Scrambled eggs white with lean turkey bacon accompanied with 7 Sprouted whole grains and seasonal fruits.
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LUNCH
Lean pork loin with home-made pineapple sauce, accompanied with parsley couscous and seasonal mix vegetables.
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DINNER
Stuffed peppers with lean turkey and cheese, accompanied with zucchini.
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Wednesday
BREAKFAST
Egg whites Muffins with vegetables, accompanied with seasonal fruits.
LUNCH
Alfredo whole-wheat pasta made with 97% fat free chicken and low fat Parmesan cheese.
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DINNER
Curry fish accompanied with coleslaw and sauteed broccoli.
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THURSDAY
BREAKFAST
Protein waffles with turkey bacon sugar free syrup and seasonal fruits.
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LUNCH
Wholegrain spinach wrap with pork loin center cut quinoa and black beans accompanied with a low calorie sauce.
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DINNER
Chicken marsala accompanied with mix sautéed vegetables.
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Friday
BREAKFAST
Protein Chocolate pancakes with sugar free syrup accompanied with strawberries.
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LUNCH
Caribean fish with cous cous acompanied with brocoli and carrots
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DINNER
Chicken fricassee with mash cauliflower and yellow squash.
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KETO SAMPLE MENU
MONDAY
BREAKFAST
Ham and cheese egg fritata accompanied with bacon.
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LUNCH
Chicken teriyaki accompanied with cauliflower rice, green beans and avocado.
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DINNER
Caribbean vegetable fish accompanied with sauteed vegetables and pork rinds.
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THURSDAY
BREAKFAST
Fried eggs with bacon and avocado.
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LUNCH
turkey Meatloaf with Brussels sprouts and 1/2 avocado.
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DINNER
Fish with heavy whip cream capers sauce accompanied with seasonal sauteed vegetables.
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Tuesday
BREAKFAST
Scrambled eggs whit bacon and avocado.
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LUNCH
Pork loin cooked in their natural fat, with home-made pico de gallo over lettuce, top it with sour cream and mozzarella cheese. Bowl Style.
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DINNER
Stuffed peppers with turkey accompanied with zucchini and avocado sauce.
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Friday
BREAKFAST
Bacon and peppers eggs muffins with avocado.
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LUNCH
Chicken Alfredo with zucchini noodles and Parmesan cheese.
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DINNER
Curry fish with mayonnaise coleslaw and broccoli.
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Wednesday
BREAKFAST
Eggs omelet with mushrooms and spinach accompanied with bacon.
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LUNCH
Lean turkey lettuce tacos with cabbage, cheese and pico de gallo, accompanied with broccoli.
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DINNER
Grill chicken accompanied with a Greek Salad and light dressing.
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PALEO SAMPLE MENU
MONDAY
BREAKFAST
Fried eggs with bacon and seasonal fruits.
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LUNCH
Turkey Meatloaf with mash sweet potato and Brussels sprouts.
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DINNER
fish with heavy whip cream capers sauce accompanied with seasonal sauteed vegetables.
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THURSDAY
BREAKFAST
Scrambled eggs whit bacon, avocado and seasonal fruits.
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LUNCH
Pork loin cooked in their natural fat, with home-made pico de gallo and plantains over lettuce, top it with guacamole. Bowl style.
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DINNER
Stuffed peppers with turkey accompanied with zucchini and avocado sauce.
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Tuesday
BREAKFAST
Bacon and peppers eggs muffins with avocado accompanied with strawberries.
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LUNCH
Marinara Chicken with zucchini noodles.
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DINNER
Curry fish with mayonnaise coleslaw and broccoli.
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Friday
Wednesday
BREAKFAST
Ham and cheese egg fritata accompanied with bacon.
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LUNCH
Chicken teriyaki accompanied with cauliflower rice, green beans and avocado.
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DINNER
Caribbean vegetable fish accompanied with sauteed vegetables and pork rinds.
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BREAKFAST
Eggs omelet with mushrooms and spinach accompanied with bacon and fruits.
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LUNCH
Lean turkey lettuce tacos with cabbage and pico de gallo, accompanied with broccoli.
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DINNER
Grill chicken accompanied with a Greek Salad and light dressing.
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