google-site-verification=D7GGuMNnJMBIilyFW7zoKjA5hJjJEffk67A3umdpuJo
 

REGULAR SAMPLE MENU

MONDAY

BREAKFAST

Ham and cheese eggs frittata accompanied with fruits and wholewheat bread.

LUNCH

Extra lean Turkey Picadillo with brown rice and black beans accompanied with sauteed carrots and zucchini.

DINNER

Salmon Teriyaki accompanied with steam broccoli and green beans.

Tuesday

BREAKFAST

Scrambled eggs white with lean turkey bacon accompanied with 7 Sprouted whole grains and seasonal fruits.

LUNCH

Lean pork loin with home-made pineapple sauce, accompanied with parsley couscous and seasonal mix vegetables.

DINNER

Stuffed peppers with lean turkey and cheese, accompanied with zucchini.  

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.

DINNER

Curry fish accompanied with coleslaw and sauteed broccoli.

THURSDAY

BREAKFAST

Protein waffles with turkey bacon sugar free syrup and seasonal fruits.

LUNCH

Wholegrain spinach wrap with pork loin center cut quinoa and black beans accompanied with a low calorie sauce.

DINNER

Chicken marsala accompanied with mix sautéed vegetables.

Friday

BREAKFAST

Protein Chocolate pancakes with sugar free syrup accompanied with strawberries.

LUNCH

Caribean fish with cous cous acompanied with brocoli and carrots

DINNER

Chicken fricassee with mash cauliflower and yellow squash.

KETO SAMPLE MENU

MONDAY

BREAKFAST

Ham and cheese egg fritata accompanied with bacon.

LUNCH

Chicken teriyaki accompanied with cauliflower rice, green beans and  avocado.

DINNER

Caribbean vegetable fish accompanied with sauteed vegetables and pork rinds.

THURSDAY

BREAKFAST

Fried eggs with bacon and avocado.

LUNCH

turkey Meatloaf with Brussels sprouts and 1/2 avocado.

DINNER

Fish with heavy whip cream capers sauce accompanied with seasonal sauteed vegetables.

Tuesday

BREAKFAST

Scrambled eggs whit bacon and avocado.

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.

DINNER

Stuffed peppers with turkey accompanied with zucchini and avocado sauce.  

Friday

BREAKFAST

Bacon and peppers eggs muffins with avocado.

LUNCH

Chicken Alfredo with zucchini noodles and Parmesan cheese. 

DINNER

Curry fish with mayonnaise coleslaw and broccoli.

Wednesday

BREAKFAST

Eggs omelet with mushrooms and spinach accompanied with bacon.

LUNCH

Lean turkey lettuce tacos with cabbage, cheese and pico de gallo, accompanied with broccoli.

DINNER

Grill chicken accompanied with a Greek Salad and light dressing.

PALEO SAMPLE MENU

MONDAY

BREAKFAST

Fried eggs with bacon and seasonal fruits.

LUNCH

Turkey Meatloaf with mash sweet potato and Brussels sprouts.

DINNER

fish with heavy whip cream capers sauce accompanied with seasonal sauteed vegetables.

THURSDAY

BREAKFAST

Scrambled eggs whit bacon, avocado and seasonal fruits.

LUNCH

Pork loin cooked in their natural fat, with home-made pico de gallo and plantains over lettuce, top it with guacamole. Bowl style.

DINNER

Stuffed peppers with turkey accompanied with zucchini and avocado sauce. 

Tuesday

BREAKFAST

Bacon and peppers eggs muffins with avocado accompanied with strawberries.

LUNCH

Marinara Chicken with zucchini noodles.

DINNER

Curry fish with mayonnaise coleslaw and broccoli.

Friday

Wednesday

BREAKFAST

Ham and cheese egg fritata accompanied with bacon.

LUNCH

Chicken teriyaki accompanied with cauliflower rice, green beans and avocado.

DINNER

Caribbean vegetable fish accompanied with sauteed vegetables and pork rinds.

BREAKFAST

Eggs omelet with mushrooms and spinach accompanied with bacon and fruits.

LUNCH

Lean turkey lettuce tacos  with cabbage and pico de gallo, accompanied with broccoli.

DINNER

Grill chicken accompanied with a Greek Salad and light dressing.