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.
