13 – 19 March 2017

By 6 March, 2017MENUS_EN

Menú elaborado para que puedas seguir la Dieta Mediterránea de una forma fácil y práctica, teniendo en cuenta los productos de temporada.

BreakfastCafé latte. Momade pine nut cake.Tea. Bread with cheese and tomato marmalade.Café latte. Ham sandwich. Orange.Milk with chocolate powder. Toast with olive oil and salt.Café latte. Oats with dehydrated fruit.Milk. Vegetable sandwich. Strawberries.Fresh fruit smoothie. Melba toast with quince jam.
Mid-morning snackAssorted nuts.Walnut bread with virgin olive oil. Fresh mandarin juice.Plain yogurt. Bread sticks.Tea. Banana.Apple.Appetizer: mini crepes with vegetable in julienne.Appetizer: potatoes with romesco.
LunchPuff pastry with eggplants and mozzarella cheese, au gratin.
Turkey sausage with onion and wine sauce.
Slices of fresh pineapple.
Stewed chickpeas.
Fillet of lean meat with onions.
Cauliflower with ajoarriero sauce.
Scrambled egg.
Fruit salad with yogurt.
Steamed asparagus with vinaigrette.
Salmon a la papillote with thin slices of potatoes.
Plain yogurt with hazelnuts and honey.
Niçoise salad.
Sautéed peas.
Cream of zucchini.
Fish and vegetables paella.
Applesauce with caramel ice cream.
Chicken cannelloni with walnuts.
Grilled monkfish with breaded leeks.
Orange with honey and pine nuts.
Afternoon snackMandarins.Plain yogurt. Corn cakes.Toast with tuna and tomato.Milk. Wholegrain breakfast cereals. Apple.Cheese sandwich.Thick hot chococlate with bananas.Plain yogurt with cherry jam.
DinnerCream of leeks (Vichyssoise).
Artichoke omelet with lettuce.
Boild chard with onion and carrot.
Baked mackerel and zucchini.
Cream of vegetables with croutons.
Cheese turnovers.
Braised carrot.
Grilled chicken with breaded onion rings.
Steamed green beans and carrots.
Fried egg with red peppers and garlic.
Plain yogurt with berries.
tomato salad with soy sprouts.
Grilled pòrk loin with friend eggplant slices.
Fish soup.
Toast with roasted eggplant and bell peppers and goat cheese au gratin.
Curd with raisins and hazelnuts.