Menú elaborado para que puedas seguir la Dieta Mediterránea de una forma fácil y práctica, teniendo en cuenta los productos de temporada.
IMPRIME EL MENÚ
| Monday | Tuesday | Wednesday | Thursday | Friday | Saturday | Sunday | |
|---|---|---|---|---|---|---|---|
| Breakfast | Milk. Melba toast with virgin olive oil. Melon. | Tea with milk. Bread with cream cheese. Nectarine. | Milk. Mini goat cheese and onion sandwich. | Coffee with milk. Bread with hummus. | Coffee with milk. Toast with fresh cheese, virgin olive oil and rosemary. | Hot chocolate. Ladyfingers. | Coffee with milk. Ham and cheese crepe. Peach. |
| Mid-morning snack | Tomato, escarole and arbequina type olive sandwich. | Homemade lemon slushie. | Plain yogurt. Hazelnuts. Pineapple. | Tea with lemon. Watermelon. | Walnuts. | Appetizers: varied pinchos. | Appetizer: breaded calamari. |
| Lunch | Fava bean salad. Meatballs stewed with sepia and potatoes. Cherries. | Sliced zucchini au gratin. Poached eggs with bechamel. Watermelon. | Vegetable lasagna. Grilled sardines with julienne carrot. Flat peach. | Stuffed avocados. Lentil stew. Medlars. | Curry rice salad. Albacore and onions. Kiwi. | Tomato and watermelon soup. Chickpea salad. Apricots. | Tagliatelle genovesa al pesto. Chicken breast stuffed with mushrooms with sauteed green and red peppers. Tangerine ice cream. |
| Afternoon snack | Medlars. | Mini tuna sandwich. | Coffee with milk. Toast with cooked ham and virgin olive oil. | Nectarine. | Seasonal fruit salad. | Horchata with pastries (fartons). | Toast with wine and sugar. |
| Dinner | Steamed broccoli. Baked hake with piquillo sauce and boiled rice. Plain yogurt. | Chard sauteed with shrimp. Cabrales cheese croquettes with tomato salad. Figs. | Corn cream. Grilled pork loin with applesauce. Peach. | Parmesan and pear salad. Green beans and garilic scrambled eggs with melba toast. Plums. | Sauteed Menestra. Baked rabbit with zucchini. Cherries. | Cucumber salad with yogurt and mint. Steamed mussels with crushed tomatoes and spices. Melon. | Roasted beetroot with Dijon mustard vinaigrette. Spinach, raisins and pine nuts omelet with lettuxe mix. Baked apple. |
