2 – 8 March 2020

By 24 February, 2020 February 27th, 2020 MENUS_EN

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
MondayTuesdayWednesdayThursdayFridaySaturdaySunday
BreakfastMilk. Toast with lettuce and tzatziki sauce.Coffee with milk. Bread with chocolate. Kiwi.Tea. Ibores cheese mini sandwich.Milk. Melba toast with orange marmalade. Kiwi.Coffee with milk. Bread with cream cheese.Milk. Toast with butter. Orange.Tea. Homemade walnut cake. Kiwi.
Mid-morning snackOrange.Plain yogurt with oatmeal.Baked almonds.Cottage cheese with walnuts.Tea. Garlic bread.Appetizer: wrinkled potatoes with mojo.Appetizer. Balls of goat cheese and basil.
LunchChard with potatoes, boiled and sauteed with garlic.
Grilled beef steak with french fries.
Banana.
Stewed thistle with almond sauce.
Grilled turkey, beet and onion skewer, with mixed lettuce.
Tangerine.
Vegetable lasagna.
Chickpea omelette with escarole salad.
Orange segments.
Peas sauteed with sepia.
Grilled rabbit ribs with ratatouille.
Tangerines.
Stewed lentils.
Stewed chicken meatballs with potatoes.
Grapefruit segments.
Rice with artichokes.
Cod tripe with white bean stew.
Lemon cream.
Beetroot cream.
Fideua.
Chocolate fondue with seasonal fruit.
Afternoon snackPlain yogurt with hazelnuts.Tuna sandiwch.Grapefruit.Rice cakes.Banana.French toast.Ham and cheese crepe.
DinnerGarlic almond cauliflower.
Poached egg with ratatouille.
Applesauce.
Thyme soup.
Diced Ballan wrasse with artichokes.
Apple.
Vegetable stew.
Chicken croquettes with endive salad with roquefort cheese sauce.
Banana.
Raviolis stuffed with cheese au gratin.
Hake in green sauce.
Pear.
Mackerel soup.
Fried egg with sauteed chard.
Plain yogurt.
Mushroom cream au gratin.
Galician turnover with grated carrot.
Plain yogurt with grapefruit.
Grilled asparagus with romesco sauce.
Baked sardines with scalded peppers.
Tangerines.