Sample Menu Week 1
Day 1
Breakfast
- Grilled Bacon
- Poached eggs
- Cherry tomato roasted
- Saute spinach
- Grilled Mushrooms
- Mini Danish
- Seasonal Fruit
- Toast and Cereals Section
Lunch
- Lamb shoulder slow roasted with yoghurt, herbs and lemon
- Greek style roast potato’s with oregano and hard herbs
- Mushroom Arrabiata
- Maple-Miso Glazed Tempeh
- Roast eggplant on a bed of hummus and fried chickpeas with red onion and citrus
- Roast zucchini battens with pickles and tahini dressing
- Steamed Green Beans with Toasted Almonds
- Roasted Cauliflower with Turmeric & Cumin
- Greek salad
- Shaved Fennel & Orange Salad
Day 2
Breakfast
- Chipolatas
- Scrambled eggs
- Baked beans
- Zucchini & Eggplant Medley
- Sweet Potato Hash
- Mini Danish
- Seasonal
- Toast and Cereals Section
Lunch
- Roast Chicken Thighs with Garlic & Herbs
- Turmeric Roasted Sweet Potato Cubes
- Soy-Ginger Soba Noodles with Edamame & Carrots
- Spiced Moroccan Carrot & Chickpea Tagine
- Harissa-Roasted Carrots with Fresh Parsley
- Garlic Roasted Brussels Sprouts with Balsamic Drizzle
- Grilled Asparagus with Herbed Olive Oil
- Charred Bell Peppers with Olive Oil & Thyme
- Classic Garden Salad
- Quinoa, Chickpea & Parsley Salad
Day 3
Breakfast
- Grilled sliced ham
- Fried eggs
- Grilled Tomato
- Hash Browns
- Sautéed Spinach
- Mini Danish
- Watermelon
- Toast and Cereals Section
Lunch
- Beef Bourguignon with Garlic & Herbs
- Roasted Baby Potatoes with Garlic & Rosemary
- Roasted Vegetable Pasta Bake
- Lentil Shepherd’s Pie
- Stir-Fried Bok Choy with Ginger & Garlic
- Sautéed Zucchini & Cherry Tomatoes with Basil
- Braised Red Cabbage with Apple & Caraway
- Chili-Garlic Chinese Broccoli (Gai Lan)
- Tomato & Red Onion Salad with Basil
- Sweet Potato & Kale Salad
Day 4
Breakfast
- Pork belly bites
- Shakshuka eggs
- Grilled Asparagus
- Zucchini & Eggplant Medley
- Sweet Potato Hash
- Mini Danish
- Watermelon
- Toast and Cereals Section
Lunch
- Moroccan Lamb Tagine
- Turmeric Coconut Rice
- Lemon Parmesan Orzo with Peas & Herbs
- Tofu Stir-Fry with Broccoli & Cashews
- Steamed Broccoli with Lemon Zest & Toasted Sesame
- Ratatouille-Inspired Roasted Veggie Mix
- Miso-Glazed Eggplant
- Mini Bell Peppers with Quinoa & Herbs
- Cucumber & Dill Salad
- Lentil & Beet Salad with Dijon Dressing
Day 5
Breakfast
- Grilled Bacon
- Green onion omelette
- Roasted Cherry Tomatoes
- Corn Fritters
- Baked Beans
- Mini Danish
- Watermelon
- Toast and Cereals Section
Lunch
- Slow-Cooked Beef Brisket
- Crispy Smashed Potatoes with Olive Oil & Sea Salt
- Vegetable Pad Thai
- Spicy Tempeh Peanut
- Thai Garlic Morning Glory
- Sautéed Leeks with White Wine & Herbs
- Grilled Artichoke Hearts with Lemon & Oregano
- Pumpkin Cubes with Chili, Lime & Coriander
- Asian Slaw with Sesame Dressing