Menu - Week 1 – Balanced
Range
For this week we are looking at the Balanced Range of
Foods, through all my menu’s and Recipe of the Week(s) I aim to be inclusive of
the following dietary requirements.
·
Low Salt
|
·
1 (or more) of 5 a day
|
·
Low Fat
|
·
Vegetarian
|
·
Low Sugar
|
·
Reduced Fat
|
·
High Protein
|
·
Gluten Fee
|
·
Low Saturated Fat
|
·
Low Carb
|
*though please
remember, you will be the best person to know if something is suitable for you.
Vegetables, like fruits, are low in calories and fats but contain good amounts of vitamins and minerals. All the Green-Yellow-Orange vegetables are rich sources of calcium, magnesium, potassium, iron, beta-carotene, vitamin B-complex, vitamin-C, vitamin-A, and vitamin K.
Vegetables, like fruits, are low in calories and fats but contain good amounts of vitamins and minerals. All the Green-Yellow-Orange vegetables are rich sources of calcium, magnesium, potassium, iron, beta-carotene, vitamin B-complex, vitamin-C, vitamin-A, and vitamin K.
As in fruits, vegetables too are home for many
antioxidants.
These health benefiting phyto-chemical compounds firstly;
help protect the human body from oxidant stress, diseases, and cancers,
and secondly;
help the body develop the capacity to fight against these by boosting
immunity.
SATURDAY
|
Breakfast
|
Porridge, Walnuts and Raisins
 |
|
Lunch
|
Rich Creamy Tomato Soup with a Crusty
Roll
 |
|
Pudding
|
Mixed Fruit Salad
 |
|
Dinner
|
Chicken Tarragon in a White Wine Sauce
A breast of
chicken, served in a white wine and tarragon sauce on a bed of spiralised veg
 |
|
Pudding
|
Low Calorie Ice Cream/Frozen Yoghurt
 |
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