Breakfast |
|
½ grapefruit | 1 serving |
Barley tea | |
2 slices of whole wheat bread | 2 servings |
2 Tbsp. Tahini | 1 serving + 1 serving |
Lunch |
|
50 g carrots salad with lemon juice | 1 serving |
20 g sprouted seeds |
1 serving |
1 Tbsp. walnut oil |
Alpha linolenic acid |
200 g couscous |
2 servings |
50 g garbanzo beans |
1/2 serving + 1/4 serving |
150 g ratatouille (tomatoes, zucchinis, eggplants,...) |
1 1/2 servings |
Entremet made with soy milk enriched with calcium |
1 serving |
Diner |
|
1 small bowl split peas soup |
1 serving + 1/2 serving |
200 g pasta |
2 servings |
100 g tomatoes sauce |
1 serving |
100 g broccoli with lemon juice |
1 serving + 1/2 serving |
30 g parmesan cheese |
1 serving |
50 g romaine |
1 serving |
1 Tbsp. canola oil |
Alpha linolenic acid |
1 apple | 1 serving |
Snack
|
|
1 orange | 1 serving |
Total
|
|
Cereals group |
6 servings
|
Vegetables group |
6 1/2 servings
|
Fruits group |
3 servings
|
Legunes, nuts, seeds and meat alternatives group |
2 1/2 servings
|
Milk and milk alternatives group |
4 1/4 servings
|
Realized by Laurence LIVERNAIS-SAETTEL, dietetian
© Copyright L. Livernais-Saettel 2000
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