|
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
Site hosted by MaVille-Online.