Menu

Monday

Breakfast: Millet soup with milk. Served with fresh cucumber and kohlrabi. On the side: Estonian Bakery rye bread with butter and a slice of cheese.

Lunch: Boiled wholewheat pasta with chicken mince sauce. Served with fresh bell pepper and Chinese cabbage with salad dressing and a seed-and-nut mix. On the side: Estonian Bakery hemp seed rye bread with whole rye grains. Drink: infused water. Dessert: pear.

Afternoon Snack: Scrambled eggs. Served with Estonian Bakery oat bread topped with a herb and cottage cheese spread. Drink: strawberry yogurt smoothie.

Tuesday

Breakfast: Corn semolina porridge with mixed berry jam. Served with carrot and tomato.

Lunch: Creamy vegetable and lentil soup with toasted bread croutons. On the side: Estonian Bakery Rehe rye loaf with a herb cream cheese spread. Dessert: cocoa pudding with berry sauce and fresh melon.

Afternoon Snack: Potato cake. Drink: apple and cinnamon smoothie.

Wednesday

Breakfast: Baked omelette with sliced chicken. Served with fresh bell pepper and cauliflower. On the side: Estonian Bakery oat bread with butter. Drink: chilled orange tea.

Lunch: Boiled potatoes with oven-roasted pork and white herb sauce. Served with beetroot and fresh cabbage with salad dressing and a seed-and-nut mix. On the side: Estonian Bakery Kodukandi rye bread. Drink: whole milk (3.5% fat). Dessert: watermelon.

Afternoon Snack: Vegetable and fish soup. Dessert: apple cake.

Thursday

Breakfast: Oatmeal and apple porridge with fresh berry compote. Served with fresh cucumber and kohlrabi. Drink: blackcurrant juice drink.

Lunch: Fresh cabbage soup with minced meat. On the side: Estonian Bakery Jassi seeded bread with cheese spread. Drink: whole milk (3.5% fat). Dessert: apple bread pudding and banana.

Afternoon Snack: Buckwheat with chicken and a cold yogurt sauce. Drink: rhubarb yogurt smoothie.

Friday

Breakfast: Barley flake porridge with fresh raspberry and blackcurrant jam. Served with tomato and fresh cabbage. Drink: whole milk (3.5% fat).

Lunch: Boiled wholegrain rice with oven-baked salmon fillet and a creamy dill sauce. Served with white radish and fresh cucumber with salad dressing and a seed-and-nut mix. On the side: Estonian Bakery Peremehe rye bread. Drink: infused water. Dessert: apple.

Afternoon Snack: Beetroot soup with sour cream (20% fat). Dessert: kefir and strawberry jelly.