Menu

Monday

Breakfast: Milk and barley flake soup (185 g). Served with rye bread (20 g) with butter spread (5 g) and cheese slices (15 g). Served with tomato (35 g) and carrot (35 g).

Lunch: Braised pork pieces (50 g) with sour cream sauce (50 g) and boiled potatoes (130 g). Served with fresh bell pepper (40 g) and fresh cucumber (40 g), salad dressing (5 g) and a seed and nut mix (5 g). Served with Peremehe rye bread (20 g). Drink: flavoured water (100 ml). Dessert: apple (80 g).

Afternoon snack: Chicken Stroganoff (70 g) with boiled whole-grain rice (80 g). Drink: cherry-yoghurt smoothie (100 ml).

Tuesday

Breakfast: Whole-grain oat porridge (185 g) with strawberry jam (30 g). Served with raisins as a snack (5 g), white radish (35 g) and red cabbage (35 g). Drink: PRIA milk, 3.5% fat (100 ml).

Lunch: Chicken soup (180 g). Served with Rehe tin bread (30 g) with butter spread (5 g) and tomato slices (20 g). Dessert: bread soup with apples (105 g) and milk, 3.5% fat (50 ml). Additionally, watermelon (80 g).

Afternoon snack: Buckwheat porridge (150 g) with sour cream, 20% fat (10 g). Drink: berry-kefir cocktail (100 ml).

Wednesday

Breakfast: Four-grain porridge (185 g) with garden berry jam (20 g). Served with raisins as a snack (5 g), swede (35 g) and fresh bell pepper (35 g). Drink: PRIA milk, 3.5% fat (100 ml).

Lunch: Lentil Bolognese (130 g) with boiled whole-grain pasta (130 g). Served with iceberg lettuce (40 g) and fresh cucumber (40 g), salad dressing (5 g) and a seed and nut mix (5 g). Served with oat bread (20 g). Drink: blackcurrant juice drink (100 ml). Dessert: plum (80 g).

Afternoon snack: Creamy fish soup (150 g). Dessert: crumb cake with apples (65 g).

Thursday

Breakfast: Oven-baked omelette (100 g). Served with Eesti Pagari Oat Toast (30 g) with cream cheese spread (25 g). Served with carrot (35 g) and kohlrabi (35 g). Drink: PRIA milk, 3.5% fat (100 ml).

Lunch: Pork borscht (180 g) with sour cream, 20% fat (10 g). Served with Jassi seed bread (20 g) with pea spread (15 g). Dessert: cocoa-yoghurt dessert with banana (105 g) and apple (80 g).

Afternoon snack: Potato pancakes (150 g) with sour cream, 20% fat (20 g). Drink: rhubarb-strawberry smoothie (130 ml).

Friday

Breakfast: Corn semolina porridge (185 g) with berry jam (30 g). Served with whole-grain bread (30 g) with pork spread (20 g). Served with fresh cucumber (35 g) and tomato (35 g). Drink: peppermint tea (100 ml).

Lunch: Fish meatloaf (50 g) with herb-flavoured white sauce (50 g) and boiled whole-grain rice (130 g). Served with beetroot (40 g) and fresh cabbage (40 g), salad dressing (5 g) and a seed and nut mix (5 g). Served with Peremehe rye bread (20 g). Drink: PRIA milk, 3.5% fat (100 ml). Dessert: banana (80 g).

Afternoon snack: Homemade minced meat sauce (75 g) with boiled whole-grain pasta (75 g). Drink: berry smoothie (100 ml).