Flexitarian program

The menu for each day may change slightly during the week. We pay the utmost attention to the freshness and quality of our ingredients. Therefore, if any of the ingredients from our suppliers do not meet these criteria, we try to respond as quickly as possible and adjust the menu.

 

What fine dining in boxes awaits you this week?

 

Mo 

Breakfast: Scrambled eggs. MyChef rye bread. Tomato & feta salad

Lunch: Braised top blade steak(Dusena loupana plec), MyChef dill sauce & baked veggies 

Dinner: Chicken breast. Gnocchi. Brynza sauce. Wild garlic. Broccoli.   1.7.8.

Snack: Leek And potato soup. Crispy bacon. Truffle oil

Dessert:Sugarfree mazanec

 

Tue 

Breakfast: Sweet zucchini bread with mascarpone cream & plums

Lunch: Beans&chorizo stew(beans, paprika, eggplant, chorizo). Grilled halloumi Green salad. Herbs dressing  

Dinner: Grilled tempeh. Spicy cabbage. Grenaill0e potatoes

Snack: Low carb knackbrot.Brie cheese. Cranberry jam

Dessert: Yoghurt & strawberries cake

 

Wed 

Breakfast: Savoury waffles. Ajvar. Sunny side up. Bacon. Cucumber salad 3.7.8.

Lunch: Vegetarian moussaka with mushroom ragu. Salad

Dinner: Chicken breast. Mixed crunchy salad. Blue cheese. Artychokes. Bacon. Raspberry dressing

Snack: Baked tomato soup. Mozzarella

Dessert: Baked pineapple with coconut cream, mint & pistachios

 

Thu 

Breakfast: Cacao pancakes. Crème fraiche. Sour cherry compote

Lunch: Cous-cous Bowl with vegetarian “meatballs”* and goat cheese. BBQ dressing*

Dinner: Beetroot risotto. Brie cheese. Broccoli. Pickled* beets

Snack: Baked cauliflower with pesto from sun-dried tomatoes 

Dessert: Frangipane tart

 

Fri

Breakfast: Egg salad sandwich with beetroot salad 

Lunch: Vegan falafel bowl (Green falafel. Sweet potato. Salad. Hummus. Beetroot. Cranberries. Cucumbers. Green tahini dressing)

Dinner: Asian rice noodles. Crunchy veggies. Grilled Chicken breast. Green Thai curry sauce

Snack: Celery sticks salad

Dessert: Avocado brownie. Apricot & mascarpone cream

 

Sat 

Breakfast: Brie and spinach frittata. Salad

Lunch: Burrito bowl with grilled tempeh

Dinner: Grilled halloumi. Roasted sweet potato. Kale. Kimchi sauce from MyChef kimchi

Snack: Cous cous, mozzarella and asparagus salad

Dessert: Almond & date bread. Mango sauce. Callebaut chocolate

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