SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS -Menu overview

ASSESSMENT METHOD 2-PROJECT

DOCUMENT A MENU OVERVIEW
Menu overview
Cyclic menu items week 1

Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Breakfast (1) Scrambled eggs Oatmeal topped Smoothie with Scrambled eggs Yogurt parfait Smoothie bowl Whole-grain
with sautéed with sliced kale, banana, with diced with granola and with spinach, pancakes
spinach and banana and mango, and tomatoes and tropical fruits banana, and with maple
whole-grain almonds almond milk whole-grain berries syrup and
toast.
toast berries

Breakfast (2) Greek yogurt Whole-grain Whole-grain Chia seed Whole-grain Scrambled eggs Veggie omelette
parfait with toast with pancakes with pudding toast with with sautéed with whole-grain
mixed berries avocado and mixed berry with mixed smoked salmon mushrooms and toast
and honey poached egg compote berries and cream whole-grain
cheese. toast

Morning tea Fresh fruit Trail mix with Greek yogurt Cottage Trail mix with Cottage cheese Greek yogurt
platter with a dried fruits and with honey and cheese with dried fruits and with sliced with honey and
side of mixed seeds walnuts pineapple nuts peaches mixed nuts
nuts chunks

Lunch (1) Grilled chicken Caprese salad Spinach and feta Mediterrane Grilled vegetable Thai-style Caprese
Caesar salad with fresh quiche with a an couscous wrap with quinoa salad sandwich with a
mozzarella, side salad salad with hummus with peanut side salad

Version: September 2020

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 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS -Menu overview

Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday

tomatoes, and olives and dressing
basil feta

Lunch (2) Quinoa and Chickpea and Lentil and Black bean and Quinoa salad Lentil and Lentil and
black bean bowl vegetable stir-fry vegetable soup corn tacos with with mixed vegetable stir- vegetable soup
with avocado with whole-grain salsa vegetables and fry with whole-grain
and lime roll vinaigrette roll
dressing

Afternoon tea Vegetable Rice cakes with Sliced apples Rice cakes with Carrot and Rice cakes with Sliced oranges
crudites with nut butter with peanut cottage cheese and celery sticks almond butter with dark
hummus butter sliced strawberries with ranch dip and raisins. chocolate
shavings

Dinner (1) Baked salmon Grilled vegetable Grilled chicken Baked cod Grilled steak Grilled chicken Baked salmon
fillet with and feta-stuffed breast with with lemon-dill with sweet skewers with fillet with lemon-
roasted portobello quinoa and sauce and potato fries and couscous and caper sauce and
vegetables mushrooms steamed roasted mixed greens grilled steamed
asparagus vegetables asparagus
vegetables

Dinner (2) Lentil stew with Teriyaki tofu Vegetable stir- Chickpea Ratatouille with Roasted root Spinach and
brown rice with steamed fried noodles curry with crusty whole- vegetables with mushroom
broccoli and basmati grain bread herbed quinoa stuffed bell
brown rice rice peppers

Cyclic menu items week 2

Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Breakfast (1) Scrambled eggs Smoothie with Oatmeal topped Scrambled eggs
with sautéed spinach, with sliced with diced
spinach and banana, almond banana, chia tomatoes and
whole-grain milk, and a seeds, and a

Version: September 2020

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 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS -Menu overview

Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday

toast scoop of protein drizzle of honey whole-grain
powder toast

Breakfast (2) Greek yogurt Whole-grain Whole-grain Chia seed

parfait with toast with pancakes with pudding
mixed berries avocado and mixed berry with mixed
and honey poached egg compote berries

Morning tea Fresh fruit Greek yogurt Cottage cheese Fresh fruit
platter with a with mixed with pineapple platter with
side of mixed berries chunks a side of
nuts mixed nuts

Lunch (1) Grilled vegetable Caprese salad Spinach and Mediterrane

and hummus with balsamic goat cheese an quinoa
wrap glaze stuffed chicken salad with
breast with a olives,
side salad.
cucumber,
and red
onion.

Lunch (2) Quinoa salad Chickpea and Lentil soup with Black bean and
with roasted red cucumber salad a whole-grain corn quesadilla
pepper and feta with lemon- roll with salsa
tahini dressing

Afternoon tea Rice cakes with Trail mix with Sliced apples Rice cakes with
almond butter dried fruits and with peanut hummus and

Version: September 2020

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 SITHKOP004 DEVELOP MENUS FOR SPECIAL DIETARY REQUIREMENTS -Menu overview

Meals Monday Tuesday Wednesday Thursday Friday Saturday Sunday

seeds butter sliced cucumber

Dinner (1) Baked chicken Grilled salmon Grilled turkey Baked cod
breast with fillet with quinoa burger with with lemon-dill
sweet potato and asparagus mixed greens sauce and
wedges and and roasted roasted
steamed sweet potatoes
vegetables
broccoli

Dinner (2) Lentil and Vegetable stir- Vegetable and Baked cod
vegetable curry fried noodles tofu stir-fry with with lemon-
with brown rice brown rice caper
sauce,
quinoa, and
steamed
broccoli

Version: September 2020

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