Lunch
Appetizer: Dessert: 2 glasses of mineral water (400 ml)
- 1 portion of leaf salad with herb vinaigrette and 1 small slice of wholemeal bacquette (30g)
- 150 g turkey escalope
- Herbs of Provence, garlic, little salt, pepper, lemon juice
- 1TL sunflower oil for frying
- 200 g zucchini vegetables with fresh thyme (cook briefly and crisply in a little vegetable broth)
- 1 small portion of potatoes or tagliatelle, prepared without fat
- 1 portion of fresh strawberries or other fruit, depending on the season (also frozen), 1 tbs. of whipped cream
Snack
In between: 1 glass of water (200 ml)
- 1 piece of fruit of the season
- 2 cups of tea (300ml)