Autumn Healthy Menu 16 November – 20 November

Monday
16 November

Lunch

BAY LEAF : Beef braiser with carrots and rice
ThymeToBe Vegan : CHERVIL : Sweet potato falafels with home made pita bread and hummus

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Dinner

PARSLEY : Harira express
PARSLEY : Harira express

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Tuesday
17 November

Lunch

MINT : Beef kefta beans, peas and celery and apple puree with herb yogurt sauce
ThymeToBe Vegan: MINT : Soy proteins kefta beans, peas and celery and apple puree with herb yogurt sauce

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Dinner

THYME : Spaggheti squash with chicken, tomato sauce and mozzarella balls
ThymeToBe Vegan: THYME : Spaggheti squash with red beans, tomato sauce

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Wednesday
18 November

Lunch

BASIL : Quinoa sweet potato chard and goat cheese
ThymeToBe Vegan: BASIL : Quinoa sweet potato chard

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Dinner

ROSMARY : Cauliflower gnocchi with pesto and edamame
ThymeToBe Vegan: ROSMARY : Cauliflower gnocchi with pesto and edamame

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Thursday
19 November

Lunch

FENNEL : Breaded fish fillet with peas hummus crushed with pumpkin
ThymeToBe Vegan : FENNEL : Breaded tofu fillet with peas hummus crushed with pumpkin

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Dinner

CHIVE : Jerusalem artichokes polenta and leek
ThymeToBe Vegan : CHIVE : Jerusalem artichokes polenta and leek

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Friday
20 November

Lunch

CORIANDER : Bowl salmon fennel lettuce broccoli cauliflower semolina coconut lime vinaigrette
ThymeToBe Vegan : CORIANDER : Bowl salmon fennel lettuce broccoli cauliflower semolina coconut lime vinaigrette

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Dinner

MARJOLAINE : Endive salad, roquefort pear, walnut and kale flan
ThymeToBe Vegan : MARJOLAINE : Endive salad, pear, walnut and kale flan

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