Weekly Menus
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
Dinner
PARSLEY : Harira express
PARSLEY : Harira express
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
Dinner
THYME : Spaggheti squash with chicken, tomato sauce and mozzarella balls
ThymeToBe Vegan: THYME : Spaggheti squash with red beans, tomato sauce
Wednesday
18 November
Lunch
BASIL : Quinoa sweet potato chard and goat cheese
ThymeToBe Vegan: BASIL : Quinoa sweet potato chard
Dinner
ROSMARY : Cauliflower gnocchi with pesto and edamame
ThymeToBe Vegan: ROSMARY : Cauliflower gnocchi with pesto and edamame
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
Dinner
CHIVE : Jerusalem artichokes polenta and leek
ThymeToBe Vegan : CHIVE : Jerusalem artichokes polenta and leek
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
Dinner
MARJOLAINE : Endive salad, roquefort pear, walnut and kale flan
ThymeToBe Vegan : MARJOLAINE : Endive salad, pear, walnut and kale flan