KETO: (all meals prepared in healthy oils)
Monday: (+/-200g) Chicken stir-fried in Coconut oil served with button mushrooms (+/-250g raw) and roasted vegetables.
Tuesday: Roasted pork shoulder (+/-200g) served with garlic seasoned cauliflower mash.
Wednesday: Chicken (+/-200g) and bacon Caesar salad.
Thursday: Chicken fillet (+/-200g) served with ½ a gem squash filled with creamy sweetcorn & melted cheese.
Friday: Bacon and mushrooms (+/-250g raw) mixed in garlic zucchini noodles topped with feta and Broccoli.
SPORT: (Same as Healthy Option just bigger portion sizes)
Monday: Creamy chicken and bacon pasta (+/-330g) topped with feta and a serving of roasted vegetables.
Tuesday: Cottage Pie (+/-425g) served with honey glazed baby carrots.
Wednesday: Broccoli chicken bake (+/-305g) served with brown rice and sweet potato chunks.
Thursday: Baked pepper steak pie (+/-265g) served with pumpkin chunks, topped with feta.
Friday: Chicken stir-fry (+/-400g) with Chinese noodles.
HEALTHY:
Monday: Creamy chicken and bacon pasta (+/-250g) topped with feta and a serving of roasted vegetables.
Tuesday: Cottage Pie (+/-320g) served with honey glazed baby carrots.
Wednesday: Broccoli chicken bake (+/-230g) served with brown rice and sweet potato chunks.
Thursday: Baked pepper steak pie (+/-200g) served with pumpkin chunks, topped with feta.
Friday: Chicken stir-fry (+/-300g) with Chinese noodles.
BALANCED:
Monday: Creamy chicken and bacon pasta (+/-250g) with a serving of roasted vegetables.
Tuesday: Cottage Pie (+/-250g) served with honey glazed baby carrots.
Wednesday: Broccoli chicken bake (+/-200g) served with white rice and sweet potato chunks.
Thursday: Baked pepper steak pie (+/-200g) served with pumpkin chunks.
Friday: Chicken stir-fry (+/-300g) with noodles.