Monday

Breakfast: vegetable omelet: one egg, slices of onion, colored bell pepper, 1 teaspoon canola oil for cooking, 3 slices of white toast, served with fingers of cucumber, carrot and bell peppers with ½ cup sour cream.

Snack: 2 pieces of white flour shabora with small cup of tea, 10 pieces of green grapes.

Lunch: chicken biryani: 16 tablespoons of biryani rice, 90g of chicken and ½ cup of mixed cooked vegetables including: onion, green pepper and carrot, 2 teaspoons canola oil for cooking, cup of green salad consists of: lettuce, cucumber green pepper and green onion with lemon juice and 2 teaspoons olive oil and pinch of salt.

Snack: mini vanilla cup cake, 2 slices of watermelon.

Dinner: meat arayees: one small Arabic bread stuffed with 60g minced meat and mini chopped onion and green pepper, 1 teaspoon olive oil to be added before grilling, cup of fatoush includes: lettuce, cucumber, colored bell pepper and radishes with mint and fried bread for topping, 1 teaspoon olive oil for dressing.

Tuesday

Breakfast: egg salad: 2 boiled eggs, cup of lettuce, shredded carrot, green onion, 3 slices of white toast toasted beside the salad, 2 teaspoons olive oil and mix of paprika, black pepper, pinch of salt and lemon juice for dressing.

Snack: 2 butter cookies, cup of tea, slices of one green apple.

Lunch: chicken fajita: 90g of grilled chicken, slices of onion and colored bell pepper, minced coriander, 2 teaspoons canola oil for cooking, 2 medium tortilla bread, ½ cup sour cream

Snack: ½ cup of kidney friendly fruit salad includes, cubes of watermelon, grapes, slices of strawberries, pineapple, berries and slices of mandarin, with one teaspoon of honey for topping.

Dinner: chicken burger: 1 white burger bun, 90g grilled chicken breast, slices of lettuce, 1 teaspoon low fat mayonnaise, 1 cup of coleslaw salad.

Wednesday

Breakfast: 60g low salt grilled halloumi cheese, 1 and ½ small Arabic bread, mint, 5 olives (reduced salt), slices of cucumber, 1 teaspoons olive oil, ½ cup of tea.

Snack: mini blueberry muffin, with ½ cup of fresh blueberries.

Lunch: pasta with meat balls: cup of boiled pasta, 90g of minced meat shaped as balls, cooked with 2 teaspoons canola oil and chopped vegetables like onion, carrot, colored bell pepper, served with cup of cabbage tabbouleh made with minced cabbage, cucumber, green onion, minced mint, red bell pepper, 2 teaspoons olive oil for dressing with lemon juice and pinch of salt

Snack: ½ cup jelly, 10 pieces of strawberries.

Dinner: tuna sandwich: 1 salmon, one can of tuna in water, slice of lettuce, boiled corn, shredded carrot, green onion and 1 teaspoon low fat mayonnaise.

Thursday

Breakfast: 1 fried egg, 1 teaspoon canola oil for cooking, slices of green onion and black pepper for topping, served with one small Arabic bread, cup of salad made with very small pieces of cucumber, onion and red pepper, with salt, black pepper, cumin and 2 teaspoons olive oil for dressing.

Snack: ½ cup of rice milk pudding, ½ cup of raspberries.

Lunch: grilled salmon, 120g grilled salmon, with sauce made of 1 tablespoon olive oil, 2 garlic gloves minced, 3 tablespoons lemon juice, served with 2 small Arabic bread, cup of coleslaw salad.   

Snack: ½ piece of pineapple cake, 1 slice of fresh pineapple

Dinner: kima, 90g minced meat, cooked with 1 teaspoon canola oil, ½ cup chopped onion and ½ cup frozen peas, 2 riqaq bread, cup of mixed vegetable salad.

Friday

Breakfast: balaleet: 2/3 cup of vermicelli, 1 tablespoon sugar, 1 boiled egg, 1 teaspoon canola oil for egg, 1 teaspoon heart healthy butter for topping.

Snack: slices of one red apple with pinch of cinnamon, cup of tea, 2 tea biscuits.

Lunch: shish tawook: 2 skewers of grilled shish tawook, 16 tablespoons of saffron rice, cup of fatoush includes: lettuce, cucumber, colored bell pepper and radishes with mint and fried bread for topping, 1 teaspoon olive oil for dressing, ½ cup yogurt.

Snack: one crepe with slices of strawberry, blueberry and raspberry, 1 teaspoon honey.

Dinner: chicken pizza: 3 slices of white toast, for topping 90g of sliced breast chicken, chopped colored bell peppers, onion and herbs, with cup of mixed vegetable salad.

Saturday

Breakfast: riqaq bread with honey and cheese, 1 riqaq bread made with white flour, 2 tablespoons of low fat Philadelphia cheese, 1 tablespoon of honey, fingers of cucumber and green pepper.

Snack: ½ cup of apple juice, 2 tea biscuits.

Lunch: fish with biryani rice: 120g grilled chicken, 16 tablespoons biryani rice, 2 teaspoon canola oil for cooking, mix of steamed vegetables: carrot, cauliflower, marrow, peas and corn.

Snack: ½ pieces of konafa, 1 small cup of Arabic coffee, 2 dates (only)  

Dinner: fried egg with minced meat, 30g meat, cooked with 1 teaspoon canola oil, add chopped onion, 2 eggs, served with 1and ½ Arabic bread, slices of cucumber and carrot.

Sunday

Breakfast: egg muffins: 2 eggs (1whole egg and one white egg) mixed with chopped vegetables like green and red pepper, green onion and corn, 2 tablespoon of white flour, pinch of salt and black paper, ¼ teaspoon baking soda.

Snack: one vanilla Swiss roll, ½ cup of raspberry juice

Lunch: stuffed cabbage: 10 pieces of stuffed cabbage (stuffed with rice and minced meat), 2 teaspoons heart healthy butter for cooking, 90g meat, ½ cup of yogurt mixed with shredded cucumber and minced garlic.

Snack: one medium mandarin

Dinner: homemade chicken shawarma sandwich: 90g chicken breast, mixed with spices (black pepper, ginger, garlic, paprika, salt) and cooked with 1 teaspoon of canola oil, one small Arabic bread, garlic sauce, shredded lettuce, cup of coleslaw salad.