Professional

A professional meal kit is a set consisting of 4 meals: breakfast, lunch, second lunch, and dinner. In this meal kit, all meals are carefully calculated and tailored for muscle growth, highlighting the form, obtaining the necessary nutrients for sports, and preventing muscle catabolism. It is designed for those who want to maintain their body shape through nutrition.

Here are the macronutrient ratios for a 2500 kcal meal kit:

35% - 875 kcal of protein - 219g

45% - 1125 kcal of carbohydrates - 281g

20% - 500 kcal of fats - 55.5g

Note: The meal kit menu may vary from week to week and can be provided individually for the customer.

Example menu:

Monday:

Breakfast: Salad with boiled eggs, olives, yogurt, pumpkin seeds, whole grain bread.

Lunch: Beef sirloin slices, whole grain pasta, sautéed broccoli, tomato sauce.

Second lunch: Chicken fillet, steamed potatoes, baked carrots, yogurt sauce with herbs.

Dinner: Haddock fillets, couscous with peas, herb sauce with olive oil.

Tuesday:

Breakfast: Cottage cheese casserole with semolina, mashed berries.

Lunch: Turkey slices in "BBQ" marinade, basmati rice, steamed asparagus.

Second lunch: Pork loin slices in sweet and sour sauce marinade, buckwheat, steamed cauliflower.

Dinner: Shrimp with pearl couscous, mushrooms, and seafood sauce.

Wednesday:

Breakfast: Protein-rich oatmeal cooked in milk with mashed strawberries and chopped hazelnuts.

Lunch: Chicken thigh meat with "Teriyaki" glaze, baked peppers, and pearl barley.

Second lunch: Minced beef in tomato sauce, rice noodles, and baked cabbage.

Dinner: Bolivian quinoa salad with cottage cheese, salted salmon, corn, chickpeas, pesto sauce, toasted sunflower seeds.

Thursday:

Breakfast: Tortilla with shredded poultry, light cream cheese, fresh vegetables.

Lunch: Chicken thigh meat, potato porridge, baked eggplants.

Second lunch: Lentils, baked multicolored beets, carrots and tomatoes, beef dumplings in broth sauce.

Dinner: Brown rice, grilled chicken fillet marinated in mustard, braised sauerkraut.

Friday:

Breakfast: Egg Frittata with cheese, ham, and vegetables, yogurt sauce.

Lunch: Ground poultry with peas, whole grain spaghetti, baked zucchini, tomato-pepper sauce.

Second lunch: Shredded beef sirloin in "BBQ" sauce, barley groats with celery and parsnip cubes.

Dinner: Flounder with potato porridge, fresh vegetable bowl with herb sauce.