Dr. Hay diet (avoiding sweet)
Example menu for two weeks:
For breakfast: Natural yogurt with fresh strawberry slices.
Lunch: Pork baked with vegetables (carrots, broccoli, parsnip) apple sauce. Dessert: peach or other soft fruit.
For dinner: Potatoes cooked in their skins with sweet corn and sweet pepper. Dessert: Banana with whipped cream, honey and walnuts.
For breakfast: A slice of wholemeal bread with peanut butter, banana and dates.
Lunch: Millet with sweet corn, pine nuts, peppers and lettuce. Dessert: Sweet pear.
For dinner: Green salad with carrots, turnips and cabbage liver. Dessert: Fruit salad of pineapple and orange slices.
For breakfast: yogurt with walnuts and slices of fresh peach.
Lunch: Vegetable pie or steamed vegetables, lettuce. Dessert: Sweet grapes and cashews.
For dinner: Cod baked with grated cheese, salad of carrots, cabbage and peas. Dessert: Peach and apple sliced.
For breakfast: Big chunk of melon.
Lunch: Chicken roasted with parsnips, carrots and broccoli. Dessert: Orange and kiwi fruit, cut into slices.
For dinner: Tomato salad with a sandwich loaf of rye and walnut oil. Dessert: Cream of bananas and avocado with walnuts.
For breakfast: yogurt with nectarine slices.
Lunch: Potatoes cooked in their skins with beans, sweet corn, onions, peppers and avocado slices. Green salad. Dessert: nuts and raisins.
For dinner: Watercress with beets and onions. Omelet with cheese, mushrooms, tomatoes, peas, carrots. Dessert: fresh orange.
For breakfast: Crushed wheat with raisins and soy milk.
Lunch: Large fruit salad of fresh and dried fruit and hazelnuts with sunflower seeds.
For dinner: chicken, baked with mushrooms. Salad from carrots, cabbage and beans. Dessert: Fresh mango.
For breakfast: Slices of orange and grapefruit with nuts and raisins.
Lunch: Vegetable soup, pita with a salad. Dessert: Yellow pear.
For dinner: Minced lamb with carrots, peas and broccoli. Dessert: Fresh raspberries with cream.
For breakfast: Mashed bananas and walnuts with wholemeal toast.
Lunch: Potatoes cooked in their skins with sweet corn and peppers. Watercress salad with slices of tomato and cucumber. Dessert: Fresh figs.
For dinner: Poached egg, cauliflower casserole with cheese, tomato, carrot, sweet corn. Dessert: orange slices with raisins.
For breakfast: muesli without sugar with soy milk and banana slices.
Lunch: Vegetable soup and salad with nuts. Dessert: Fresh dates.
For dinner: Roast turkey with vegetable salad. Dessert: Fruit salad of oranges and kiwi.
For breakfast: Apple with almonds and yogurt.
Lunch: Corn on the cob with green lettuce, beets, carrots and onions. Dessert: Fresh coconut.
For dinner: Baked beef with mushrooms and tomatoes. Carrots and brussel sprouts. Dessert: Jelly fruit juice with pineapple.
For breakfast: banana and avocado, whipped with a little water.
Lunch: Brown rice with beans, vegetable salad and sweet corn. Dessert: Dates and walnuts.
For dinner: Scrambled eggs with grated cheese. Vegetable salad of carrots, peppers and corn. Dessert: Fresh green pear.
For breakfast: Bananas with whipped cream and chopped nuts.
Lunch: Vegetable Casserole with sesame and jacket potatoes. Dessert: Fresh yellow pear.
For dinner: Cod baked with butter. Carrot salad. Cauliflower and peas. Dessert: Fresh orange.
For breakfast: Millet porridge with raisins.
Lunch: Lentil soup, green salad, wholemeal bread. Dessert: Avocado, whipped cream.
For dinner: lamb chops with mushrooms and tomatoes, broccoli and carrots. Dessert: Fruit salad of fresh pineapples and oranges.
For breakfast: sliced apples and blueberries with natural yogurt.
Lunch: Baked sandwich with bananas, grapes, walnuts and raisins.
For dinner: Steak with mushrooms, tomatoes, cucumbers and lettuce. Dessert: Baked apple with kiwi fruit and cream.