Gastronomy

Make a healthy choice

Choose a healthy menu

Working together with nutritionist Mojca Cepuš, we have prepared the “Make a healthy choice” programme with tips and suggestions that will help you create meals for better health and vitality. A selection of dishes prepared with care is always available at the hotel restaurant, enabling you to stick to the guidelines for a balanced diet while adapting your choice of food to your specific requirements or health problems.

Culinary programme with healthy food choices

Guidelines of the Make a Healthy Choice programme

For a healthy heart

Choose more colourful food, unsaturated fatty acids, fibre and vitamin C.

For regulating blood sugar

Make sure that your diet includes food that regulates blood sugar, such as avocado, beans and other legumes, broccoli and raspberries.

For healthy kidneys

Avoid food with high levels of phosphorus, potassium and sodium.

For a slim figure and healthy weight loss

Your meal should be made up of 50% vegetables, 25% protein and 25% good carbohydrates.

Combating stress

Eat diverse and colourful food rich in antioxidants, wholegrain food with complex carbohydrates, meat with a high iron content and omega 3 fatty acids.

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Eat better at home, too!

Good habits for improved health

Find healthy food that makes you feel good and introduce it into your lifestyle. Avoid white sugar. Do not avoid quality complex carbohydrates and healthy fats until 4 PM as these are essential for energy. In the evenings, you should mostly eat vegetables and proteins. Do not leave out any meals, especially breakfast.

5 golden rules

Eat 3 to 6 small meals. Distribute them evenly over the entire day. Drink 1.5 to 3 litres of water each day. Limit your coffee intake to 2 cups a day. It should, of course, be consumed without milk and sugar. Choose colourful food as it is only thus that you will get all of the required nutrients. Avoid processed foods. 50% of your portions should come in the form of vegetables.

25 – 25 – 50

A very simple rule of how to compose your meal: 25% - 25% - 50% Divide the plate into 4 equal parts. One quarter should be taken up by protein, one by carbohydrates, and the remaining half should be full of colourful vegetables.

Avoid the following

Processed products (sugar, salt, flour etc.) Homogenised milk Hydrogenated or trans fat (margarine, sweets, industrially prepared food) Processed products (salami, pâté, etc.) Monosodium glutamate, E621 (instant soups, sauces, savoury snacks, dried meat products, etc.)

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