Breakfast:

1. Banana and Cacao Pancakes: Gluten-free and dairy-free pancakes made with banana and cacao powder, served with almond sauce and fresh berries.
2. Avocado and Egg Toast: Gluten-free toast with fresh avocado, poached egg, cherry tomatoes, and cilantro.
3. Oat and Berry Smoothie: Creamy gluten-free oat and berry smoothie made with almond milk and chia seeds.

Salads:

1. Quinoa and Avocado Salad: Quinoa mixed with avocado, cucumber, cherry tomatoes, cilantro, and lemon and olive oil dressing.
2. Spinach and Strawberry Salad: Fresh spinach with strawberries, walnuts, feta cheese, and honey mustard vinaigrette.
3. Beet and Orange Salad: Roasted beets with oranges, arugula, almonds, and balsamic vinegar dressing.

Main Courses:

1. Grilled Salmon with Lemon and Dill Sauce: Grilled salmon fillet with lemon and dill sauce, served with mashed potatoes and roasted asparagus.
2. Curry Chicken with Brown Rice: Chicken pieces marinated in curry and slow-cooked, served over brown rice and sautéed spinach.
3. Chipotle Shrimp Tacos: Grilled shrimp with chipotle sauce, served in corn tortillas with shredded cabbage and avocado.

Desserts:

1. Chocolate Almond Brownies: Gluten-free and dairy-free brownies made with almond flour and dark chocolate, served with dairy-free vanilla ice cream.
2. Apple and Cinnamon Tart: Gluten-free tart with apple and cinnamon filling, topped with walnut crumble and served with coconut whipped cream.
3. Mango and Coconut Ice Cream: Dairy-free ice cream made with mango puree and coconut milk, served with toasted coconut flakes.