May 16th and May 19th Deliveries
- 1200 Calorie Plan
- 1600 Calorie Plan
- 2000 Calorie Plan
- Boost Low Carb Plan
- Paleo Plan
- Keto Plan
- Whole30
- Plant Based
- Diabetes Friendly
Sunday, May 16th
Breakfasts
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with rolled eggs, tomato sauce reduction & chimichurri roasted potatoes
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with folded egg & orange hot sauce
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with celery, leeks, carrots, red bell pepper & gruyere cheese
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nuts, coconut, seeds & maple syrup—with fruit compote & Greek yogurt
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‘Carrot Cake’ baked french toast with cream cheese glaze
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with whole wheat English muffin, gouda cheese, roasted red bell pepper, Canadian bacon & basil
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with lemon-sweet paprika cream
Lunches
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with chicken, zucchini, tomatoes & spiced Persian chickpeas with quinoa
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with 7 color salad & basil-lemon drizzle
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with brown rice, napa cabbage, wilted spinach, lotus root, gingered broccoli & sesame seeds
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with bell peppers, onions, tomatoes, peas & short grained brown rice
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marinated chicken breast, shaved cabbage, bell pepper & heirloom radish, with cilantro-pumpkin seed spread & whole wheat bun
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with field greens, roasted chickpeas, edamame, cucumbers, carrots, grilled chicken & zesty house dressing
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with bell pepper baba ganoush & grilled summer squashes
Dinners
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with grilled zucchini, feta & spinach spanakorizo
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with roasted broccoli & cauliflower and white bean mash
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with Yucatecan vegetables & chopped cilantro
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with scallion polenta & wilted chard
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with quick braised vegetables, simple mashed potatoes & dill vinaigrette reduction sauce
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with vegan cheese, sweet potato jojos & whole wheat bun
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with no-rice pilau & grilled pineapple sauce
Wednesday, May 19th
Breakfasts
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with broccolini, spinach, zucchini, Asiago & green garlic pesto
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with apricot breakfast sausage & breakfast potatoes
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with green chorizo, sauteed onion & bell peppers, scrambled eggs, Oaxaca cheese & salsa fresca
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with lemon-sweet paprika cream
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nuts, coconut, seeds & maple syrup—with fruit compote & Greek yogurt
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‘Carrot Cake’ baked french toast with cream cheese glaze
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with whole wheat English muffin, gouda cheese, roasted red bell pepper, Canadian bacon & basil
Lunches
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with fennel, zucchini, red bell pepper & orecchiette pasta
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with roasted sweet potatoes, green beans, red bell peppers, bean sprouts, hard boiled egg, baby kale, brown rice, grilled chicken & Gado Gado Dressing
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with napa cabbage, baby corn, peanuts, Thai herbs, bean sprouts, field greens & lime-chili dressing
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with bell pepper baba ganoush & grilled summer squashes
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with field greens, roasted chickpeas, edamame, cucumbers, carrots, grilled chicken & zesty house dressing
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marinated chicken breast, shaved cabbage, bell pepper & heirloom radish, with cilantro-pumpkin seed spread & whole wheat bun
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with bell peppers, onions, tomatoes, peas & short grained brown rice
Dinners
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with mushrooms, asparagus, bacon & snap peas
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with herbed orzo & apple-onion-zucchini persillade
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with roasted baby carrots, orange juice-braised beets & cilantro pesto
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with scallion polenta & wilted chard
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with quick braised vegetables, simple mashed potatoes & dill vinaigrette reduction sauce
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with vegan cheese, sweet potato jojos & whole wheat bun
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with no-rice pilau & grilled pineapple sauce