June 6th and June 9th Deliveries
- 1200 Calorie Plan
- 1600 Calorie Plan
- 2000 Calorie Plan
- Boost Low Carb Plan
- Paleo Plan
- Keto Plan
- Whole30
- Plant Based
- Diabetes Friendly
Sunday, June 6th
Breakfasts
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with gallo pinto, scrambled eggs, queso fresco & green herbs
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with egg disc & caramelized onion-green pea puree
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with raspberry preserves & folded egg
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with whole wheat English muffin, gouda cheese, roasted red bell pepper, Canadian bacon & basil
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‘Carrot Cake’ baked french toast with cream cheese glaze
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nuts, coconut, seeds & maple syrup—with fruit compote & Greek yogurt
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with lemon-sweet paprika cream
Lunches
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with gyro-style beef, tomato, cucumber, kalamata olives, pita croutons & lemon-mint dressing
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with herb & red pepper pasta, green beans & Parmesan cheese
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yoghurt & beet marinated chicken, with creamy chickpea-spinach mash, basmati rice & fresh lemon
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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 spicy tomato sauce, linguine noodles, caponata vegetables & butter beans
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with market vegetables & saffron skillet potatoes
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with dirty rice & broccoli
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with no-rice pilau & grilled pineapple sauce
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with vegan cheese, sweet potato jojos & whole wheat bun
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with quick braised vegetables, simple mashed potatoes & dill vinaigrette reduction sauce
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with scallion polenta & wilted chard
Wednesday, June 9th
Breakfasts
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with turkey pepperoni egg disc, marinara sauce, mozzarella cheese & breakfast potatoes
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with pesto, scrambled eggs, local ham
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with whole wheat English muffin, gouda cheese, roasted red bell pepper, Canadian bacon & basil
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‘Carrot Cake’ baked french toast with cream cheese glaze
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nuts, coconut, seeds & maple syrup—with fruit compote & Greek yogurt
-
with lemon-sweet paprika cream
Lunches
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with braised chard, herbed quinoa & toasted almonds
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with flank steak, caramelized onions, mushrooms, red & green bell peppers and provolone sauce; with roasted cauliflower mash
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with refried beans, queso fresco, winter squash, spinach & fennel
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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 chimichurri sauce, arroz verde & charred vegetables
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with braised red cabbage, parslied potatoes & lemon-thyme sauce
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with Indian-style braised greens & brinjal rice
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with no-rice pilau & grilled pineapple sauce
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with vegan cheese, sweet potato jojos & whole wheat bun
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with quick braised vegetables, simple mashed potatoes & dill vinaigrette reduction sauce
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with scallion polenta & wilted chard