February 6th and February 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, February 6th
Breakfasts
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with Yukon gold potatoes, red onion, green bell pepper, andouille sausage, English muffin & scrambled eggs
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with caramelized onions, wilted spinach, Canadian bacon, breakfast potatoes & mozzarella cheese
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Roasted Poblano, Sweet Red Bell Pepper & Shredded Chicken Omelet: salsa roja, mushroom-zucchini hash
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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 grilled chicken breast, prosciutto, asiago cheese, caper vinaigrette & crudites
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with chicken breast, garden vegetables & red onion-Dijon sauce
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with riced cauliflower & tomato-cilantro salad
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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 chicken, shrimp & Spanish chorizo
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with bell pepper baba ganoush & grilled summer squashes
Dinners
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with brown rice, low country corn & okra & salsa criolla
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with grilled carrots & orange almond parsnips
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with chicken, artichoke hearts, eggplant, spinach, feta cheese & bechamel sauce
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with no-rice pilau & grilled pineapple sauce
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with vegan cheese & sweet potato jojos
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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, February 9th
Breakfasts
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with breakfast yams
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with potato crust, bacon, local honey & fresh thyme
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with rolled eggs, tomato sauce reduction & chimichurri roasted potatoes
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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 grilled chayote, pinto beans, cotija & pico de gallo
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with napa cabbage, baby corn, peanuts, Thai herbs, bean sprouts, field greens & lime-chili dressing
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with celery root & spring onion mash and broccoli
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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 chicken, shrimp & Spanish chorizo
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with bell pepper baba ganoush & grilled summer squashes
Dinners
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chicken thighs in paprika sauce; with egg noodles, snap peas & mushrooms
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with braised pumpkin, ground beef-chickpea sauce & garlic-mint yogurt
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with wild mushroom-shallot quinoa & market vegetables
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with no-rice pilau & grilled pineapple sauce
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with vegan cheese & sweet potato jojos
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with quick braised vegetables, simple mashed potatoes & dill vinaigrette reduction sauce
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with scallion polenta & wilted chard