February 13th and February 16th 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 13th
Breakfasts
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with folded egg
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with herb pain perdu, breakfast potatoes & Canadian bacon
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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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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 smoked salmon, green beans, grape tomatoes, fingerling potatoes, kalamata olives, hardboiled egg & vinaigrette dressing
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with saffron couscous, green beans, tomatoes & Greek yogurt
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with crimini mushrooms, rainbow carrots, red onions & spaghetti squash
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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 zucchini, red bell pepper, cannellini beans & spinach
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with lemongrass rice & vegetable stir fry
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with chimichurri sauce, arroz verde & charred vegetables
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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, February 16th
Breakfasts
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with vanilla caramel maple syrup & bacon
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with bacon, green peppers, tomatoes, cheddar cheese & breakfast potatoes
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with pineapple fried rice, turkey burger, over easy egg & brown gravy
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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 oven roasted vegetables, mango-jicama salsa & pepper-jack cheese
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with balsamic red onions, field greens, baby kale, goat cheese, sun dried tomatoes &
horseradish vinaigrette -
with fennel, zucchini, red bell pepper & orecchiette pasta
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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 penne noodles, zucchini & summer squash
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with hazelnut-honey butter, warm bacon lentils & braised kale
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meat-black bean stew with mashed yuca & churrasco vegetables
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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