BREAKFASTS

Berry Cheesecake Overnight Oats- coconut probiotic yogurt, pitaya, granola ‘crust’

Southwest Scramble- pasture-raised eggs, baby red potato, bell pepper, home-made salsa

Morning Glory Muffin- carrot, honeycrisp apple, pecan, orange zest, almond flour

SNACKS

Mezze Cup- crudites, castelvetrano olives, raw dip

Raw Brownie Bites- walnut, cacao, medjool dates

LUNCHES

Honey Mustard Salad- baby gem lettuce, heirloom tomato, sliced almond *tofu or chicken

Mezze Bowl- pickled onion, heirloom tomato, persian cucumber *chickpea or steak

Asian Crispy Rice Salad- persian cucumber, fresh mint, sesame cashew dressing *edamame or chicken

Loaded Caesar Pasta Salad- roasted tomato, tuscan kale, chickpea pasta *chickpea or chicken

Thai Noodle Salad- forbidden rice noodle, pickled cucumber, almond butter dressing *edamame or chicken

DINNERS

BBQ Bowls w/ Persimmon Salsa- brown rice, home-made bbq, creamy cilantro sauce *tofu or chicken

Butternut Squash Enchiladas- cashew nacho cheese, gluten-free tortilla, jalapeno *black bean or chicken

Wild Mushroom Stroganoff- chickpea pasta, caramelized leeks, thyme *chickpea or beef

Coconut Lemongrass Bowl- lime zest, organic brown rice, wok’d asian veggies *tofu or chicken

Macrobiotic Bowl- zoodles, umami sauce, sweet potato, pickled red cabbage *chickpea or steak

SOUPS

Thai Chicken Noodle Soup- spaghetti squash, coconut milk, lemongrass

Warming Minestrone- haricot verts, artichoke broth, oregano