click for full ingredients list

Monday - January 23
BREAKFAST
Mushroom Cashew Spread on House-Made Rosemary and Seed Breakfast Bread
with Scrambled Eggs & Fresh Juice Shot
LUNCH
Coconut Red Curry Soup
& Shredded Chicken Salad
with Pickled Ginger, Carrots, Pineapple, Almonds, Kale, Romaine
& Ginger Tamari Dressing
DINNER
Thai Style Peanut Sauce
with Chicken Thigh,
Rice Noodles & Sauteed Bok Choy with Rainbow Carrots
---------------------------
Tuesday - January 24
BREAKFAST
Italian Stallion Frittata:
Cherry Tomatoes, Olives & Basil, Breakfast Ham and Roasted Potatoes & Fresh Fruit
LUNCH
Fisherman Salad: Tuna,
Celery, Dill, Red Onion, Pepitas, Cherry Tomatoes, Red Peppers, Arcadian, Arugula & Creamy Lemon Dill Dressing
DINNER
Carne Molida with Pineapple Relish,
Rice with Pinto Beans & Roasted Zucchini, Corn and Pickled Carrots Topped with Cilantro
--------------------------
Wednesday - January 25
BREAKFAST
Pistachio Muffins
with Raspberry Yogurt,
Red Wine Poached Pear, Turkey
Sausage & Fruit Cup
LUNCH
Roasted Chicken Breast
& Quinoa Salad Bowl
with Cherry Tomatoes, Dried Cranberries, Matchstick Carrots, Chopped Almonds & French Dressing
DINNER
Turkey & Beef Meatballs
with BBQ Sauce, Roasted Potatoes & Seasonal Vegetable Medley

click for full ingredients list

Monday - January 23
BREAKFAST
Mushroom Cashew Spread on House-Made Rosemary and Seed Breakfast Bread
with Scrambled Eggs & Fresh Juice Shot
LUNCH
Coconut Red Curry Soup
& Roasted Edamame Salad
with Pickled Ginger, Carrots, Pineapple, Almonds, Kale, Romaine
& Ginger Tamari Dressing
DINNER
Thai Style Peanut Sauce
with Marinated Tofu,
Rice Noodles & Sauteed Bok Choy with Rainbow Carrots
---------------------------
Tuesday - January 24
BREAKFAST
Italian Stallion Frittata:
Cherry Tomatoes, Olives & Basil, Maple Roasted Tofu and Roasted Potatoes & Fresh Fruit
LUNCH
Fisherman Salad: Dill Tofu,
Celery, Red Onion, Pepitas, Cherry Tomatoes, Red Peppers, Arcadian, Arugula & Creamy Lemon Dill Dressing
DINNER
Stewed Black-Eyed Peas
with Pineapple Relish,
Rice with Pinto Beans & Roasted Zucchini, Corn and Pickled Carrots Topped with Cilantro
--------------------------
Wednesday - January 25
BREAKFAST
Pistachio Muffins
with Raspberry Yogurt,
Red Wine Poached Pear, Maple Breakfast Tofu & Fruit Cup
LUNCH
Bean Medley
& Quinoa Salad Bowl
with Cherry Tomatoes, Dried Cranberries, Matchstick Carrots, Chopped Almonds & French Dressing
DINNER
House-made Lentil Loaf
with BBQ Sauce, Roasted Potatoes & Seasonal Vegetable Medley

click for full ingredients list

Thursday - January 26
BREAKFAST
Roasted Potatoes
with Kielbasa Sausage,
Spinach Scrambled Eggs & Fresh Juice Shot
LUNCH
Roasted Turkey Salad & Broccoli Hazelnut Soup
with Tortilla Strips, Broccoli Slaw, Cucumbers, Sunflower Seeds, Spinach & Chia Seed Berry Dressing
DINNER
Grilled Chicken Breast
with Spanish Rice Topped with Sofrito & Roasted Broccoli with Fennel
---------------------------
Friday - January 27
BREAKFAST
Chilaquiles Rojos
with Scrambled Eggs,
Turkey Breakfast Sausage & Fresh Fruit
LUNCH
Greek Style Quinoa Tabbouleh Bowl with Roasted Chicken, Mixed Greens & Red Wine Vinaigrette
DINNER
Zesty Turkey Ragù
with Penne Noodles, Brussels Sprouts, Red Onions and Cauliflower

click for full ingredients list

Thursday - January 26
BREAKFAST
Roasted Potatoes
with Maple Tofu,
Spinach Scrambled Eggs & Fresh Juice Shot
LUNCH
Herbed Black Bean Salad & Broccoli Hazelnut Soup
with Tortilla Strips, Broccoli Slaw, Cucumbers, Sunflower Seeds, Spinach & Chia Seed Berry Dressing
DINNER
Vegan Ground Italian Sausage
with Spanish Rice Topped with Sofrito & Roasted Broccoli with Fennel
---------------------------
Friday - January 27
BREAKFAST
Chilaquiles Rojos
with Scrambled Eggs,
Maple Breakfast Tofu & Fresh Fruit
LUNCH
Greek Style Quinoa Tabbouleh Bowl with Roasted Chickpeas, Mixed Greens & Red Wine Vinaigrette
DINNER
Lentils & Mushroom Ragù
with Penne Noodles, Brussels Sprouts, Red Onions and Cauliflower