Current Menu

Week of March 27th - 31st

Monday, Tuesday & Wednesday

Wellness Menu

click for full ingredients list

Monday - March 27
BREAKFAST
Huevos Rancheros
with Refried Beans, Chorizo, Brown Rice & Fresh Juice Shot**
LUNCH
Italian White Bean Soup & Pork Tenderloin Salad
with Broccoli Slaw, Watermelon Radish, Apples, Pepitas, Spinach, Mixed Greens & Harissa Dressing
DINNER
Turkey Kofta with Pickled Onions & Tahini
Roasted Vegetables and Basmati Rice with Olives and Parsley
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Tuesday - March 28
BREAKFAST
Banana Oat Protien Pancakes
with Lemon Blueberry Compote, Roasted Vegetables & Fruit Cup
LUNCH
Thai Style Green Papaya Salad with Ground Chicken
Cherry Tomatoes, Peanuts, Carrots, Mandarin Oranges, Romaine, Kale & Thai Style Dressing
DINNER
Doro Wat: Ethiopian-Style Chicken Thigh Stew
with Cauliflower, Green Beans, Lentils & Polenta
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Wednesday - March 29
BREAKFAST
Seasonal Vegetables Hash with Scrambled Eggs
Roasted Potatoes, Turkey Sausage & Fruit Cup
LUNCH
Chicken Breast & Toasted Quinoa Bowl
with Pickled Veggies, Blueberries, Cherry Tomatoes, Mixed Nuts, Hemp Seeds, Arugula, Mixed Greens & Berry Vinaigrette
DINNER
Korean Style Beef Bibimbap
with Ginger Brown Rice, Sauteed Veggies, Sesame Seeds, Green Onions, Fried Egg & Kimchi

Order Wellness
Plant-Based Menu

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Monday - March 27
BREAKFAST
Huevos Rancheros
with Refried Beans, Vegan Chorizo, Brown Rice & Fresh Juice Shot**
LUNCH
Italian White Bean Soup & Ground Lentils Salad
with Broccoli Slaw, Watermelon Radish, Apples, Pepitas, Spinach, Mixed Greens & Harissa Dressing
DINNER
Falafel with Pickled Onions & Tahini
Roasted Vegetables and Basmati Rice with Olives and Parsley
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Tuesday - March 28
BREAKFAST
Banana Oat Protien Pancakes
with Lemon Blueberry Compote, Roasted Vegetables & Fruit Cup
LUNCH
Thai Style Green Papaya Salad with Roasted Tofu
Cherry Tomatoes, Peanuts, Carrots, Mandarin Oranges, Romaine, Kale & Thai Style Dressing
DINNER
Doro Wat: Ethiopian-Style Garbanzo Beans Stew
with Cauliflower, Green Beans, Lentils & Polenta
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Wednesday - March 29
BREAKFAST
Seasonal Vegetables Hash with Scrambled Eggs
Roasted Potatoes, Maple Breakfast Tofu & Fruit Cup
LUNCH
Herbed White Beans & Toasted Quinoa Bowl
with Pickled Veggies, Blueberries, Cherry Tomatoes, Mixed Nuts, Hemp Seeds, Arugula, Mixed Greens & Berry Vinaigrette
DINNER
Korean Style Tofu Bibimbap
with Ginger Brown Rice, Sauteed Veggies, Sesame Seeds, Green Onions, Fried Egg & Kimchi

Order Plant-Based

Notice & Allergens

NOTICE: *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
**Consuming unpasteurized fruit or vegetable juices may increase your risk of foodborne illness if you have certain medical conditions. 
ALLERGENS: Our meal plans are always gluten & dairy free but we do want you to know that we work in a private commercial kitchen space where tree nuts, peanuts, shellfish, fish, sesame, soybeans, eggs, coconut, some gluten and dairy are processed. If you have a severe allergy, we don't recommend the program.

Schedule a Cooler Bag Pickup

Taking a break or not planning to re-order soon? Schedule your cooler bag pickup by messaging us via the Contact Us tool or email us at hello@westerlykitchen.com.

Thursday & Friday

Wellness Menu

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Thursday - March 30
BREAKFAST
Vegetable Loaded Frittata
Breakfast Potatoes, Turkey Sausage & Fresh Juice Shot**
LUNCH
Pozole Verde Soup with Southwest Style Shredded Chicken Salad
with Corn, Tortilla Strips, Cucumber, Cherry Tomatoes, Romaine, Arcadian, Purple Cabbage & Chipotle Dressing
DINNER
BBQ Pulled Pork with Warm Purple Cabbage
Cilantro, Kale Slaw and Pasta Salad Topped with Pickled Red Onion
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Friday - March 31
BREAKFAST
Breakfast Burrito Bowl
with Black Beans, Eggs, Chorizo, Green Onions, Tortilla Strips, Salsa Cup & Fruit Cup
LUNCH
Hickory Smoked Turkey & Wild Rice Bowl
with Walnuts, Carrots, Pickled Radish, Dried Cranberries, Romaine, Arugula & Berry Dressing
DINNER
Blackened Chicken Thigh with Cabbage & Carrot Succotash
Louisiana Style 'Dirty Rice' with Cajun Style Aioli

Order Wellness
Plant-Based Menu

click for full ingredients list

Thursday - March 30
BREAKFAST
Vegetable Loaded Frittata
Breakfast Potatoes, Maple Breakfast Tofu & Fresh Juice Shot**
LUNCH
Pozole Verde Soup with Southwest Style Black Beans Salad
with Corn, Tortilla Strips, Cucumber, Cherry Tomatoes, Romaine, Arcadian, Purple Cabbage & Chipotle Dressing
DINNER
Vegan 'BBQ Pulled Pork' Jackfruit with Pinto Beans
Warm Cabbage, Cilantro, Kale Slaw and Pasta Salad Topped with Pickled Red Onion
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Friday - March 31
BREAKFAST
Breakfast Burrito Bowl
with Black Beans, Eggs, Vegan Chorizo, Green Onions, Tortilla Strips, Salsa Cup & Fruit Cup
LUNCH
Grilled Tofu & Wild Rice Bowl
with Walnuts, Carrots, Pickled Radish, Dried Cranberries, Romaine, Arugula & Berry Dressing
DINNER
Blackened Three-Bean Patty with Cabbage & Carrot Succotash
Louisiana Style 'Dirty Rice' with Cajun Style Aioli

Order Plant-Based