Plant-Based Menu
Our Plant-Based Menu combines vegetarian-friendly proteins with powerful superfood plants. Every meal is always made gluten-free & dairy-free. Some of these meals contain eggs & honey. If you would like a fully vegan meal plan, please let us know in the notes section on your order form!
Monday - March 25
BREAKFAST
Huevos Rancheros*
with Refried Beans, Vegan Chorizo, Brown Rice & Fresh Juice Shot**
LUNCH
Italian White Bean Soup & Lentils Crumble Salad
with Broccoli Slaw, Watermelon Radish, Apples, Pepitas, Spinach, Mixed Greens & Harissa Dressing
DINNER
Turkish Falafels with Pickled Onions & Tahini
with Roasted Vegetables, Quinoa with Olives & Parsley
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Tuesday - March 26
BREAKFAST
Banana Oat Protein Pancakes
with Lemon Blueberry Compote, Roasted Vegetables & Fruit Cup
LUNCH
Thai Style Green Papaya Salad with Roasted Tofu
with Lime, Cherry Tomatoes, Peanuts, Carrots, Green Onion, Spinach, Kale & Thai Style Dressing
DINNER
Blackened Three-Bean Patty with Cabbage & Carrot Succotash,
with Louisiana Style 'Dirty Rice' & Cajun Style Aioli
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Wednesday - March 27
BREAKFAST
Seasonal Vegetables Hash
with Scrambled Eggs*, Roasted Potatoes & Fruit Cup
LUNCH
Green Garbanzo Beans & Seeds Salad
with Heirloom Cherry Tomatoes, Pickled Daikon Radish, Toasted Pepitas, Apples, Chrysanthemum, Arcadian Greens & Sweet Allspice Vinaigrette
DINNER
Korean Style Tofu Bibimbap
with Ginger Brown Rice, Sautéed Veggies, Sesame Seeds, Green Onions & Kimchi
Thursday - March 28
BREAKFAST
Vegetable Loaded Frittata*
with Breakfast Potatoes & Fresh Juice Shot**
LUNCH
Pozole Verde Soup & Southwest Style Black Beans Salad
with Corn, Tortilla Strips, Cucumber, Cherry Tomatoes, Romaine, Arcadian, Purple Cabbage & Chipotle Dressing
DINNER
BBQ Pulled Jackfruit & Pinto Beans
with Warm Purple Cabbage, Cilantro, Kale Slaw and Pasta Salad, Topped with Pickled Red Onions
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Friday - March 29
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
Doro Wat: Ethiopian-Style Chickpea Stew
with Cauliflower, Green Beans, Lentils & Polenta