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!

Meals delivered Sun (January30th) between 10:30a - 9:30p
Mon, Tues & Wed

Monday - January 31
BREAKFAST
Sun-dried Tomato, Onion and Basil Frittata
Parsley, Breakfast Potatoes, Vegan Breakfast Sausage & Fresh Juice Shot**
LUNCH
Corn Chowder & White Beans Garden Salad
with Cherry Tomatoes, Honeycrisp Apple, Carrots, Tortilla Strips, Mixed Greens & Caper Vinaigrette
DINNER
Firecracker Tofu with Sweet Thai Chili Sauce
Thai Basil, Rice Noodles & Roasted Bok Choy with Chinese Long Bean
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Tuesday - February 1
BREAKFAST
Raspberry Breakfast Bread with Orange Blossom Glaze
Fresh Strawberries, Vegan Sausage & Fruit Cup
LUNCH
Toasted Almonds & Herbed Tofu Salad
with Dried Apricots, Hemp Seeds, Broccoli Slaw, Shredded Pickled Purple Cabbage, Arugula, Spinach, Romaine & Creamy Herbed Dressing
DINNER
Roasted Beyond Sausage with Beet-Rosemary Risotto
Olives, Eggplant, Brussels Sprouts & Cauliflower Topped with Romesco
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Wednesday - February 2
BREAKFAST
Seasonal Vegetables & Sweet Potato Hash
with Scrambled Eggs, Salsa Cup & Fresh Fruit Cup
LUNCH
Kidney Beans & Toasted Quinoa Bowl
with Mandarin Oranges, Pepitas, Watermelon Radish, Shaved Fennel, Spinach, Mixed Greens & Citrus Vinaigrette
DINNER
House-Made Veggie Patty with Chipotle Chimichurri
Sweet Potato Puree & Charred Broccoli with Carrots

Meals delivered Wed (February 2nd) between 11:30a - 9:30p
Thur & Fri

Thursday - February 3
BREAKFAST
Granola Bowl with House-Made Pumpkin Spice Coconut Yogurt
Fresh Plum, Coconut, Nuts & Fresh Fruit Cup
LUNCH
Mushroom Wild Rice Soup & Marinated Tofu Salad
Fresh Blueberries, Apples, Walnuts, Raisins, Arcadian Greens & Blueberry Balsamic Vinaigrette
DINNER
Korean Style Edamame with Kimchi Fried Rice
& Roasted Purple Cabbage, Broccoli with Snap Peas
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Friday - February 4
BREAKFAST
Seasonal Vegetable Fritatta & Roasted Sweet Potatoes
with Vegan Breakfast Sausage & Fresh Juice Shot**
LUNCH
Herbed Cannellini Beans & Beets Salad with Creamy Rosemary Dressing
with Sweet Potatoes, Snap Peas, Golden Raisins, Chopped Almonds, Spring Mix, Kale & Creamy Rosemary Dressing
DINNER
Green Falafel with Kalamata Olive Tomato Sauce
Yellow and Green Zucchini with Lemon Zest & Quinoa

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: We work in commercial kitchen space where tree nuts, peanuts, shellfish, sesame, soybeans, eggs, gluten and dairy are processed. If you have a severe allergy, we don't recommend the program.

try our Plant-Based Plan