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 Sunday (April 2nd) between 9:30a - 9:30p
Mon, Tues & Wed

Monday - April 3
BREAKFAST
Seasonal Veggie Hash with Egg Cups
Roasted Sweet Potatoes, Maple Breakfast Tofu & Fresh Juice Shot**
LUNCH
Carrot Potato Bisque & Roasted Tofu Side Salad
with Shaved Fennel, Grape, Roasted Sweet Potatoes, Sunflower Seeds, Spinach & Charred Lemon Leek Dressing
DINNER
Chickpeas & Vegetable Korma
Carrot, Green Beans, Peas, Cabbage with Mint Sun Dried Tomato Rice
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Tuesday - April 4
BREAKFAST
Cinnamon Apple Oat Breakfast Bread with Banana Apple Dip
Served with Maple Breakfast Tofu, Fresh Strawberries & Fruit Cup
LUNCH
Peanut Sesame Noodle Bowl with Edamame
Green Onions, Bean Sprouts, Peanuts, Carrots, Mixed Greens & Peanut Sesame Dressing
DINNER
Venezuelan Style Black Beans Patty
Chayote Squash, Carrots, Plantains & Cilantro Coconut Rice with Cilantro Aioli
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Wednesday - April 5
BREAKFAST
Texas Black Bean Salad with Scrambled Eggs
Red Breakfast Potatoes, Maple Breakfast Tofu, Tortilla Strips & Fresh Fruit Cup
LUNCH
Southwest Salad Bowl with Lime Black Beans & Corn Salad
Tortilla Strips, Baby Bell Peppers, Cilantro, Pickled Red Onions, Corn, Pepitas, Arcadian Greens & Chipotle Lime Dressing
DINNER
French Roasted Portobello Mushroom & Chickpeas with White Wine Mustard Cream Sauce
Roasted Asparagus, Zucchini, Tomatoes and Thyme Risotto with Peas

Meals delivered Wed (April 5th) between 10:30a - 9:30p
Thur & Fri

Thursday - April 6
BREAKFAST
Orange Blossom Cranberry Breakfast Bread
with Vegan Pistachio Protein Yogurt, Maple Breakfast Tofu & Fruit Cup
LUNCH
Garbanzo Beans, Tomato & Kale Soup with Navy Beans Salad
with Yellow Beets, Grapes, Walnuts, Matchstick Carrots, Mixed Greens, Arugula & Balsamic Dressing
DINNER
Hawaiian Style Plate: Green Onion Gochujang Edamame with Hawaiian Style BBQ Sauce
Rice, Vegan Mac Salad and Stirfry Vegetables
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Friday - April 7
BREAKFAST
Veggie Loaded Fried Rice with Scrambled Eggs
Maple Breakfast Tofu & Fresh Juice Shot**
LUNCH
Red Beans Esquites Salad with Creamy Lime Dressing
with Bell Peppers, Tortilla Strips, Cilantro, Cherry Tomatoes, Corn, Kale, Arcadian Greens
DINNER
Chipotle Black Beans with Fresh Chimichurri
Smoked Paprika Red Potatoes and Roasted Vegetable Medley

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