Menu for May 21, 2016

Standard Flexitarian entree White Bean Jambalaya
entree Black Bean Burgers
entree Confetti Quinoa Salad
entree Salmon + Crispy Coconut Kale + Mashed Sweet Potatoes
entree Sundried Tomato + Chicken Polenta Stacks
soup Beet Soup
salad Greens + Cucumber + Mint Salad
Plant-Based entree White Bean Jambalaya
entree Black Bean Burgers
entree Confetti Quinoa Salad
entree Tofu + Crispy Coconut Kale + Mashed Sweet Potatoes
entree Sundried Tomato + Veggie Polenta Stacks
soup Beet Soup
salad Greens + Strawberries + Cucumber + Mint Dressing
Plant-Based Gluten-Free entree White Bean Jambalaya
entree Black Bean Burgers
entree Confetti Quinoa Salad
entree Tofu + Crispy Coconut Kale + Mashed Sweet Potatoes
entree Sundried Tomato + Veggie Polenta Stacks
soup Beet Soup
salad Greens + Strawberries + Cucumber + Mint Dressing
Paleo Gluten-Free entree Salmon + Crispy Coconut Kale + Mashed Sweet Potatoes
entree Cajun Shrimp + Vegtables
entree Chicken + Purple Cabbage
entree Chicken + Spinach + Artichokes
entree Chicken Loaf + Butternut Squash
soup Beet Soup
salad Greens + Strawberries + Cucumber + Mint Dressing

Menu for May 14th 2016

entree Zucchini Noodles + Pesto + Sundried Tomatoes
plant based entree Artichoke Tempeh + Carrots + Potatoes
entree Soba Noodle Bowl
entree Cauliflower Curry
entree Veggie Bowl
soup Sweet Potato + Carrot Soup
salad Kale + Shaved Brussels + Pumpkin Seeds + Orange Muscat Dressing
Vegetable Brussels Sprouts + Caramelized Shallots
vegetable Parsnips
flexitarian entree Chicken Meatballs + Zucchini + Squash Noodles + Pesto
entree Artichoke & Lemon Chicken + Carrots + Potatoes
entree Soba Noodle Bowl
entree Cauliflower Curry
entree Veggie Bowl
soup Sweet Potato + Carrot Soup
salad Kale + Shaved Brussels + Pumpkin Seeds + Orange Muscat Dressing
vegetable Brussel Sprouts + Caramelized Shallots
vegetable Parsnips
Paleo entree Veggie Bowl
entree Chicken + Carrots
entree Cauliflower Curry
entree Zucchini + Squash Noodles + Pesto
entree Chicken + Sweet Potato Mash
soup Sweet Potato + Carrot Soup
salad Kale + Shaved Brussels + Orange Muscat Dressing
vegetable Brussel Sprouts + Caramelized Shallots
vegetable Parsnips

Menu for April 23, 2016

entree Buttercup Squash Risotto
entree Flexitarian Chicken Sausage Plant Based – Tempeh + Roasted Fennel + Potatoes
entree Indian Chickpea Tomato Curry + Basmati Rice
entree Confetti Quinoa Bowl
entree Flexitarian: Egg Fried Rice; Plant Based: Vegetable Fried Rice + Vegetable Spring Rolls
soup Bean Chilli
salad Kale + Watermelon + Cherry Tomatoes + Basil Mint Dressing
vegetable Roasted Tomatoes
vegetable Sauteed Purple Cabbage
breakfast Seed + Nut Quinoa Breakfast Bowl
breakfast Peanut Butter Cocoa Chia
breakfast Fruit + Nut Bowl
dessert Blueberry Forbidden Rice Pudding
snack Grapes Leaves

Menu for April 16 2016

entree Ponzu Turkey Wrapped Scallions
entree Kale + Pomegranate Farro Salad
entree Seasonal Vegetable Stuffed Chicken
entree Black Bean Burgers + Purple Cabbage + Tropical Salsa
Entree Garlic + Broccolini Qunioa Bowl
soup Traditional Miso Soup
salad Citirus + Kale Salad + Grapefriut Vinnergrette
Vegetable Seasame Parsnips
vegetable Blood Orange Roasted Fennel + Beets
breakfast Adzuki Bean Breakfast Bowl
breakfast Apricot + Crystalized Ginger Oatmeal
breakfast Cinnamon Toast + Bananna Butter
dessert Chocolate Avocado Pudding
snack Crunchy Cashew Kale Chips

Menu for April 9 2016

entree Peanut Chili Rice Noodles (Non Vegan: Shrimp ) (Vegan : Tofu)
entree Chicken Marsala (Vegan: Tempeh)+ Gluten Free Pasta
entree Vegan Sausage Jambalaya
entree Sweet Potato + Green Lentil Salad
entree Risotto Red Peppers
soup Creamy Cashew  Roasted Carrot Soup
salad Greens + Plums + Dragon Fruit + Tart Cherry Balsamic Vinaigrette
vegetable Buttercup Squash + Sage + Roasted Grapes
vegetable Roasted Yellow Turnips
breakfast Blueberry + Peanut Butter Chia
breakfast Cinnamon Raisin Oatmeal French Toast
breakfast Tofu Scramble + Vegan Bacon
dessert Ginger Poached Pears
snack Raw Rainbow Cauliflower + Carrot Hummus

Menu for April 2 2016

entree Salmon + Wasabi Mashed Potatoes (Vegan Option: Tempeh  )
entree Mung Bean Noodles + Eggplant, Mango + Mint
entree Spaghetti Squash + Pesto Chicken ( Vegan Option :Veggie Sausage)
entree Vegetable Stir- Fry
entree Jackfruit Carnitas Tacos + Cilantro Lime Brown Rice
soup Thai Spring Pea Soup
salad Kale + Broccoli +Sesame Ginger Carrot Dressing
Vegetable Oven Roasted Cauliflower
vegetable Brussels Sprouts Kale + Caramelized Shallots
breakfast Vanilla Lavender Chia
breakfast Strawberry Rice Breakfast Pudding
breakfast Sweet Potato Hash  + Vegan Chorizo
dessert Fig Cookies
snack Artichoke + Spinach Dip

Menu for March 26, 2016

entree Stuffed Acorn Squash
entree Chicken Pot Pie Turnovers (Vegan Option : Faux Chicken Pie)
entree Roasted Tomato + Kale Polenta Lasagna
entree Edamame  + Miso Eggplant Salad
entree Squash Arancini + Spinach
Soup Ginger Root Vegetable
salad Caesar Salad
Vegetable Maple Mustard Glazed Carrots
vegetable Roasted Beets
breakfast Tofu Scramble
breakfast Biscuits + Gravy
breakfast Fruit + Granola Bowl
dessert Chocolate Cupcakes + Raspberry Cream Frosting
snack Green Bean Crisps

Menu for March 19, 2016

entree Shrimp Pad Thai ( Vegan Option: Tofu)
entree Caribbean Chicken + Grilled Star Fruit + Pineapple Rice
entree Quinoa Cakes + White Bean Basil Puree
entree Fire Roasted Red Pepper Penne
entree Indian Chickpea Tomato Curry + Basmati Rice
soup Bean Chilli
salad Kale + Raw Beets + Orange + Cranberries
Vegetable Collard Greens + Sweet Potatoes + Caramelized Onions
Vegetable Roasted Zucchini + Squash
breakfast Orange Spice Superfood Hot Cereal
breakfast Baked  Breakfast Apples
breakfast Coconut Cream + Banana White Chia Seed Pudding
dessert Oatmeal Raisin Cookies

 

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Menu for March 12th 2016

Boston Menu

entree Braised Seitan + Wild Mushroom Ragout
entree Salmon + Parsnip Puree
entree Chicken+ Black Eyed Pea Salad (Vegan Option :Jackfruit)
entree Spring Pea + Asparagus Barley Risotto
entree Confetti Quinoa Salad
soup Butternut Squash Soup
salad Bib Lettuce + Radishes + French Herb Vinaigrette
vegetable Baby Bok Choy
vegetable Sesame Kale + Carrots
breakfast Cherry Hibiscus Chia Pudding
breakfast Traditional Macrobiotic Breakfast
breakfast Vegan Chorizo Breakfast Burrito
dessert Coconut Mochi

 

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Menu for March 5th 2016

entree Black Rice Soba + Miso Roasted Eggplant + Mint + Pomegranate
entree Basil Brown Rice + Black Sesame Tofu + Asian Vegetables
entree Winter Lentil Salad + Baby Brussels Sprouts + Toasted Pecans
entree Root Vegetable Pan Roast + Sausage (Vegan Or Chicken)
entree Polenta Pasticciata
Soup Cauliflower Leek
salad Mixed Greens + Curried Carrots + Golden Raisins
vegetable Garlic Kale
vegetable Curried Butternut Squash
breakfast Sweet Potato Hash + Tofu Scramble
breakfast Mixed Berry No-Gurt
breakfast Cranberry Orange Muffins + Pumpkin Butter
dessert Pumpkin Mousse
snack Beet Hummus + Seeded Crackers

 

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