Sunday 2/23 Monday 2/24 Wednesday 2/25
*GF. Gluten Free ∙ *DF. Dairy Free ∙ *V. Vegetarian ∙ *VG. Vegan ∙ *VGA. Vegan Adaptable
PORTION SIZES:
Soup 16oz | Salad Individual 32oz Container |Entree (Unless otherwise noted) 2oz Sauce, 7oz Protein, 5oz Starch, 4oz Vegetable | Oats & Pudding | 12oz
All Ingredients are Organic Unless Otherwise Noted
SOUP & SALAD
Vegetable rich chicken soup with white beans, kale, diced potatoes, tomatoes, and herbs.
Chopped curly leaf kale, mandarin segments, julienned beet, and sunflower and sesame seeds with a house made avocado vinaigrette. Available with roast chicken breast or skillet seared salmon.
House made using fresh avocado, avocado and olive oil, honey, sea salt, and lemon.
Entree’s
Greek influenced marinated salmon with lemon, herbs, and smoky paprika accompanied by a cucumber dill yogurt sauce, lemon olive oil quinoa, and roast beets. Low Carb, version available with roast carrots in place of quinoa.
Diestel organic turkey meatballs infused with ginger and tossed in a house made teriyaki sauce over your choice of sesame brown rice, quinoa, or cauliflower rice and served with a side of steamed broccoli.
Turmeric corriander roast chicken, marinated with an accompanying blend of savory spices over garlic roast potatoes, a side of roast cauliflower, and accompanied by a spiced coconut ginger cream sauce. Enjoy the low carb version with roast carrots in place of the potatoes.
A broccoli and vegetable stir fry with crushed chickpeas and mushrooms in a house made stir fry sauce. This entree arrives with your choice of sesame brown rice, quinoa, or cauliflower rice. You recevie 12oz of stir fry and 8oz of your choice of rice.
Breakfast & Lunch
Organic peanut butter, vanilla almond milk, ripe banana, and maple syrup infused chia and flax seed steel cut oats.
Gluten Free Turkey & Cheese Lunch
Turkey and cheddar cheese bites, served alongside refreshing tangerine, toasted cashews, and crisp cucumber slices.
Organic fermented kimchi, furikake brown rice, egg, and cheese and sriracha mayonnaise wrapped in an organic flour tortilla and grilled. Available with Korean style marinated steak.
A refreshing salad featuring chopped kale, lemon-infused quinoa, crumbled feta, olives, shredded carrots, chickpeas, almonds, and cucumber, served with a house made red wine vinaigrette.
A grilled flour tortilla stuffed with chopped chicken, house made hummus, crumbled feta, pickled vegetables, kale and a flavorful garlic rice for a satisfying, savory wrap.
A 4oz ramekin of organic, house made hummus with an assortment of fresh cut vegetables.
School Lunches
All lunches come with a house made organic rolled oat, coconut maple cacao & sunflower butter (sunbutter) energy ball
Gluten Free Roast Chicken & Hummus Lunch
Tender slices of roasted chicken breast served with fresh, peeled carrots, sweet bell peppers, and crunchy baby dill pickles, perfect for dipping into our house-made hummus.
Layered Taco Bean Dip w/ Grain & Seed Oil Free Siete Brand Tortilla Chips
Layered bean and cheese dip with a mild tomato salsa, avocado and sour cream, topped with shredded white cheddar cheese, and a fresh cilantro and tomato pico de gallo. This option is available with taco seasoned grass-fed ground beef.
Sides
A 5 ounce side of roast beets, shaved fennel, and crushed hazelnuts with olive oil and sea salt.
All organic, fried garlic infused short grain brown rice with sea salt.
Savor an organic side of our featured entrée, tender braised chicken leg.
Marinated, tender pieces of grass-fed beef and stir fried broccoli and vegetables in a house made stir fry sauce using Bragg’s brand aminos at it’s base with a house fermented chili paste. This entree arrives with your choice of sesame brown rice, quinoa, or cauliflower rice. 12oz of stir fried vegetables and beef and 8oz of rice selection.
7oz Portion of salmon, seasoned and seared left for you to finish off to perfection.
Organic chicken breast skillet seared and roasted.