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ACID-KICKING MENU
WEEK OF JANUARY 18TH

ACID-KICKING MENU
WEEK OF JANUARY 18TH

MONDAY

BREAKFAST
Blueberry Coffee Crumb Cake

Raspberries


LUNCH

Chlorella Crusted Chickpeas

Shaved Brussels, Cabbage & Pink Grapefruit Slaw


DINNER

Sticky Korean Veggies

Ginger Mashed Sweet Potato, Garlic Sautéed Broccolini


TUESDAY

BREAKFAST
Greek Spinach Quinoa Porridge

Almond Hemp Crunch


LUNCH

Za’atar Roasted Cauli Wings

Arugula, Pomegranates, Shaved Onions, Cauliflower Pearls, Sumac Tahini Dressing


DINNER

Thai Curry Coconut Vegetables

Coconut Milk, Braised Shredded Cabbage, Quinoa


WEDNESDAY

BREAKFAST
Carrot Cake Waffles

Cinnamon Pumpkin Sauce


LUNCH

Roasted Sweet Potatoes w/ Almond Turmeric Slaw

Winter Greens, Radish, Green Goddess Dressing


DINNER

Mississippi Slow Cooked Butternut Squash

Spaghetti Squash, Greens


THURSDAY

BREAKFAST
Chia Seed Bagel

Cashew Cream Cheese, Sautéed Spinach, Grilled Onion, Berries


LUNCH

Vegetable Taco Salad

Gem Lettuce, Kale-Guacamole, Radish, Pickled Onion, Avocado Dressing


DINNER

Vegetable Meatloaf

Sweet Potato Fries, Haricot Vert


FRIDAY

BREAKFAST
Raspberry Pea Protein Power Muffins

Orange-Blueberry Salad


LUNCH

Activate Charcoal Cauli Drums

Kelp & Veggies Noodle Salad


DINNER

Cashew Vegetable Stir Fry

Scallion, Snow Pea, Quinoa


SATURDAY

BREAKFAST
Black & White Coconut Parfait

Strawberries, Nut & Seed Granola


LUNCH

Lemon Hemp QUinoa

Roasted Butternut Squash, Brussels Sprouts, Winter Greens, Ginger Miso Almond Butter Dressing


DINNER

Vegetable Teriyaki

Steamed Veggies w/ Grated Ginger & Sesame Oil


SUNDAY

BREAKFAST
Coconut Chia Whipped Almond Butter Parfait

Raspberries


LUNCH

Saffron Orange Chicken

Kale & Pomegranate Salad, Lemon Tahini Vinaigrette


DINNER

Roasted Winter Squashes w/ Lemon & Thyme

Cauliflower Fried Rice