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KETOTARIAN® MENU
WEEK OF JANUARY 18TH

KETO MENU
WEEK OF JANUARY 4TH

KETOTARIAN® MENU
WEEK OF JANUARY 18TH

MONDAY

BREAKFAST
Blueberry Coffee Crumb Cake

Coconut Cream


LUNCH

Chlorella Crusted Salmon

Shaved Brussels, Cabbage & Pink Grapefruit Slaw


DINNER

Sticky Korean Veggies

Garlic Sautéed Broccolini


TUESDAY

BREAKFAST
Greek Spinach Egg Cups

Hemp & Nigella Seed Crusted Avocados


LUNCH

Za’atar Roasted Cauli Wings

Arugula, Pomegranates, Shaved Onions, Sumac Tahini Dressing


DINNER

Thai Curry Fish Coconut Meatballs

Coconut Milk, Braised Shredded Cabbage


WEDNESDAY

BREAKFAST
Spiced Almond Meal Waffles

Cinnamon Pumpkin Sauce


LUNCH

Roasted Cobia w/ 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, Smoked Salmon, Sautéed Spinach, Grilled Onion, Greens


LUNCH

Fish Taco Salad

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


DINNER

Vegetable Meatloaf

Creamy Haricot Vert


FRIDAY

BREAKFAST
Raspberry Pea Protein Power Muffins

Orange Coconut Cream


LUNCH

Activate Charcoal Cauli Drums

Kelp & Veggies Noodle Salad, Almond Crunch


DINNER

Cashew Shrimp Stir Fry

Scallion, Snow Pea, Cauliflower Rice


SATURDAY

BREAKFAST
Spinach & Tomato Egg Bake

Olive Oil Sautéed Spinach


LUNCH

Pan Roasted Wild Salmon

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

Olive Oil Poached Cauliflower

Kale & Pomegranate Salad, Lemon Tahini Vinaigrette


DINNER

Roasted Winter Fluke w/ Lemon & Thyme

Cream of Cauliflower