PALEO MENU
WEEK OF JANUARY 18TH
PALEO MENU
WEEK OF JANUARY 18TH
KETO MENU
WEEK OF JANUARY 4TH
PALEO MENU
WEEK OF JANUARY 18TH
BREAKFAST |
Blueberry Coffee Crumb Cake |
Raspberries |
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LUNCH |
Chlorella Crusted Salmon |
Shaved Brussels, Cabbage & Pink Grapefruit Slaw |
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DINNER |
Sticky Korean Beef |
Ginger Mashed Sweet Potato, Garlic Sautéed Broccolini |
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BREAKFAST |
Greek Spinach Egg Cups |
Berries |
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LUNCH |
Za’atar Roasted Chicken Thighs |
Arugula, Pomegranates, Shaved Onions, Cauliflower Pearls, Sumac Tahini Dressing |
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DINNER |
Thai Curry Turkey Coconut Meatballs |
Coconut Milk, Braised Shredded Cabbage |
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BREAKFAST |
Carrot Cake Waffles |
Cinnamon Pumpkin Sauce |
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LUNCH |
Roasted Cobia w/ Turmeric Slaw |
Winter Greens, Radish, Green Goddess Dressing |
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DINNER |
Mississippi Slow Cooked Lamb |
Spaghetti Squash, Greens |
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BREAKFAST |
Chia Seed Bagel |
Cashew Cream Cheese, Smoked Salmon, Sautéed Spinach, Grilled Onion, Berries |
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LUNCH |
Fish Taco Salad |
Gem Lettuce, Kale-Guacamole, Radish, Pickled Onion, Avocado Dressing |
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DINNER |
Turkey Vegetable Meatloaf |
Sweet Potato Fries, Haricot Vert |
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BREAKFAST |
Raspberry Pea Protein Power Muffins |
Orange-Blueberry Salad |
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LUNCH |
Activate Charcoal Crusted Chicken |
Kelp & Veggies Noodle Salad |
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DINNER |
Cashew Shrimp Stir Fry |
Scallion, Snow Pea, Enoki Mushrooms, Cauliflower Rice |
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BREAKFAST |
Spinach & Tomato Egg Bake |
Lime Strawberry Salad |
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LUNCH |
Pan Roasted Wild Salmon |
Roasted Butternut Squash, Brussels Sprouts, Winter Greens, Ginger Miso Almond Butter Dressing |
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DINNER |
Japanese Beef Teriyaki |
Steamed Veggies w/ Grated Ginger & Sesame Oil |
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BREAKFAST |
Coconut Chia Whipped Almond Butter Parfait |
Raspberries |
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LUNCH |
Saffron Orange Chicken |
Kale & Pomegranate Salad, Lemon Tahini Vinaigrette |
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DINNER |
Roasted Winter Fluke w/ Lemon & Thyme |
Cauliflower Fried Rice |
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