Week of October 26th
Week of October 26th
monday
breakfast
Lemon Chia Pancakes
Blueberries
lunch
Roasted Chicken w/ Green Harissa
Gem Lettuce, Roasted Delicata Squash, Sweet Potatoes,
Lemon Tahini Dressing
dinner
Grass Fed Beef
Roasted Crispy Brussels w/ Shiitake Bacon
tuesday
breakfast
Grain Free Bagels w/ Hard Boiled Eggs, Radish & Watercress
Citrus Salad
lunch
Sumac Roasted Chicken
Kale Escarole Salad w/ Roasted Cauliflower, Coarse Mustard Vinaigrette
dinner
Coconut Poached Wild Salmon
Lemongrass, Ginger, Chiles, Grilled Bok Choy with Sesame, Snow Peas, Red Peppers
wednesday
breakfast
Fall Squash & Leek Frittata
Berries
lunch
Buffalo Chicken Salad
Romaine, Carrots, Celery, “Blue Cheese” Vinaigrette
dinner
Maple-Mustard Glazed Pork Loin
Roasted Acorn Squash, Garlicky Green Bean
thursday
breakfast
Grain Free Breakfast Burrito Bowl
Farm Egg Scramble, Tomato Salsa, Spinach, Guacamole
lunch
Barbecue Glazed Mahi- Mahi
Celery Root Cabbage Slaw, Cashew Mayo
dinner
Beef Bolognese
Zucchini Noodles
friday
breakfast
Pumpkin Chia Pudding
Cacao Nut Crunch, Berries
lunch
Kale Almond Pesto Chicken Salad
Kale Kolhrabi Salad with Carrots, Lemon Vinaigrette
dinner
Salmon Teriyaki
Fall Veggie Rice
saturday
breakfast
Farm Egg & Spinach Scramble
Berries
lunch
Sesame Ginger Roasted Chicken
Autumn Greens, Broccoli, Salad Grain Free Granola, Lemon Vinaigrette
dinner
Lamb Roast
Caramelized Cauliflower Steak w/ Kalamata Vinaigrette, Sautéed Greens
sunday
breakfast
Sweet Potato Waffles
Apple Compote
lunch
Curry Roasted Shrimp
Fall Garden Salad, Roasted Squash, Coconut Cucumber Dressing
dinner
Lemon Chicken
Caulini & Roasted Peppers
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