Tuesday

Breakfast
Melted Leek & Spinach Frittata
Citrus Sections

Lunch
Rosemary Thyme Roasted Turkey
Butternut Squash, Tuscan Kale, Fermented Onions, Pomegranates, Walnut Cranberry Dressing

Afternoon
Thyme Bone Broth

Dinner
Fennel Roasted Pork Loin
Roasted Apples, Sautéed Greens

Wednesday

Breakfast
Spaghetti Squash Latkes
Coconut Sour Cream

Lunch
Roasted Salmon
Fall Grain Free Tabouleh

Afternoon Tea
Turmeric Bone Broth

Dinner
Pan Roasted Duck
Braised Scallion & Ginger, Cauliflower Fried Rice

Thursday

Breakfast
Zucchini Walnut Waffles
Raspberries Cream

Lunch
Kung Pao Chicken
Butter Lettuce Leaves, Orange Salsa, Creamy Ginger Almond Dressing

Afternoon
Rosebud Bone Broth

Dinner
Steak Schwarma
Japanese Cauliflower, Roasted Peppers, Onions, Castelvetrano Olive, Lemon Tahini

Friday

Breakfast
Turmeric Farm Egg Rolls
Spinach Almond Spread

Lunch
Za’atar Crusted Lamb Loin
Roasted Honey Nut Squash, Pomegranate, Mint, Pistachios

Afternoon
Ginger Bone Broth

Dinner
Curry Dusted Chicken
Coconut Fall Vegetables, Lime, Cilantro, Cashews

Saturday

Breakfast
Almond Butter Butternut Pancakes
Blueberry Cream

Lunch
Chicken w/ Spicy Almond Butter
Kale, Kohlrabi Salad w/ Carrots, Lemon Black Pepper Cashew Dressing

Afternoon
Garlic Thyme Bone Broth

Dinner
Lemon Roasted Sea Bass
Melted Fennel w/ Chile Flakes, Spaghetti Squash

Sunday

Breakfast
Everything Bagels w/ Hard Boiled Eggs, Radish & Greens
Citrus Salad

Lunch
Lemon-Leeks Chicken Patties
Gem Lettuce, Scallions, Roasted Roots, Creamy Carrot Ginger Vinaigrette

Afternoon
Jujube Bone Broth

Dinner
Hemp Nigella Crusted Pork Tenderloin
Spice Roasted Row 7 Koginut Squash