This Week's Menu

This menu is for the week of:

4/19/21
All orders are due by 5p.m. on 4/16/21.

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FOR MONDAY PICKUP

Our paleo bites updated for the Spring! A package of 4 bites includes: key lime, lemon & (2) tropical nuts (think honey nut crunch!) Ingredients: almond flour, coconut sugar, coconut oil, honey, coconut flour, vanilla, salt, limes, zest, lemon juice, zest, almond & honey. Nutritional Information: 420 calories 26g carb/29g fat/15g pro Macro Ratio: 24/62/14
Tender, italian marinated chicken over cauli-mash accompanies roasted vegetables, served with our house italian dressing. Ingredients: chicken, olive oil, vinegar, salt, pepper, spices, cauliflower, garlic, onion, nutritional yeast, ghee, eggplant, romanesco, zucchini, bell pepper. Small: 488 calories, 27g carb/29g fat/29g pro Medium: 609 calories, 33g carb/ 37g fat/ 36g pro Large: 731 calories, 39g carb/ 45g fat/ 44g pro Macro Ratio: 24/52/25
Shredded beef tacos in a jicama shell, with sauteed peppers and onions and cajun sweet potato fries. Ingredients: beef, chipotles, yellow onion, lime, tomato paste, garlic, AC vinegar, sea salt, cumin, oregano, bay leaf, clove, sweet potato, spices, coconut oil, jicama, avocado, cilantro, bell pepper, red onion, red wine vinegar. Nutritional Information: Large - 814 calories, 66g carb/42g fat/49g pro Medium - 692 calories, 57g carb/35g fat/41g pro Small - 539 calories, 44g carb/27g fat/31g pro Macro Ratio: 33/44/23 REHEATING: Oven/Stovetop- Heat beef and peppers and onions in a medium frypan over medium low heat, stirring frequently until warmed throughout. Broil sweet potato fries for 2-3 minutes, checking often. Microwave- 2-3 minutes, covered loosely and stirring halfway.

FOR WEDNESDAY PICKUP

Pasture raised pork is slow roasted and drizzled with salsa verde, and served with a side of diced butternut squash, parsnips, and sweet potato and julienned kale. Ingredients: pork, spices, sea salt, apple cider vinegar, maple syrup, tomatillos, onion, garlic, cilantro, jalapeno, olive oil, butternut squash, parsnips, sweet potato, kale, lemon peel, orange peel, pepper, herbs. Reheating Instructions: heat medium skillet over medium heat. Add pork and coconut oil or ghee to sear outer edges. Remove when warmed and toss in vegetable medley, with more oil if needed. Stir frequently and top all with salsa verde. Nutritional Information and Calories: Medium - 670 calories, 31g carb, 44g fat, 35g pro Large - 804 calories, 37g carb, 52g fat, 42g pro Macro Ratio: 20/57/23
Grassfed beef burger, topped with lettuce, beefsteak tomato, red onion, and side of ketchup and pickle, with a creamy broccoli, golden raisin, bacon and sunflower slaw. Ingredients: Wallace Farms grassfed ground beef, spices, broccoli, sunflower seeds, uncured bacon, golden raisins, salt, pepper, mayo (avocado oil, egg yolk, dijon mustard, sea salt, vinegar, lemon juice), raw honey, AC vinegar, pickle, tomato, red onion, ketchup, lettuce. Calories and Macro breakdown Small โ€“ 364 calories, 17 carb/23 protein/21 fat Medium โ€“ 546 calories, 22 carb/35 protein/31 fat Large โ€“ 728 calories, 33 carb/47 protein/42 fat Ratio: 20/29/50 REHEATING: Oven- heat burger on sheet pan, 300 degrees for ten minutes, removing toppings first. Enjoy slaw and salad cold. Microwave- heat burger only, loosely covered, 2 minutes.

BREAKFAST

Wild-caught salmon, local, organic asparagus tips and shallots fill this quiche made with free range eggs and our flaky and savory almond flour crust. Served with seasonal fruit. Almond flour, tapioca flour, eggs, salmon, asparagus, coconut milk, shallots, salt, spices, thyme, ghee, seasonal fruit. 540 cals 23 carbs/37 fat/39 pro Macro Ratio: 17/55/28

FLOATER OPTION 1

Sustainably-sourced Atlantic salmon patties with a fresh lemon dill aioli drizzle & seasonal greens (this week: sauteed broccoli) Ingredients: salmon, red bell pepper, yellow onion, garlic, eggs, salt, pepper, parsley, dill, almond flour, dijon, in-house mayonnaise Nutritional Information: 432 calories 19g carbs/25g fat/32g pro Macro Ratio: 18/51/31

FLOATER OPTION 2

Classic chicken salad with red grapes, toasted pecans, celery, apples, and chicken in an organic lettuce wrap, with tangy apple and jicama side salad. Nutritional Information: chicken breast, red grapes, celery, grannysmith apple, pecans, red onion, mayo (egg, cold pressed avocado oil, lemon AC vin, ground mustard)sea salt, spices, jicama, dijon mustard, white vinegar. 546 calories. 23g carbs, 52g protein, 25g fat Macro ratio: 20/39/41 Instructions: Enjoy cold!

GRANOLA

We have perfected our granola recipe, and now you can enjoy this nutty, crunchy, nutrient-dense snack on the go, for breakfast; whenever! Ingredients: pumpkin seeds, sunflower seeds, almond meal, shredded unsweetened coconut, sliced almonds, spices, organic grade B maple syrup, vanilla, coconut oil, raisins, sea salt. Nutrient Breakdown: Bulk Size- 1209 cals, 86g carbs, 25g protein, 87g fat Macro ratio 28/8/64 Individual portion: 483 cals, 34 carbs, 10 protein, 34 fat

Seasonal Spotlight

We're taking what's fresh and local and lovingly combining them into a seasonally-rotating salad bowl. This week's ingredients: Lemon and oil-rubbed kale, roasted sweet potato, pistachios, microgreens, radishes, a hard-boiled egg, grilled chicken and apple. Served with a fresh basil-thyme dressing.