This Week's Menu

This menu is for the week of:

Orders must be in by 10:30a.m. on Saturday, 12/15/18 SHARP!

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Flame broiled roasted red peppers are the star in our creamy noodle sauce, with zucchini noodles and a grilled, seasoned chicken breast, served with broccoli and sunchokes. Ingredients: chicken, olive oil, raw honey, salt, garlic, paprika, cumin, coriander, cinnamon, ginger, red bell pepper, coconut cream, cashew, onion, balsamic vinegar, lemon, cherry tomato, zucchini, broccoli, pattypan squash, nutritional yeast, ghee, parsley. Small- 258 cals, 17carb/19pro/14fat Medium- 387cals, 26carb/29pro/20fat Large - 515 cals, 34carb/38pro/26fat Macro Ratio: 26/30/46 Instructions: heat oven to 300. remove chicken, broccoli and pattypans to sheet pan and warm, ten minutes. Heat frying pan over medium and remove noodles and sauce to pan, heating 3-4minutes or until noodles are warmed and some liquid has absorbed.
This classic burger is served over a lettuce wrap and topped with red onion, tomato and parsnip curls, and paired with an apple celery coleslaw and roasted sweet potato fries and ketchup. Ingredients: beef, spices, sea salt, balsamic vinegar, red onion, tomato, ketchup (tomato paste, apple cider vinegar, mustard, spices), sweet potato, garlic, coconut oil, apple, celery, stone ground mustard, cabbage, raw honey. Reheating: Remove toppings and heat burger and fries at 300 degrees for ten minutes or until burger is heated throughout. Enjoy coleslaw cold! Microwave- loosely covered, 1-2 minutes, removing slaw and toppings first Calories and Macronutrients: Small- Medium- Large- Macro Ratio:


Grass fed ground beef, diced potato and butternut squash, poblano peppers, onion, and crushed tomatoes. Served with side salad with local, organic greens. Ingredients: beef, sea salt, onion, jalapeno, poblano, garlic, tomato, coconut oil, butternut squash, sweet potato, pumpkin, tomato paste, chipotle powder, cumin, chili powder, avocado, cilantro, mixed greens, pepitas, tomatoes, cucumber, olive oil, lemon, thyme, pepper, honey. Small: 323 calories. 19g carb, 20g protein, 19g fat Medium: 483 calories. 28g carb, 29g protein, 29g fat Large: 645 calories. 38g carb, 38g protein, 38g fat Macro ratio: 26/25/49 Instructions: Remove avocado and remove chili to saucepan. Heat over medium low heat, stirring frequently, 5-7 minutes. Shake dressing; enjoy salad cold. Microwave 2-3minutes, removing lid first and stirring halfway.
Slow cooked heritage pulled pork is paired with a creamy cauliflower based pumpkin risotto and roasted balsamic brussels sprouts. REHEATING: Oven/Stovetop - heat pokr in frying pan over medium heat with drop of coconut oil or ghee, letting outer edges crisp up. Heat risotto in additional saucepan and brussels in preheated 300 degree oven, ten minutes. Add several drops of water and cover with foil if they seem dry. Microwave- loosely covered, 2-3 minutes, stirring risotto, pork and brussels halfway.


Enjoy these paleo pancakes with a side of pure maple syrup and breakfast pork sausage to get your day started off right! Ingredients: coconut cream, apple cider vinegar, egg, almond flour, coconut flour, arrowroot, coconut oil, honey, baking soda, pork, apple, spices, organic Vermont maple syrup. 447 calories 40g carb/22g pro/ 26g fat Macro ratio: 35/20/45 Reheating Instructions: Remove lid and heat pancakes and sausage, covered, in small pan with a few drops water over low heat until warmed through. Enjoy syrup on side. Microwave: remove lid and syrup. heat 2-3 minutes or until warmed.


This Southwest Style baked stuffed sweet potato is loaded with grass fed ground beef and organic baby spinach and is topped with a creamy and spicy avocado sauce, cherry tomatoes and scallions. Ingredients: avocado, hot sauce (white vin, fresno pepper, onion, garlic), organic red garnet sweet potato, grass fed ground beef, organic baby spinach, spices, organic grape tomatoes, scallions, cilantro. Nutrient Breakdown: 604 cals, 36g carbs/36g Protein/33g fat Macro Ratio: 25/26/49 REHEATING: Oven- Heat Sweet potato on covered pan for ten minutes in 300 degree oven, or just until potato is warm throughout. Microwave- Heat 1-2 minutes, covered, until sweet potato is warm throughout.


A twist on the classic, we sub celery root for potato in this creamy, savory, and oh-so-satisfying soup. Topped with crumbled bacon, parsley, chives and black pepper and served with a side salad. Ingredients: celery root, onion, ghee, leeks, vegetable stock, sea salt, lemon, coconut milk, parsley, chives, pepper, bacon, greens, red onion, tomato, cucumber, pumpkin seeds, olive oil, honey, garlic, thyme. Macronutrients and Calories: 473 calories 49g carb/7g protein/29g fat Macro Ratio: 42/7/53 Reheating- heat soup in small saucepan over low heat, stirring frequently, until warmed. Enjoy salad cold.



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