This Week's Menu

This menu is for the week of:

1/18/21
All orders are due by 5p.m. on 1/15/21.

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FOR MONDAY PICKUP

Thin chicken cutlets breaded and baked, with sides of sauteed seasonal greens and buffalo sauce cauliflower bites, with side of ranch dressing. Ingredients:chicken breast, cauliflower, seasonal greens, almond flour, sliced almonds, egg yolk, dijon, avocado oil, lemon, vinegar, cassava flour, garlic, hot sauce, ghee, coconut aminos, coconut milk, parsley, dill, chives, onion powder, salt, pepper, apple cider vinegar. Nutritional Information: Large - 742 calories, 31g carb, 40g fat, 69g pro Medium - 622 calories, 26g carb, 33g fat, 58g pro Macro Ratio: 17/47/37
Made with dates, seeds, and coconut flake, and topped with a sprinkle of sea salt, these are perfect as a breakfast on the go with some hot coffee, or as a mid-afternoon pick me up! Ingredients: medjool date, unsweetened coconut flake, sunflower seed, pumpkin seed, cinnamon, sea salt, Nutritional Breakdown (4 bites/serving): 304 calories 36g carbs/12g fat/6g pro Macro Ratio: 52/39/9
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

A bulk order (quart) of our take on a classic clam chowder soup. Ingredients: clams & juice, cauliflower, veggie stock, ghee, arrowroot, fish sauce, carrots, celery, onion, parsnips, garlic, dried sage, salt and pepper. Topped with bacon and parsley.
Tender pork and red bell peppers simmered with coconut cream, almond butter, red curry paste and served over sweet potato rice, finished with a squeeze of lime. Served with sauteed spinach. Ingredients: pork, coconut oil, garlic, ginger, scallion, red bell pepper, almond butter, red curry powder, shallot, coconut milk, chicken broth, cilantro, sweet potato, spinach, sea salt, apple cider vinegar. Reheating: Heat over medium low in small skillet. Stir frequently and keep covered, 5 minutes or so. Calories and Macronutrients: Large- 812 calories carb- 37 pro-45 fat-54 Medium- 650 calories carb-30 pro- 36 fat-40 macro ratio: 21/24/54
Pillowy butternut squash filled raviolis are the star in this entree. Topped with toasted walnuts, herbs and a beef and mushroom sauce, and served with balsamic seared brussels sprouts, pear and shallots. Ingredients: zucchini, butternut squash, cashews, garlic, onion, olive oil, sea salt, pepper, ghee, Shitaakes, beef, sage, parsley, thyme, walnuts, brussels sprouts, pear, shallot, coconut oil, lemon Nutritional Information and Calories: small - 517 calories, 40g carbs/27g pro/33g fat medium- 690 calories, 52g carb/35g pro/43g fat large- 860 calories, 67g carb/45g pro/55g fat macro ratio: 28/20/53 Reheating: Gently place raviolis and meat sauce in medium skillet and heat over low, covered. Heat brussels with several drops of water or coconut oil in separate skillet, over medium low, stirring occasionally, until warmed through.

BREAKFAST

A favorite Saturday morning breakfast option in our cafe, packaged for your enjoyment at home. Paleo biscuits with sausage gravy and seasonal fruit on the side. Our humble take on a classic.

FLOATER OPTION 1

Chicken Cobb Salad with artichoke hearts, eggs, cherry tomatoes, bacon, avocado, organic greens, and a basil vinaigrette. Ingredients: olive oil, dijon, garlic, salt, black pepper, chicken breast, mixed greens, artichoke hearts, cherry tomatoes, egg, bacon, avocado, balsamic vinegar, raw honey, thyme, basil. Calories and Macro breakdown: 617 calories, 22g carb/34g fat/56g pro Ratio: 16/46/27 Instructions: shake dressing and enjoy salad cold.

FLOATER OPTION 2

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 vinegar, cayenne, salt), organic red garnet sweet potato, grass fed ground beef, organic baby spinach, spices, organic grape tomatoes, scallions, cilantro. Nutrient Breakdown: 604 cals, 36g carbs/33g fat/36g protein Macro Ratio: 25/49/26 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.

PUDDING

Make sure you grab a chocolate avocado pudding this week...you won't believe the main ingredient is avocado! Served with fresh citrus & pomegranate. You're going to love this one!

HOLIDAY ITEMS

An updated version of our original, grab an insulated bag for transporting the goods! Roomy and the perfect size to hold our meal containers, these are great to keep in the back of the car!
Gift health in the form of our delicious meals. Add our beautiful gift cards to your order, and we'll have them ready with your regular meal order.

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