Plant-Based Menu

Our Plant-Based Menu combines vegetarian-friendly proteins with powerful superfood plants. Every meal is always made gluten-free & dairy-free. Some of these meals contain eggs & honey. If you would like a fully vegan meal plan, please let us know in the notes section on your order form!

Meals delivered Sunday (April 28th) between 9:30a - 9:30p
Mon, Tues & Wed

Monday - April 29
BREAKFAST
Banana Carrot Breakfast Bread with Maple Compound 'Butter'
with Hard Boiled Egg*, Roasted Vegetables & Fresh Juice Shot**
LUNCH
Curried Sweet Potato and Kale Soup & Roasted Chickpeas Salad
with Matchstick Carrots, Golden Raisins, Grape Tomatoes, Pepitas, Arcadian Greens & Turmeric Garlic Dressing
DINNER
Vegetables Quinoa Cakes with Lemon Caper Aioli
with Garlic Brussel Sprouts, and Fennel Risotto
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Tuesday - April 30
BREAKFAST
Denver Scramble*
with Pickled Green Peppers, Maple Breakfast Tofu, Paprika Breakfast Potatoes & Fresh Fruit
LUNCH
Greek Style Salad with Seasoned Lentils
with Cashew 'Cheeze', Grape Tomatoes, Red Pepper, Mixed Olives, Cucumber, Spinach, Arugula & Greek Oregano Dressing
DINNER
Szechuan Style Chik'n
with Garlic Green Beans and Green Onion Jasmine Rice
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Wednesday - May 1
BREAKFAST
Seasonal Vegetables Frittata*
with Roasted Yellow Potatoes, Tarragon Butter Beans & Fresh Fruit
LUNCH
Green Curry Rice Noodle Bowl with Marinated Tofu
with Rice Noodles, Broccoli Slaw, Red Peppers, Sliced Radish, Almonds, Mixed Greens & Spinach
DINNER
Moroccan Style Stewed White Beans
with Roasted Kale, Cauliflower and Carrots & Turmeric Quinoa with Golden Raisins

Meals delivered Wed (May 1st) between 10:30a - 9:30p
Thur & Fri

Thursday - May 2
BREAKFAST
Roasted Mushrooms & Spinach Scramble*
with Maple Breakfast Tofu, Golden Potatoes & Fresh Juice Shot**
LUNCH
Tomato Basil Bisque & Chipotle Black Bean Crumbles Salad
with Grape Tomatoes, Roasted Corn, Tortilla Strips, Pepitas, Spinach, Kale & Southwest Dressing
DINNER
Cashew & Garbanzo Beans Biryani
with Curried Basmati Rice & Cauliflower, Peas and Peppers
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Friday - May 3
BREAKFAST
Savory Oats
with Pea Shoots, Roasted Kale, Red Onion, Yam, Fried Egg*, Sesame Seeds & Green Elixir Shot**
LUNCH
Citrus Black Eyed Peas & Toasted Quinoa Bowl
with Toasted Walnuts, Grapes, Broccoli Slaw, Mandarin Oranges, Mixed Green, Arugula & Roasted Pear Vinaigrette
DINNER
Korean Style Tofu
with Kimchi Fried Rice & Snap Peas, Broccoli, Bok Choy, Baby Corn

NOTICE & ALLERGENS

NOTICE: *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
**Consuming unpasteurized fruit or vegetable juices may increase your risk of foodborne illness if you have certain medical conditions. 
ALLERGENS: We work in commercial kitchen space where tree nuts, peanuts, shellfish, sesame, soybeans, eggs, gluten and dairy are processed. If you have a severe allergy, we don't recommend the program.

try our Plant-Based Plan