Sample Menu

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Monday

Breakfast: Hearty Omelet – Farm fresh eggs stuffed with sautéed zucchini and Canadian bacon – Salsa served on the side
Savory Snack: Smoked Salmon – Mixed greens topped with smoked salmon, tomatoes and diced cucumbers, drizzled with an Italian vinaigrette
Lunch: Thai chicken wrap – Seasoned shredded chicken, carrots and cucumbers, thai basil and green bell peppers rolled into collard greens. Served with taro root chips and thai citrus dressing
Sweet Snack: Blueberry pound cake
Dinner: Beef fajitas – Broiled and marinated strips of steak, with a compliment of red, yellow and green peppers, red onions and chayote squash.

Tuesday

Breakfast: Carrot cake pancakes with cream cheese topping – Served with two slices of turkey bacon and fresh blackberries
Snack: Baked Sweet Potato – Fully loaded sweet potato complete with bacon bits, chives, and Paleo sour cream
Lunch: Cajun Stir Fry – Sliced spicy Andouille sausage, sautéed sweet baby bell peppers, onions and green beans in a citrus sauce
Snack: Strawberry Thumbprint Bar
Dinner: Baked Tilapia – Herbed tilapia complimented with a garlic leek and spinach sauté topped with button mushrooms

Wednesday

Breakfast: Butter Squash Hash – Served with Spicy Andouille Sausage and roasted baby tomatoes
Snack: Bacon Wrapped Dates
Lunch: Almond Crusted Chicken Tenders – Served with Sweet Potato fries and chipotle mayo.
Snack: Paleo Chocolate Chip Cookies
Dinner: Spaghetti Squash – Served with Zucchini Squash and a zesty meat sauce

Thursday

Breakfast: Cinnamon Roll and Uncured Turkey Bacon – Topped with coconut milk based frosting with fresh strawberries
Snack: Grilled Asian Chicken Skewers – Served with a Thai dipping sauce
Lunch: Grilled Steak Salad – A mix of colorful lettuce topped with tender strips of grilled steak, asparagus, zucchini, cherry tomatoes and served with a side of balsamic vinaigrette.
Snack: Snickerdoodle Paleo Bars
Dinner: Roasted Rosemary Pork – Served with a blend of roasted parsnips, carrots and shallots. Served with summer baby squash.

Friday

Breakfast: Frittata – Baked cage – free eggs filled with diced chicken, mushrooms, and roasted bell peppers with a side of fire-roasted salsa.
Snack: Chicken Nuggets – Served with house made ranch dressing
Lunch: Shrimp Stir Fry – Sautéed Shrimp, Chinese long beans, snap peas, Napa cabbage, carrots, water chestnuts, simmered in teriyaki sauce. Garnished with Asian crisps.
Snack: Blueberry Cobbler
Dinner: Harissa Meatloaf – Served with sweet potato mash and steamed broccoli

Saturday

Breakfast: Morning Glory Muffin – Served with fresh berries, pecans and dried pears.
Snack: Salmon Cake – Garnished with lemon wedge
Lunch: Thai Chicken Wrap – Seasoned shredded chicken, carrots, cucumbers, Thai basil, and red bell peppers rolled into collard greens. Served with taro root chips and Thai citrus dressing.
Snack: Donut holes – Rolled in cinnamon
Dinner: Mongolian Beef – A sweet and savory sauce compliments the heart rich flavor of our Mongolian beef, served with green onions, broccoli and sesame seeds.

Sunday

Breakfast: Bagel and Lox – Fresh made Paleo bagel served with Paleo cream cheese and a hearty helping of Lox
Snack: Seasoned Turkey Meatballs – Topped with a fresh made BBQ sauce
Lunch: Turkey Burger – Served atop a fresh baked Paleo friendly bun, with lettuce, tomato, onion and a side of chipotle mayo and Paleo chips.
Snack: Minted Watermelon – Watermelon served with fresh mint
Dinner: Slow Braised Short Ribs – Served with Mirepoix and roasted butternut squash