All plans come with weekly snacks and fruit cups.
lean tender pork tenderloin slow cooked overnight and shredded, tossed in a sweet/tangy Asian glaze with whole-grain red/white quinoa, roasted cabbage, broccoli, carrots, and roasted summer squash.
whole-grain brown rice, roasted cabbage, diced tomatoes, peppers/onions, diced tomatoes, and roasted zucchini topped with lean ground beef tossed in a avocado mayo “Big Mac” sauce.
lean ground beef, spinach, peppers/onions, whole-grain brown, organic salsa, black beans, organic corn and diced tomatoes stuffed in a roasted zucchini boat.
ground turkey meatloaf made with sauteed onions & spinach topped with a sweet honey BBQ glaze paired with redskin/cauliflower mash and roasted garlic parm brussels sprouts.
Whole-grain linguine pasta, spaghetti squash, roasted kale, peppers/onions and diced tomatoes with turkey meatballs made with sauteed onions & spinach topped with a roasted garlic marinara.
whole-grain red/white quinoa, roasted kale, tomatoes, carrots, corn, and black beans topped with chicken breast chucks tossed in a creamy buffalo sauce made with greek yogurt
Jasmine rice topped with spinach, peppers/onions, shredded carrots, summer squash, and zucchini topped with chicken breast chunks tossed in a sweet tangy orange sesame glaze.
Fresh spring greens, arugula, spinach, red onion, strawberry, blueberry, blackberry, raspberry, whole-grain quinoa, feta, walnuts, and raspberry vinaigrette dressing topped with balsamic glazed chicken breast bites.
Tender shrimp tossed in a creamy Mozambique sauce made with coconut milk, cooking wine, and garlic, paired with whole-grain linguine pasta, roasted kale, and spaghetti squash.
Fresh wild salmon baked and topped with a homemade honey BBQ glaze, paired with jasmine rice and roasted broccoli with carrots.
Fresh cod tossed in panko breadcrumbs and cashew crumbles topped with a tangy orange sesame glaze paired with jasmine rice and roasted zucchini & summer squash.
lean tender angus steak tips tossed in a tangy/sweet Asian sauce topped with scallions, paired with redskin/cauliflower mash and garlic parm roasted brussels sprouts.