Menu for the week of July 13 – July 17th

Hello everyone and welcome back!

We will be going back to our original plans and grab n gos starting this week.A couple of changes regarding pick up. We will now be closed on Sundays so pickups will now be on Saturdays. We will be open 10 am-3 pm so there is plenty of time to pick up all day Saturday. (Deliveries will also be made on Saturdays). Wednesday pick-up will remain the same between 3-6 pm. We will reopen to the public starting Wednesday, July 8th, and will have grab n go available in the house. We will go back to our original menu we started with. We will also have cold-pressed juices and protein smoothies available. We will be going to a seasonal menu with 4 menus rotating throughout the 3 months. You will notice our snack menu will have 5 options and those will not change. We think having 5 protein-packed snacks along with the fruit cups are just what we need to keep fueling our body efficiently. Please have all orders in by Thursday at midnight and as always don’t hesitate to contact us with any questions or concerns. We are so excited to see everyone back in our second home and look forward to what the future holds!

Monday

Lunch: Pear & Blueberry Cob Salad

(Fresh spring greens, arugula, spinach, egg, turkey bacon crumbles, red onion, cucumber, pecans, pear slices, blueberry, and organic mozzarella topped with boneless chicken breast chunks marinated in balsamic vinaigrette)

Dinner: Healthy Fish & Chips

(Fresh cod tossed in whole-wheat and panko breadcrumbs, organic parmesan, and fresh herbs paired with roasted redskin potato wedges, and a healthy brussel sprout slaw *made with greek yogurt)

Snacks: HB protein balls / Fresh fruit cup

Tuesday

Lunch: Spicy BBQ Turkey Bowl

(Basmati rice, jalapeno cauliflower rice, spinach, peppers, onions, roasted sweet potato, and scallions topped with lean ground turkey tossed in a spicy bbq glaze)

Dinner: Cherry Teriyaki Chicken Breast

(Boneless chicken breast baked in my homemade cherry teriyaki glaze paired with jasmine rice and roasted carrots with summer squash)

Snacks: HB fruity granola bar / Fresh fruit cup

Wednesday

Lunch: Italian Stuffed Zucchini Boats

(Lean ground beef and ground turkey, whole-grain brown rice, peppers, and onions, mushrooms, spinach, organic marinara, Italian herbs, and diced tomatoes stuffed in a baked zucchini boat sprinkled with organic cheddar)

Dinner: Rustic Parmesan Garlic Pork tenderloin

(Lean pork tenderloin roasted in a homemade parmesan and coconut milk cream sauce paired with red/white quinoa and roasted green beans with tomatoes)

Snacks: HB pb protein cookie/ Fresh fruit cup

Thursday

Lunch: Chicken Sausage and turkey Chorizo Fajita Pasta Bowl

(Whole-wheat penne pasta, organic marinara, diced tomatoes, spinach, peppers, onions, organic corn and kidney beans topped with chicken sausage and spicy turkey chorizo)

Dinner: Zucchini, Spinach and Feta Turkey Meatloaf

(Lean ground turkey meatloaf made with fresh zucchini, spinach, sautéed onions and feta paired with “healthy mash” (½ redskin ½ cauliflower) and asparagus)

Snacks: Pb cup protein bar/Fresh fruit cup

Friday

Lunch: Bun-less Orange Chicken Burger

(Ground chicken patty made with sautéed spinach and onion topped with a homemade sweet/tangy orange glaze and organic micro greens paired with sweet potato Rounds)

Dinner: Tuscan Shrimp

(tender baked shrimp tossed in a homemade spinach, red pepper, tomato, and garlic cream sauce * made with coconut milk paired with roasted spaghetti squash and roasted broccoli with sautéed spinach)

Snacks: Pb&J energy bites/ Fresh fruit cup