January Menu

Designed For All Dietary Needs


GF/VEGAN) Mexican Quinoa  (add ground beef, chicken or ground turkey, quinoa, black beans, corn, tomatoes & green chilis perfectly seasoned house made corn tortilla chips (9 sp)

(GF/VEGAN) “Pad Thai” Butternut Squash Noodles with Shredded Red Cabbage, Red Peppers sautéed in Coconut Oil and tossed with Fresco Pad Thai Sauce (6 sp)

**add chicken, shrimp, beef or tofu


(GF/VEGAN ) Ginger Bowl Sautéed Broccoli, Snow Peas, Carrots, Scallions & Brown Rice Pasta topped with Bean Sprouts (3 sp)

**add chicken, shrimp, beef or tofu (3 sp)

(GF) Honey BBQ Salmon Baked BBQ Salmon with Quinoa and Sautéed Zucchini in a Cilantro Lime blend, topped with Avocado (3 sp)

(GF) Bruschetta Shrimp with Pesto, Tomatoes, Olives, in a White Wine Sauce over Zucchini Noodles (may substitute chicken or can be vegetarian) (4 sp)

(GF/VEGAN) Butternut Squash tossed with Tomatoes, Asparagus & Broccoli (1 sp)

(may add crumbled bacon & feta

(GF) (Chicken Picatta with Zucchini  (Chicken Breasted sauteed in white wine, butter, lemon & caper sauce over zucchini) (2 sp)

(GF) Pan seared Sesame Tilapia with Ginger Aioli over Mixed Asian Vegetables (2 sp)

(GF) Asian Marinated “Sous Vide” Flank Steak with Tri Color Peppers & Bok Choy (4 sp)


“Sous Vide” Broccoli & Cheddar Egg Bites (3 sp)

Orange Spice High Protein Waffles (6 sp)

Tofu Scramble with Peppers & Onions (2 sp)