October Prepared Meals

Designed For All Dietary Needs

      

Pork Tenderloin with Brussels & Bacon with Sweet Potato Puree (GF)  


Grilled Sliced Beef with Red Wine Reduction & Creamed Spinach(GF) 


`1/4 Roast Chicken with Sauteed Zucchini & Yellow Squash(GF) 


Gluten Free Panko C(GF) 


Turkey Stuffed Aco(GF) 


Mexican Quinoa Bowl (GF) (tomatoes, green chilis, black beans, quinoa, perfectly seasoned and topped with cheddar, may add beef, chicken, or tofu)  


Chimichurri Steak Bowl (GF) (Sliced Grilled Top Round of Beef, marinated in housemade Chimichurri Sauce, topped with Roasted Baby Potatoes, grilled Red Onions & Avacado) 


“Pad Thai” Bowl (Sweet potato noodles with shredded red cabbage, red peppers sautéed in coconut oil and tossed with Fresco Pad Thai Sauce)Vegan/GF, 

(add chicken, shrimp, beef or tofu ) 


Ginger Bowl (Sautéed broccoli, snow peas, carrots, scallions & brown rice )Vegan/GF, 

(add chicken, shrimp, beef or tofu ) 


Baked BBQ salmon with quinoa and sautéed zucchini in a cilantro lime blend, topped with avocado (GF) 


Bruschetta Shrimp Bowl with Pesto, Tomatoes, Olives, in a White Wine Sauce over Zucchini Noodles (GF) 


Curry Bowl with Tomatoes, Red Onion, Zucchini in a Curry Sauce with Brown Rice (GF, Vegan) 


Deconstructed Egg Roll Bowl with Cabbage, Shredded Carrots & Bok Choy topped with Crispy Wonton Triangles (Vegan ) 


Quinoa Bowl (Tricolor Quinoa with Spinach, Red Pepper Strips, Pumpkins Seeds & Dried Cranberries )(Vegan)

  

BREAKFAST OPTIONS 

Sundried Tomato & Goat Cheese Omlette

High Protein Pumpkin Spice Waffle 

Tofu Scramble with Tomato & Spinach(Vegan) 

  J|�



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