Lunch: Grilled Veggie & Crispy Chickpea Mediterranean Bowl – Quinoa, greens, roasted spiced cauliflower, roasted peppers, eggplant, and red onions, fresh herbs, topped with za'atar chickpeas, with a Roasted Garlic Tahini Dressing
Dinner: Mediterranean Sea Bass with “Puttanesca” Sauce, Fresh Arugula Salad with Shaved Fennel, Watermelon Radish, and Toasted Almonds with a Citrus Vinaigrette
Snack: Chocolate Berry Superfood Bars
Day 1:
June 25
Breakfast: Warm Chia-Quinoa-Coconut Porridge with Berry Chia Jam & Nut Butter
Lunch: Lentil Salad with Hard-Boiled Eggs, Arugula, Beetroot Hummus, Sesame Chili Oil, Fresh Herbs & Crumbled Feta
Dinner: Charred summer Squash with Goat Cheese, Pistachios & Mint, served with Grilled Lemon Herb Chicken Thighs & Warm Greek Orzo with Fresh Arugula Pesto
Snack: Paleo Banana Coconut Dark Chocolate Cookies
Day 1:
July 9
Breakfast: Spring Frittata Muffins with Herbs, Zucchini & Goat Cheese
Lunch: “Eat Your Rainbow” Swiss Chard Rolls with Housemade Cashew Sauce & Microgreens Salad
Dinner: Spring Pea & Feta Quinoa with Roasted French Breakfast Radishes, served with Braised Local Lamb Shanks & Minted Yogurt Sauce
Snack: Fruit & Nut Energy Breakfast Cookies
Day 3:
Breakfast: Housemade Granola & Greek Yogurt Parfait with Seasonal Berry Chia Jam & Wildflower Honey
Dinner: Turmeric-Ginger Braised Chicken with Thai Coconut-Lemongrass Sauce, Roasted Spiced Cauliflower & Wilted Bok Choy, Lime Cilantro Jasmine Rice
Snack: Beet-Pickled Curried Deviled Eggs with Chives
Day 2:
Breakfast: Golden Milk Coconut Chia Pudding with Greek Yogurt & Berry Chia Jam
Lunch: Thai Cauliflower “Rice” Salad with Mango, Herbs, Cabbage & Chilis, served with Grilled Shrimp & Ginger-Peanut Sauce
Dinner: Halibut en Papillote with Spring Veggies & Herb Butter, served with Local Greens Salad with Shallot Vinaigrette & Steamed New Potatoes with Spring Garlic Pesto
Snack: Blackberry Pistachio Dream Bars
Day 1:
July 23
Breakfast: Blueberry-Almond Baked Oatmeal with Maple Yogurt Drizzle