Menus
- Breakfast: Carrot Cake Overnight Oats with Almond Butter, Toasted Coconut & Honey Drizzle
- Lunch: Cumin Lime Grilled Chicken & Black Bean Bowl – Quinoa, greens, pickled red onions, mango-jicama salsa, spiced pepitas, greens, cilantro-lime vinaigrette & lime crema
- Dinner: Lamb Kofta Kebabs with Turkish Sumac Onions, Quinoa “tabbouleh,” Lebanese Salsa, Housemade Flatbread, Whipped Feta & Harissa Sauce
- Snack: Chocolate Beetroot Cupcakes
Day 3:
- Breakfast: Banana Tahini Muffins with Oat & Pecan Streusel
- Lunch: Ahi Tuna Sesame Bowl – Avocado, watercress, microgreens, pickled carrots & cabbage, edamame, cashews, topped with sesame-crusted Ahi tuna with a Ginger-Sesame Dressing
- Dinner: Mole Amarilllo Roasted Chicken with Cotija Cheese, Black Beans & Crunchy Rainbow Slaw with Cumin Lime Dressing
- Snack: Apricot-Carrot-Date Protein Balls
Day 2:
- Breakfast: Coconut Chia Pudding with Blueberry-Lemon Chia Jam, Fresh Berries & Housemade Pistachio Granola (GF, V)
- 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: Herby Lemon-Tahini Crispy Chickpea “Caesar” Salad – Baby Romaine, Baby Kale, Sourdough Croutons, Parmesan, Grilled Chicken, Cherry Tomatoes & Pickled Onions
- Dinner: Moroccan Chicken & Apricot Tagine with Almond-Date and Herb Quinoa, Flatbread & Cucumber-Apple Tzatziki Sauce
- Snack: Paleo Rose Cardamom Chocolate Cheesecake Bars
Day 3:
- Breakfast: Garden Frittata Muffins
- Lunch: Detox Salad – Baby Kale, Dried Unsweetened Cherries, Toasted Pumpkin Seeds, Hemp Seeds, Avocado, Blueberries, Pomegranate, topped with Seared Wild Salmon & Green Goddess Herb Dressing
- Dinner: Coconut & Lemongrass Beef Skewers, Sesame Cabbage Crunch Slaw with Cilantro-Lime Dressing, Coconut Black Rice
- Snack: Chocolate Chia Crunch Bar
Day 2:
- Breakfast: Cherry Coconut Almond Chia Pudding with Toasted Coconut & Shaved Almond Streusel
- 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
- Lunch: Grilled Argentinian-Style Skirt Steak Bowl with Quinoa, Pickled Onions, Fire-Roasted Peppers, Roasted Chipotle Sweet Potatoes, Greens & Chimichurri Dressing
- 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
- Lunch: Harissa Roasted Sweet Potato & Quinoa Bowl with Kale, Pomegranate, Toasted Almonds & Preserved Lemon Dressing
- Dinner: Moroccan-Spiced Lamb & Apricot Stew with Golden Turmeric Rice & Toasted Pistachios, Mint Yogurt Sauce
- Snack: Pistachio Rosewater Energy Bites
Day 3:
- Breakfast: Lemon Poppy Seed Muffins with Honeyed Ricotta & Fresh Berries
- Lunch: Roasted Beet & Citrus Salad with Arugula, Goat Cheese, Candied Walnuts & Champagne Vinaigrette, Topped with Grilled Chicken
- Dinner: Miso-Ginger Glazed Salmon with Chili Roasted Broccolini & Sesame Ginger Rice Noodle Slaw
- Snack: Cinnamon-Spiced Cashew Date Bars
Day 2:
- Breakfast: Matcha Coconut Chia Pudding with Raspberry Compote & Toasted Coconut
- Lunch: Ahi Tuna Nicoise Salad with Haricot Verts, New Potatoes, Hard-boiled Egg, Radishes, and a Tarragon Dressing
- Dinner: Herb-Roasted Chicken with Sautéed Spring Vegetables, Creamy Cauliflower Purée & Lemon Thyme Jus
- Snack: Dark Chocolate Sea Salt Almond Butter Cups
