1) Chopped BBQ Chicken Bowl with Roasted Sweet Potatoes and Thin-Sliced Red Onions, Sweet Corn, Dill Pickle Slices, Low-Carb BBQ Sauce (GF)
Vegetarian Substitute: Plant-Based “Meat”Balls
2) Grass-Fed Ground Beef Chili over Macaroni Noodles, Roasted Vegetable Medley
Vegetarian Substitute: Spinach and Cheese Ravioli with Marinara Sauce
3) Grilled Lemon-Pepper Chicken with Mushroom and Broccoli over Wild Rice Blend, White Wine Cream Sauce (GF)
Vegetarian Substitute: Sauteed Diced Tofu
4) Cuban Mojo-Marinated Pork Tenderloin, Slow-Cooked Red Beans and Rice, Marinated
Tomato and Red Onion Salad (GF)
Vegetarian Substitute: Vegetable Pancakes
1) Grassfed Ground Beef Taco Bowl with Fiesta Rice and Black Beans, Avocado Aioli, Shredded Cheese and Tortilla Strips (GF)
Vegetarian Substitute: Plant-Based “Meat”balls
2) Grilled Chicken Breast with Herb Goat Cheese and Sundried Tomatoes, Garlic Mashed Potatoes, Sauteed Fresh Spinach (GF)
Vegetarian Substitute: Black Bean Burger
3) Lime-Grilled Salmon with Garlic, Ginger and Honey Glaze over Sautéed Napa Cabbage and Scallions, Basmati Rice, Stir-Fry Vegetables (GF)
Vegetarian Substitute: Grilled Portobello Mushroom
4) Loaded Chicken Breast topped with Turkey Bacon, Cheddar Cheese, Diced Green Onion, and Honey-Mustard Drizzle, Mashed Sweet Potatoes, Roasted Vegetable Medley (GF)
Vegetarian Substitute: Vegetable Pancakes
