Bi-Weekly Meal Prep

Salad | GF option

Chopped roasted broccoli, shaved brussel sprouts, kale, red onion, and bacon tossed with dried cranberries, honey crisp apples and a tangy honey dressing. Served with a side of pumpkin seed granola. (Bacon can be subbed for mushroom bacon.)

Salad | Vegetarian | Add protein optional

Grilled zucchini, squash, asparagus, mini portobello mushrooms, mini yellow potatoes, assorted bell peppers, red onion, feta cheese, carrots, and toasted chickpeas with a Greek-style vinaigrette. Option to add steak, chicken, or lamb chops.

Salad | GF | Add protein optional

Grilled corn, avocado, tomatoes, crispy shallots, chive, and cotija cheese with buttermilk dressing. Option to add lobster, lobster & shrimp, steak, or chicken.

Salad | Vegetarian | GF

Sliced nectarines, heirloom tomatoes, and fresh mozzarella with basil and a white peach balsamic.

Entrée | Vegetarian | Add protein optional

Celery, multicolored carrots, onions, sweet peas, green beans, and corn in a savory, creamy vegetarian sauce topped with cheddar biscuits. Option to add chicken (chicken broth) or lobster and shrimp (lobster broth).

Entrée | Vegetarian | Add protein optional

Long grain rice with garlic, ginger, pineapple, broccoli, snow peas, assorted bell peppers, and onions. Option to add lobster, lobster & shrimp, or steak.

Entrée | Vegetarian | GF | Add protein optional

Roasted portobellos in a creamy, savory mushroom gravy over whipped herb mashed potatoes with a side of green beans. Option to add steak, lamb chops, or chicken.