Monday, July 16
th
breakfast
Chocolate Banana Smoothie with Reishi & Ashwagandha
This smoothie features some of our favorite vegan adaptogens including reishi and ashwaganda, together with creamy banana, cacao powder, and savory sunflower butter.
lunch
Cleansing Golden Salad
This crunchy and detoxifying salad is full of great wintery veggies including beets, carrots, and lentils. Served with our lemon-ginger detox dressing and spiced almonds, it's crunchy, vibrant, and sure to make you feel refreshed!
dinner
Macro Bowl with Pickled Red Cabbage & Tahini Dressing
This hearty macro bowl is full of delicious flavors and textures. The combination of tangy pickled red cabbage, sweet spiced sweet potato, and a creamy tahini dressing will keep you satisfied for hours.
Tuesday, July 17
th
breakfast
Moroccan Tofu Scramble
Our Moroccan-spiced tofu scramble, served with tender roasted sweet potatoes, protein-dense chickpeas, and a sprinkling of fresh flat leaf parsley.
lunch
Niçoise Salad with Spring String Beans & Roasted Okinawa Potatoes
This Provençal dish is hearty and colorful, thanks to the fresh tomatoes, green beans, mixed olives and tender purple potatoes. It's served with a herbaceous caper-herb dressing.
dinner
Masala Veggie Bowl with Sumac-Pomegranate Dressing
This flavorful veggie bowl has aromatic roasted potatoes, curry seasoned rice, and other fresh veggies, and is topped with a tangy-sweet sumac-pomegranate dressing.
Wednesday, July 18
th
breakfast
Spirulina, Coconut and Vanilla Smoothie
This vibrant green smoothie gets its hue from the bright green spirulina powder that's in it. Packed with tropical fruits, such as pineapple, banana, and mango, and made creamy with coconut milk, it's refreshing and nourishing all at once.
lunch
Curried Cauliflower Salad
Cauliflower florets, tossed in a mix of garam masala and turmeric, and roasted until tender, served with crunchy red cabbage, sweet currants, and fragrant mint and scallions.
dinner
Thai Veg, Noodle & Peanut Bowl
Gluten-free rice noodles with broccoli, red bell pepper, cabbage, carrots, and edamame, with crunchy roasted peanuts, aromatic cilantro, topped with a spicy peanut sauce.
Thursday, July 19
th
breakfast
Steelcut Oats with Strawberry-Rhubarb Compote
Our hearty steelcut oats, served with our housemade strawberry-rhubarb compote, which is the epitome of spring on a plate. Served with our crunchy coconut clusters on top, it's crunchy and delicious!
lunch
Hemp Chimichurri Salad with Black Rice & Pickled Cabbage
Chimichurri, a marinade and sauce famous in South American cuisine, is full of powerful flavor from garlic, red wine vinegar, and parsley. We use this dressing to brighten up tangy pickled cabbage, black beans, and cherry tomatoes in this spring mix-based salad. The varying flavors and nutrients here make this salad an all-around winner for the summer.
dinner
Spinach-Basil Tallarines Verdes Pasta
This Peruvian "green spaghetti" dish is the country's version of a pasta with pesto. Lima beans add body and protein to the sauce, while a combination of spinach and basil provide the vibrant, green hue. It's served with delicious seasonal veggies and our homemade vegan parmesan.
Friday, July 20
th
breakfast
Pitaya Smoothie with Pineapple and Coconut-Hemp Granola
A super bright smoothie made of pitaya (also known as dragon fruit), chia, and other tropical fruit flavors. Topped with our crunchy coconut-hemp granola.
lunch
Toasted Almond-Apricot Salad
Crisp radicchio, mixed greens, and colorful rainbow carrots are accented with pickled kholrabi, a nutty-zesty quinoa, crunchy toasted almonds, and a sweet-savory apricot vinaigrette makes this the perfect mid-day meal.
dinner
Roasted Summer Veg Bowl with Dukkah and Fig Mostarda
We've brought the flavors of outdoor grilling and the simplicity of an Italian summer dinner together with roasted summer squash, juicy crimini mushrooms, and a sweet-hot fig mostarda.
Saturday, July 21
st
breakfast
Berry-Oat Bar
This protein and nutrient-packed berry bar is made with a variety of seeds, pecans, maca powder, and an assortment of berries, served with a cashew-coconut cream on the side.
lunch
Demeter's Nourishing Salad with Peach Chia Vinaigrette
In Greek Mythology, Demeter is the goddess of harvest and presides over grains and the fertility of the earth. This refreshing salad is a nod to both health and harvest by featuring sweet corn, which was believed to be Demeter's greatest gift to mankind, and pairs them with a bounty of summer vegetables, including shredded carrot, crunchy watermelon radish, and refreshing cucumber. Complete this salad with our peach chia vinaigrette for a refreshing and subtly sweet touch.
dinner
Canarian Ropa Vieja
The words ropa vieja translate to "old clothes" in Spanish but refers to a classic Spanish dish made of sautéed garbanzo beans with tomatoes and shredded meat from the Canary Islands. Keeping the same flavor profile, we produced a satisfying, vegetable-forward meal that is completed by a squeeze of lime.
