Macro Meal Pack Menu 4.22.2017

Mustard greens with colorful heirloom carrots, celery and spring onions.

Almond cream and fresh orange juice reduction dressing.

Green cabbage salad with celery, raisins and scallions.

Watermelon radish, black sesame seeds, celery and parsley marinated in umeboshi plum vinegar.

Daikon radish, carrots and parsley marinated in fresh squeezed lemon juice.

Brown rice loaf with chili spiced fennel.

Millet and polenta loaf with yams.

Red beet sauce for the millet loaf.

Quinoa with beet tops and goji berries.

Buckwheat with watermelon radish, scallions and a sunflower seed cream.

Black bean soup with carrot, onion and squash.

Kidney beans with yams and parsley.

Soldier beans, butternut squash, turnip and tahini.

French lentils, celery, carrots and parsley with a stone ground mustard dressing.

Baked yams with sunflower seed and cilantro cream.

French haricots verts and colorful heirloom carrots.

Butternut puree.

Charred brussel sprout and leek stir fry.

Golden beets and scallions with a stone ground mustard dressing.

Fennel and fava bean succotash.

Sauteed Italian squashes and onion.

Turnip and onion kinpira.

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