Baked onion with brown rice miso gravy.

Macro Meal Pack Menu 10.1.2017

 
 

Wild arugula salad with daikon radish and red beets.

Baby mustard greens with colorful heirloom carrots, tomatoes and chia seeds.

Sunflower and pumpkin seed dressing with parsley and basil.

Marinated watermelon radish in a fresh orange juice emulsion.

Pressed zucchini and garlic.

Stir fried tri color brown rice with leeks.

Millet loaf with stone ground mustard.

Carrot and squash sauce for the millet loaf.

Buckwheat with carrots, parsley and a chia seed dressing.

Quinoa with celery, scallions and an umeboshi vinegar and toasted sesame oil dressing.

Black lentils with butternut squash.

Garbanzo beans with zucchini, tahini and white miso.

Mung bean dahl.

Baby lima bean soup with onion, fennel, white miso and tahini.

Ratatouille, made by an actual Frenchman!

Carrot, yam and ginger puree.

Boiled red beets in a French mustard sauce.

Red kuri squash soup.

Zucchini boiled salad with a sunflower seed dressing.

Roasted corn on the cob with curry, chili pepper and paprika.

Water and oil saute of colorful heirloom carrots and thyme.

Baked onion with brown rice miso gravy.

Red cabbage pickles marinated in a mustard vinagrette dressing.

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