Red, yellow and green bell pepper, red onion and parsley salsa with a citrus dressing.

Macro Meal Pack Menu 10.29.2017

Mustard greens with marinated watermelon radish, shredded daikon radish and chia seeds.

Arugula salad with cucumber, colorful tomatoes and dulse (seaweed).

Pumpkin seed and parsley dressing.

Red/yellow/green bell and Serrano peppers, red onion and cilantro salsa with a citrus dressing.

Green cabbage coleslaw, yellow carrots and parsley with a sunflower seed dressing.

Stir fried brown rice with eggplant and leek.

Millet and cauliflower loaf.

Carrot and bell pepper sauce for the millet loaf.

Buckwheat and beets with a tarragon dressing.

Quinoa, watermelon radish and parsley with an umeboshi vinegar dressing.

Yellow mung bean dahl with carrots and onion.

Mung beans with celery, parsley and a pumpkin seed cream dressing.

Great northern beans with fall mixed veggies and tahini.

Garbanzo beans, broccoli and scallions with a cashew butter dressing.

Blanched white and red radish with scallions, currants and a chia seed dressing.

Colorful heirloom carrots and tops.

Roasted butternut squash with thyme.

Sweet potatoes and parsley with a turmeric dressing.

Sauteed yellow pole beans with pears and Vidalia onions.

Carrot and ginger soup.

Patty pan squash with leeks and sage.

Boiled turnips and fresh parsley with a stone ground mustard dressing.

Sauteed baby zucchini with Vidalia onions and paprika.

Steamed broccoli and cauliflower with parsley and a sunflower dressing.

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