Garbanzo beans with yams, scallions and a tahini dressing.

Macro Meal Pack Menu 1.28.2018

Baby kale, purple daikon, bell peppers, dulse (seaweed) and alfalfa sprouts.

Baby arugula, shredded watermelon radish and celery root.

Sunflower seed, parsley and cilantro dressing.

Red radish and fennel with cilantro and mulberries.

Celery, watermelon radish, parsley and stone ground mustard dressing.

Stir fried brown rice with onion, yam, red cabbage and scallions.

Millet loaf with corn.

Red beet sauce for the millet loaf.

Quinoa, sauteed yellow squash, parsley and a brown rice vinegar dressing.

Buckwheat, celery root, parsley and apple cider vinegar dressing.

Adzuki bean soup with root veggies and onion.

Garbanzo beans with yams, scallions and a tahini dressing.

Lentil soup with carrot, celery and onion.


Mung beans and daikon radish with a seed cream dressing.

Watermelon radish nishime.

Romanesco cauliflower au gratin.

Boiled salad of colorful heirloom carrots with parsley dressing.

Acorn squash with garlic soup.

Boiled salad of broccoli, shredded carrot, scallions with a chia and flax seed dressing.

Baked kabocha squash with rosemary and thyme.

Fennel, rutabega and turmeric soup.

Italian squash with a Vidalia onion fondue.

Rutabega and turnip kinpira.


Glazed baked Lady Alice apples stuffed with dates and sunflower seeds.

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