Lentil soup with Vidalia onions.

Macro Meal Pack Menu 2.4.2018

Baby kale salad with colorful daikon radish and dulse flakes (seaweed).

Baby arugula with cucumber and tomato.

Sunflower seed dressing with parsley and cilantro.

Raw zucchini with pomelos and garlic.

Marinated celery, red radish and golden raisins with a citrus and mace herb dressing.

Stir fried brown rice with onion, leek and yam.

Millet with leeks.

Black mushroom sauce for the millet loaf.

Quinoa with purple daikon and an apple cider vinegar dressing.

Buckwheat patty.

Kidney beans, red onion and golden beets with an umeboshi vinegar and toasted sesame oil dressing.

Split pea soup.

Lentil soup with Vidalia onions.

“Yummus” – garbanzo bean hummus with yams – YUM!

French onion soup made by a real Frenchman!

Golden beets, black sesame seeds and sunflower seed dressing.

Boiled colorful heirloom carrots with a stone ground mustard dressing.

Veggie puree soup.

Fava bean, onion, parsnip and cauliflower saute.

Mashed yams.

Fennel and parsnip, poached in paprika Vidalia onion broth.

Boiled salad of broccoli and carrot with a sesame seed dressing.

Poached pear with a currant vanilla sauce.

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