Pinto bean chili with onions.

Macro Meal Pack Menu 3.25.2018

Baby kale with fennel and red radishes.

Red mizuna, shredded beets and scallions with daikon.

Cucmber and wakame (seaweed) salad with orange peppers, black sesame seeds and parsley.

Green and red cabbage salad with dried apricot, cilantro and a fresh squeezed citrus dressing.

Sunflower seed and scallion dressing.

Stir fried brown rice with red onion, leeks and bell peppers.

Millet loaf with celery root.

Red beet sauce for the millet loaf.

Buckwheat and sauteed turnip with a seed cream and apple cider vinegar dressing.

Quinoa, watermelon radish and parsley.

Kidney beans, red and daikon radishes with a sunflower seed dressing.

Yellow lentil dahl with butternut squash.

Pinto bean chili with onions.

Lentil salad with leeks, fennel and stone ground mustard.

Water sauteed patty pan squash with raddichio.

Carrots and tops with fennel and caraway seeds.

Butternut soup with garlic.

Fava beans, sunchokes, purple daikon and watermelon radish saute.

Steamed broccoli with onion fondue.

Rutabaga bisque.

Baked black radish and parsnip with oregano.

Baked red and black radishes and Vidalia onions.

Apple and mulberry compote.

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