Bell pepper salad with celery and parsley.

Macro Meal Pack Menu 4.1.2018

Wild arugula, alfalfa sprouts and watermelon radish.

Baby kale with celery, leeks and tomatoes.

Roasted pumpkin seed and scallion dressing.

Marinated French radishes and scallions.

Bell pepper salad with celery and parsley.

Stir fried brown rice (Wholesome Essence brown rice) with butternut, leeks and onion.

Millet loaf with butternut squash.

Onion gravy with miso and tamari for the millet loaf.

Quinoa with purple daikon radish, red bell peppers and parsley.

Buckwheat with carrot, celery, parsley and sunflower seed dressing.

Black beans with butternut squash, parsley and stone ground mustard dressing.

Baby lima bean stew with colorful heirloom carrots, daikon radish and tahini.

Garbanzo bean hummus.

Mung bean soup with celery, celery root and onion.

Carrot soup with fresh turmeric.

Sauteed Romanesco zucchini, radicchio, Vidalia onions and sunflower seeds.

Snap peas, watermelon radish with a fresh squeezed orange and herb dressing.

Chilied colorful heirloom carrot saute.

Baked fennel with granny smith apples and red onion.

Boiled golden beets and Vidalia onions with a pumpkin seed and parsley dressing.

Baked brussel sprouts with leeks.

Dashi broth with mixed spring vegetables.

Braeburn apples and butternut squash stew.

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