Classic French haricots verts with red onion and colorful heirloom carrots.

Macro Meal Pack Menu 4.8.2018

Wild arugula, French breakfast radish, colorful heirloom carrots and parsley.

Baby kale salad with watermelon radish and celery.

Pumpkin seed dressing with umeboshi vinegar, fresh squeezed lemon and scallions.

Celery, anaheim peppers, watermelon radish, garlic and apple cider vinegar dressing.

Fennel salad with colorful heirloom carrots, fresh squeezed lemon juice, sea salt and olive. oil.

Fried rice with onion, colorful heirloom carrots and scallions.

Millet loaf with celery root and kabocha squash.

Black mushroom sauce for the millet loaf.

Buckwheat, brown rice and yam patties.

Quinoa, asparagus and pickled raddichio.

Split pea soup.

Black beans and daikon radish with parsley dressing.

Brown lentil, celery root and celery soup.

Adzuki beans, beets and scallions with a tamari and toasted sesame oil dressing.

Butternut soup.

Brussel sprouts, black sesame seeds, onion and tamari saute.

Boiled red beets and onion with a stone ground mustard dressing.

Water and oil saute of cauliflower, daikon radish and scallions.

Sauteed baby squashes and yellow onion.

Yam, russet and leek soup.

Classic French haricots verts with red onion and colorful heirloom carrots.

Kinpira of colorful heirloom carrots.

Granny Smith apples and Turkish apricot stew.

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