Red radish, wakame (seaweed) and fresh squeezed citrus dressing.

Macro Meal Pack Menu 4.22.2018

Mizuna, colorful heirloom carrots, grape tomatoes and red radishes.

Wild arugula, roasted sunflower seeds, pea sprouts and pickled celery. 

Sunflower seed and spring onion dressing.

Celery, watermelon radish and spring onion remoulade.

Red radish, wakame (seaweed), scallions and fresh squeezed citrus dressing.

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

Millet and butternut squash.

French onion gravy for the millet loaf.

Buckwheat and fennel salad with a sunflower seed dressing.

Polenta soup with onion, carrot, nappa cabbage and garlic.

Mung beans, celery root, parsley and an apple cider vinegar dressing.

Great northern bean soup, sweet potato and millet miso.

Garbanzo bean hummus.

Red lentil dahl with turnips, onions and sauteed bell peppers.

Water sauteed beets and Nappa cabbage.

Sauteed fennel, raisins and Vidalia onions.

Mixed veggie soup.

Steamed turnip salad with cashew dressing.

Haricots verts, Vidalia onion and carrots.

Boiled colorful heirloom carrot salads and spring onions tops.

Cauliflower and daikon radish soup.

Baby yellow squash saute with red onion and black radish.

Cooked apples in a kanten sauce.

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