Black eyed peas, great norther bean and lentil soup with mixed spring veggies.

Macro Meal Pack Menu 4.29.2018

Baby arugula, rainbow carrots and daikon radish.

Baby kale, red radish, green bell pepper and black sesame seeds.

Cilantro and pumkin seed dressing.

Raw fennel salad with goji berries, spring onion tops and fresh squeezed grapefruit dressing.

Homemade sauerkraut! Green cabbage and sea salt – fermented 30 days.

Rice pilaf, carrot, onion, saffron, turmeric and cumin.

Millet loaf with yams.

Carrot beet sauce for the millet loaf.

Buckwheat salad, sauteed celery root, Italian parsley and apple cider vinegar dressing.

Tricolor quinoa, purple daikon, scallion and cilantro.

Marinated kidney beans with red onion and parsley.

Garbanzo beans with kabocha squash and parsley.

Chili with turnip and onion.

Black eyed peas, great norther bean and lentil soup with mixed spring veggies.

Sauteed Italian squash, Vidalia onions and yellow mustard.

Red beets, parsley and a stone ground mustard dressing.

Sunchoke salad with red onions and tahini dressing.

Roasted root veggies and thyme.

Radish and spring onion nishime.

Baked onion in white miso, sauteed mizuna topping.

Asparagus and daikon radish with spring onions.

Carrot and fennel tops soup.

Dashi with black radish, purple diakon, rutabega, onion, turnips, shittake mushrooms and alaria (seaweed).

Pear and lavender stew.

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