Garbanzo and Romano beans with scallions and a tahini, white miso dressing.

Macro Meal Pack Menu 6.10.2018

Baby kale salad with watermelon radish and sprouts.

Wild arugula, beets and fresh peas.

Pumpkin seed and parsley dressing.

Jicama and goji berries with cilantro, sunflower seeds and garlic.

Fresh off the cob corn salad with bell peppers, pole beans and a citrus marinade.

Stir fried brown rice, onion, corn and cabbage.

Millet and sauteed Maui onions.

Carrot, fennel and red bell sauce for the millet loaf.

Red quinoa, heirloom carrots and scallions.

Buckwheat patties stuffed with stone ground marinated colorful heirloom carrots.

Garbanzo and Romano beans with scallions and a tahini, white miso dressing.

Cranberry bean soup with butternut squash and Vidalia onions.

Mung beans, asparagus, radishes with a French vinaigrette.

Red lentil dahl with onion, and daikon radish.

Steamed salad of broccoli, Romano beans, asparagus and green cabbage.

Purple cauliflower, spring onion tops, dulse (seaweed) and toasted sesame oil.

Potato leek soup.

Sauteed beets with onions and garlic.

Zucchini and leeks.

French onion soup, summer style.

Colorful heirloom carrots in a sunflower and scallion cream sauce.

Summer kanten.

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