October 6th - October 10th

Grass-fed flank steak seared and sliced thin, topped with a vibrant pistachio-herb salsa verde. Served with a wild rice pilaf & roasted grape pilaf and charred broccolini. A performance-minded dish high in protein and iron, with antioxidants and slow-release carbs for recovery fuel.

Caribbean-style chicken thighs marinated in jerk spices, served with coconut rice, sautéed collard greens with roasted carrots and garlic, and a cooling coconut-lime crema, finished with pineapple salsa. Anti-inflammatory spices, lean protein, and nutrient-dense greens make this a powerhouse performance meal.

Wild salmon crusted with za’atar and lemon, served with pomegranate-studded couscous and sumac-roasted Brussels sprouts. A powerhouse of omega-3s, antioxidants, and steady-release carbs for training fuel.

Pasture-raised ground lamb simmered with carrots, peas, onions, and herbs, topped with golden sweet potato mash. Served with a peppery arugula and radish salad tossed in Dijon vinaigrette for freshness, crunch, and extra micronutrients. A balanced, iron-rich comfort dish with protein, complex carbs, and antioxidants.

Charred tofu marinated in jerk spices, served with coconut rice, sautéed collard greens with roasted carrots and garlic, and a cooling coconut-lime crema. Finished with pineapple salsa. Plant-based island flavor with fiber, protein, and anti-inflammatory spices.

Cauliflower steaks crusted with za’atar and lemon, served with pomegranate-studded couscous and sumac-roasted Brussels sprouts. Fiber-rich, antioxidant-packed, and vibrant with seasonal flavors.

Grilled portobello mushrooms sliced thin, finished with a pistachio-herb salsa verde. Served with a farro & roasted grape pilaf and charred broccolini. A hearty, plant-based performance plate full of fiber, minerals, and balanced macros.

Bell peppers stuffed with quinoa, black beans, spinach, and roasted Hatch green chile sauce, finished with Monterey Jack cheese. A nourishing, plant-based comfort dish packed with protein, fiber, and complex carbs for sustained energy and recovery fuel.

French green lentils, carrots, peas, and onions simmered with fresh herbs, topped with a golden sweet potato mash. Served with a side of arugula and radish salad in Dijon vinaigrette. Cozy, nutrient-dense, and rich in fiber and plant protein.

Quinoa base topped with scrambled eggs and grilled chicken, blistered cherry tomatoes, sautéed spinach, olives, and a drizzle of tahini. Protein + fiber + electrolytes for performance fuel.

Whole-grain waffles made with cocoa and natural peanut butter, topped with Greek yogurt and a drizzle of maple. Balanced indulgence with carbs, protein, and healthy fats.

Slow-cooked rice porridge with miso broth, tofu, poached egg, scallions, sesame, and ginger. Easy to digest, hydrating, and recovery-friendly.

Soft-baked and nourishing, these cookies are specially crafted to support nursing parents — but loved by everyone. Made with oats, flaxseed, and brewer’s yeast to help promote milk production naturally, and studded with dark chocolate chips for a touch of indulgence. Rich in fiber, iron, and B vitamins, they’re the perfect snack to fuel long days (and nights) with a little comfort and a lot of care.

Chewy coconut bites made with collagen for joint and muscle recovery. Naturally sweetened, gluten-free, and high in protein.

Rolled oats, Medjool dates, almond butter, apricots, pumpkin seeds, and vanilla protein powder. Balanced sodium, magnesium, and potassium for hydration + recovery.

A cozy Colorado classic made vegetarian: roasted Hatch green chiles simmered with potatoes, carrots, onions, zucchini, and hominy in a smoky broth. Finished with fresh cilantro and lime. Packed with fiber, antioxidants, and complex carbs to fuel recovery and endurance.

Bright, herby, and nutty with parsley, basil, garlic, lemon, and roasted pistachios. Perfect over steak, portobello mushrooms, or roasted veggies.

Cooling, creamy drizzle with coconut milk, lime juice, and herbs. Designed to pair with jerk chicken or tofu, but also great on grain bowls and roasted veggies.

A tangy Mediterranean vinaigrette with za’atar, garlic, and lemon. Delicious on roasted cauliflower, salmon, or tossed into salads.