Weekly Menu : 7/7-7/11

Za’atar-Spiced Roasted Chicken Thighs with Toum

Juicy roasted chicken marinated in za’atar, lemon, and garlic, served with a creamy toum (Middle Eastern garlic sauce). Served with saffron rice pilaf and roasted cauliflower with pomegranate molasses and mint.

High-Protein Grass-Fed Beef Lasagna

Layers of rich grass-fed beef bolognese, creamy ricotta, and spinach between pasta sheets. Finished with a touch of mozzarella and Parmigiano-Reggiano. Served with an arugula salad with cherry tomatoes, steamed asparagus, red onion, fennel & lemon vinaigrette.

Dukkah-Crusted Bison Sirloin Steak

Grass-fed bison steak coated in a bold, nutty dukkah spice crust (hazelnut, sesame, coriander, cumin), roasted and sliced. Served with a lentil rice pilaf with golden raisins and caramelized onions and oven-roasted eggplant.

Yuzu-Glazed Wild Salmon

Wild salmon fillet glazed with a house yuzu-honey-tamari reduction, broiled until golden and lightly caramelized. Served over coconut-scallion quinoa with ginger sautéed sugar snap peas.

Za’atar-Spiced Roasted Cauliflower Steak with Toum

Thick-cut cauliflower steak roasted to golden perfection with fragrant za’atar, served over a bed of delicate saffron-infused rice. Accompanied by crispy harissa-roasted chickpeas for a smoky, spicy crunch, and finished with a vibrant drizzle of pomegranate molasses and fresh mint. A bold, aromatic, and nourishing plant-based dish that’s as stunning as it is satisfying.

House Lentil Bolognese Lasagna

Layers of rich house lentil bolognese, creamy almond ricotta, and spinach between gluten-free pasta sheets. Served with an arugula salad with cherry tomatoes, steamed asparagus, red onion, fennel & lemon vinaigrette.

Dukkah-Crusted Tofu Steak

Tofu steak coated in a bold, nutty dukkah spice crust (hazelnut, sesame, coriander, cumin). Served with a lentil rice pilaf with golden raisins and caramelized onions and oven-roasted eggplant.

Yuzu-Glazed Tempeh

Tempeh glazed with a house yuzu-honey-tamari reduction, broiled until golden and lightly caramelized. Served over coconut-scallion quinoa with ginger sautéed sugar snap peas.

Jamaican BBQ Jackfruit Bowl

Tender young green jackfruit slow-cooked in a smoky, tangy house-made pineapple-jerk BBQ sauce, bursting with authentic Caribbean spices and a touch of sweetness. Served with coconut-infused rice and a crisp mango-cabbage slaw with lime and fresh mint. Finished with toasted pumpkin seeds for crunch and extra protein boost.

Lemon-Cashew Protein Pancakes (DF, GF)

Fluffy almond-cashew protein pancakes served with blueberry-lavender compote and a hint of maple. Bright citrus flavor with sustained energy.

Turkish Egg & Quinoa Breakfast Bowl

A hearty quinoa base layered with creamy herbed yogurt made from garlic, dill, and parsley. Topped with perfectly poached eggs, dollops of sun‑dried tomato pesto, tender baby spinach, and a warm drizzle of spicy toasted sesame‑paprika butter. Finished with fresh dill, sesame seeds, and a sprinkle of goat cheese for brightness.

Coconut Mango Overnight Oats (GF, DF)

Creamy overnight oats soaked in coconut milk with vanilla protein, chia seeds, and a touch of maple. Layered with tropical mango purée and topped with toasted coconut flakes and lime zest. Refreshing, energizing, and rich in plant-based protein—this no-cook breakfast is perfect for summer mornings and post-workout recovery.

Protein Brownie Balls

Rich, fudgy energy bites made with raw cacao powder, cashew butter, dates, vanilla, and plant-based protein. 1 serving includes 3 protein balls.

Vanilla Matcha Muffins (GF, DF)

Soft, fluffy muffins infused with ceremonial-grade matcha, vanilla protein powder, and almond flour. Lightly sweetened with maple syrup and packed with energizing ingredients like flaxseed and coconut oil. Single Serve includes 2 muffins.

Yuzu Glaze (8oz)

A bright, citrus-forward glaze made with Japanese yuzu juice, tamari, ginger, and a touch of raw honey. Silky, tangy-sweet, and umami-rich—ideal for salmon, tofu, grilled vegetables, or rice bowls.

Toum (Garlic Sauce) (8 oz)

A bold, creamy Middle Eastern sauce made with raw garlic, lemon juice, salt, and olive oil—no dairy, just pure emulsified power. Incredible with grilled meats, roasted veggies, grain bowls, or as a dip. Naturally vegan and dairy-free.

Pineapple Jerk BBQ Sauce

Smoky, spicy, and tropical—this Caribbean-inspired BBQ sauce blends roasted pineapple, allspice, ginger, Scotch bonnet, and a hint of molasses. Perfect for marinating jackfruit, brushing onto grilled chicken, or mixing into grain bowls for a flavor punch.

Energy Shot of the Week: Ginger-Pineapple Cayenne (2 oz)

A fiery tropical boost made with fresh ginger root, cold-pressed pineapple juice, cayenne pepper, lime, and a dash of sea salt. Anti-inflammatory, metabolism-boosting, and naturally invigorating—ideal before a workout or when you need a clean, focused jolt.