Weekly Menu 6/7

Served over cilantro-lime rice with honey-chipotle roasted brussels sprouts, garnished with our house pickled onions and fresh pico de gallo.

Served with oven-roasted smashed Yukon gold potatoes and a spinach salad with seasonal strawberries, roasted beets, goat cheese, toasted walnuts, and our house rosemary balsamic vinaigrette.

Served over lemony cassava couscous and a side of massaged lacinto kale with shaved Parmigiano Reggiano, lemon vinaigrette, and toasted pine nuts.

Served over anti-inflammatory turmeric rice with lentils, za’atar-roasted cauliflower, and finished with a lemon-tahini drizzle.

Served over cilantro-lime rice with honey-chipotle roasted brussels sprouts, garnished with our house pickled onions and fresh pico de gallo.

Served over lemony cassava couscous and a side of massaged lacinto kale with shaved Parmigiano Reggiano, lemon vinaigrette, and toasted pine nuts.

Crispy oven-roasted tofu tossed in warming shawarma spices, paired with golden turmeric rice and lentils for sustained energy. Accompanied by caramelized za’atar cauliflower and finished with a creamy lemon-tahini sauce for a nourishing, plant-based performance bowl packed with fiber, flavor, and anti-inflammatory power.

Slow-simmered sweet potatoes and chickpeas in a fragrant Moroccan-spiced tomato sauce with cinnamon, cumin, paprika, and ginger. Served over fluffy herbed quinoa and a side of garlicky sautéed kale for vibrant color, fiber, and iron.

A bold and satisfying breakfast hash with crispy roasted potatoes, smoky black beans, roasted poblano and pepper mix, fire-roasted tomato salsa, and a soft-cooked egg. Finished with house pickled onions and a sprinkle of cotija.

Layers of creamy Greek yogurt, macerated seasonal strawberries, and antioxidant-rich chia, topped with crunchy house maple coconut granola and a drizzle of local honey.

Light and fluffy oven-baked egg squares loaded with fresh greens and tangy herbed goat cheese. Paired with a vibrant tri-color quinoa pilaf tossed with wilted spinach, scallions, fresh parsley, and a bright lemon finish.

Crispy roasted chickpeas coated in a rich, dark chocolate and creamy peanut butter shell, lightly sweetened with dates and finished with a touch of sea salt. These no-bake clusters deliver crunch, protein, and just the right amount of sweetness — perfect for a post-workout bite or a midday pick-me-up. Includes four (4) clusters.

Fluffy, protein-rich muffins made with whole wheat flour, pasture-raised collagen peptides, and bursting with juicy blueberries. Lightly sweetened with honey, and finished with a touch of lemon zest for brightness. These muffins support joint and skin health while offering a delicious, grab-and-go boost of energy. Includes two (2) mufins.

A bold, smoky-sweet salsa made with fire-roasted pineapple, smoky chipotle peppers, fresh lime juice, and a touch of garlic. This vibrant blend strikes the perfect balance of heat and sweetness — perfect as a topping for grilled meats, tacos, grain bowls, or enjoyed as a dip with crisp veggies or chips.

A rich, herbaceous vinaigrette made with aged balsamic vinegar, extra virgin olive oil, and fresh rosemary, balanced with a touch of honey and Dijon for depth and brightness. This house-made dressing is bold yet smooth — perfect for drizzling over roasted vegetables, grain bowls, mixed greens, or grilled proteins.

A luxuriously smooth, dairy-free crema made with ripe avocado, fresh cilantro and parsley, lime juice, and a hint of garlic. This vibrant green sauce is cooling, creamy, and packed with healthy fats — perfect as a dip, taco topper, or bowl drizzle.

A silky, savory sauce made with organic tahini, fresh lemon juice, garlic, and warm spices. Balanced and bright, this nutrient-dense dressing delivers a zesty lift to roasted veggies, grain bowls, falafel, and shawarma.