Weekly Menu: July 21st - July 25th

Organic grilled chicken marinated in lemon, garlic, and oregano, served with fluffy lemon-herb couscous, crisp Greek arugula salad (with tomato, cucumber, green bell pepper, red onion, Kalamata olives, and Greek vinaigrette), and a scoop of creamy beet hummus.

Grass-fed sirloin seared hibachi-style with sesame, tamari, and garlic, served over house-made veggie fried rice (scallions, carrots, peas, onions) with pickled cucumber and a crunchy bok choy slaw tossed in miso-ginger vinaigrette.

Wild-caught shrimp with bright aji salsa verde, paired with Peruvian quinoa salad (red bell pepper, cucumber, red onion, edamame, passion fruit vinaigrette) and a shredded Brussels sprout salad with cranberries, lime vinaigrette, toasted pepitas & queso fresco.

Organic ground turkey meatballs infused with basil pesto, served with dairy-free lemon risotto and sautéed Swiss chard tossed with roasted golden beets, lemon, toasted pine nuts, and shaved parmesan.

Corn tortillas stuffed with sautéed mushrooms, spinach, and seasoned black beans, topped with house ancho chile enchilada sauce and Monterey cheese. Served with honey-cumin roasted carrots sprinkled with hemp seeds for a boost of protein and crunch.

Organic high-protein sprouted tofu marinated in lemon, garlic, and oregano, served with fluffy lemon-herb couscous, crisp Greek arugula salad (with tomato, cucumber, green bell pepper, red onion, Kalamata olives, and Greek vinaigrette), and a scoop of creamy beet hummus.

Marinated grilled hibachi-style tempeh with sesame, tamari, and garlic, served over house-made veggie fried rice (scallions, carrots, peas, onions) with pickled cucumber and a crunchy bok choy slaw tossed in miso-ginger vinaigrette.

Tender hearts of palm marinated in citrus and herbs, paired with Peruvian quinoa salad (red bell pepper, cucumber, red onion, edamame, passion fruit vinaigrette) and a shredded Brussels sprout salad with cranberries, lime vinaigrette, toasted pepitas & queso fresco.

Organic high-protein sprouted tofu meatballs infused with basil pesto, served with dairy-free lemon risotto and sautéed Swiss chard tossed with roasted golden beets, lemon, toasted pine nuts, and shaved parmesan.

Classic Spanish potato and egg omelette made with organic Yukon gold potatoes, caramelized onions, and pasture-raised eggs, served with a roasted red pepper aioli and lemony arugula herb salad.

A hearty breakfast of sautéed sweet plantains, bell peppers, and red onion with cumin, topped with poached eggs and a side of avocado crema.

Creamy overnight oats with chia, oat milk, plant-based protein, and orange blossom water, topped with fresh strawberries, and crushed roasted pistachios.

Warm-spiced donuts made with almond flour, fresh cider, and a cinnamon sugar topping. Baked, never fried—for a cozy treat that fuels your day.

Delightfully creamy individual cheesecakes with over 9 grams of protein per serving, made with a Greek yogurt and vanilla bean base, naturally sweetened with maple, and topped with fresh seasonal berries.

Gluten-free oat bars with grass-fed beef collagen peptides, infused with chai tea, ad topped with toasted pecans, perfect for a nourishing grab-and-go snack.

High-protein blondies made with chickpeas, natural peanut butter, almond flour, warming spices, and dark chocolate chips. Sweetened naturally.

A vibrant pesto made in-house with fresh organic basil, cold-pressed olive oil, garlic, lemon, nutritional yeast, and toasted pumpkin seeds. Creamy, aromatic, and completely dairy-free. Perfect as a dressing, dip, or marinade.

Smoky-sweet roasted red peppers blended with garlic and avocado oil mayo for a creamy, bold Mediterranean-style aioli. Ideal for roasted vegetables, grain bowls, or as a sandwich spread.

A zesty Japanese-inspired dressing made with white miso, ginger, rice vinegar, sesame oil, and a touch of maple. Pairs beautifully with crunchy greens, soba noodles, or tofu bowls.

A bold, spicy green sauce with a base of cilantro, aji amarillo, garlic, lime, and creamy mayo. This fan-favorite adds a bright kick to shrimp, quinoa bowls, or roasted vegetables.

Anti-inflammatory and immune-boosting with a citrus kick—perfect for pre-workout or midday focus.

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.