Whole 30-Menu


December 16th – December 20th



Chicken Zoodle Soup

Ingredients: chicken breast, carrot, onion, celery, zucchini, chicken stock, potatoes, garlic, thyme, olive oil

Lunch Menu

MondayHerb Shrimp Salad-Sauteed rosemary shrimp on romaine topped with cucumbers, bell peppers, roasted sweet potato and carrots served with lemon tahini dressing

TuesdayWinter Cobb Salad-Grilled chicken breast on romaine topped with green beans, pecans, roasted pears, crispy bacon and hard boiled egg served with balsamic dressing

Wednesday-Greek Roasted Broccoli Salad-Roasted broccoli topped with seared salmon, sun-dried tomato, and sliced almonds served with balsamic dressing

ThursdayCurry Cauliflower Salad-Roasted cauliflower tossed in curry spices on romaine topped with red onion, boiled potatoes, cucumbers topped with grilled chicken breast served with lemon vinaigrette

Friday-Celery Salad-Celery tossed with red onion on romaine topped with soppressata sausage, cucumber, grape tomatoes and grilled flank steak served with lemon vinaigrette

Dinner Menu

Monday-Sauteed shrimp on spicy almond sauce with  sweet potato noodles tossed with broccoli rabe, carrots, cilantro

Ingredients: shrimp, almond, lemon juice, paprika, cayenne, sweet potato, garlic, ginger, jalapeno, broccoli rabe, carrot, cilantro, olive oil, salt

TuesdayChicken enchilada zucchini boat with riced cauliflower tossed with sauteed caramelized onions and peppers

Ingredients: chicken breast, chili powder, cumin, garlic powder, oregano, tomato paste, chicken stock, olive oil, salt, zucchini, cauliflower, onion, bell pepppers

WednesdaySeared Tilapia topped with a creamy cashew sauce served with mashed potaotes and roasted asparagus 

Ingredients: tilapia, cashew, garlic, potatoes, ghee, asparagus, olive oil, salt

ThursdaySeared chicken topped with a creamy chipotle sauce served with roasted cauliflower and roasted brussel sprouts

Ingredients: chicken breast, chipotle adobo, coconut milk, chicken stock, cauliflower, brussels sprouts, olive oil, salt

FridayCarnitas Bowl-Slow braised pork served with zucchinik medley of bell peppers, cabbage, scallions served with riced cauliflower with creamy jalapeño pesto

Ingredients: pork butt, onion, jalapeno, garlic, orange juice, oregano, cumin, olive oil, salt, zucchini, bell peppers, cabbage, scallions, rice, chicken stock, cauliflower

**Disclaimer ingredients may be modified to fit the meal: vegetables may change due to quality of produce.