TRADITIONAL MENU

Your traditional menu will consist of a variety of meals including lean meats, natural local produce and healthy grains. As with all Wholly meals, they will be dairy-free, gluten-free, low-glycemic, low in sodium.

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BREAKFAST


MONDAY | Spinach & Tomato Scrambled Egg, Grapes and Purple Potatoes
TUESDAY | Pineapple Upside-Down Cake & Maple Cream
WEDNESDAY | Sunny Side Up Fajita Breakfast Sandwich w/ Chipotle Sauce
THURSDAY | Breakfast Casserole w/ Roasted Pepper and tomato Sauce w/ Fruit

FRIDAY Banana Nut Bread w/ Coconut Yogurt

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SNACK 1


MONDAY | Ginger Carrot Bisque
TUESDAY | Arugula & Beets Salad with Herb Cashew Crunchy Cream
WEDNESDAY | Seasonal Fruit Cup w/ Chia Seed
THURSDAY | Spring Vegetable Broth Soup Soup with Tarragon
FRIDAY | Cucumber Mango Salad

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LUNCH


MONDAY | Tuna Salad & Baby Greens  Nicoise Salad w/ Quinoa
TUESDAY | Baked Mahi w/ Coconut Cilantro Sauce, Snap Peas, Carrots & Sweet Potato Mash
WEDNESDAY | Sesame Lemon Chicken over Baby Green Salad w/ Quinoa
THURSDAY | Turkey Meatballs, Asparagus, Spaghetti Squash w/ Broccoli and Basil Pesto
FRIDAY Coriander Cumin Chicken w/ Pumpkin Seed Salsa & Shredded Brussel Sprouts

SNACK 2


MONDAY | Vanilla Madeleine
TUESDAY | Mint Chocolate Pudding
WEDNESDAY | Granola
THURSDAY | “Tres Leches”
FRIDAY Double Chocolate Chip Cookies

 

DINNER


MONDAY | Roast Chicken with Ratatouille & Spaghetti Squash
TUESDAY | Beef & Vegetable Meatloaf w/ Tomato Pesto, Roasted Cauliflower and Brown Rice
WEDNESDAY | Seared Steak w/ Tomatillo Sauce, Roast vegetables & Parsnip Fries
THURSDAY | Hawaiian Pork Tenderloin w/ Caramelized Pineapple Salsa & Bok Choy and Brown Rice
FRIDAY Beef Stew & Vegetables w/ Teriyaki Broth and Sorghum