What We’re
Cooking Up
Our weekly menus change
every week
What We’re
Cooking Up
Our weekly menus change
every week
MONDAY 2/1
BREAKFAST
Scrambled Eggs with Bell Peppers, Zucchini & Sun Dried Tomato, Kale-Walnut Pesto, Turkey Sausage & Naval Orange & Strawberries
LUNCH
Fitness Kitchen Nicoise Salad with Flaked Albacore Tuna & Dijon Vinaigrette
AFTERNOON FUEL
Turkey Meatballs with House Made Marinara, Roasted Vegetables
DINNER
Jerk Chicken with Grilled Pineapple Relish, Brown Rice, Charred Brocollini
TUESDAY 2/2
BREAKFAST
Savory Quiche with Butternut Squash, Kale & Caramelized Onions with Chicken Apple Sausage & Fresh Melon
LUNCH
Steak Salad with Grilled Red Onion, Jicama, Avocado & Tomato Vinaigrette
AFTERNOON FUEL
Paleo Spinach & Artichoke Dip, Sliced Turkey Breast & Raw Veggies
DINNER
Halibut with Mustard-Caper Sauce, Roasted Baby Red Potatoes & Mediterranean Vegetables
WEDNESDAY 2/3
BREAKFAST
GF Oatmeal with Cinnamon Apples, Coconut Milk & Walnuts
LUNCH
Waldorf Salad with Grilled Chicken, Fuji Apple, Celery Hearts, Red Grapes and Toasted Walnuts with Green Goddess Dressing
AFTERNOON FUEL
Thai Coconut Chicken Bites with Apricot-Ginger Dipping Sauce, Cucumber Spears
DINNER
Gluten Free Spaghetti & Zucchini Pasta with Italian Turkey Sausage & Marinara Sauce
THURSDAY 2/4
BREAKFAST
Gluten Free Banana Walnut Muffin, Hard Boiled Egg and Fresh Berries
LUNCH
Fish Taco Bowl with Chipotle Crema
AFTERNOON FUEL
Buffalo Chicken Salad in Radicchio Lettuce Cups
DINNER
Seared Lamb Loin with Eggplant Ragout, Minted Coconut Yogurt, Rice Pilaf with Pine Nuts
FRIDAY 2/5
BREAKFAST
Shakshouka with Roasted Sweet Potatoes & Sauteed Kale
LUNCH
Seared Salmon with Zucchini & Walnut Salad, Dill Dressing
AFTERNOON FUEL
Tandoori Turkey Tenderloin with Fitness Kitchen Hummus, Baby Bells
DINNER
Swedish Meatballs with Mushroom Gravy, Cranberry Sauce, Boiled Yukon Potatoes & Brocollini (Paleo, GF, DF, NF)
SATURDAY 2/6
BREAKFAST
Quinoa Spiked Vanilla Oatmeal with Fresh Berries & Toasted Almonds
LUNCH
Protein Style Sirloin Burger with Romesco Sauce, Roasted Red Onion, Root Vegetable Fries
AFTERNOON FUEL
Paleo Chicken Bites, Creamy Honey Mustard, Carrot & Celery Sticks
DINNER
Marsala Glazed Turkey with Sauteed Button Mushrooms, Butternut Squash & Braised Greens (Paleo, GF, DF, NF)
MONDAY 2/1
BREAKFAST
Scrambled Eggs with Bell Peppers, Zucchini & Sun Dried Tomato, Kale-Walnut Pesto, Turkey Sausage & Naval Orange & Strawberries
LUNCH
Fitness Kitchen Paleo Nicoise Salad with Flaked Albacore Tune and Dijon Vinaigrette
AFTERNOON FUEL
Turkey Meatballs with House Made Marinara, Roasted Vegetables
DINNER
Jerk Chicken with Grilled Pineapple Relish, Cauliflower Rice, Charred Brocollini
TUESDAY 2/2
BREAKFAST
Savory Quiche with Butternut Squash, Kale & Caramelized Onions with Chicken Apple Sausage & Fresh Melon
LUNCH
Steak Salad with Grilled Red Onion, Jicama, Avocado & Tomato Vinaigrette
AFTERNOON FUEL
Paleo Spinach & Artichoke Dip, Sliced Turkey Breast & Raw Veggies
DINNER
Halibut with Mustard-Caper Sauce & Mediterranean Vegetables
WEDNESDAY 2/3
BREAKFAST
Organic Scrambled Eggs with Sauteed Spinach, Turkey Sausage & Strawberries
LUNCH
Waldorf Salad with Grilled Chicken, Fuji Apple, Celery Hearts, Red Grapes and Toasted Walnuts with Green Goddess Dressing
AFTERNOON FUEL
Thai Coconut Chicken Bites with Apricot-Ginger Dipping Sauce, Cucumber Spears
DINNER
Zucchini Pasta with Italian Turkey Sausage & Marinara Sauce
THURSDAY 2/4
BREAKFAST
Paleo Garden Vegetable Scramble with Chicken Apple Sausage & Berries
LUNCH
Paleo Fish Taco Bowl with Chipotle Crema
AFTERNOON FUEL
Buffalo Chicken Salad in Radicchio Lettuce Cups
DINNER
Seared Lamb Loin with Eggplant Ragout, Minted Coconut Yogurt, Broccoli-Cauliflower Rice with Pine Nuts
FRIDAY 2/5
BREAKFAST
Shakshouka with Roasted Sweet Potatoes & Sauteed Kale
LUNCH
Seared Salmon with Zucchini & Walnut Salad, Dill Dressing
AFTERNOON FUEL
Tandoori Turkey Tenderloin with Tahini Coconut Yogurt, Baby Bells
DINNER
Swedish Meatballs with Mushroom Gravy, Cranberry Sauce, Baked Yams, Brocollini
SATURDAY 2/6
BREAKFAST
Organic Scrambled Eggs with Turkey Sausage & Roasted Vegetables
LUNCH
Protein Style Sirloin Burger with Romesco Sauce, Roasted Red Onion, Root Vegetable Fries
AFTERNOON FUEL
Paleo Chicken Bites, Creamy Honey Mustard, Carrot & Celery Sticks
DINNER
Marsala Glazed Turkey with Sauteed Button Mushrooms, Butternut Squash & Braised Greens (Paleo, GF, DF, NF)
MONDAY 2/1
BREAKFAST
Scrambled Eggs with Bell Peppers, Zucchini & Sundried Tomato, Kale-Walnut Pesto, Naval Orange & Strawberries
LUNCH
Fitness Kitchen Nicoise Salad with Flaked Albacore Tuna & Dijon Vinaigrette
AFTERNOON FUEL
Quinoa-Mushroom Patty with House Made Marinara Sauce, Roasted Vegetables
DINNER
Jerk Red Snapper with Grilled Pineapple Relish, Brown Rice, Charred Brocollini
TUESDAY 2/2
BREAKFAST
Savory Quiche with Butternut Squash, Kale & Caramelized Onions & Fresh Fruit
LUNCH
Butternut Squash Soup with Baby Arugula Salad with Grilled Red Onion, Jicama & Avocado with Tomato Vinaigrette
AFTERNOON FUEL
Paleo Spinach & Artichoke Dip with Raw Veggies
DINNER
Halibut with Mustard-Caper Sauce, Roasted Baby Red Potatoes & Mediterranean Vegetables
WEDNESDAY 2/3
BREAKFAST
GF Oatmeal with Cinnamon Apples, Coconut Milk & Walnuts
LUNCH
Waldorf Salad with White Beans, Fuji Apple, Celery Hearts, Red Grapes and Toasted Walnuts with Green Goddess Dressing
AFTERNOON FUEL
Thai Coconut Vegetable Curry over Brown Rice
DINNER
Gluten Free Spaghetti & Zucchini Pasta with Mushroom Sautee & House Made Marinara
THURSDAY 2/4
BREAKFAST
Gluten Free Banana Walnut Muffin, Hard Boiled Egg and Fresh Berries
LUNCH
Fish Taco Bowl with Chipotle Crema
AFTERNOON FUEL
Buffalo Chickpea Salad in Radicchio Lettuce Cups
DINNER
Mahi Mahi with Eggplant Ragout, Minted Coconut Yogurt, Rice Pilaf with Pine Nuts
FRIDAY 2/5
BREAKFAST
Shakshouka with Roasted Sweet Potatoes & Sauteed Kale
LUNCH
Seared Salmon with Zucchini & Walnut Salad, Dill Dressing
AFTERNOON FUEL
Lentil Balls with Tahini Coconut Yogurt & Baby bells
DINNER
Lentil “Meatballs” with Mushroom Gravy, Cranberry Sauce, Boiled Yukon Potatoes & Brocollini
SATURDAY 2/6
BREAKFAST
Quinoa Spiked Vanilla Oatmeal with Fresh Berries & Toasted Almonds
LUNCH
White Bean Burger with Romesco Sauce, Roasted Red Onion & Root Vegetable Fries
AFTERNOON FUEL
Cauliflower Bites with Honey Mustard, Carrot & Celery Sticks
DINNER
Baked Wild Cod with Lemon & Fresh Herbs, Sauteed Button Mushrooms, Butternut Squash & Braised Greens
MONDAY 2/1
BREAKFAST
Scrambled Eggs with Bell Peppers, Zucchini & Sundried Tomato, Mozzarella Cheese & Turkey Sausage
LUNCH
Greek Tuna Salad Lettuce Cups with Feta Cheese
DINNER
Jerked Chicken with Charred Brocollini
TUESDAY 2/2
BREAKFAST
Scrambled Eggs with Coconut Oil, Rosemary, Thyme & Sage, Walnuts
LUNCH
Spiced Steak on Arugula with Avocado & Grilled Red Onion, Lime Vinaigrette
DINNER
Halibut with Mustard-Caper Sauce, Zucchini & Red Onion
WEDNESDAY 2/3
BREAKFAST
Organic Scrambled Eggs with Sauteed Spinach & Turkey Sausage
LUNCH
Thai Coconut Chicken Bites with Curried Yogurt Dip & Cucumber Spears
DINNER
Roasted Chicken Breast with Sauteed Mushrooms, Zucchini Noodles, Garlic & Herb Infused Olive Oil
THURSDAY 2/4
BREAKFAST
Paleo Garden Vegetable Scramble with Sliced Chicken Breast
LUNCH
Blackened White Fish with Chipotle Crema and Crunchy Cole Slaw
DINNER
Seared Lamb Loin with Eggplant Ragout, Minted Coconut Yogurt, Broccoli-Cauliflower Rice with Pine Nuts
FRIDAY 2/5
BREAKFAST
Shakshouka with Feta Cheese, Sauteed Kale
LUNCH
Seared Salmon with Spiralized Zucchini, Walnuts & Dill Dressing
DINNER
Swedish Meatballs with Mushroom Gravy, Brocollini
SATURDAY 2/6
BREAKFAST
Organic Scrambled Eggs with Turkey Sausage & Roasted Vegetables
LUNCH
Sirloin Burger with Romesco Sauce, Roasted Red Onion, Arugula Salad with Lemon & Olive Oil
DINNER
Marsala Glazed Turkey with Sauteed Button Mushrooms & Braised Greens
MONDAY 2/1
BREAKFAST
Scrambled Eggs with Bell Peppers, Zucchini & Sun Dried Tomato, Kale-Walnut Pesto, Turkey Sausage & Naval Orange & Strawberries
LUNCH
Low Carb Fitness Kitchen Nicoise Salad with Albacore Tuna & Dijon Vinaigrette
AFTERNOON FUEL
Turkey Meatballs with House Made Marinara, Roasted Vegetables
DINNER
Jerk Chicken with Grilled Pineapple Relish, Cauliflower Rice, Charred Brocollini
TUESDAY 2/2
BREAKFAST
Scrambled Eggs with Coconut Oil, Rosemary, Thyme & Sage, Walnuts, Fresh Fruit
LUNCH
Steak Salad with Grilled Red Onion, Jicama, Avocado & Tomato Vinaigrette
AFTERNOON FUEL
Paleo Spinach & Artichoke Dip, Sliced Turkey Breast & Raw Veggies
DINNER
Halibut with Mustard-Caper Sauce & Mediterranean Vegetables
WEDNESDAY 2/3
BREAKFAST
Organic Scrambled Eggs with Sauteed Spinach, Turkey Sausage & Strawberries
LUNCH
Waldorf Salad with Fuji Apple, Celery Hearts & Toasted Walnuts, Green Goddess Dressing
AFTERNOON FUEL
Thai Coconut Chicken Bites with Apricot-Ginger Dipping Sauce, Cucumber Spears
DINNER
Zucchini Pasta with Italian Turkey Sausage & Marinara Sauce
THURSDAY 2/4
BREAKFAST
Paleo Garden Vegetable Scramble with Chicken Apple Sausage & Berries
LUNCH
Blackened White Fish with Chipotle Crema and Crunchy Cole Slaw
AFTERNOON FUEL
Buffalo Chicken Salad in Radicchio Lettuce Cups
DINNER
Seared Lamb Loin with Eggplant Ragout, Minted Coconut Yogurt, Broccoli-Cauliflower Rice with Pine Nuts
FRIDAY 2/5
BREAKFAST
Shakshouka with Sauteed Kale
LUNCH
Seared Salmon with Zucchini & Walnut Salad, Dill Dressing
AFTERNOON FUEL
Tandoori Turkey Tenderloin with Tahini Coconut Yogurt, Baby Bells
DINNER
Swedish Meatballs with Mushroom Gravy, Brocollini
SATURDAY 2/6
BREAKFAST
Organic Scrambled Eggs with Turkey Sausage & Roasted Vegetables
LUNCH
Sirloin Burger with Romesco Sauce, Roasted Red Onion, Arugula Salad with Lemon & Olive Oil
AFTERNOON FUEL
Paleo Chicken Bites, Paleo Ranch, Carrot & Celery Sticks
DINNER
Marsala Glazed Turkey with Sauteed Button Mushrooms & Braised Greens
MONDAY 2/1
BREAKFAST
Scrambled Eggs with Bell Peppers, Zucchini & Sundried Tomato, Kale-Walnut Pesto, Naval Orange & Strawberries
LUNCH
Fitness Kitchen Vegetarian Nicoise with Dijon Vinaigrette
AFTERNOON FUEL
Quinoa-Mushroom Patty with House Made Marinara Sauce, Roasted Vegetables
DINNER
Walnut Crusted Jerk Cauliflower with Pineapple Relish, Yams & Brocollini
TUESDAY 2/2
BREAKFAST
Savory Quiche with Butternut Squash, Kale & Caramelized Onions & Fresh Fruit
LUNCH
Butternut Squash Soup with Baby Arugula Salad with Grilled Red Onion, Jicama & Avocado with Tomato Vinaigrette
AFTERNOON FUEL
Paleo Spinach & Artichoke Dip with Raw Veggies
DINNER
Roasted Mediterranean Vegetables with Brown Rice, Crumbled Feta
WEDNESDAY 2/3
BREAKFAST
GF Oatmeal with Cinnamon Apples, Coconut Milk & Walnuts
LUNCH
Waldorf Salad with White Beans, Fuji Apple, Celery Hearts, Red Grapes and Toasted Walnuts with Green Goddess Dressing
AFTERNOON FUEL
Thai Coconut Vegetable Curry over Brown Rice
DINNER
Gluten Free Spaghetti & Zucchini Pasta with Mushroom Sautee & House Made Marinara
THURSDAY 2/4
BREAKFAST
Gluten Free Banana Walnut Muffin, Hard Boiled Egg and Fresh Berries
LUNCH
Carrot Ginger Soup with Baby Spinach with Orange Vinaigrette
AFTERNOON FUEL
Buffalo Chickpea Salad in Radicchio Lettuce Cups
DINNER
Mahi Mahi with Eggplant Ragout, Minted Coconut Yogurt, Rice Pilaf with Pine Nuts
FRIDAY 2/5
BREAKFAST
Shakshouka with Roasted Sweet Potatoes & Sauteed Kale
LUNCH
Vegetarian Protein Pack with Pinto Bean Dip, Baby Bells, Grilled Red Onion Corn On The Cobb
AFTERNOON FUEL
Lentil Balls with Tahini Coconut Yogurt & Baby bells
DINNER
Lentil “Meatballs” with Mushroom Gravy, Cranberry Sauce, Boiled Yukon Potatoes & Brocollini
SATURDAY 2/6
BREAKFAST
Quinoa Spiked Vanilla Oatmeal with Fresh Berries & Toasted Almonds
LUNCH
White Bean Burger with Romesco Sauce, Roasted Red Onion & Root Vegetable Fries
AFTERNOON FUEL
Cauliflower Bites with Honey Mustard, Carrot & Celery Sticks
DINNER
Marsala Glazed Vegetables (Carrots, Mushrooms, Brussels Sprouts, Butternut Squash),Braised Greens

Happy Coco Gut Bar
Coconut filled with Larch Arabinogalactan. 11g Fiber, 3g Net carbs. No soy or gluten.
Available when you order

Keepin‘ It Keto
Coconut hemp chocolate LCHF bar. No soy or gluten.
Available when you order

Fiber-Licious Bar
Naturally flavored peppermint filling. Natural fats from coconut &cocoa butter. Sweetened with allulose, erythritol and stevia.
Available when you order

Pure Paleo Bar
Features 12 grams of protein made from bone broth protein isolate, hemp protein, pumpkin seed protein and 11 grams of fiber.r

Juice Budz Green Mile
Ingredients: romaine, parsley, kale, spinach, cucumber, apple, lemon, ginger
Available when you order

Juice Budz Green Lands
Ingredients: kale, spinach, cucumber, celery, apple, pineapple
Available when you order

Juice Budz Citrus Flush
Ingredients: grapefruit, pear, lemon, ginger, turmeric, celery
Available when you order

Juice Budz Sunday Morning
Ingredients: romaine, parsley, kale, spinach, cucumber, apple, lemon, ginger
Available when you order

Dog Treats – Chicken
Ingredients: Dehydrated Chicken, Potato, Organic Coconut Oil, Rosemary Extract
Available when you order

Dog Treats – Fish
Ingredients: Whitefish, Potato, Tapiocs, Organic Coconut Oil, Rosemary Extract
Available when you order

BoHo Energy Bar
Available when you order

Nutty Nirvana Energy Bites
Available when you order
- Balanced
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MONDAY 2/1
BREAKFAST
Scrambled Eggs with Bell Peppers, Zucchini & Sun Dried Tomato, Kale-Walnut Pesto, Turkey Sausage & Naval Orange & StrawberriesLUNCH
Fitness Kitchen Nicoise Salad with Flaked Albacore Tuna & Dijon VinaigretteAFTERNOON FUEL
Turkey Meatballs with House Made Marinara, Roasted VegetablesDINNER
Jerk Chicken with Grilled Pineapple Relish, Brown Rice, Charred BrocolliniTUESDAY 2/2
BREAKFAST
Savory Quiche with Butternut Squash, Kale & Caramelized Onions with Chicken Apple Sausage & Fresh MelonLUNCH
Steak Salad with Grilled Red Onion, Jicama, Avocado & Tomato VinaigretteAFTERNOON FUEL
Paleo Spinach & Artichoke Dip, Sliced Turkey Breast & Raw VeggiesDINNER
Halibut with Mustard-Caper Sauce, Roasted Baby Red Potatoes & Mediterranean VegetablesWEDNESDAY 2/3
BREAKFAST
GF Oatmeal with Cinnamon Apples, Coconut Milk & WalnutsLUNCH
Waldorf Salad with Grilled Chicken, Fuji Apple, Celery Hearts, Red Grapes and Toasted Walnuts with Green Goddess DressingAFTERNOON FUEL
Thai Coconut Chicken Bites with Apricot-Ginger Dipping Sauce, Cucumber SpearsDINNER
Gluten Free Spaghetti & Zucchini Pasta with Italian Turkey Sausage & Marinara SauceTHURSDAY 2/4
BREAKFAST
Gluten Free Banana Walnut Muffin, Hard Boiled Egg and Fresh BerriesLUNCH
Fish Taco Bowl with Chipotle CremaAFTERNOON FUEL
Buffalo Chicken Salad in Radicchio Lettuce CupsDINNER
Seared Lamb Loin with Eggplant Ragout, Minted Coconut Yogurt, Rice Pilaf with Pine NutsFRIDAY 2/5
BREAKFAST
Shakshouka with Roasted Sweet Potatoes & Sauteed KaleLUNCH
Seared Salmon with Zucchini & Walnut Salad, Dill DressingAFTERNOON FUEL
Tandoori Turkey Tenderloin with Fitness Kitchen Hummus, Baby BellsDINNER
Swedish Meatballs with Mushroom Gravy, Cranberry Sauce, Boiled Yukon Potatoes & Brocollini (Paleo, GF, DF, NF)SATURDAY 2/6
BREAKFAST
Quinoa Spiked Vanilla Oatmeal with Fresh Berries & Toasted AlmondsLUNCH
Protein Style Sirloin Burger with Romesco Sauce, Roasted Red Onion, Root Vegetable FriesAFTERNOON FUEL
Paleo Chicken Bites, Creamy Honey Mustard, Carrot & Celery SticksDINNER
Marsala Glazed Turkey with Sauteed Button Mushrooms, Butternut Squash & Braised Greens (Paleo, GF, DF, NF) - Paleo
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MONDAY 2/1
BREAKFAST
Scrambled Eggs with Bell Peppers, Zucchini & Sun Dried Tomato, Kale-Walnut Pesto, Turkey Sausage & Naval Orange & StrawberriesLUNCH
Fitness Kitchen Paleo Nicoise Salad with Flaked Albacore Tune and Dijon VinaigretteAFTERNOON FUEL
Turkey Meatballs with House Made Marinara, Roasted VegetablesDINNER
Jerk Chicken with Grilled Pineapple Relish, Cauliflower Rice, Charred BrocolliniTUESDAY 2/2
BREAKFAST
Savory Quiche with Butternut Squash, Kale & Caramelized Onions with Chicken Apple Sausage & Fresh MelonLUNCH
Steak Salad with Grilled Red Onion, Jicama, Avocado & Tomato VinaigretteAFTERNOON FUEL
Paleo Spinach & Artichoke Dip, Sliced Turkey Breast & Raw VeggiesDINNER
Halibut with Mustard-Caper Sauce & Mediterranean VegetablesWEDNESDAY 2/3
BREAKFAST
Organic Scrambled Eggs with Sauteed Spinach, Turkey Sausage & StrawberriesLUNCH
Waldorf Salad with Grilled Chicken, Fuji Apple, Celery Hearts, Red Grapes and Toasted Walnuts with Green Goddess DressingAFTERNOON FUEL
Thai Coconut Chicken Bites with Apricot-Ginger Dipping Sauce, Cucumber SpearsDINNER
Zucchini Pasta with Italian Turkey Sausage & Marinara SauceTHURSDAY 2/4
BREAKFAST
Paleo Garden Vegetable Scramble with Chicken Apple Sausage & BerriesLUNCH
Paleo Fish Taco Bowl with Chipotle CremaAFTERNOON FUEL
Buffalo Chicken Salad in Radicchio Lettuce CupsDINNER
Seared Lamb Loin with Eggplant Ragout, Minted Coconut Yogurt, Broccoli-Cauliflower Rice with Pine NutsFRIDAY 2/5
BREAKFAST
Shakshouka with Roasted Sweet Potatoes & Sauteed KaleLUNCH
Seared Salmon with Zucchini & Walnut Salad, Dill DressingAFTERNOON FUEL
Tandoori Turkey Tenderloin with Tahini Coconut Yogurt, Baby BellsDINNER
Swedish Meatballs with Mushroom Gravy, Cranberry Sauce, Baked Yams, BrocolliniSATURDAY 2/6
BREAKFAST
Organic Scrambled Eggs with Turkey Sausage & Roasted VegetablesLUNCH
Protein Style Sirloin Burger with Romesco Sauce, Roasted Red Onion, Root Vegetable FriesAFTERNOON FUEL
Paleo Chicken Bites, Creamy Honey Mustard, Carrot & Celery SticksDINNER
Marsala Glazed Turkey with Sauteed Button Mushrooms, Butternut Squash & Braised Greens (Paleo, GF, DF, NF) - Pescatarian
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MONDAY 2/1
BREAKFAST
Scrambled Eggs with Bell Peppers, Zucchini & Sundried Tomato, Kale-Walnut Pesto, Naval Orange & StrawberriesLUNCH
Fitness Kitchen Nicoise Salad with Flaked Albacore Tuna & Dijon VinaigretteAFTERNOON FUEL
Quinoa-Mushroom Patty with House Made Marinara Sauce, Roasted VegetablesDINNER
Jerk Red Snapper with Grilled Pineapple Relish, Brown Rice, Charred BrocolliniTUESDAY 2/2
BREAKFAST
Savory Quiche with Butternut Squash, Kale & Caramelized Onions & Fresh FruitLUNCH
Butternut Squash Soup with Baby Arugula Salad with Grilled Red Onion, Jicama & Avocado with Tomato VinaigretteAFTERNOON FUEL
Paleo Spinach & Artichoke Dip with Raw VeggiesDINNER
Halibut with Mustard-Caper Sauce, Roasted Baby Red Potatoes & Mediterranean VegetablesWEDNESDAY 2/3
BREAKFAST
GF Oatmeal with Cinnamon Apples, Coconut Milk & WalnutsLUNCH
Waldorf Salad with White Beans, Fuji Apple, Celery Hearts, Red Grapes and Toasted Walnuts with Green Goddess DressingAFTERNOON FUEL
Thai Coconut Vegetable Curry over Brown RiceDINNER
Gluten Free Spaghetti & Zucchini Pasta with Mushroom Sautee & House Made MarinaraTHURSDAY 2/4
BREAKFAST
Gluten Free Banana Walnut Muffin, Hard Boiled Egg and Fresh BerriesLUNCH
Fish Taco Bowl with Chipotle CremaAFTERNOON FUEL
Buffalo Chickpea Salad in Radicchio Lettuce CupsDINNER
Mahi Mahi with Eggplant Ragout, Minted Coconut Yogurt, Rice Pilaf with Pine NutsFRIDAY 2/5
BREAKFAST
Shakshouka with Roasted Sweet Potatoes & Sauteed KaleLUNCH
Seared Salmon with Zucchini & Walnut Salad, Dill DressingAFTERNOON FUEL
Lentil Balls with Tahini Coconut Yogurt & Baby bellsDINNER
Lentil “Meatballs” with Mushroom Gravy, Cranberry Sauce, Boiled Yukon Potatoes & BrocolliniSATURDAY 2/6
BREAKFAST
Quinoa Spiked Vanilla Oatmeal with Fresh Berries & Toasted AlmondsLUNCH
White Bean Burger with Romesco Sauce, Roasted Red Onion & Root Vegetable FriesAFTERNOON FUEL
Cauliflower Bites with Honey Mustard, Carrot & Celery SticksDINNER
Baked Wild Cod with Lemon & Fresh Herbs, Sauteed Button Mushrooms, Butternut Squash & Braised Greens - Keto
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MONDAY 2/1
BREAKFAST
Scrambled Eggs with Bell Peppers, Zucchini & Sundried Tomato, Mozzarella Cheese & Turkey SausageLUNCH
Greek Tuna Salad Lettuce Cups with Feta CheeseDINNER
Jerked Chicken with Charred BrocolliniTUESDAY 2/2
BREAKFAST
Scrambled Eggs with Coconut Oil, Rosemary, Thyme & Sage, WalnutsLUNCH
Spiced Steak on Arugula with Avocado & Grilled Red Onion, Lime VinaigretteDINNER
Halibut with Mustard-Caper Sauce, Zucchini & Red OnionWEDNESDAY 2/3
BREAKFAST
Organic Scrambled Eggs with Sauteed Spinach & Turkey SausageLUNCH
Thai Coconut Chicken Bites with Curried Yogurt Dip & Cucumber SpearsDINNER
Roasted Chicken Breast with Sauteed Mushrooms, Zucchini Noodles, Garlic & Herb Infused Olive OilTHURSDAY 2/4
BREAKFAST
Paleo Garden Vegetable Scramble with Sliced Chicken BreastLUNCH
Blackened White Fish with Chipotle Crema and Crunchy Cole SlawDINNER
Seared Lamb Loin with Eggplant Ragout, Minted Coconut Yogurt, Broccoli-Cauliflower Rice with Pine NutsFRIDAY 2/5
BREAKFAST
Shakshouka with Feta Cheese, Sauteed KaleLUNCH
Seared Salmon with Spiralized Zucchini, Walnuts & Dill DressingDINNER
Swedish Meatballs with Mushroom Gravy, BrocolliniSATURDAY 2/6
BREAKFAST
Organic Scrambled Eggs with Turkey Sausage & Roasted VegetablesLUNCH
Sirloin Burger with Romesco Sauce, Roasted Red Onion, Arugula Salad with Lemon & Olive OilDINNER
Marsala Glazed Turkey with Sauteed Button Mushrooms & Braised Greens - Low Carb
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MONDAY 2/1
BREAKFAST
Scrambled Eggs with Bell Peppers, Zucchini & Sun Dried Tomato, Kale-Walnut Pesto, Turkey Sausage & Naval Orange & StrawberriesLUNCH
Low Carb Fitness Kitchen Nicoise Salad with Albacore Tuna & Dijon VinaigretteAFTERNOON FUEL
Turkey Meatballs with House Made Marinara, Roasted VegetablesDINNER
Jerk Chicken with Grilled Pineapple Relish, Cauliflower Rice, Charred BrocolliniTUESDAY 2/2
BREAKFAST
Scrambled Eggs with Coconut Oil, Rosemary, Thyme & Sage, Walnuts, Fresh FruitLUNCH
Steak Salad with Grilled Red Onion, Jicama, Avocado & Tomato VinaigretteAFTERNOON FUEL
Paleo Spinach & Artichoke Dip, Sliced Turkey Breast & Raw VeggiesDINNER
Halibut with Mustard-Caper Sauce & Mediterranean VegetablesWEDNESDAY 2/3
BREAKFAST
Organic Scrambled Eggs with Sauteed Spinach, Turkey Sausage & StrawberriesLUNCH
Waldorf Salad with Fuji Apple, Celery Hearts & Toasted Walnuts, Green Goddess DressingAFTERNOON FUEL
Thai Coconut Chicken Bites with Apricot-Ginger Dipping Sauce, Cucumber SpearsDINNER
Zucchini Pasta with Italian Turkey Sausage & Marinara SauceTHURSDAY 2/4
BREAKFAST
Paleo Garden Vegetable Scramble with Chicken Apple Sausage & BerriesLUNCH
Blackened White Fish with Chipotle Crema and Crunchy Cole SlawAFTERNOON FUEL
Buffalo Chicken Salad in Radicchio Lettuce CupsDINNER
Seared Lamb Loin with Eggplant Ragout, Minted Coconut Yogurt, Broccoli-Cauliflower Rice with Pine NutsFRIDAY 2/5
BREAKFAST
Shakshouka with Sauteed KaleLUNCH
Seared Salmon with Zucchini & Walnut Salad, Dill DressingAFTERNOON FUEL
Tandoori Turkey Tenderloin with Tahini Coconut Yogurt, Baby BellsDINNER
Swedish Meatballs with Mushroom Gravy, BrocolliniSATURDAY 2/6
BREAKFAST
Organic Scrambled Eggs with Turkey Sausage & Roasted VegetablesLUNCH
Sirloin Burger with Romesco Sauce, Roasted Red Onion, Arugula Salad with Lemon & Olive OilAFTERNOON FUEL
Paleo Chicken Bites, Paleo Ranch, Carrot & Celery SticksDINNER
Marsala Glazed Turkey with Sauteed Button Mushrooms & Braised Greens - Vegetarian
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MONDAY 2/1
BREAKFAST
Scrambled Eggs with Bell Peppers, Zucchini & Sundried Tomato, Kale-Walnut Pesto, Naval Orange & StrawberriesLUNCH
Fitness Kitchen Vegetarian Nicoise with Dijon VinaigretteAFTERNOON FUEL
Quinoa-Mushroom Patty with House Made Marinara Sauce, Roasted VegetablesDINNER
Walnut Crusted Jerk Cauliflower with Pineapple Relish, Yams & BrocolliniTUESDAY 2/2
BREAKFAST
Savory Quiche with Butternut Squash, Kale & Caramelized Onions & Fresh FruitLUNCH
Butternut Squash Soup with Baby Arugula Salad with Grilled Red Onion, Jicama & Avocado with Tomato VinaigretteAFTERNOON FUEL
Paleo Spinach & Artichoke Dip with Raw VeggiesDINNER
Roasted Mediterranean Vegetables with Brown Rice, Crumbled FetaWEDNESDAY 2/3
BREAKFAST
GF Oatmeal with Cinnamon Apples, Coconut Milk & WalnutsLUNCH
Waldorf Salad with White Beans, Fuji Apple, Celery Hearts, Red Grapes and Toasted Walnuts with Green Goddess DressingAFTERNOON FUEL
Thai Coconut Vegetable Curry over Brown RiceDINNER
Gluten Free Spaghetti & Zucchini Pasta with Mushroom Sautee & House Made MarinaraTHURSDAY 2/4
BREAKFAST
Gluten Free Banana Walnut Muffin, Hard Boiled Egg and Fresh BerriesLUNCH
Carrot Ginger Soup with Baby Spinach with Orange VinaigretteAFTERNOON FUEL
Buffalo Chickpea Salad in Radicchio Lettuce CupsDINNER
Mahi Mahi with Eggplant Ragout, Minted Coconut Yogurt, Rice Pilaf with Pine NutsFRIDAY 2/5
BREAKFAST
Shakshouka with Roasted Sweet Potatoes & Sauteed KaleLUNCH
Vegetarian Protein Pack with Pinto Bean Dip, Baby Bells, Grilled Red Onion Corn On The CobbAFTERNOON FUEL
Lentil Balls with Tahini Coconut Yogurt & Baby bellsDINNER
Lentil “Meatballs” with Mushroom Gravy, Cranberry Sauce, Boiled Yukon Potatoes & BrocolliniSATURDAY 2/6
BREAKFAST
Quinoa Spiked Vanilla Oatmeal with Fresh Berries & Toasted AlmondsLUNCH
White Bean Burger with Romesco Sauce, Roasted Red Onion & Root Vegetable FriesAFTERNOON FUEL
Cauliflower Bites with Honey Mustard, Carrot & Celery SticksDINNER
Marsala Glazed Vegetables (Carrots, Mushrooms, Brussels Sprouts, Butternut Squash),Braised Greens - Add-Ons
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Happy Coco Gut Bar
Coconut filled with Larch Arabinogalactan. 11g Fiber, 3g Net carbs. No soy or gluten.
Available when you orderKeepin‘ It Keto
Coconut hemp chocolate LCHF bar. No soy or gluten.
Available when you orderFiber-Licious Bar
Naturally flavored peppermint filling. Natural fats from coconut &cocoa butter. Sweetened with allulose, erythritol and stevia.
Available when you orderPure Paleo Bar
Features 12 grams of protein made from bone broth protein isolate, hemp protein, pumpkin seed protein and 11 grams of fiber.r
Juice Budz Green Mile
Ingredients: romaine, parsley, kale, spinach, cucumber, apple, lemon, ginger
Available when you orderJuice Budz Green Lands
Ingredients: kale, spinach, cucumber, celery, apple, pineapple
Available when you orderJuice Budz Citrus Flush
Ingredients: grapefruit, pear, lemon, ginger, turmeric, celery
Available when you orderJuice Budz Sunday Morning
Ingredients: romaine, parsley, kale, spinach, cucumber, apple, lemon, ginger
Available when you orderDog Treats – Chicken
Ingredients: Dehydrated Chicken, Potato, Organic Coconut Oil, Rosemary Extract
Available when you orderDog Treats – Fish
Ingredients: Whitefish, Potato, Tapiocs, Organic Coconut Oil, Rosemary Extract
Available when you orderBoHo Energy Bar
Available when you order
Nutty Nirvana Energy Bites
Available when you order