Macro Meal Pack Menu 5.13
Raw Salads & Dressing…
Kale, red onion, purple cabbage and fennel fronds.
Arugula, fresh corn off the cob, red bell pepper and celery.
Sesame seed cream and parsley dressing.
Multicolored radishes, celery, scallion, Poblano and Anaheim peppers.
Red and green cabbage coleslaw with dulse (seaweed).
Fried rice with golden beet, onions and celery.
Baked polenta cake with carrot mash.
Root vegetable sauce for the millet loaf..
Red quinoa tabouleh with scallions, bell pepper and parsley.
Millet with blanched cauliflower, purple cabbage, acorn squash and broccoli.
Chili kidney beans with jicama, and orange.
Chickpeas with parsley, lemon and tahini.
Green lentils with fennel, bell pepper and onion.
Split pea soup with onion and carrot.
Cooked Veggie Dishes…
Blanched cauliflower and broccoli with cashew dressing and toasted sunflower seeds.
Pickled carrot with ginger.
Mushroom and celery soup.
Sautéed corn and Brussel sprouts with onions and fresh sage.
Multicolored carrots, and radish greens with toasted sesame dressing and seeds.
Purple sweet potato and carrot mash with orange.
Zucchini and summer squash salad with olive oil, salt and pepper.
Sautéed leeks and radish greens.
Steamed multicolored beets with olive oil and salt.
Spaghetti squash with arame, sautéed onion and pumpkin seeds.
Poached apricot with blood orange and turmeric reduction.