Breakfast // Organic shredded wheat cereal with hemp hearts, frozen blueberries, fresh raspberries, and organic milk.
Breakfast // French toast (made with omega seed bread) with plain organic yogurt, frozen blueberries, a TINY drizzle of pure maple syrup, and a sprinkling of cinnamon.
Breakfast // Wholewheat cinnamon raisin English muffin with all-natural peanut butter. Kiwi slices. Fresh raspberries.
Breakfast // Parmesan basil scrambled eggs. Homestyle potatoes with onions and peppers. Flaxseed toast.
Breakfast // Wholewheat raspberry scone. Kiwi slices. Fresh raspberries. Raspberry tea.
Breakfast // Flaxseed toast with all-natural peanut butter, chia seeds, and hemp hearts.
Breakfast // Wholewheat ‘Gracen’ pancakes.
Lunch // Southwest turkey chili with sour cream. Avocado couscous salad.
Lunch // Black bean veggie quesadilla on an Ezekiel 4:9 tortilla with sour cream and fresh avocado.
Lunch // Parmesan and avocado toast. Carrot sticks and hummus. Apple slices.
Lunch // Wholewheat elk pasta with baby peas, edamame beans, and fresh parmesan.
Lunch // Chicken, tofu, and veggie stir-fry on fresh rice noodles.
Lunch // Curried tuna and apple salad on a tomato wrap. Red pepper slices. Roasted squash.
Lunch // Potato and leek soup with chickpeas and veggies. Wholewheat naan.
Dinner // Wholewheat spaghetti with spicy turkey tomato sauce and fresh parmesan. Roasted Brussels sprouts.
Dinner // Creamy corn and veggie soup. Multi-seed flatbread with humus.
Dinner // Harvest grains, steamed veggies, and sesame tempeh.
Dinner // Parmesan and walnut encrusted chicken. Roasted Brussels sprouts. Roasted golden beets with feta. Cheese ravioli with herbs and spices brought home from Italy.
Dinner // Tuscan sausage soup with shell pasta, spinach, and white beans. Parmesan rye spears.
Dinner // Homemade pizza (BBQ chicken and roasted veggie and feta).
Dinner // Wholewheat penne with tomato basil turkey sauce and feta.