Breakfast Shakshuka bowl with ground turkey sausage, fried egg, sauteed zucchini, onion, spinach, and Za'atar seasoning.

Breakfast frittata (egg, spinach, peppers, tomato) served with turkey bacon bites, hashed beets and sauteed kale.

Southwest breakfast bowl made with ground beef, scrambled egg, hashed sweet potato, sauteed onion and bell pepper and an avocado lime dressing.

Scrambled chive and parsley eggs served with turkey sausage, hashed zucchini, sauteed onion and mushrooms, topped with chives and parsley.

Seared ginger shrimp, zucchini noodles, pickled carrots, shredded cabbage, and topped mixed herbs (mint, thai basil, dill,) cashews and a umeboshi ginger dressing

Cajun ground beef served on a bed of house coleslaw and mixed greens topped with blueberries, walnuts, and a blueberry dressing

Green curry shredded chicken served on a bed of mixed greens topped with sweet potato wedges, roasted beets, pumpkin seeds, and a coconut vinaigrette

Cirtus sumac chicken (thigh), a crunchy summer slaw mix of shaved fennel, shredded kale and carrots, riced broccoli, tart cherries, and a balsamic date dressing.

Lemon thyme turkey meatballs served on a spiralized zucchini pasta topped with brussels sprouts, roasted sweet potatoes, and a lemon basil sauce.

Chipotle chicken thigh, yam puree, fire-roasted poblanos, cauliflower, cilantro chimichurri, lime wedge

Lemon chicken served with zucchini noodles, butternut squash, mushrooms, capers, parsley and a lemon garlic piccata sauce.

Sirloin steak served with a side of herb roasted cauliflower and green beans, and topped with a chimichurri dressing

Roasted cod, spaghetti squash, roasted carrots and broccoli, topped with a slow-cooked sofrito sauce.

Shio Koji seasoned steak served with lemon grass cauliflower rice, bell peppers, broccoli, and a mint and ginger scallion sauce.

Breakfast Shakshuka bowl with ground turkey sausage, fried egg, sauteed zucchini, onion, spinach, and Za'atar seasoning.

Breakfast frittata (egg, spinach, peppers, tomato) served with turkey bacon bites, hashed beets and sauteed kale.

Southwest breakfast bowl made with ground beef, scrambled egg, hashed sweet potato, sauteed onion and bell pepper and an avocado lime dressing.

Scrambled chive and parsley eggs served with turkey sausage, hashed zucchini, sauteed onion and mushrooms, topped with chives and parsley.

Seared ginger shrimp, zucchini noodles, pickled carrots, shredded cabbage, brown rice and topped mixed herbs (mint, thai basil, dill,) cashews and a umeboshi ginger dressing

Cajun ground beef served on a bed of mixed greens topped with quinoa, red cabbage, blueberries, walnuts, and a blueberry dressing

Green curry shredded chicken served on a bed of mixed greens topped with sweet potato wedges, roasted beets, pumpkin seeds, brown rice and a coconut vinaigrette

Cirtus sumac chicken (thigh), a crunchy summer slaw mix of shaved fennel, shredded kale and carrots, riced broccoli, tart cherries, quinnoa and a balsamic date dressing.

Lemon thyme turkey meatballs served on a spiralized zucchini pasta topped with brussels sprouts, roasted sweet potatoes, quinoa, and a lemon basil sauce.

Chipotle chicken thigh, yam puree, fire-roasted poblano peppers, cauliflower, brown rice, cilantro chimichurri, lime wedge

Lemon chicken served with zucchini noodles, butternut squash, mushrooms, GF Pasta, capers, parsley and a lemon garlic piccata sauce.

Sirloin steak served with a side of herb roasted cauliflower and green beans, topped with a chimichurri dressing. Served with gluten-free pasta

Roasted cod, spaghetti squash, roasted carrots and broccoli, brown rice, topped with a slow-cooked sofrito sauce.

Shio Koji seasoned steak served with lemon grass cauliflower rice, bell peppers, broccoli, brown rice, and a mint and ginger scallion sauce.

Breakfast Shakshuka bowl with ground turkey sausage, thyme sweet potato, sauteed zucchini, onion, spinach

Sweet potato pancakes served with a strawberry compote, turkey bacon bites, hashed beets and sauteed kale.

Southwest breakfast bowl made with ground beef, hashed radish, hashed sweet potato, sauteed onion, mushrooms and an avocado lime dressing.

Turkey sausage breakfast bowl served with, hashed zucchini, sauteed onion and mushrooms, sauteed kale and topped with chives and parsley.

Seared ginger shrimp, zucchini noodles, pickled carrots, shredded cabbage, and topped mixed herbs (mint, thai basil, dill,) and a umeboshi ginger dressing

Herb seasoned ground beef served on a bed of mixed greens topped with red cabbage, blueberries, and a blueberry dressing

AIP green curry shredded chicken served on a bed of mixed greens topped with sweet potato wedges, roasted beets, and a coconut vinaigrette

Cirtus sumac chicken (thigh), a crunchy summer slaw mix of shaved fennel, shredded kale and carrots, riced broccoli, tart cherries, and a balsamic date dressing.

Lemon thyme turkey meatballs served on a spiralized zucchini pasta topped with brussels sprouts, roasted sweet potatoes, and a lemon basil sauce.

Lime garlic chicken thigh, yam puree, shredded brussels sprouts, cauliflower, cilantro chimichurri, lime wedge

Lemon chicken served with zucchini noodles, butternut squash, mushrooms, capers, parsley and a lemon garlic piccata sauce.

Sirloin steak served with a side of herb roasted cauliflower and carrots, and topped with a chimichurri dressing

Roasted cod, spaghetti squash, roasted carrots and broccoli, topped with a slow-cooked AIP sofrito sauce.

Ginger garlic seasoned steak served with lemon grass cauliflower rice, carrots, broccoli, and a mint and ginger scallion sauce.

Breakfast Shakshuka bowl with ground turkey sausage, fried egg, sauteed zucchini, onion, spinach, and Za'atar seasoning.

Breakfast frittata (egg, spinach, peppers, tomato) served with turkey bacon bites, hashed beets and sauteed kale.

Southwest breakfast bowl made with ground beef, scrambled egg, hashed radish, sauteed onion and bell pepper and an avocado lime dressing.

Scrambled chive and parsley eggs served with turkey sausage, hashed zucchini, sauteed onion and mushrooms, topped with chives and parsley.

Seared ginger shrimp, zucchini noodles, pickled carrots, shredded cabbage, and topped mixed herbs (mint, thai basil, dill,) cashews and a umeboshi ginger dressing

Cajun ground beef served on a bed of house coleslaw and mixed greens topped with blueberries, walnuts, and a blueberry dressing

Green curry shredded chicken served on a bed of mixed greens topped with roasted jicama, roasted beets, pumpkin seeds, and a coconut vinaigrette

Cirtus sumac chicken (thigh), a crunchy summer slaw mix of shaved fennel, shredded kale and carrots, riced broccoli, and a balsamic date dressing.

Lemon thyme turkey meatballs served on a spiralized zucchini pasta topped with brussels sprouts, roasted acorn squash, and a lemon basil sauce.

Chipotle chicken thigh, radish puree, fire-roasted poblano peppers, cauliflower, cilantro chimichurri, lime wedge

Lemon chicken served with zucchini noodles, butternut squash, mushrooms, capers, parsley and a lemon garlic piccata sauce.

Sirloin steak served with a side of herb roasted cauliflower and green beans, and topped with a chimichurri dressing

Roasted cod, spaghetti squash, roasted carrots and broccoli, topped with a slow-cooked sofrito sauce.

Shio Koji seasoned steak served with lemon grass cauliflower rice, bell peppers, broccoli, and a mint and ginger scallion sauce.

Breakfast Shakshuka bowl with oregano garbanzo beans, baked thyme sweet potato, sauteed zucchini, onion, spinach, and Za'atar seasoning.

Sweet potato pancakes served with a strawberry compote, hashed beets and sauteed kale.

Southwest breakfast bowl made with black beans, hashed radish, hashed sweet potato, sauteed onion and bell pepper and an avocado lime dressing.

Seared ginger chickpeas, zucchini noodles, pickled carrots, shredded cabbage, brown rice and topped mixed herbs (mint, thai basil, dill,) cashews and a umeboshi ginger dressing

Cajun style pinto beans served on a bed of red cabbage and mixed greens topped with blueberries, walnuts, quinoa, and a blueberry dressing

Green Curry lentils served on a bed of mixed greens topped with sweet potato wedges, roasted beets, brown rice, pumpkin seeds, and a coconut vinaigrette

Sumac seasoned Cannellini beans, a crunchy summer slaw mix of shaved fennel, shredded kale and carrots, riced broccoli, tart cherries, quinoa, and a balsamic date dressing.

House cannellini beans with spiralized zucchini pasta topped with brussels sprouts, roasted sweet potatoes, quinoa and a lemon basil sauce.

Chipotle black beans, yam puree, fire-roasted poblano peppers, cauliflower, cilantro chimichurri, lime wedge

Lemon cannellini beans served with zucchini noodles, butternut squash, mushrooms, GF pasta, capers, parsley and a lemon garlic piccata sauce.

House seasoned pinto beans served with a side of herb roasted cauliflower and green beans, gluten free pasta, and topped with a chimichurri dressing

House seasoned black beans, spaghetti squash, roasted carrots and broccoli, brown rice, topped with a slow-cooked sofrito sauce.

Shio Koji seasoned pinto beans served with lemon grass cauliflower rice, bell peppers, broccoli, brown rice, and a mint and ginger scallion sauce.