Taco Time with Portobello Walnut “Meat” and Vegan Chipotle Ranch

A client favorite! Made with our special portabella and walnut “taco meat” served over a crunchy and colorful mixture of fresh corn salsa, crisp cabbage, green leaf romaine lettuce, a hearty layer of protein packed black beans and our homemade Cilantro Jalapeńo Vinaigrette.

TO PREP: Pull out the veggies, heat the "taco meat" in a sauté pan for ~3-5 minutes on medium heat to warm and brown. Pile over the lettuces, top with Cilantro Jalapeno Vinaigrette, fresh herbs, toasted pepitas, avocado and a squeeze of lime. This dish can be served as a salad and enjoyed with provided Siete Tortilla Chips. Pairs well with this week’s Chipotle Cashew 'Queso'.

Bowls + EntreesTara AbbaticchioMay 26, 2021June 1, March 29, April 11, June 20, July 25, January 9, April 23, July 9

Carrot Cake Bites with "Cream Cheese Icing"

These scrumptious little no-bake carrot cake bites taste just like a traditional slice of carrot cake, but are so much healthier - raw, oil-free and naturally sweetened. Dipped in our vegan cream cheese icing, these make the perfect energizing breakfast-on-the-go, pre-workout snack, or fun treat to share after a meal. Store in the fridge and enjoy!

Sweets + TreatsTara AbbaticchioApril 21, 2021April 27, June 29, April 26, May 9, July 25

Lemon Mousse Chia Pudding

What better way to brighten your day than this Lemon Mousse Chia Pudding? Packed with plant-protein, healthy fats, and turmericI - It's like sunshine in a jar! We love it topped with fresh berries for a light and delicious breakfast or as an energizing post workout snack.

Sweets + TreatsTara AbbaticchioApril 21, 2021April 27, June 29, July 25

Creole Style Jack Cakes with Mixed Cabbage Slaw and Remoulade Dip Sauce

Shredded jack fruit, hearts of palm, chickpeas, creole seasonings and lots of fresh herbs make for the most delicious vegan “crab” cakes!

TO REHEAT: Add a small amount of oil in the bottom of a fry pan or cast iron skillet. Bring it to heat, then add the jack cakes and cover with a well-fitting lid. Heat on each side for a few minutes, or to your desired temperature.

Serve on butter lettuce leaves with a delicious vegan remoulade sauce, a sprinkle of fresh spring onions and a side of crunchy slaw.

Bowls + EntreesTara AbbaticchioApril 14, 2021April 20, June 29, August 31, April 19, May 2, July 25, September 19, May 14

Coco Berry Crunch

Mixed berries, banana, cacao powder, hemp seeds, cashews, almond butter, kachava chocolate protein powder, date.

Blueberry Protein + Oats

Gluten free oats, Kachava Vanilla protein powder, sunbutter, banana, date, blueberries, cinnamon, sea salt.

SmoothiesTara AbbaticchioApril 13, 2021April 20, June 29, October 5, October 26, April 19, October 4, November 1, May 2, July 25, October 24, May 14

Creamy Mango Matcha Smoothie

Mango, avocado, spinach, almond butter, almonds, date, banana, coconut flakes + Your Super Power Matcha {Matcha, Moringa, Maca, Wheatgrass, Barley Grass}

Summer Harvest Tortilla Soup

Hello flavor! Pops of sweet corn, zucchini, and a bounty of colorful veg - seasoned to perfection with Mexican spices. This is the perfect hearty soup for chilly nights.

TO SERVE: Serve with diced avocado, a sprinkle of pepitas, and a generous squeeze of lime for some tang. To stretch for the family - serve over jasmine rice, guacamole and tortillas. We love crushing the provided tortilla chips to add on to top or eat as a side with your soup. Pairs nicely with this week’s Cilantro Pepita Pesto Dip.

Soups + SaladsTara AbbaticchioNovember 23, 2020December 1, May 4, May 16, July 25, April 2, June 4

Black Bean Dip

A creamy blend of lime and black beans and spicy Costa Rican flavors. Serve with our rainbow of crudités, or pairs well with this week’s Mexican Style Chopped Salad. Can be enjoyed warm (with tortillas or plantain chips!) or cold.

Dips + SaucesTara AbbaticchioNovember 5, 2020November 10, April 20, June 29, December 14, April 19, December 13, May 2, July 25, December 19, May 14

Cilantro Jalapeño Pesto

A slightly spicy, tangy twist on classic pesto, this dip is so versatile and completely delicious! Wonderful served on pasta, with eggs, on toasted baguette or with our rainbow of crudités. Pairs well with this week’s Sofritos Nachos and Southwestern Power Bowl.

Chef T's Bento Bowl with Holy Hemp Dressing

It's a one-bowl wonder of sticky rice, sautéed vegetables, marinated mushrooms, tamari roasted seasonal squash, and crisp fresh veggies. Keep the components separate or mix together as a nourishing mixed bowl and top with provided "Holy Hemp" dressing, and serve with kimchi, fresh herbs and nori wraps.

TO SERVE: Warm the components of your choice in a sauté pan over med heat. We like to keep the carrot and jicama fresh + raw. Optional protein add on: poached or fried free range egg or grilled organic chicken.

Bowls + EntreesTara AbbaticchioOctober 15, 2020October 20, April 20, June 29, September 21, April 19, May 2, July 25, May 14

Simply Healthy Caesar

A vibrant mix of romaine, arugula, brussel sprouts, roasted carrots and cauliflower - mingled with roasted red peppers, capers and served with our house made Pecan Parmesan and creamy Vegan Caesar Dressing.

TO SERVE: Enjoy cold or room temperature - or warm your cauliflower and shredded sprouts for a warm cool combo. Toss with dressing and homemade Savory Granola Topping.