At Tuesday Foods, we firmly believe in the power of food as medicine. Our kitchen isn't just a space for cooking delicious meals for our clients; it's a platform for crafting dishes that promote the highest level wellness and vitality. Each ingredient we select is chosen not just for its flavor but also for its ability to heal. Join us as we dive into our favorite anti-inflammatory ingredients, showcasing how food can be a powerful tool for nourishing and healing the body,

1. Olive Oil: Tuesday Foods Liquid Gold

At the heart of our kitchen lies extra virgin olive oil—a staple in Mediterranean cuisine and a beloved ingredient in our recipes. Rich in monounsaturated fats and exceptionally high in antioxidants, olive oil brings a depth of flavor and health benefits to our dishes. When it is of good quality, olive oil is a precious ally! From salad dressings to sautéing vegetables, we rely on olive oil to add a touch of richness while supporting heart health and reducing inflammation.

2. Mushrooms: Nature's Immune Boosters

Mushrooms are a culinary marvel that we can't get enough of at Tuesday Foods. Varieties like shiitake, maitake, and reishi are packed with beta-glucans and polysaccharides, known for their immune-boosting and anti-inflammatory properties. We incorporate mushrooms into soups, stir-fries, and pasta dishes, infusing each bite with earthy goodness and health-promoting benefits.

3. Berries: Bursting with Antioxidant Brilliance

We always have an assortment of vibrant berries on hand—blueberries, strawberries, raspberries, and blackberries—that bring a burst of color and nutrition to our creations. Rich in antioxidants like anthocyanins and vitamin C, berries combat inflammation and support overall well-being. We use them in smoothies, breakfast bowls, and desserts, delighting in their sweet and tangy flavors while nourishing our bodies.

4. Dark Chocolate: Decadence with a Healthy Twist

We love dark chocolate! It’s a treat we savor for its rich flavor and anti-inflammatory benefits. Dark chocolate with a high cocoa content contains flavonoids like catechins and procyanidins, known for their heart-protective and inflammation-fighting properties. Whether enjoyed on its own or as part of a dessert, dark chocolate is a delicious addition that satisfies our cravings while supporting vibrant health. (And happiness!)

5. Matcha Green Tea: Serenity in Every Sip

Matcha green tea is our go-to beverage for moments of calm and rejuvenation. Rich in antioxidants like catechins, matcha boasts anti-inflammatory and stress-relieving properties. We make our own matcha lattes, smoothie bowls, and baked goods infused with matcha, relishing its vibrant green hue and health-boosting qualities that enhance well-being.

6. Turmeric + Ginger: The Spices of Culinary Magic

No spice rack is complete without turmeric—a golden gem that adds both color and health benefits to our dishes. Curcumin, the active compound in turmeric, is renowned for its anti-inflammatory and antioxidant properties.

Ginger contains substances known as gingerols that reduce inflammation and turn off pain-causing compounds in the body. Ginger supports digestion and helps with motility, moving things things more efficiently through our intestines.

We turmeric and ginger in curries, soups, and roasted vegetables, infusing our meals with warmth, flavor, and healing goodness.

By incorporating these beloved ingredients into our recipes week after week, we not only create flavorful and satisfying meals but also nourish our bodies and support overall wellness. Here's to celebrating the culinary magic of our favorite healing ingredients and embracing a kitchen full of food that is healing and delicious.

Our Co-Founder Kelly makes the most delicious margaritas! 

Vitamin C rich citrus fruits combined with anti-inflammatory herbs and a dash of top-shelf tequila come together to create the ultimate no-guilt margaritas that are clean and so refreshing.

This combination of tequila and grapefruit is a match made in heaven if you ask our Tuesday Foods Team!

A few notes from Kelly for ultimate margarita-making success:

• Chill your glasses in the freezer for 30 minutes before making them.

• You must, I repeat must use fresh-squeezed juice.

• Shake it up for longer than you think you need to. I’d say a very enthusiastic shake for 30 seconds is sufficient to get that icy, frothy consistency.

• You can totally add a couple of jalapeño slices to the shaker for a spicy kick
  

Good Clean Grapefruit Margarita

• 2 oz Casamigos Tequilla

• 2 oz Two Chicks grapefruit cocktail (We love this - beautifully crafted sparkling cocktails in a can!)

• 2 oz fresh squeezed grapefruit juice.

• For Garnish: mint sprigs + slices fresh grapefruit

Pour over ice and garnish with generous amounts of mint and sliced grapefruit.

Gut Love Lemon Ginger Margarita

• 2 oz Casamigos Tequila

• 3 oz Olipop Lemon Ginger Sparkling Tonic

• 1/4 tsp fresh ginger, grated

• wedge of Meyer lemon or a big lemon twist

Pour over ice and garnish with lemon wedge.

The Citrus Skinny

• 2 oz silver tequila (we love Casamigos)

• 1.5 oz fresh lime juice (juice of ~ 2 small limes)

• 1.5 oz fresh orange juice

• 1 scant teaspoon agave nectar*

• OR*, 1 teaspoon sugar free simple syrup made with monk fruit sweetener

• garnish with a lime wedge and enjoy!

For a Margarita Mocktail sub the above tequila with 2 oz of sparkling water for a citrus refresher!

Cheers!

Vegetable Spring Rolls - they are so fresh and beautiful and will make you feel light and healthy from the inside out. The ingredients are so simple - just raw vegetable wrapped in delicate rice paper, and drizzled with a scrumptious sauce……..But the finished product looks like a culinary work of art. 

Fresh herbs are a must! A good clean dipping sauce (of course) and a high quality rice paper wrapper are also key ingredients for success. The sauce will enhance the flavor, and it’s fun to include more than one.  For this recipe we have included two of our current favorites - Our Tuesday Tahini Sauce and Perfect Peanut Sauce.

We know that making Spring Rolls from scratch might sound intimidating, but once you get the feel for the technique, you won’t want to stop rolling these beauties!

We have included a video tutorial at the bottom of this post to help you get the hang of it.

Vegetable Spring Rolls With Two Dipping Sauces

Ingredients

For the Spring Rolls:

• 1 red bell pepper, cored, seeded an thinly sliced

• 1 cucumber , sliced into 3 inch long thin strips

• 1 cup grated carrots

• 1 cup grated red cabbage

• 1/4 cup of fresh cilantro, chopped

• 3 scallions, white and green parts chopped

• 1 tsp low sodium tamari or soy sauce

• 1 tsp toasted sesame oil

• 1 teaspoon unseasoned rice vinegar

• 10, 22 cm round rice paper wrappers

Tuesday Tahini Sauce:

• 1/2 cup tahini

• 3 tablespoons fresh lime juice

• 3-4 cloves garlic, peeled

• 1 tablespoon fresh ginger, pee;ed

• 1 tablespoon tamari

• pinch of cayenne

• 1-2 tablespoons maple syrup

Perfect Peanut Sauce:

• 1/3 cup natural peanut butter (we like 365 Whole Foods brand, no stir)

• 2 tablespoons rice vinegar

• 2 tablespoons tamari

• 2 tablespoons honey or maple syrup

• 1 tablespoon toasted sesame oil

• 1 cloves garlic, minced

• 2 to 3 tablespoons water, as needed

Make The Tahini Sauce:

Add all sauce ingredients to a blender or food processor. Blend on high until creamy and smooth. Note: You may need to add hot water, 1 tablespoon at a time if you’re working with thick tahini. Continue to add hot water until your sauce will easily blend into a creamy, smooth mixture. Pour sauce into a small container and cover until ready to serve.

Make The Peanut Sauce

In a small bowl, whisk together the peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Whisk in 2 to 3 tablespoons water, as needed to make a creamy but "dip-able" sauce.

How To Assemble Spring Rolls: (Plus video tutorial below)

1. In a large bowl, combine all of the sliced veggies and chopped herbs.

2. In a small bow, stir together the tamari, oil, and vinegar. Drizzle over the veggies and toss lightly to coat

3 Pour very hot water into a dish or skillet and immerse rice paper to soften for about 15-30 seconds.Transfer to a cutting board covered with a damp towel and gently spread out the edges. (Make a few extras as this part takes a little practice and finesse - have fun and don’t be in a rush)

4. In the middle of the wrapper, place a small, tightly packed pile of vegetables - arranging them in the same direction. Roll up like a burrito: fold the ends over, then tightly roll up. Repeat with the remaining wrappers and veggies.

4. Place seam-side down and cut on the bias - transfer to your serving platter along side your favorite dipping sauce(s)

*A quick video tutorial on how to roll a Spring Roll.

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3 Things We Are Loving Right Now!

Feel like you’re in need of a yummy recipe to make for dinner tonight, fitness inspiration, expert wellness tips, or healthy product recommendations? Look no further. Our TF team has revealed what they’re loving right now. Get ready to find your new favorite thing.

Three finds: personal Growth April opportunities…

Suffice it to say that we, at Team Tuesday, are personal growth junkies. From Gabby Bernstein to Jenna Zoe, Joe Dispenza to Brené Brown, Eckhart Tolle to Michael Singer, Elizabeth Gilbert to Oprah… and the list goes on.

We have been getting sparks of motivation from the people we are working with, and surrounded by, and we are so excited to share with you today. Our Top Three picks for personal growth this spring season and beyond …

Wether you have a weekend, a week, or a year to commit - check these out and we just might see you there!

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EMOTIONAL GROWTH

A YEAR LONG COURSE FOR LASTING CHANGE, DESIGNED FOR WOMEN.

If you are feeling like your life is ripe for a breakthrough this year long course is an opportunity to peel back the layers, let go of control and step into the unknown. With facilitators Ashley Wick and Kate Kripke, and connected with a community of like minded moms - you will journey together to learn about the anatomy of change, learn to embody a growth mindset, grow from the wisdom of your emotions, move through your resistance to change and increase your capacity to new results. Are you ready!? Yes, yes and YES!

Learn more about the program

Watch Ashley’s Imaginal Series live on IG

Registration closes March 31 for an April 5 start date. Buckle up!

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SPIRITUAL GROWTH

WELLSOUL WORKSHOP: A WEEKEND RETREAT THAT WILL GROUND YOUR BODY AND UNVEIL YOUR SOUL.

A weekend retreat that will change your life. Facilitated by @kaseycrown + @jakki_leonardini and hosted at the stunning Ojai Valley in - in just 3 days you will dive deep and explore a path to true interpersonal wellness. The goal at Well Soul is that you come away with a deep understanding of your whole-self, which includes synthesizing and integrating an understanding of the mental, emotional, physical, relational and energetic layers of your being.

Marrying latest findings from the fields of interpersonal neurobiology and clinical psychology with the ancient wisdom of the spiritual traditions - these workshops will not disappoint. Just jump!

Learn more about Well Soul

Discover their calendar of events

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PHYSICAL GROWTH

BODY ALIVE BOOTCAMP: A MIND BODY AND SPIRIT REBOOT

Aspen Shakti’s Alive in Tulum: A Six-Day Embodied Experience That Will Include Physical Transformation, Self-Expression + Conscious Support. Explore the intersection of yoga, energy, dance, music, endurance and liberation.

With amazing accommodations, nutritious meals, and a flexible itinerary, this retreat is sure to ignite your spirit, uplift your soul and to shed the winter layers that may be dimming your light. If you are ready to drop into your body, and soak up the sun and sand…

Check out Alive in Tulum!

Registration is closing soon, reserve your spot ASAP or talk to Jayne directly to see if this is a fit for you!

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Awesome Apples and Oats

Ingredients:

• 1 medium fuji apple - cut into a quarter inch dice

• 1/4 cup of GF quick oats

• 1/2 tablespoon coconut oil or ghee

• 2 tablespoons almond butter

• Sprinkle sea salt

• Drizzle maple syrup or date paste. 

• Optional toppings: slivered almonds and currants.

Instructions:

Cook apples in coconut oil or ghee for 3 minutes in a sauce pan.

While apples are cooking place oats, almond butter and sea salt into your bowl.

When apples are just becoming soft, pour them on top of your oats. Add about 6 ounces of almond milk and stir well to combine (if you prefer your oats hot, heat the almond milk first).

Top with a drizzle of sweetener and a sprinkle of slivered almonds and currants. YUM!

These healthy Zucchini Brownies are one of our favorite guiltless treats! They are vegan, gluten free, and the perfect recipe to bake with zucchini - which makes the brownies extra nutritious.

We love baking with zucchini! You start with a green vegetable, and end with a decadent dessert. It makes us feel like magicians - and the zucchini is truly the magic ingredient! But the zucchini deserves credit for more than just being a great baking ingredient - like most vegetables, it's a nutrient powerhouse. A cup of zucchini is brimming with vitamin C, potassium and magnesium. You also get a nice hit of folate and B Vitamins.

These easy to make brownies are sweetened just with pure maple syrup, coconut sugar and our favorite chocolate chips. Top them with sea salt and walnuts to make them extra special.

Zucchini Brownies

Ingredients:

• 1 flax egg (1 tablespoon Flaxseed Meal + 3 tablespoons lukewarm water)

• 1 cup grated zucchini (we use a box grater. no need ot peel)

• 1/2 cup peanut butter - (or almond butter. runny, no added sugar)

• 1 teaspoon vanilla

• 1/4 cup maple syrup

• 1/2 cup coconut sugar

• 1/2 cup unsweetened cocoa powder

• 1/2 cup almond flour - see note for options

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 2 tablespoons coconut oil (melted)

• 1/4 cup chocolate chips (we like Hu Brand)

• 1/4 cup chopped walnuts

• sprinkle of Maldon sea salt

Instructions:

1. Preheat the oven to 350°F. Line a 9-inch x 5-inch baking pan with parchment paper.

2. Finely grate 2 large zucchinis, skin on - about 1 cup tightly packed and place in a large mixing bowl

3. Add peanut butter, flax egg, vanilla, maple syrup, and coconut sugar. Stir the ingredients together until consistent. (It will be liquidy at this point)

4. Stir in the unsweetened cocoa powder, baking soda, salt, and melted coconut oil, making sure all the cocoa is incorporated and no lumps are left.

5. Now, stir in almond flour and fold in the chocolate chips. Transfer the brownie batter into the prepared baking pan. Sprinkle with the walnuts, and slightly press them into the batter.

6. Bake for 30 minutes or until the top and sides are set and a toothpick inserted in the center of the brownie comes out clean.

7. Remove the pan from the oven and cool down in the pan for 15 minutes.Use the parchment paper to lift out the brownie from the pan to a cooling rack. Cool for another 30 minutes. Finally, sprinkle with Maldon Sea Salt

Note: To make it easier to slice - pop it 10 minutes in the fridge after fully cooled. This will set the brownie to perfection, slice without breaking, and the chocolatey texture will be enhanced.

More Of Our Favorite Guiltless Treats:

Apple Pecan Coffee Cake

Pumpkin Spice Bread

Oatmeal Raisin Cookies

Healthy Zucchini Muffins

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We love Globe Artichokes! They are super easy to cook, fun to eat and super nutritious!

Artichokes contain powerful antioxidants and phytonutrients that are extremely healing for the body. The nutrition in artichokes help to lower cholesterol, reduce inflammation, support liver function and increase bile production. They are also high in fiber and magnesium and nourish the gut lining.

You can boil, grill, braise, or bake an artichoke. But our favorite way to cook them (and the easiest way!) is to steam them. We loved the steamed artichoke served warm or at room temperature with one of our favorite dipping sauces.

Instructions for steaming the perfect artichoke and recipes for our favorite dipping sauces below!

Steamed Artichoke

Ingredients

• 1 or more large globe artichokes

• 1-2 cloves garlic, cut in half (can leave skin on)

• 1 bay leaf

• 1 lemon, quartered
  

Instructions:

1. Prepare artichokes for steaming: First, peel off a few of the tougher outer leaves. Using a serrated knife, cut off top 1/3 of artichoke. Trim stem so artichoke stands upright.

2. Set a steamer basket in a large pot; add enough water so it reaches just below the basket. Add garlic cloves, bay leaf and lemon pieces into the water, bring to a boil.

3. Place the artichoke in steamer basket. Cover the pot, and steam until heart is tender when pierced with a tip of a paring knife, and inner leaves pull out easily, 50 minutes; Add more water to pot, if necessary.

4. Serve warm or at room temperature with our Vegan Aioli or Lemon Dressing. (recipes below)

Vegan Aioli

• 1 cup of cashews (soaked)

• 1/2 cup of water

• 2 cloves of garlic

• Juice of a lemon

• Zest of a lemon

• 1 teaspoon of apple cider vinegar

• 1-2 pinches of salt

Soak the cashews for at least two hours or, ideally, overnight. Drain, then add the rest of the ingredients into a blender. Blend until the sauce is absolutely smooth. Taste and feel free to add additional salt or lemon.

Lemon Dressing

• 1/4 cup of olive oil

• 2 to 3 tablespoons of lemon juice, to taste

• 1 clove of garlic, minced

• 1/2 teaspoon of ground cumin

• 1/2 teaspoon of salt

Add all ingredients to a blender and whizz up until smooth. Taste and feel free to add additional salt or lemon.

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…

FROM OUR KITCHEN TO YOURS!

10 healthy spring foods we're excited to welcome back to our Tuesday Foods menu this season!

Spring is here! The days are getting longer, the air is fresh and warm, and everyone seems to be in a vibrant mood. This changing of the season marks a time for all things to come alive, bloom, refresh and renew.

In nature this means abundant growth in the of delicious colorful produce. For our bodies, it means leaving behind the heaviness of the winter’s grounding foods and embracing all things light and fresh.

We are naturally in tune with our environment, and are meant to eat the foods that grow around us. In spring those foods include a wide array of veggies and fruit that will make you feel nourished while also gently cleansing and resetting your digestive and immune systems.

To help you embrace the season, we've put together a list of our favorite spring foods and the simplest ways to use them.

1. Arugula

Rich in vitamins like A, K, and folate, plus chlorophyll, fiber and even water, these leafy greens will help reduce inflammation while also hydrating and detoxifying your body.

Our favorite way to eat arugula is in a simple salad - toss the raw greens in bowl with shaved parmesan, toasted pine-nuts and drizzle with some extra virgin olive oil and fresh lemon juice.

Recipe love: Fennel, Apple & Arugula Salad

2. Artichokes

Available in both spring and fall, artichokes are rich in folic acid, vitamin C, B-complex vitamins, and many minerals. These nutrients help lower cholesterol, ensure healthy pregnancies in women, reduce free radicals, and ensure optimal metabolic cell function.

We like to steam a whole artichoke for 50-60 minutes then peel off and eat the edible part of the leaves dipped in one of our house made sauces or a fresh lemon vinaigrette.

Recipe Love: Steamed Artichoke With Herby Tahini Sauce

3. Asparagus

One of our favorite spring veggies! Asparagus is bundant in vitamin K as well as copper, selenium, B vitamins and many other important nutrients. Asparagus is great for women because it’s a source of folate, an essential fertility nutrient. It’s also a natural diuretic that helps relieve bloat.

Asparagus is delicious roasted (or steamed ) with a drizzle of olive oil, salt and pepper, and a sprinkle of parmesan. During cooking, you want the asparagus to remain vibrant green - remove from heat before it gets wilted. 8-10 minutes should do it!

Recipe Love: Spring Time Asparagus Soup

4. Beets

Some foods give you a clear indication of what part of you they’ll benefit and that’s the case with beets. Their deep and juicy color let you know they’re great for your blood and circulation. They can lower blood pressure, boost your stamina, and support detoxification all due to being a unique source of phytonutrients called betalains.

How to eat them: So many options! You can juice them or add them to a smoothie, roast them as a side dish, use a veggie peeler to shave them raw into salads, spiralize them or make them into borscht!

Recipe Love: Pink Tahini Dressing

5. Carrots

We’re all familiar with this classic vegetable but when they’re in season locally carrots are absolutely delectable. Rich in vitamin A and other antioxidants, they’re great for maintaining healthy hair, skin, and nails, and are therefore considered an “anti-aging” food, plus they’re a powerful cancer-fighter.

We love to eat them raw and you can play around with many different ways of chopping, slicing, or shredding them onto anything from salads to sandwiches or tacos. They’re also the perfect travel snack and are great dipped into nut butter or hummus.

Recipe Love: Carrot Cake Overnight Oats

6. Mint

This delicious herb grows like a weed and has very strong healing properties. Mint contains an antioxidant called rosmarinic acid, which can relieve seasonal allergy symptoms the menthol it contains is a natural decongestant. It can also soothe an upset stomach and treats bad breath!

We love adding it to water or iced tea for a delicious natural flavoring. It's so delicious chopped, and added to a bowl of fresh berries or a green salads.

Recipe Love: Lisa’s Quinoa Tabbouleh

7. Peas

Don’t underestimate these little guys! They are high in protein and rich in body-balancing minerals like magnesium and iron. They also provide the antioxidant lutein, which helps you maintain your vision as you age. Peas typically have a very short growing season of just a few weeks and that makes them all the more special.

You can eat raw snap peas as a snack dipped in hummus, add them to salads, stir-fries and pasta dishes.

Recipe Love: Easy Pesto Pasta

8. Strawberries

Is there anything better than biting into a fresh, ripe, fragrant, and delicious strawberry in late spring/early summer? This decadent and sexy food is a healthy indulgence because it is among the top five sources of antioxidant-rich fruit in the U.S. Strawberries can help balance blood sugar, and the polyphenols they contain will support immunity, healthy cell renewal, and many other functions.

Add them fresh to salads, oatmeal or granola, freeze them and add to smoothies, or dip them in chocolate!

Recipe Love: Strawberry Hemp Milk

9. Spring Onions

Onions contain a high amount of polyphenols, and especially flavonoids, which are compounds that play a major role in disease prevention and reducing the oxidative stress that wears our bodies down. They are also natural antihistamines, and have antibacterial and antifungal properties.

Add diced scallions to salads, tabbouleh, or tacos, or simply sauté them with some sea salt as a tasty caramelized onion.

Recipe Love: Veggie Spring Rolls

10. Radishes

A great detoxifier, radishes are great at removing waste and toxins from both the gut and liver. They are also a natural diuretic and help to hydrate the skin.

We love them thinly sliced in salads or served as a snack with one of our favorite veggie dips. If you have never tried them roasted you are in for a treat!

Where To FInd seasonal Produce Where You Live?

To help determine what spring vegetables and fruits are peaking where you live, check out this handy Seasonal Food Guide.

Roaring Fork Valley, Colorado:

Two Roots Farm is a 3-acre organic farm in Basalt, CO - growing a diverse array of vegetables, herbs, and flowers for restaurants in the Roaring Fork Valley, the local Farmer's Markets, and their CSA program. Visit the Two Roots farm stand every Friday, from June - October  9:00-1:00PM - 100 Sopris Creek Rd. in Basalt, Colorado

Mesa Microgreens: Grown locally in Silt, Colorado and delivered from Rifle to Aspen. Microgreens are harvested at the plant growth stage between a sprout and a baby green. They have all the flavor and dense nutrition of baby greens, but are more delicate in texture like a sprout. They are the ideal finishing touch to any dish, and perfect on salads and sandwiches. Kaylin from Mesa Microgreens delivers all of our favorites to our door - sunflower, pea, kale, kholrabi, radish, broccoli and her special microgreen mix to add to smoothies!

Farmer’s Market From Aspen to Glenwood Springs:

Aspen Saturday Market. Saturdays, 8:30 a.m.-3 p.m. – This market has been going strong since 1998. Every Saturday from mid-June to mid-October customers stroll the U-shaped market from Hopkins to Hunter to Hyman street shopping and catching up with friends, while enjoying live music. In addition to Colorado-grown produce, meats and cheeses, there’s Colorado-made bread, skin-care products, art and more.

Basalt Sunday Market, Sundays, 10 a.m.-2 p.m. – The Basalt Sunday Market is part market, part casual community gathering held downtown on Midland Spur. You can purchase produce and meats from local farms like Rock Bottom Ranch, enjoy live music, grab a snack, and pick up one-of-a-kind offerings from local vendors. They even have arts and crafts for kids.

Carbondale Downtown Farmers’ Market, Wednesdays, 10 a.m.–3 p.m. – Get a burst of mid-week dinner inspiration at this eclectic market set up in the middle of downtown. With a focus on local farmers, producers and artisans, not only can you buy wonderful products, you’ll be supporting the community goal of sustainable business practices.

Glenwood’s Downtown Market, Tuesdays, 4–8 p.m. – Enjoy a different kind of happy hour at this lively evening market, located just off of Grand Avenue. In addition to being able to buy goods from local farmers and makers, you can pick up dinner and enjoy live music.

Glenwood Springs Saturday Famers Market, Saturdays, 8 a.m.–3 p.m. -Established in 1986, this market focuses primarily on fresh produce, although there are some crafts and prepared foods, and live Bluegrass music. Located at 14th and Grand Avenue.

Boulder and Denver, Colorado:

Aspen Moon Farm: Started in 2009, Aspen Moon Farm consisted of 2.5 acres in Longmont, Colorado with one acre of cultivated vegetables and one Farmer’s Market in Longmont and have grown to 99 acres - with approximately 25 acres in production! They serve seasonal Farmer’s Markets in Longmont and Boulder on Saturdays, and offer an abundant Roadside Farmstand, open daily as the season allows. They offer a bountiful CSA program - with over 350 members.

Cure Organic Farm is a woman-owned, commercial, diversified family farm, growing over 100 varieties of vegetables, herbs, berries, and specialty cut flowers on public and private land.  They provide produce, meat and eggs available for sale 50 weeks of the year.  Main markets include Boulder and Denver restaurants, A CSA Program, and farm stands. 

Black Cat Organic Farms: Jill and Chef Eric Skokan have created a 425 acre, Certified Organic vegetable farm located just outside of the city that supplies the bounty for their Farm Store, Dinners at the Farm, CSA’s, and Boulder Farmers’ Market Booth. They grow, seed clean and mill our own organic grains, and raise and breed sheep, pigs, chickens and geese. All animals are raised on pasture and vegetable fields with holistic pasture management, No hormones, No GMOs, No routine antibiotics and lots of love and care.

Farmer’s Markets From Boulder To Denver:

Boulder Farmers Market, Boulder, CO: The Boulders Farmers Market, located in Boulder, is one of the most notable markets in Colorado. This market, which occurs on Wednesdays and Saturdays from April to November, has a variety of organic produce, free-range animal products and even handmade goods.

Cherry Creek Fresh Market, Denver, CO: Cherry Creek Fresh Market is Denver’s largest farmers market. The market occurs on both Saturdays and Wednesdays from May to September. Find artisan cheeses, chef demonstrations, live music and of course organic produce at this massive market.

City Park Farmers Market, Denver, CO: Every Sunday from June to October is the City Park Fresh Market located in Denver. This farmers market takes place at Denver’s historic Sullivan Fountain. Enjoy organic produce from local growers and food vendors. This downtown event is a great spot to find some Colorado wines, cheeses

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…

FROM OUR KITCHEN TO YOURS!

NYT cooking, photo credit: Christopher Simpson for The New York Times

Baked Ginger Sesame Tofu

Ingredients:

• 16 ounces tofu- organic, firm or extra firm, non-GMO

• 2 tablespoons toasted sesame oil

• 3 tablespoons soy sauce- or gluten-free Braggs Liquid amino acids

• 1 tablespoon miso (or sub 1 more tablespoon soy sauce)

• 3–4 slices thin slices ginger- peels ok

• 2 garlic cloves

• 1 tablespoon rice vinegar

• 1–3 teaspoons chili paste

• 1 tablespoon sesame seeds

Instructions:

1. Preheat oven to 400

2. Blot the block of tofu with paper towels. Press the tofu gently to release some liquid, blotting as you go.

3. Cut tofu into pieces (strips, cubes, squares or fillets) about 3/4 -1 inch thick.

4. Place on a parchment lined baking sheet.

5. For Ginger Sesame Marinade: blend ingredients (except sesame seeds) together in a blender until smooth, pour over tofu, coating all sides well. Sprinkle with sesame seeds.  Bake 25-35 minutes, checking halfway through, and for extra crispy broil for a few minutes.

Sweet potatoes consistently top our list of favorite superfoods. What’s with our obsession? Well, the benefits are pretty SWEET! One sweet potato is an excellent source of vitamin A and fiber, and provides more potassium than a banana. Bursting with antioxidants - they help fight inflammation in the body and prevent disease. Because they are high in natural sugars but low on the glycemic index, they provide a steady source of energy and are a favorite fuel for athletes.

We're sharing our 3 favorite fillings for Loaded Sweet Potatoes below. Each of these sweet potato recipes is simple and full of flavor. Enjoy!

The first step in making loaded sweet potatoes is baking the potatoes. Here’s how we do it:

1. Preheat the oven to 425°F and line a baking sheet with parchment paper or foil.

2. Use a fork to poke holes into the sweet potatoes, set them on the baking sheet

3. Roast for 40 to 50 minutes, or until puffed up and soft inside when pierced with a fork.

You can bake the sweet potatoes ahead of time as they will keep in the fridge for up to 3 days. Then, all you have to do is assemble your filling and load up your potatoes when you’re ready to eat!

Loaded Sweet Potatoes 3 Ways

1. Mediterranean Style Sweet Potatoes

Filling for 2 sweet potatoes:

• 1 can chickpeas, drained and rinsed

• extra-virgin olive oil, for drizzling

• sea salt and freshly ground black pepper

• 1/2 teaspoon dried thyme

• 1 bundle Dino kale leaves

Smoky Tahini Dressing (Recipe inspiration from Vegan At Times)

• 1/2 cup tahini, well stirred

• 6 tablespoons fresh lemon juice

• 4 teaspoons paprika

• 1/4 cup water, plus more for thinning

Instructions:

1. Roast the chickpeas: While the sweet potatoes bake, spread the chickpeas on a separate baking sheet, drizzle them with olive oil and pinches of salt and pepper and the dried thyme, and roast for 20-25 minutes - until golden brown and crispy around the edges. Remove the chickpeas from the oven, and set aside until ready to use.

2. Make the dressing: In a small bowl, whisk together the tahini, lemon juice, paprika, salt and water until smooth. If it's too thick , stir in a little more water if needed for desired consistency - you want to drizzle. Taste for salt, adding more if needed.

3. Just before the sweet potatoes are done: Cut one bundle of Dino kale into thin ribbons. Saute with a touch of olive oil and salt over medium heat until your greens are tender. Set aside.

4. Remove the sweet potatoes from the oven and let cool slightly. Scoop out a “wedge” from each potato to make space for the filling. Add a serving of the chickpeas and the chopped kale. Top with a drizzle of the smoked tahini dressing.

Notes:

• Protein lovers: Add a poached or fried egg.

• Store extra dressing and chickpeas in air tight containers in the fridge for up to 4 days.

2. Thai Peanut Sweet Potatoes

Filling for two sweet potatoes:

• 2 cups shredded purple cabbage

• 1/4 cup Thai Peanut Hummus (recipe below)

• 1/4 cup chopped fresh cilantro

• 1/4 cup chopped fresh scallion (just the light green part)

• 4 Tablespoons chopped peanuts or cashews

• For spice lovers, a little sriracha

Thai Peanut Hummus

• 1 can chickpeas, rinsed and drained

• 2 tablespoons natural peanut butter

• 1-2 teaspoons Sriracha (or more if you like spice)

• 1/4 teaspoon ground ginger

• 2 small cloves garlic, minced

• 1/2 tablespoon honey (or maple syrup for vegans!)

• 1 teaspoon sea salt

• 1/4 teaspoon pepper pepper

• 1 tablespoon olive oil

• 3-4 tablespoons cold water
  

Instructions:

1. Make the hummus: Add chickpeas, peanut butter, Sriracha, ginger, garlic, honey, and salt and pepper to taste into a food processor. Process until broken up. Scrape the sides with a spatula as needed.

With the motor running, drizzle in olive oil and cold water. This will help the mixture come together and get super-smooth. Once the hummus is processed to your desired texture, taste and adjust the salt and pepper.

2. Remove the sweet potatoes from the oven and let cool slightly. Scoop out a “wedge” from each potato to make space for the filling. Top with cabbage, a 1/4 cup of peanut hummus, fresh herbs, and crushed nuts.

Notes:

• Protein lovers: Pairs beautifully with teriyaki tofu or chicken satay.

• Spicy lovers: Add an extra drizzle of Sriracha or sprinkle of red pepper

• Store extra hummus in an airtight container in the fridge for 3-4 days.

3. Mexi Style Sweet Potatoes

Filling for 2 sweet potatoes: (we like orange, yellow or purple sweet potatoes for this recipe)

• 1 cup shredded red cabbage or chopped romaine

• 1/2 cup cooked black beans

• 2-4 tablespoons easy guac (recipe below)

• a few slices of serrano or jalapeño pepper

• 2 tablespoons toasted pepitas

• 1/2 teaspoon extra-virgin olive oil

• 1 teaspoon fresh lime juice

• 1/4 teaspoon chili powder

• 1/4 teaspoon sea salt

• 1/4 cup salsa, for serving

• 1/4 pickled red onions, optional for serving (recipe below)

Easy guac:

• 1 small avocado

• 2 teaspoons fresh lime juice, or to taste

• 1/4 teaspoon sea salt, or to taste

Instructions:

1. Make the filling: In a large bowl, mix together the cabbage or romaine, black beans, serrano, pepitas, olive oil, lime juice, chili powder, and salt. Adjust seasonings to taste. Chill until ready to use.

2. Just before serving, make the guac: In a small bowl, use a fork to mash together the avocado, lime juice, and salt.

3. Remove the sweet potatoes from the oven and let cool slightly. Scoop out a "wedge" in each potato and remove to make space for the filling. Add the filling and top with the guac. Serve with the salsa and pickled onions on the side.

Notes:

• Protein lovers: Add scrambled egg or tofu

• Additional serving ideas: Top with pickled onions or pickled jalapeno, grilled corn and crispy plantain chips served on the side

 
Don’t Miss A Beet With Our Newsletter

This Spaghetti Puttanesca makes regular appearances on our Tuesday Foods menu and for good reason! This light and healthy Italian dish, that originates in Naples, really has it going on in the flavor department. Savory and sweet, spicy and bold, Spaghetti Puttanesca packs a punch that will make your taste buds salivate with each delicious bite.

We have paired it here with sautéd swiss chard because we are always looking for ways to sneak in those nutrient dense greens! A simple kale salad or spinach would also work very well with this dish as a side, or mixed right in when serving.

Spaghetti Alla Puttanesca

Ingredients

• 1/4 cup extra-virgin olive oil

• 6 cloves of garlic minced

• 1 1/2 teaspoons dried oregano

• 1/4 teaspoon crushed red pepper (bump to 1/2 teaspoon if you like spice)

• 4 cups vegetable broth (chicken broth would also works well here)

• Up to 1 cup water (notes below)

• 16 oz dry spaghetti (we like jovial brand for gluten free)

• 2-3 cups cherry tomatoes or grape tomatoes halved

• 3 - 4 tablespoons tomato paste

• 1 bunch swiss chard, kale or spinach

• 1/4 cup fresh basil chopped or more to taste

• 1/4 cup fresh parsley chopped or more to taste

• 18 pitted kalamata olives chopped (more or less  to taste)

• 2 tablespoons capers (optional)

• Salt and pepper to taste

Instructions

Heat a large, deep sauté pan over medium heat.

Add oil to pan; swirl to coat. Add garlic oregano, and red pepper; cook 1-2 minutes. (avoid burning the garlic)

Add broth and 1/2 cup water. Go to high heat, and bring to a boil. Add spaghetti to pan, lower heat to medium and cook for 7 minutes, stirring frequently at first to keep spaghetti from sticking together. Pro tip: If the pasta is absorbing the broth and not cooking enough or you feel you want more sauce, add water 1/4 cup at a time and stir in.

Add tomatoes and tomato paste and stir to combine. Cook an additional 3 to 7 minutes or until pasta is done to taste and tomatoes warmed. Pro tip: If tomatoes are not particularly ripe, add them in after cooking the pasta only 5 minutes so they have longer to cook up and get tender and juicy -- you could even cover the pan for a few minutes while it cooks up.

Prep and cook the chard: Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate. In the saute pan, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the chard stems, season with salt and pepper, and cook, stirring occasionally, until they begin to soften and brown, 2 to 4 minutes. Stir in the chard leaves and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Remove pasta from heat, add remaining ingredients, toss to combine and serve with swiss chard on the side.

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…
FROM OUR KITCHEN TO YOURS!

At Tuesday Foods, we’re always on the lookout for delicious plant-based dining options in Colorado. Whether you are a long-time vegan or vegetarian, or simply looking to add more plant-based meals to your diet, we’ve found the top places in Boulder, Denver, and Aspen for veggie forward eats. 

Now, we are highlighting the best places to enjoy delicious, guilt-free meals in the heart of the Roaring Fork Valley. From cozy cafes to upscale bistros, join us as we explore the best vegan and vegetarian restaurants in Basalt, Carbondale, and Glenwood Springs. 

Best Vegan & Vegetarian Breakfast Restaurants from Basalt to Glenwood Springs

Carbondale - Village Smithy

This beloved local spot has been serving up tasty, homemade dishes since 1975, making Village Smithy the mid-valley go-to restaurant for breakfast and brunch. Enjoy a cup of coffee and catch up with friends and family while you wait for a coveted table during the busy weekend morning rush. 

Vegetarian Tip: Check out the legendary McHuevos, a spin on huevos rancheros featuring hash browns covered with mushroom, onion, two eggs, cheddar cheese, salsa and sour cream.

Vegan Tip: Don’t miss the Tofu Scramble w/ Smithy 7! This scrumptious breakfast option includes tofu, garlic, tomato, onion, mushrooms, zucchini, and smithy 7, a nutritious blend of whole grains.

Price: $$

Carbondale - True Nature Cafe

The True Nature Cafe is a perfect place to kickstart your day in a truly nourishing way. The menu is filled with delicious, locally sourced organic options like soups, salads, smoothies, and baked goods. We recommend sipping on a warm Cacao Chai while exploring the beautiful Peace Garden.

Vegetarian Tip: Don’t miss the daily section of homemade vegetarian quiche!

Vegan Tip: From their Heavenly Oats to their tasty smoothies, there are plenty of vegan choices. 

Price: $

Basalt/El Jebel - Jaffa Middle Eastern Kitchen

Tucked away in the City Market shopping center in El Jebel, you’ll find this small fast-casual restaurant serving an array of Middle Eastern classics. Jaffa Middle Eastern Kitchen is an excellent mid-valley lunch option for those looking for a tasty quick bite to eat!

Vegetarian Tip: The menu has several vegetarian options from salads, sandwiches and soups. When you’re having a hard time trying to decide, try the Jaffa appetizer plate which includes moroccan carrot salad, babaganoush, tabbouleh, hummus, matbucha, and a fresh housemade pita

Vegan Tip: Check out the house-made hummus plate served with veggies and fresh pita. All of their salads are also great vegan options, just be sure to have them remove the feta from the greek salad. 

Price: $$

Carbondale - Plosky’s Deli

This Jewish style deli came to the heart of the Roaring Fork Valley in 2022 and has impressed locals and tourists alike with their tasty bagels, savory sandwiches and creative vegetarian and plant-based options. Dedicated to using mindfully sourced ingredients and scratch cooking, this is a lunch spot you won’t want to miss!

Vegetarian Tip: Plosky’s Deli has several vegetarian options and you honestly can’t go wrong. If you’re looking for something hearty, go for the Veggie Celery Root Reuben. If you want something on the lighter side, try Bring Your Vegan! cold sammie.

Vegan Tip: Try the Carrot is a Fish bagel with the vegan cream cheese, you won’t believe the cream cheese is actually vegan!

Price: $$

Basalt - Thai House Co. & Sushi

Thai House Co. & Sushi offers Asian Fusion Cuisine featuring mouthwatering Thai dishes and elegant sushi selections. As soon as you walk in, the warm and inviting atmosphere of the restaurant makes you feel right at home. The staff is incredibly friendly and welcoming, and they’re more than happy to make recommendations and answer any question you have about the menu. Our go-to favorites are the beautifully presented plant-based sushi rolls. Thai House Co. & Sushi is a must-visit for anyone looking for delicious vegan and vegetarian options.

Vegan & Vegetarian Tips: Don’t miss out on the avocado sushi roll, this might be the best one you’ve ever tried!

Price: $$$

Carbondale - Phat Thai

Phat Thai is another must-try for Thai-inspired cuisine! They embrace the fact that they're not your traditional Thai restaurant and use it to create delicious and imaginative dishes. The staff is super friendly and welcoming, and they're happy to help with any dietary restrictions, like vegan or vegetarian options. If you're looking for something a little different than your traditional Thai restaurant, Phat Thai is definitely worth checking out.

Vegetarian & Vegan Tip: Try their delicious vegan dumpling curry over the sweet and sticky coconut rice. 

Price: $$

Glenwood Springs - Zheng Asian Bistro

Zheng's serves a wide variety of asian cuisine using traditional wok cooking and fresh, high-quality ingredients to make flavorful dishes. However, what sets Zheng Asian Bistro apart from other Asian inspired restaurants is their dedication to accommodating all dietary preferences. Not only are they willing to customize any dish, they also have menus dedicated to vegan and gluten-free eating. If you're looking for vegetarian/vegan options that aren't just an afterthought, this bistro is the right place for you!

Vegetarian & Vegan Tips: The Kung Pao Tofu and Zheng Style Pad Thai are both must-tries!

Price: $$

Of course, if you are too busy enjoying the beautiful outdoors and picturesque towns of the Roaring Fork Valley, order Tuesday Foods to your home and feel super nourished all week long. Our doorstep delivery is perfect for dining in or for packing a picnic when you are out adventuring. 

Check out our menu for next week and let us know if you have any specific dietary requests.

Naturally Sweetened Vegan Chocolate Mousse

Rich chocolate mousse that's naturally sweetened! Just 7 ingredients required, thick, rich chocolate flavor, and so delicious! Entirely vegan and gluten-free.

MOUSSE

• 1/2 cup + 2 Tbsp unsweetened cocoa powder or cacao powder

• 3/4 cup vegan bittersweet/dark chocolate (we like Hu brand)

• 1 pinch sea salt

• 1 14-ounce can full-fat coconut milk (we like Whole Foods 365 brand)

• 1 tsp pure vanilla extract

• 8-10 whole pitted medjool dates (this helps thicken as well as naturally sweeten!)

TOPPINGS (optional)

• Coconut Whipped Cream

• Vegan Chocolate chips

• Raspberries

Instructions

In a small saucepan, combine cocoa or cacao powder, bittersweet chocolate, salt, and 3/4 cup coconut milk. Warm over medium-low heat, whisking to combine

Once the mixture is melted, add remaining coconut milk and whisk until fully combined. Then remove from heat and add vanilla to taste.

Transfer the mixture to a blender and blend on high until creamy and smooth. (NOTE: At this time, you could also add other flavors, such as peppermint oil for chocolate-mint or peanut butter for peanut butter-chocolate.

Taste and adjust flavor as needed, adding more cacao powder for rich chocolate flavor, dates for sweetness, or sea salt for saltiness.

Transfer to a bowl and cover. Refrigerate until cold and thickened – at least 4 hours, preferably overnight.

To serve, enjoy as is or divide between serving glasses and top with coconut whipped cream, raspberries, and chopped vegan dark chocolate or cacao/cocoa powder (optional).

Store leftovers covered in the refrigerator up to 5 days.

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…
FROM OUR KITCHEN TO YOURS!

The perfect vegan Bolognese for your cozy weeknight in? It’s here!

This dish is an official Fan Favorite from our Tuesday Foods Kitchen.  A traditional Bolognese sauce has a rich cast of characters—up to three kinds of meat, cream, cheese —and packs half a day’s worth of saturated fat into just one serving. In this version, cauliflower and mushrooms mimic the texture of ground meat while adding plenty of savory depth, with less than half the calories.

Our Better Than Bolognese is healthy comfort food at it's best. Let us show you how it’s done!

Vegan Bolognese Over Polenta + Swiss Chard

Polenta:

4 cups water

3/4 tsp salt

1 cup corn polenta (we like Bob Mills)

2-3 tbsp vegan butter (we like Miyokos)

1/3 cup vegan parmesan (optional.  we like Violife)

Bolognese:

2 tbsp extra virgin olive oil

1 tbsp vegan butter (we like Miyokos)

1/2 of a yellow onion, finely diced

3–4 cloves of garlic, minced

1 (12 oz) bag of cauliflower rice (or 1 head of cauliflower, riced using the food processor)

1 (8 oz) container of baby bella mushrooms, finely diced

1-2 cloves garlic

1/2 tsp crushed red chili flakes (more if you like heat!)

1 tsp rosemary, finely chopped

3/4 tsp sea salt

1/2 tsp black pepper

1 (24 oz) jar of marinara sauce

1/2 cup canned crushed tomatoes (we like Muir Glen, fire roasted)

1 bunch swiss chard (de-stemmed and finely chopped)

Garnish:

3 tbsp finely chopped

Lemon Zest

Vegan Parmesan (We like Violife)

Instructions:

Step 1: Polenta

Bring 4 cups water and 1 teaspoon salt to boil in a saucepan. Slowly whisk in the polenta. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture will still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Add vegan butter (and parmesan if using.) Season to taste with salt and black pepper. Cover and set aside.

Step 2:  Bolognese

Prepare all of the veggies. You want to make sure they are diced into small pieces, to roughly resemble the texture of ground meat.  (We use a food processor)

First, heat 1 tablespoon olive oil and 1 tablespoon vegan butter in a Dutch oven or other large heavy pot over medium-high.

Add the mushrooms and cook, stirring occasionally until golden brown, 4-5 minutes. Add another tablespoon of olive oil and the onion to the pot and allow to cook, stirring occasionally, for 6 -8 minutes.  Add the garlic, red pepper flakes and rosemary and cook until garlic is softened and the mixture is very fragrant- about 3 minutes. Stir in the cauliflower, season with salt and pepper.  Allow the veggie mixture to cook, stirring occasionally for 5 minutes. Finally - add the marinara sauce and crushed tomatoes, and allow the sauce to thicken for a few minutes.  Lower the heat to low simmer. Season with more salt and pepper to taste.  Keep warm on low heat.

Step 3. Swiss Chard

Heat 1 tablespoon of olive oil in a saute pan.  Saute the swiss chard, until just barely cooked – about 4 minutes.  Season with salt and pepper.

Step 4:  Assemble

Layer in bowls – polenta, swiss chard, and then bolognese.  Sprinkle generously with parmesan, fresh parsley and lemon zest

Welcome to Tuesday Foods!

Here’s a detailed glimpse of what to expect from your first delivery. Get our helpful tips for online ordering, receiving and unpacking your delivery, and preparing and enjoying your delicious Tuesday Foods meals.

Here’s how it works in a few simple steps!

Explore The Menu and Place Your Order Online

Simply choose your meal program, pick your delivery date(s), place your order online and await your delivery. After check out, you will receive an email confirmation of your order. On the Monday prior to your delivery you will receive another email from us with simple instructions and a reminder that your vegan meal delivery is on its way. Fresh, organic ready to eat meals will arrive at your front door Tuesday.

It’s Delivery Day!

We often hear from our clients that spotting a Tuesday Foods delivery on their porch gives them that Christmas morning kind of feeling! Your delivery will arrive on Tuesday between 8 am - noon. A member of our delivery team will knock on the door and send you a text notifying you that your meals have been delivered, and a link to this week’s online menu - which includes prep and pairing suggestions, and links to ingredients lists.

If you have clean glassware to return to us, your driver will pick them up as they're dropping off your new delivery, so we can sanitize and re-use them.

Unpack Your Tuesday Foods Goodies

All Tuesday Foods meals are delivered fresh and should be kept refrigerated until consumed. We do not use any preservatives or chemicals in our food. To ensure optimal freshness, we recommend that the food be consumed within 5 days. All of the prepared meals should be kept refrigerated until consumed. Smoothies go straight into the freezer and will last for 2 months.

Refer back to your online menu as needed for prep tips! With a fridge full of nicely organized meals featuring a rainbow of delicious food, it’s easy to see what’s what.

How To Make Your Smoothies

Remove smoothie from freezer. Fill cup with your favorite nut milk or water and allow contents to soften for 3 to 5 minutes. Empty into a high speed blender and blend until smooth. Add more liquid to your desired thickness.

Heat Up Your Meal {If desired}

While some of our food is ready-to-eat, like our salads, snacks, and treats, many of our meals can also be heated up. Sauté meals in a pan with a splash of olive oil, or transfer to a oven -safe dish to re-heat. Your healthy and delicious meal can be ready to eat in under 5 minutes.

Customize Your Order

Our meal options include breakfast, lunch, dinner, snacks, soup, and are easy to mix up as needed. For example - Sometimes we will have soup for breakfast or a smoothie for lunch! Add protein of your choice to stretch any of our plant-based meals or share with the family. We provide pairing recommendations on the online menu.

Order add-on items to customize your order even more.

Return The Glassware

Once you’re done with your meals, wash the reusable packaging (all of our glassware is dishwasher safe), pack everything in the cooler bag, request a pickup, and we’ll send someone by the following Tuesday to pick them up!

Questions about your order? Do not hesitate to reach out to us at yum@goodcleanfoodco.com.

We love hearing from you!

If it doesn’t challenge you, it doesn’t change you. - Fred Divito

If you’ve ever tried to implement a new habit – such as going to the gym 3 days a week, meditating every day, eliminating sugar, or even flossing your teeth every night – and struggled to stick with it, you know that changing your habits can be easier said than done.

A few years ago Matt Cutts, a Google software engineer, shared his fun and interesting experiments with 30-day challenges on his Ted talk. From writing a novel to climbing Mt. Kilimanjaro, Matt not only found his list of accomplishments growing, but also became more aware and intentional of how he spent his time. If you’re interested in learning more about his 30-day practice, watch his quick, three minute TED talk:

This month, the team at Tuesday Foods have been engaged in variety of motivating challenges including Dry January and Gabby Bernstein’s Manifesting Challenge.

The idea is to break down a goal, into small, positive and actionable steps - and implement those small steps every day, for 30 days. Trust us… 30 days is short enough to get a real taste of the change you’d like to make or the goal you’ve set, but not so long it feels like an impossible feat to accomplish. And it’s a great way to start the new year off right!

Oh, and the challenge doesn’t HAVE to be serious or complicated or even time-consuming. You can use it to build a better routine (make your bed every morning) or lighten things up (smile and laugh every day) or even inject some creativity into your life (read a poem every day).

To give you some inspiration, we've created a list of health minded 30-day challenge ideas that you can try below. You might want to try just one, or multiple challenges - Just remember to have fun and get inspired!

1. Fitness Challenge

Fitness challenges are great ways to improve your physical and mental health, lose weight, get stronger and start looking and feeling your best. There are so, so, so many variations of this that you could try out. A 30-day plank challenge, a 30-day abs challenge, a 30-day squats challenge. The options are endless - Find ideas for all kinds of fitness challenges here.

We are obsessed with Holy Rilinger’s 4 week fitness plan LIFTED : A powerful 28 Day plan to transform your life with fitness and meditation…….Get “LIFTED” in mind, body, and spirit!

One of our favorite fitness studios in Boulder, Kondition Fitness has a challenge under way - We will see you there!

3. Reading Challenge

Want to start reading more? This challenge is so simple, and totally life changing at the same time: Read 25 pages a day. That’s it. Just commit to that, and then do it. Experts recommend reading non-fiction in the morning, and fiction before bed. We love the simplicity!

If you like more structure and an online community, GoodReads has a year long reading challenge that works great for anyone who wants to track how many books they are reading in a year, and exactly which books they read. At the end of the year, they provide you with an overview of different statistics like how many pages you read, your shortest book, your longest book, your most popular book, your average rating, and more.

2. Meditation Challenge

Ooooh we know this is a tough one, but so worth it. Meditation brings clarity and focus to our lives, especially when we’re feeling busy, overwhelmed, and stressed. Start by committing to meditation for just five to ten minutes a day. If you’re not sure where to start, try a guided meditation challenge. There are plenty of apps that can help you create a daily meditation practice - we love Headspace. We are also big fans of Gabby Bernstein’s meditation challenges

3. Track Your Spending

If you’re looking to get control of your finances, a 30-day track-your-spending challenge is a great way to ease into a financial reset. With this challenge, the idea is not to try to make any changes to your spending or to control how you spend. You simply commit to tracking your spending for 30 days - which allows you to gain insights into where your money goes each month.

4. Random Acts Of Kindness

Do one small thing every day for someone else. This is one of our favorite challenges and makes our hearts sing! Help carry groceries. Leave a big tip. Hold the door for someone. Give a stranger a compliment. Write a note to a teacher, thanking them for all they do. The possibilities are fun and endless! Check out this printable list of fun ways to spread joy and kindness! This is a great one to do with the kids!

5. 30 Day Tidy-Up Challenge

We like to think of this one as a “declutter” or “minimalism” challenge. Here’s how it works: Day one - Pick one item from your home you don’t want or need and throw it away or place it in a box to donate. Day two -pick two items, Day three- three items, and so on. Continue this process for 30 days, until you reach the last day, where you’ll get rid of 30 items. By the time you’ve reached the last day of the month, you’ll have gotten rid of 465 things from your home! Click here for 30 Day Minimalist Challenge Checklist With Tips And Rules

6. Plants Over Processed

Here’s a clean eating challenge that we can get behind! Plant Over Processed, written by Andrea Hannemann (@earthyandy) is one of our favorite new cookbooks – filled with delicious plant-based recipes for nourishing the body and eating from the earth. The Golden Rule of this challenge: Eat More Plants Than Processed Foods - And Andy gives you a doable plan, and lots of recipes to help you get there.

Plus, we can help you with this one! ORDER NOW, and we will be happy to deliver our delicious plant-based meals (nothing processed!) to your door.

Sometimes, one simple change is all it takes to make life better.

So start experimenting and challenge yourself to try something new this month!

Tuesday Foods Morning Matcha

$36.00

Seven servings of hemp seeds for omegas, plant protein punch and a creamy satisfying finish. Dates for digestion, energy, brain function and a multitude of minerals (iron, calcium, manganese, copper, and potassium to name a few). Spirulina and super greens for detox, immunity, anti inflammation, energy and too many benefits to list!

How To Prepare: To the blender add 1 Tablespoon Matcha Mix + 1 Date + 6-8 ounces hot water. Blend on high for 1 minute.

This product is only for adding on to a full sized order.
7-serving Morning Matcha can not be delivered as an individual purchase!

Why We Love it:

Matcha is made by grinding the entire green tea leaf into a powder. Prepared this way, you end up consuming the whole green tea leaf, that has about 10 times more nutrients and antioxidants than regular green tea. It has an incredibly vibrant green color, due to extra high chlorophyll levels.

Our signature Morning Matcha is a delicious and healthy alternative to coffee and has so many benefits for your body: it works as a boost for memory and concentration, enhances calm, contains lots of antioxidants, and detoxifies the body, among others. In fact, matcha green tea is one of the most healthful superfoods found in nature!

More benefits:

• super high in antioxidants

• detoxifies the body

• boosts metabolism and burns calories

• is rich in fiber, vitamin C, and other important minerals

• strengthens the immune system

Sources:

Health Benefits and Chemical Composition of Matcha Green Tea: A Review

Harvard Review: Drinking matcha may provide some health benefits

Tuesday Foods Mindful Mocha

$36

Our superfood Mindful Mocha mix is made with hemp seeds, raw cacao, coconut crystals, a dash of sea salt and Dandy Blend to give you a natural, non-caffeinated boost in energy.  Additionally, we add lion’s mane mushroom powder known for its ability to support memory, concentration and nervous system. Many of us feel fatigue and brain fog in the winter months, and so consuming lion’s mane regularly could help you feel more focused.

How To Prepare: To the blender add 1 Tablespoon Mindful Mocha mix + 1 Date + 6-8 ounces hot water. Blend on high for 1 minute.

This product is only for adding on to a full sized order.
7-serving Morning Matcha can not be delivered as an individual purchase!

Why We Love it:

This stuff is a serious game-changer! Especially if you are a coffee lover and want to decrease the amount you drink or eliminate it completely.

Dandy Blend is an herbal coffee substitute with the rich, full-bodied flavor, smoothness, and texture of coffee. It is made from extracts of roasted roots of dandelion, chicory, and beets, and the extracts of barley and rye grains. It is caffeine-free and has no acidity or bitterness. 

We add Lion’s Mane mushroom for memory support, focus, clarity, nerve health, creativity and mood.

More benefits:

• Improved bone health.

• Support in regulating blood pressure.

• Enhanced digestive functioning.

• Blood sugar management support.

• Improved kidney and liver health.

Sources:
New Perspectives On The Effects Of Dandelion, Its Food Products and Other Preparations on the Cardiovascular System and Its Diseases

Emerging Health Benefits Of Dandelion

Tuesday Foods Calming Coco

$36.00

The most pure form of chocolate - Cacao is packed with antioxidants, fiber, and magnesium. Cinnamon and cardamon add a warm depth of flavor and have a calming affect on muscles and the senses - helping to promote a restful sleep. Reishi mushroom is an adaptogen known to support sleep and help your body adapt to the occasional stress life throws your way.

This product is only for adding on to a full sized order.
7-serving Calming Coco can not be delivered as an individual purchase!

How To Prepare: To the blender add 1 Tablespoon Calming Coco Mix + 1 Date + 6-8 ounces hot water. Blend on high for 1 minute.

Why We Love It:

Finally!  Science backs up what we already knew….chocolate does make you happy!  Dark chocolate, in its purest form, (cacao) contains antioxidants, and several compounds that work with your brain’s chemistry to promote feeling good. One of these magical compounds, phenylethylamine, is the chemical that produces the euphoric feeling of “falling in love”, triggers the release of endorphins and increases both dopamine and serotonin activity in the brain!  Of course, when it comes to chocolate - quality matters! The higher the cacao content, the more nutritious the chocolate, and the more beneficial the effects..

More benefits:

• powerful anti-inflammatory effects

• improves blood sugar and insulin sensitivity

• contains heart health polyphenols and flavanols

• enhanced brain function and improved mood

• promotes satiety and curbs cravings

Sources:

Food of the Gods: Cure for Humanity? A Cultural History of the Medicinal and Ritual Use of Chocolate

Effects of flavonoids on immune and inflammatory cell functions

Effects of chocolate on cognitive function and mood

All of our Tuesday Tonics are available as add-on’s to our weekly deliveries and coming soon for pick-up @ TUESDAY’S-TO-GO…

@erwhonmarket

Erewhon Market is a natural foods grocery and gourmet eatery in Los Angeles that has a cult following and a draws a celebrity crowd. If you don’t live in LA (like us!) you may have never had the chance to check it out.

One of the dishes they are famous for is the Kale + White Bean Salad - full of antioxidants, vitamins and minerals, not to mention it's packed with plant-based protein and fiber. This recipe is our attempt to bring a healthy taste of Erwhon to you! Trust us… it is truly delicious. 

The dressing is a classic vinaigrette, sweetened with maple syrup, and is the perfect compliment to the dark leafy kale greens, creamy white beans and avocado. The toasted seeds are generously sprinkled on top and lend a crunchy, nutty component to a super satisfying salad. It’s been on our regular rotation lately!

Tuesday Foods Pro Tip:

Massage the kale!

Kale is quite tough and fibrous and can be difficult to chew compared to other greens like lettuce or spinach. By massaging it for as little as 2 minutes with a little oil and/or lemon juice and a dash of salt - it becomes tenderized, making it easier to chew and digest.

Erewhon Kale + White Bean Salad

Ingredients

• 6 cups curly kale, washed, de-stemmed and chopped small

• 1 can white beans, drained and rinsed

• 1 ripe avocado, diced

• 1/3 cup pumpkin seeds, unsalted and toasted

• 1/3 cup sunflower seeds, unsalted and toasted

• 1/4 cup hemp hearts

• 1 tsp sea salt
  

Maple Dijon Dressing

• 1/3 cup olive oil

• 1/4 cup lemon juice (this is the juice of about 1-2 lemons)

• 1-2 Tablespoons maple syrup

• 2 Teaspoons dijon mustard

• 2 cloves garlic, mashed

• sea salt & black pepper to taste
  

Instructions

1. Massage The Kale while you are washing it. We like to wash ours under warm water - surprisingly, this makes it come alive! Drain and place kale into a mixing bowl with a tiny bit of olive oil, lemon and a sprinkle of salt. Set aside while you make the dressing.

2. In a large serving bowl, whisk together the dressing ingredients until emulsified.

3. Add the kale, white beans, and avocado. Toss in the dressing.

4. Top with the toasted seeds and hemp hearts and serve.

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…
FROM OUR KITCHEN TO YOURS!

3 Things We Are Loving Right Now!

Feel like you’re in need of a yummy recipe to make for dinner tonight, fitness inspiration, expert wellness tips, or healthy product recommendations? Look no further. Our TF team has revealed what they’re loving right now. Get ready to find your new favorite thing.

Local Love: The Woods Fine Jewelry, Aspen Colorado + Denver Colorado

Co-Founders and Designers, Samantha Terkun and Shawn Hecox @thewoodsfinejewelry

Based in Aspen and Denver, The Woods Fine Jewelry was founded by the super-star sister team - Samantha Terkun and Shawn Hecox, who love fashion, art, music, family and life in the beauty of the mountains . Their Colorado-inspired jewelry line includes statement pieces and delicate essentials that sparkle enthusiastically with vibrant stones, precious gems, metals and colorful beads. Each piece is a wearable, mini work of art!

Our favorite pieces are the Mushroom and Bee Pendants, the Classic Woods Beaded Bracelets (so fun to stack!) and the Pave Diamond Hoop Earrings.

Product Love: Antedotum Essential Daily Sunscreen

Founder and CEO, Karina Perez Marconi @antedotum

Another Aspen, Colorado brand and our new favorite daily sunscreen! This lovely sunscreen is so easy to blend into your skin and provides amazing moisture throughout the day. It not only protects your skin from harmful UV & blue light, but it also delivers hydration in a flawless application that works perfectly under makeup, or on its own for a natural and glowy look! So whether you are out skiing, at the beach, or working at the computer your skin will feel the love and be protected.

We love that this product is 10% zinc - a mineral + physical sunblock that is healthy and healing for the skin and provides total sun protection. This is clean beauty at it’s best.

Yoga Love: Peloton Yoga

Instructor Kristen Mcgee @kristenmcgee

When you think of Peloton, you probably think of intense indoor cycling classes and strength workouts, but it is fast becoming a household name for yoga, too, especially with last year's relaunch of Peloton Yoga. And for that, we're eternally grateful, because we could all use more yoga in our lives!

Kristin Mcgee is our absolute favorite instructor! We love the flow of her class, the intensity, and the way our bodies feel afterwards.  She makes yoga fun and enlightening - and a great workout to boot!

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…
FROM OUR KITCHEN TO YOURS!

Winter-Time Vegetable Curry

Inspired by High Alpine Restaurant at Snowmass Ski Resort, Colorado

If it’s time for lunch and you want to make a cozy stop during your Snowmass Mountain family ski day, pop into High Alpine for a warm and delicious meal!

One of the best on-mountain restaurants in Snowmass, High Alpine will delight you with fresh salads, soups, pizza and tasty specials in the most beautiful setting - great views all around!  

We loved their Winter Vegetable Curry so much, we had to try to recreate it.  Fragrant spices, loads of veggies, a creamy red curry sauce … this is really good vegan eating. We paired it with our delicious, house made Cucumber Raita. (Recipe below)

It’s pretty much guaranteed to bring smiles and make your body happy too. Try it tonight - We think you’ll love it!

Winter-Time Vegetable Curry

• 3 tablespoons olive oil

• 1 onion, diced

• 1 teaspoon ground cumin

• 1 teaspoons ground coriander

• 1/2 teaspoon turmeric

• 1/4 teaspoon cayenne (more if you like it hot)

• 1 2-inch piece of ginger, chopped in a food processor

• 6 small garlic cloves, minced

• Salt and pepper (generous)

• 2-4 tablespoons tomato paste

• 1 cup delicata squash, unpeeled, in 1-inch slices, OR butternut OR sweet potato, peeled, in 1-inch cubes

• 1 parsnip, diced in 1-inch chunks

• 1 cup of tiny potatoes (fingerlings) halved

• 2 cups veggie broth + 1 cup water

• 2 cups small florets of cauliflower (roast with a sprinkle of salt and a drizzle of olive oil, 400 degrees, for 20 minutes)

• 1 cup chickpeas

• 2 handfuls of chopped kale

• Cilantro, for garnish

• Red pepper flakes and sriracha, for heat

• White basmati rice, prepared

• Cucumber raita (see recipe below)

Instructions:

Heat oil in a wide, heavy pot over medium-high heat.

Add onion and season generously with salt and pepper. Cook, stirring, until softened and lightly colored, about 5-6 minutes. Add the spices ginger and garlic. Continue to cook and stir for 2-3 minutes, until the spices are aromatic. (careful not to burn the garlic)

Add tomato paste and stir to coat. Add squash, parsnips and potatoes, salt lightly, then add 2 cups vegetable broth + 1 cup water, or enough to just cover vegetables. Bring to a boil, then reduce heat to maintain a brisk simmer. Cover and cook until vegetables are tender but firm, about 15-20 minutes.

Add cauliflower, chickpeas and Kale and stir gently to combine. Cover and continue cooking 5 to 8 minutes more. Taste broth and adjust seasoning, then transfer to a wide, deep serving platter or bowl. Garnish with cilantro and a sprinkle of red pepper flakes or sriracha (for heat)

Serve with prepared basmati rice and cucumber raita.

Cucumber Raita

• 1 cup cucumber grated

• 2  cup plain yogurt whisked

• 1/4 teaspoon salt adjust to taste

• 1/2 teaspoon ground cumin

• 1/2 teaspoon chaat masala

• 2 tablespoon cilantro leaves finely chopped

Instructions:

Peel and grate cucumber using a box grater. (if using English or Persian cucumber, peel, and grate. If using regular cucumbers, slice lengthwise and scrape out seeds using a spoon. Then grate the cucumber.)

In a bowl add whisked yogurt, salt, ground cumin, chaat masala, cilantro leaves, grated cucumber, and mix it well.

Enjoy immediately or refrigerate before serving.

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…
FROM OUR KITCHEN TO YOURS!