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Roasted Sweet Potatoes, topped with ground turkey and pico de gallo paired with a spicy chipotle sauce accompanied with a side of garlic string beans.

Marinated chicken breast served over sweet potato mash, paired with balsamic roasted Brussel sprouts.

Served with sweet potato mash and roasted brussels sprouts.

Grilled Flank steak with roasted balsamic Brussel sprouts

Brown rice and brown lentils cooked in Mediterranean spices, grill chicken thighs, roasted beets, homemade garlic hummus and fresh salad with crisp romaine, radicchio, red and yellow peppers, sprouted pumpkin seeds and pomegranate vinaigrette.

Brown rice and brown lentils cooked in Mediterranean spices, roasted beets, turmeric chickpeas, homemade garlic hummus and fresh salad with crisp romaine, radicchio, red and yellow peppers, sprouted pumpkin seeds and pomegranate vinaigrette.

A vibrant, plant-powered bowl starring our homemade falafel crispy on the outside, tender and herbaceous on the inside. Served with velvety roasted beet hummus, a nourishing blend of quinoa and black lentils, and a fresh, crunchy salad. Finished with a generous drizzle of our zesty garlic lemon tahini sauce. Flavorful, satisfying, and packed with anti-inflammatory goodness.

Greek-inspired bowl, featuring juicy, grassfed beef meatballs seasoned with fresh herbs and spices. Paired with creamy roasted beet hummus, protein-rich orgainc quinoa and brgainc lack lentils, and a crisp, refreshing salad. Finished with a drizzle of our house-made garlic lemon tahini sauce for a zesty, anti-inflammatory kick. Wholesome, vibrant, and deeply satisfying.

This light and fragrant dish is inspired by Thai cuisine and features organic rice, cauliflower sautéed with fresh garlic, ginger, edamame, and carrots. It is tossed in a savory glaze made from coconut aminos and finished with vibrant Thai basil. This nourishing, low-carb alternative is anti-inflammatory, gluten-free, and packed with natural goodness in every bite. It is served alongside marinated gochujang organic sprouted tofu and bok choy.

Light, fragrant, and packed with flavor, this Thai-inspired dish features riced cauliflower sautéed with fresh garlic, ginger, and edmame and carrorts, tossed in a savory coconut aminos glaze and finished with vibrant Thai basil. It's a nourishing, low-carb alternative that’s anti-inflammatory, gluten-free, and bursting with natural goodness in every bite. Served with marinated gochujang Air Chilled Chicken Thighs and Bok Choy.

Chopped Romaine, Red Cabbage, grape tomatoes, uncured bacon bites, sprouted pumpkin seeds, craisins, cheddar cheese, grilled chicken breast with tahini herb dressing.

Red and green leaf lettuce, radicchio, and romaine topped with organic quinoa, roasted corn, red peppers, grape tomatoes, black beans, and fresh jalapeños, all drizzled with a chipotle vinaigrette.

Blend of Frisee and Arugula combined with goat cheese thinly sliced green apples and maple candied walnuts topped with grilled chicken in a zesty lemon Dijon vinaigrette.