Customized Menus

Each weekly menu is tailored for each client and personalized based on individual health and dietary needs as well as personal preferences.

Here are some examples of meals that people have developed through the customization process:

Sample Menu Items

Salads

 The Bayou -  blackened chicken, tomatoes, candied walnuts and pecans, carrots, cranberries, cucumber and maytag blue cheese over mixed greens with white balsamic vinaigrette

Falafel Salad - hummus, red onions, basil, Persian cucumbers, kalamata olives, dried figs, feta cheese over romaine leaves with yogurt tahini dressing

Grilled Wild Salmon Salad - tri-color roasted bell peppers, grilled red onions, cucumber, capers, tomatoes, pickled ginger over butter leaf lettuce with agave soy dressing with roasted sesame seeds

 

Plantain Sandwiches

Hawaiian Wild Caught Tuna - layered with grilled pineapple, shaved lettuce, tomato and mango cold slaw

Grilled Eggplant & Mozzarella - with zucchini, onions, pesto aioli

 

Wraps

Turkey Club - bacon, lettuce, tomato, onions, cucumber, sprouts, goat cheese and cranberry aioli

Roast Beef - lettuce, tomatoe, onions, swiss cheese, hot and sweet mustard

 

*Sandwiches and Wraps Served with Mixed Green Salad or Homemade Soup of the Day*


Entrees

Chicken Stir-Fry - tossed with mushrooms, broccolini, julienned carrots, celery, bell peppers, onions and zuchinni, fresh cilantro and basil

Salmon Quiona Cakes - topped with avocado, sliced black olives, capers with roasted red pepper aioli

Charbroiled Turkey Vegetable Patties - topped with fire roasted tomato sauce with confetti wild rice salad and grilled asparagus

Wild Sole - braised in Thai coconut curry sauce, red bell peppers, fresh cilantro and basil served with brown rice and sautéed blend of kale, collard greens and swiss chard

Fresh Water Tilapia - lemon and olive oil piccatta (non dairy), served with white polenta and French green beans

Chicken Mole - grilled onions, bell peppers and zucchini, served with black beans and Spanish quinoa

Pan Roasted Chicken & Wild Mushrooms - served with roasted yams and sweet potato blend, with brussel sprouts and asparagus

Lamb Chops - marsala sauce, served with whipped spinach potatoes

Pork Tenderloin - cranberry demi glaze, served with butternut squash, roasted beets and baby carrots

Sliced New York Steak - pan glazed red wine au jus, served with agave whipped acorn squash and grilled artichoke hearts