Category Archives: Paleo

Fresh ‘N Fit Cuisine’s Weight Loss Journeys: Chris Beck

 

Weight Loss Journeys_ Chris Beck (1)
Helping our customers live a healthier lifestyle has always been one of our main goals. At Fresh ‘N Fit Cuisine, nothing makes us happier than hearing your success stories, especially when our clean, macro-based meals are integrated into your health and nutrition goals.

We’ve seen the positive results time and time again and they never fail to amaze us! Over the next few weeks, we’re going to introduce you to several of our wonderful customers who have had great success with our meals.

First up is Chris Beck, who incorporated our Paleo menu into his overall fitness regimen that already included a few days each week training at his local CrossFit box.

He explains, “The first week has been great!  I’m down 5 pounds and the food has been delicious.  I’m still adjusting to the calorie deficit but I feel that my workouts have not suffered as I hit a PR today on hang power cleans.”

By cutting soda and other empty calories out of his diet and discovering new favorites like our Paleo Chili, our Green Curried Shrimp and our Pineapple Mustard Glazed Ham with Broccoli and Sweet Potato, he continued to lose weight each week and after 4 weeks he has lost almost 10 pounds!

Losing weight is never an easy thing to do but the good thing is that it’s not a secret how to do it. By eating nutritionally balanced, clean food and really committing to being more active, weight loss is just a natural result. And who knows, you might discover a new hobby as well as new favorite foods, like Chris as he explains during week 3, “All the meals have been good this week and I’m gaining a new appreciation for root vegetables.”


Stay tuned for more installments of the Fresh ‘N Fit Cuisine Weight Loss Journeys and if you’re inspired by Chris’s success, then try our meals today!

When you do, make sure to use promo code WAYTOGOCHRIS20 at checkout for $20 off your first order.

If you need more motivation, make sure to follow #freshnfitweightloss on Instagram.

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You Can Still Eat Clean With A Busy Schedule. Just Ask The Bert Show’s Cassie Young

Fresh_n_Fit_cy012218As an integral part of Q100’s The Bert Show, Cassie Young is always on the go. Her hectic schedule leaves her very little time to do many things…much less cook a healthy meal. That’s where Fresh ‘N Fit Cuisine comes in. Reducing her temptation for ordering takeout to ZERO, our paleo menu is perfect for when she needs clean, chef prepared meals.

And if you’re thinking about doing a Whole30 challenge this month, it just got a lot easier now that 100% of our paleo meals are 30-Day cleanse approved.

Our Paleo Menu Includes Dozens of Mouth Watering Meals But Here’s a Small Sample Of What You’ll Find:
  • Sesame Crusted Swordfish with Snow Peas, Carrots, Onions and a Mushroom Dashi (Broth). Served with Fresh Steamed Broccoli on the Side.
    KCal:  415 | P: 43g | C: 27g | F: 16g
  • Lemon Basil Shrimp with a Spinach, Tomato, Sweet Potato & Mushroom Ragout Served with Asparagus on the Side.
    KCal:  371 | P: 50g | C: 30g | F: 7g
  • Carolina BBQ Pulled Turkey Breast with Apple Cider Vinegar Cole Slaw and a Baked Sweet Potato.
    KCal:  471 | P: 42g | C: 38g | F: 17g
  • Blackened Salmon Served Over Cajun Cauliflower Mash Made with Garlic. Ancho Sauteed Vegetable Blend on the Side.

    KCal: 380 | P: 44g | C: 28g | F:12g
  • Chicken Roulade Made with Olives, Peppers & Onions Baked with Marinara. Served with Stewed Spaghetti Squash & Broccoli.

    KCal:  361 | P: 41g | C: 33g | F: 8g

    Depending on your needs,  our plan are available in 3, 5 or 7 day plans or we offer single meals that are perfect to just grab and go. Give us a try and us promo code CASSIEBLOG20 and get $20 off your first order at checkout.

New Meals For The Week Of November 6th

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Whether you want to start November off right with 30 day food cleanse approved meals (found on our Paleo menu) or just by eating more nutritionally balanced meals…Fresh ‘N Fit Cuisine makes it easy for you to enjoy delicious, clean food made with locally sourced ingredients with no artificial additives or added preservatives.  Enjoy the 20+ new meals that our chefs have added to next week’s menus which should give you something different to get excited this time of year.

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Healthy Mix:
Breakfast

  • Three Cheese Quiche Made with Low Fat Swiss, Cheddar and Ricotta Cheese. Served with Creamy Grits and Spiced Apples.
    kcal: 397 | P: 19g | C: 40g | F: 17
  • Whole Wheat Zucchini Bread Made with Cinnamon and Walnuts. Served with a Chicken Sausage Link and Egg Patty. Butter on the Side.
    kcal: 406 | P: 21g | C: 37g | F: 20g

Lunch

  • Roasted Corn and Poblano Chowder Made with Cream, Onions, Garlic, Red Peppers, Thyme, Hot Sauce and Yukon Gold Potatoes. Served with a Grilled Chicken, Chipotle Gouda and Cheddar Cheese Panini with Southwest Cilantro Aioli.
    kcal: 395 | P: 26g | C: 35g | F: 16g
  • Ginger Peanut Chicken Kabobs Served Over Braised Baby Bok Choy and Steamed Brown Rice. Lite Peanut Sauce on the Side.
    kcal: 405 | P: 32g | C: 36g | F: 15g
  • Tuscan Turkey Soup Made with Carrots, Celery, Onions, Kale, Tomatoes and White Beans. Served with an Italian Flat Bread Topped with Mozzarella, Tomatoes and Artichokes.
    kcal: 384 | P: 32g | C: 34g | F: 16g
  • Shrimp Tacos with a Whole Wheat Tortilla and Cilantro Cabbage Slaw. Served with a Southwest Pasta Salad Made with Black Beans, Diced Tomatoes, Cilantro, Corn, Garlic, Lime, Bell Peppers and Onions.
    kcal: 395 | P: 21g | C: 59g | F: 8g

Dinner

  • Greek Chicken Thighs Atop Braised Cabbage Made with Oregano, Thyme, Garlic and Onions. Served with Grecian Potatoes and Feta-Tzatziki Sauce on the Side.
    kcal: 408 | P: 38g | C: 29g | F: 15g
  • Cuban Style Picadillo Made with Ground Beef, Onions, Garlic, Bell Peppers, Capers, Green Olives and Tomatoes. Served over Saffron Rice with a Side of Sweet Plantains.
    kcal: 418 | P: 25g | C: 52g | F: 10g
  • BBQ Beef Short Ribs. Served with Squash Casserole and a Baked Sweet Potato with Cinnamon Butter.
    kcal: 416 | P: 32g | C: 28g | F: 19g

Paleo:
Breakfast

  • Apple Muffins Made with Granny Smith Apples, Eggs, Maple Syrup, Almond & Coconut Flour, Cinnamon, Nutmeg and Vanilla. Served with Hard Boiled Egg and Pork Sausage on the Side.
    kcal: 469 | P: 36g | C: 30g | F: 25g

Lunch

  • Herb Roasted Turkey Breast Topped with a Garlic Roasted Tomato & Raisin Jam Served with a Collard Green, Onion and Tomato Mix. Mashed Sweet Potatoes on the Side.
    kcal: 347 | P: 36g | C: 37g | F: 4g
  • Citrus Marinated Chicken Breast Served with Roasted Golden and Red Beets. Wilted Greens on the Side.
    kcal: 420 | P: 51g | C: 31g | F: 8g

Dinner

  • Bison Meat Loaf Made with Peppers and Onions Served with a Sage Infused Butternut Squash Mash. Fresh Herbed Gravy with Roasted Tomato & Green Beans on the Side.
    kcal: 408 | P: 37g | C: 28g | F: 18g
  • Braised Boneless Pork Short Ribs in a House Made Paleo BBQ Sauce. Served with Bruswick Stew and Baked Sweet Potato.
    kcal: 452 | P: 43g | C: 35g | F: 15g

Low Carb:
Breakfast

  • Pineapple & Turkey Sausage Bites. Served with Baked Eggs and Fresh Fruit on the Side.
    kcal: 398 | P: 47g | C: 21g | F: 13g

Lunch

  • Pecan Crusted Pork Medallion with Braised Kale and Diced Onions. Served with Butternut Squash Soup on the Side.
    kcal: 421 | P: 38g | C: 26g | F: 20g
  • Chicken and Ratatouille Stuffed Portabella Mushrooms Made with Zucchini, Yellow Squash, Carrots, Onions, Garlic, Panko, Mozzarella and Low Fat Cream Cheese Topped with Parmesan. Served on Garlic Scented Rainbow Chard and Spinach.
    kcal: 393 | P: 30g | C: 24g | F: 21g

Dinner

  • Spanish Turkey Meatball Stew Made with Ground Turkey, Garbanzo Beans, Carrots, Onions, Tomato and Paprika. Served With Green Beans Almondine on the Side.
    kcal: 381 | P: 39g | C: 24g | F: 17g

Vegetarian:
Breakfast

  • Apple Cheddar Scone. Served with Butter, Hard Boiled Egg, Veggie Sausage Patty on the Side.
    kcal: 380 | P: 21g | C: 31g | F: 18g

Lunch

  • Philly Cheese Steak Wrap Made with Veggie Crumbles Sauteed Peppers & Onions, Pepperjack Cheese. Served with a Shaved Brussels Sprout Salad with Goat Cheese, Sunflower Seeds & Carrots and Citrus Vinaigrette on the Side.
    kcal: 383 | P: 21g | C: 31g | F: 17g

Dinner

  • Farfalle Pasta with Mushrooms, Leeks, Almonds & Parmesan Cheese. Served with a Wild Mushroom Broth. Roasted Fennel, Tomatoes and White Beans on the Side.
    kcal: 383 | P: 21g | C: 31g | F: 17g
  • Boca Patty Topped with a Savory Brown Gravy Made with Red Wine, Mushrooms & Onions. Mashed Potatoes and Edamame Succotash on the Side.
    kcal: 403 | P: 30g | C: 56g | F: 6g

New Meals For The Week of October 30th

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By now, you’ve already bought a costume (for yourself or your kids) and have received an invitation to a Halloween party or 2. But next week is going to be the true test of your will power. Be prepared to come face to face with bags and bags of bite size candy bars. Perfectly sized, they always have a funny way of sneaking into your pockets or showing up in your office’s breakroom. Eating our nutritionally balanced, clean meals will keep you satisfied throughout the day and should definitely help you avoid the pitfalls of Halloween and the rest of the upcoming holiday season. Our chefs have prepared more than 10 new meals next week (in addition to our usual 70+ on each menu), which should be more than enough to get your taste buds excited.
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Healthy Mix:

Breakfast
  • Blueberry Oat Protein Bar Made with Blueberries, Oats, Walnuts and Dates. Served with Turkey Sausage Link and Vanilla Yogurt with Fruit.
Dinner
  • Bourbon Glazed Turkey Breast Served with a Broccoli Casserole Made with Low Fat Cheddar Cheese. Candied Yams on the Side.

Paleo:

Breakfast
  • Pineapple & Turkey Sausage Bites Served with Baked Eggs and Fresh Fruit on the Side.
  • Sauteed Pork Sausage & Cinnamon Apples Served with Sage Seasoned Baked Eggs. Sweet Potato Hash on the Side.
  • Orange Chicken Satay Made with Chicken Thighs, Garlic, Chinese Five Spice, Red Pepper Flakes and Oranges. Served with a Daikon & Rainbow Carrot Slaw. Mandarin Orange & Kale Salad with a Citrus Coconut Dressing on the Side.
Dinner
  • Curried Fossil Farms Turkey Stew Made with Cilantro, Tomatoes, Onion, and Garlic. Served with a Kale and Carrot Medley on the Side.

Low Carb:

  • Sauteed Pork Sausage Served with Sage Seasoned Baked Eggs. Sweet Potato Hash on the Side.
  • Creamy Coconut Squash Topped with Toasted Pecans and Coconut with a Hard Boiled Egg on the Side.
Dinner
  • Jerk Chicken Thighs Served with a Mango Sweet Potato Mash and Caribbean Citrus Cole Slaw Made with Cabbage, Carrots, Bell Peppers and Mayonnaise. Pineapple Jalapeno Salsa on the Side.

Vegetarian:

Breakfast
  • Blueberry Oat Protein Bar Made with Blueberries, Oats, Walnuts and Dates. Served with Vegetarian Sausage Patty and a Yogurt Cup.
Lunch
  • Kale Tofu Ranch Wrap Made with Cheddar Cheese, Red Onions and Red Peppers in a Whole Wheat Tortilla Served with Fat Free Ranch Dressing. Broccoli Quinoa Salad on the Side.
Dinner
  • Cuban Style Picadillo Made with Veggie Crumbles, Onions, Garlic, Bell Peppers, Capers, Green Olives and Tomatoes. Served Over Saffron Rice with a Side of Sweet Plantains.

Get a head start on eating healthier for the holiday and let our calorie and portion controlled meals help you reach your health and nutrition goals today.

Visit FreshNFitCuisine.com and use promo code OCTBLG10 to get 10% off your first order!

New Meals For The Week of October 16th

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It’s Tuesday and that means it’s time to announce the NEW MEALS for next week!!! As usual, our 5 chefs do not disappoint with over 20 new meals added to all of our menus. It also means that now is the perfect time to FALL into trying out a easier and more convenient way to eat healthy.

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Healthy Mix:

Breakfast
  • Zucchini, Mushroom & Roasted Red Pepper Frittata Topped with Cheddar Cheese. Served with Cheesy Hash Browns and Turkey Sausage Link on the Side.
  • Strawberry Oat & Yogurt Protein Bar Made with Strawberries, Oats, Vanilla Extract, Walnuts, and Dates. Served with Hard Boiled Egg and Chicken Sausage Link on the Side.
Lunch
  • BBQ Chicken Flat Bread Pizza Topped with Red Onions and Low Fat Mozzarella Cheese. Served with a Black Bean Soup Made with Garlic and Cilantro.
  • Chimichangas with Edamame, Black Beans and Low Fat Cheddar Cheese. Served with Santa Fe Pilaf Made with Quinoa, Bulgur Wheat, Black Beans and Garlic. Low Fat Sour Cream on the Side.
  • Grilled Turkey Sliders on Whole Wheat Rolls with Steamed Onions and Pickles. Served with a Creamy Macaroni Salad and Spicy Brown Mustard on the Side.
Dinner
  • Chicken & Almond Stir-Fry Made with Lite Soy Sauce, Fresh Ginger, Snow Peas, Water Chestnuts, Carrots, Peppers, Napa Cabbage and Mushrooms. Served with a Ginger Coconut Basmati.
  • Italian Roast Beef Seasoned with Garlic and Crushed Red Pepper. Served with Vegetable Mashed Potatoes and Roasted Green Beans on the Side.

Paleo:

Breakfast
  • Paleo Hot Cereal Made with Bananas, Almonds, Pecans, Coconut Milk, Organic Honey and Cinnamon Served with Paleo Bacon and Hard Boiled Egg.
  • Blackened Salmon Served over Cajun Cauliflower Mash Made with Garlic. Ancho Sauteed Vegetable Blend on the Side.
  • Tomato Chicken Thigh Stew Made with Red Onions, Cilantro, Garlic, Green Chilis and Cumin. Served Over Yellow Squash Noodles. Sauteed Vegetable Medley of Celery, Carrots and Parsnips on the Side.
Dinner
  • Sundried Tomato and Fennel Braised Beef Short Ribs Served with a Carrot Souffle Topped with Pecans. Wilted Spinach on the Side.
  • Bacon Turkey Meatloaf Made with Mushrooms, Onions and Garlic Topped with a Savory Country Gravy. Roasted Vegetable Blend and a Coconut, Plantain & Sweet Potato Mash on the Side.
  • Southeast Family Farms Pork Loin Stuffed with Swiss Chard, Bacon, Figs, and Walnuts Over a Bed of Sauteed Spinach. Served with Butternut Squash Puree.

Low Carb:

  • Asparagus & Parmesan Frittata Served with Fruit on the Bottom Yogurt and Chicken Sausage Patty.
  • Blueberry Oatmeal with Cinnamon and Almonds. Served with Turkey Sausage Links and Hard Boiled Eggs.
Lunch
  • White Chicken Chili Made with Jalapeno Peppers, Onions, Cilantro and Coriander. Topped with Tortilla Strips and Low Fat Sour Cream.
  • Mojo Pork Stew Made with Celery, Roasted Red Peppers and Carrots. Zesty Mixed Green Salad of Mixed Greens, Cilantro, Green Olives and Red Onions Topped with Pepper Jack Cheese & Pepitas. Homemade Ranch Dressing on the Side.
Dinner
  • South American Beef Soup Made with Celery, Red Pepper and Cabbage. Butternut Squash and Arugula Salad with Pomegranate Vinaigrette on the Side.

Vegetarian:

Breakfast
  • Sundried Tomato, Chive & Spinach Frittata Served with Veggie Sausage Patty and Fresh Fruit on the Side.
  • Whole Grain Pancakes with a Spiced Pear Compote and Butter. Veggie Sausage Patty and Hard Boiled Egg on the Side.
Lunch
  • White Vegetarian Enchiladas Made with Queso Blanco, Veggie Crumbles, Tomatoes and Onions with Whole Wheat Tortillas. Served with Sauteed Spinach & Pinto Beans and Brown Rice.
  • Veggie “Sushi” Roll Made with Tofu, Napa Cabbage, Zucchini, Squash, Carrots, Peppers and Ginger. Served with Edamame, Baby Corn and Snow Pea Salad with a Ginger Wasabi Soy Dressing.
  • Pumpkin Ginger Soup Topped with Toasted Pumpkin Seeds. Served with a Quinoa Salad Made with Arugula, Beets and Chickpeas.
Dinner
  • Peanut Tofu Buddha Bowl Made with Broccoli, Carrots, Chick Peas, Snow Peas and Scallions. Served with Sauteed Spinach, Brown Rice and Sweet Chili Peanut Sauce.
  • Salisbury Steak Meatless Meat Balls Made with Veggie Crumbles, Panko Bread Crumbs, Garlic, and Fresh Thyme. Served over Whipped Baby Red Mashed Potatoes with a Mushroom Herbed Gravy and Vegetable Medley on the Side.

Get started today when you use

promo code OCTBLG20 at checkout

to take $20 off your first order!

New Meals For The Week of October 9th

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Can you believe that Summer has come and gone, Fall is here, and the holiday season is right around the corner. Let our clean, chef-prepared meals give you a head start on your end-of-the year health goals by helping you deal with all of the unavoidable holiday office parties, Halloween candy and tempting food at your family gatherings.
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Breakfast
  • Breakfast Crepes Made with Turkey Canadian Bacon, Cheddar Cheese, Eggs & Fresh Thyme. Served with Hollandaise Sauce and Fresh Fruit on the Side.
  • Dark Chocolate Chip Peanut Butter Protein Bar Made with Oats, Walnuts, Dates, Peanut Butter and Maple Syrup. Served with Fruit on the Bottom Yogurt and Chicken Sausage Link.
Lunch
  • Smoked Turkey Breast and Swiss Cheese on a Croissant with a Cranberry Aioli, Lettuce and Onion on the Side. Served with Butternut Squash Bisque.
  • BBQ Chicken Flat Bread Pizza Topped with Red Onions and Low Fat Mozzarella Cheese. Served with a Black Bean Soup Made with Garlic and Cilantro.
  • Arroz Con Pollo Made with Lean Chicken, Yellow Rice, Tomatoes, Green Olives and Peas. Served with Pinto Beans and Grilled Plantains.
  • Black Bean and Low Fat Cheese Enchiladas Made with Fire Roasted Corn, Onions and a Lite Red Sauce. Served with Spanish Brown Rice and Low Fat Sour Cream.
Dinner
  • Country Baked Steak Fritter Served with Country Style White Gravy. Baked Sweet Potato & Green Beans on the Side.
  • Southwestern Turkey Crepes with a Tomato, Mushroom, Cilantro and Pepper Filling Topped with Pepper Jack Cheese. Served Over Grilled Bell Peppers. Roasted Vegetable Medley on the Side.
  • Braised Beef Marsala Served Over a Parmesan and Mushroom Risotto. Cannellini Beans and Fresh Steamed Kale on the Side.

Paleo:

Breakfast
  • Sundried Tomato, Chive, & Spinach Frittata Served with Turkey Sausage Link & Fresh Fruit on the Side.
  • Thai Curry Shrimp Made with Coconut Milk Served Over a Broccoli Vegetable Mix of Red Peppers, Onions, Garlic and Mushrooms. Kimchi Slaw Made with Cabbage, Carrots, Apple Cider Vinegar, Red Onions, Crushed Red Pepper and Ginger on the Side.
  • Mojo Pork Stew Made with Sweet Potato and Yucca. Zesty Mixed Green Salad of Mixed Greens, Cilantro, Olives & Red Onion and Apple Cider Vinaigrette Dressing on the Side.
Dinner
  • Turkey Marsala Topped with a Marsala Wine and Mushroom Sauce. Served with a Sweet Potato Casserole Seasoned with Garlic. Roasted Asparagus on the Side.
  • Mushroom Stuffed Chicken Breast with Caramelized Leek and Butternut Squash Hash with Broccoli & Carrots on the Side.
  • Cuban Sandwich Bowl Made with Roasted Pork Loin, Diced Pork Ham, Cabbage, Carrots and Plantains. Served with a Mustard Vinaigrette and Chili Spiced Sweet Potatoes.

Low Carb:

  • Sundried Tomato, Chive, & Spinach Frittata Served with Pork Ham and Fresh Fruit on the Side.
Lunch
  • Creole Salmon with a Mushroom, Onion & Pepper Saute and Creole Mustard Sauce. Served with Roasted Cauliflower on the Side.
  • Barbecue Turkey Meatballs Served with a Lite Amish Style Cole Slaw.
  • Chicken and Vegetable Soup Made with Celery, Onions, Carrot, Zucchini, Mushrooms and Tomatoes. Served with a Chicken Waldorf Salad Made with Pecans.
Dinner
  • Cajun Rubbed Turkey Breast with a Sweet Potato Souffle, Green Beans and Cranberry Relish on the Side.
  • Stuffed Pork Tenderloin Made with Golden Raisins, Dried Apricots and Cranberries Glazed with Honey Mustard. Served with Roasted Butternut Squash and Snow Peas.
  • Sofrito Chicken Stew Made with Peppers, Garlic, Onions, Tomatoes and Lemon Juice. Served with Roasted Ancho Squash on the Side.

Vegetarian:

Breakfast
  • Dark Chocolate Chip Peanut Butter Protein Bar Made with Oats, Walnuts, Dates, Peanut Butter and Maple Syrup. Served with Fruit on the Bottom Yogurt and Vegetarian Sausage Patty.
  • Crust-less Quiche Made with Blended Eggs, Low Fat Swiss and Cheddar Cheese. Served with Sweet Potato Hash, Veggie Link and Fresh Fruit.
Lunch
  • Kale & Caramelized Onion Crusted Quiche with Italian Wedding Soup on the Side.
  • Tuscan Chickpea Soup Made with Tomatoes, Celery, Rosemary, Garlic, Onion, Red Wine and Parmesan Cheese with a Whole Wheat Roll and Butter on the Side.
  • Stuffed Bell Peppers with Brown Rice, Carrots, Garbanzo Beans, Fresh Mint and Onions Topped with a Hearty Tomato Sauce. Mediterranean Cous Cous with Feta Cheese on the Side.

New Meals For The Week of October 2nd

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A new season calls for a new start. Fall has arrived and it’s the perfect time to have today be your “Day 1” on the way to a healthier you. Enjoy a variety of clean, delicious, calorie and portion controlled meals that are made fresh for you each week by our 5 chefs. Not only have our chefs added over 30 new meals to all of our menus, they’ve even brought back a few of your Fall favorites like our Low Country Boil, our Sweet Potato Shepherd’s Pie and our Butternut Squash Ravioli. As always, our meals are prepared with locally sourced ingredients that are free from added sweeteners, antibiotics and preservatives, so it’s really never been simpler to eat healthy.
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Breakfast
  • Cinnamon Raisin Bagel with a House Blended Cinnamon & Honey Low Fat Cream Cheese. Turkey Sausage Link and Fruit on the Side.
  • Greek Frittata Made with Kalamata Olives, Feta Cheese, Spinach and Tomatoes. Turkey Sausage Link, Seasoned Breakfast Potatoes and Orange Wedges on the Side.
  • Whole Grain Pancakes Served with a Spiced Pear Compote, Butter and Chicken Sausage Patty.
Lunch
  • Snapper Veracruz Made with Green Olives, Capers, Tomatoes, Garlic and Jalapenos. Served with a Cilantro Cumin Pilaf and Ancho Roasted Squash.
  • Butternut Squash Ravioli Topped with a Sage Butter Sauce, Asiago Cheese, Walnuts and Caramelized Shallots. Roasted Green Beans on the Side.
  • Roasted Turkey Breast with a Fennel and Rosemary Jus. Served with a Cornbread Dressing and Sugar Snap Peas.
  • Greek Style Chicken Breast Roasted with a Sun Dried Tomato Pesto and Feta Cheese Served Over Tri Colored Couscous. Artichoke, Tomato and Onion Saute on the Side.
Dinner
  • Sweet Potato Shepherd’s Pie Made with Ground Beef, Onions, Peppers, Celery, Carrots and Peas. Topped With Low Fat Cheddar Cheese. Balsamic Green Beans on the Side.
  • Coq au Vin Chicken Made with Red Wine, Thyme, Parsley and Turkey Bacon with Broccoli. Rice with Tomatoes and Green Olives on the Side.
  • Low Country Boil with Andouille Chicken Sausage, Shrimp, Baby Red Potatoes and Corn on the Cob.
  • Homemade Beef Stew Made with Potatoes, Carrots, Onions and Celery. Served with Fresh Baked Corn Bread and Butter.

Paleo:

Breakfast
  • Sweet Potato Breakfast Hash with Turkey Chorizo, Yellow Onions and Green Peppers. Served with Fresh Fruit on the Side.
  • Herb Rubbed Pork Roast Served with Spiced Apples and Cinnamon Yams.
  • Kale, Pancetta and Basil Stuffed Baked Chicken Breast with Lemon Jus Served Over Roasted Carrots. Brussels Sprout Topped with Cranberries and Pecans on the Side.
  • Beef and Vegetable Soup Made with Celery, Onions, Carrots, Mushrooms, Zucchini, Tomatoes and Rutabagas. Served with a Broccoli, Raisin and Bacon Slaw on the Side.
Dinner
  • Sliced Pork Loin with Cranberry Chutney and Collard Greens Topped with Roasted Pumpkin Seeds.
  • Bacon, Sweet Potato, and Caramelized Onion Stuffed Beef Shoulder Tenderloin. Roasted Brussels Sprouts on the Side.

Low Carb:

  • Chicken Sausage Gravy Over Egg White Patties with Fruit on the Side.
  • Frittata Made with Leeks, Mushrooms, Bacon, Goat Cheese and Chervil Herbs. Chicken Sausage Patties and Fruit on the Side.
Lunch
  • Blackened Grouper Served with a Low Fat Creamy Cole Slaw and a House Made Shitake Mushroom Salsa Made with Red Bell Peppers and Green Onions.
  • Chicken Enchilada Bake Made with Spinach and Green Chilies Topped with Queso Sauce. Served with Pinto Beans.
  • Maple Pecan Glazed Turkey Breast Served with a Green Bean & Mushroom Casserole Made with White, Portabella and Crimini Mushrooms.
Dinner
  • Spanish Spice Rubbed Chicken Breast with a Parsley Mint Sauce. Served with a Vegetable Medley of Roasted Tomatoes, Zucchini and Artichokes.
  • Curried Turkey Stew Made with Tomatoes, Chick Peas, Coconut Milk, Almonds and Jalapeno. Served with Fresh Cilantro Harissa Yogurt Sauce.

Vegetarian:

Breakfast
  • Greek Frittata Made with Kalamata Olives, Feta Cheese, Spinach and Tomatoes. Veggie Sausage Patty and Fruit on the Side.
  • Pumpkin Bread Pudding Made with Cinnamon, Nutmeg, Cloves and Pecans Served with a Veggie Sausage Patty. Cottage Cheese Topped with Fruit on the Side.
  • Buttermilk Pancakes with a Cinnamon Fuji Apple Sauce, Veggie Sausage Link, Hard Boiled Egg and Butter on the Side.
Lunch
  • Whole Grain Flatbread with Low Fat Cheddar Cheese, Caramelized Onions, Roasted Fuji Apples and Toasted Walnuts Served with an Apple Parsnip Soup.
  • Stuffed Portabella Mushroom Bruschetta Made with Roasted Tomatoes, Basil, Garlic, Goat Cheese and Quinoa. Mixed Green Salad and Crostini with Balsamic Reduction on the Side.
  • Pumpkin Ginger Soup Topped with Toasted Pumpkin Seeds. Served with a Quinoa Salad Made with Arugula, Beets and Chickpeas.
Dinner
  • Stuffed Butternut Squash with Mushrooms, Quinoa, Onions, Garlic, Almonds and Spinach with Balsamic Green Beans on the Side.
  • Boca Veggie Patty Topped with a House Made Marinara Sauce and Parmesan Cheese. Served Over Whole Wheat Noodles with Crowder Peas on the Side.
  • Mee Goreng – A Malaysian Stir Fry with Tofu, Green Beans, Bok Choy, Scrambled Eggs, Bean Sprouts, Lite Soy Sauce and Glass Noodles.

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