What We’re Cooking
Up For Next Week
Chef Marieno and the team have dished up
some exciting meals for you this week.
Order before Thursday at 9pm PST for Monday start.
Click below to view meal plan menu.
- FREESTYLE
(P=Paleo, V=Vegetarian, N=Contains Nuts)
MONDAY 4/6
Breakfast
Scrambled Eggs with Bell Peppers, Asparagus & Sundried Tomato, Kale-Walnut Pesto, Turkey Sausage & Citrus Salad (P, N)
Sweet Potato Crunch with Coconut Yogurt & Fresh Berries (V, N)
Organic Egg Whites with Bell Peppers, Asparagus & Sundried Tomato, Mixed Baby Greens with Citrus Vinaigrette (P, V)
Lunch/Dinner
(all meals are the same size)Pan Seared White Fish with Ginger & Scallions, Roasted Sesame Green Beans & Zucchini
Pan Seared Chicken Breast with Ginger & Scallions, Roasted Carrots & Zucchini (P)
Jerked Chicken with Grilled Pineapple Relish, Brown Rice, Charred Brocollini
Jerked Red Snapper with Grilled Pineapple Relish, Brown Rice & Charred Brocollini
Marinated Flat Iron Steak, Roasted Yams & Seasonal Vegetables (P)
Afternoon Fuel
Turkey Meatballs with House Made Marinara, Roasted Fall Vegetables (P)
Quinoa Mushroom Patty with House Made Marinara & Roasted Fall Vegetables (V)
TUESDAY 4/7
Breakfast
Savory Fall Quiche with Butternut Squash & Caramelized Onions, with Chicken Apple Sausage & Fresh Fruit
Honey Cashew Cranberry Muffin with Coconut Yogurt & Berries
Scrambled Eggs with Coconut Oil, Rosemary, Thyme & Sage, Toasted Walnuts & Fresh Fruit (P, V, N)
Lunch/Dinner
(all meals are the same size)Flat Iron Steak with Mojo Sauce, Pineapple-Cilantro Quinoa, Roasted Red Peppers & Broccoli
Chicken with Mojo Sauce, Roasted Red Peppers, Asparagus & Broccoli (P)
Halibut with Mustard-Caper Sauce, Roasted Baby Red Potatoes & Mediterranean Vegetables
Chicken Breast with Mustard-Caper Sauce, Roasted Baby Red Potatoes & Mediterranean Vegetables
Roasted Turkey Breast with Rosemary & Sage, Mashed Cauliflower & Roasted Carrots (P)
Afternoon Fuel
Falafel with Tahini Coconut Yogurt, Baby Bells (V)
Chicken Shawarma Bites with Tahini Coconut Yogurt & Baby Bells (P)
WEDNESDAY 4/8
Breakfast
GF Oatmeal with Cinnamon Apples, Coconut Milk & Walnuts (V, N)
Scrambled Eggs with Sauteed Spinach, Turkey Sausage & Fresh Strawberries (P)
Fitness Kitchen Energy Bar with Coconut Yogurt & Fresh Fruit Salad (V, N)
Lunch/Dinner
(all meals are the same size)Tarragon & Lemon Roast Chicken with Fennel & Garlic, Parsnip Puree & Sauteed Baby Kale (P)
Tarragon & Lemon Roasted Mahi Mahi with Fennel & Garlic, Pureed Cauliflower & Sauteed Baby Kale
GF Spaghetti & Zucchini Pasta with Italian Turkey Sausage & Marinara Sauce
Roasted Chicken Breast with Sauteed Mushrooms, Zucchini Noodles, Garlic & Herb Infused Olive Oil (P)
Fitness Kitchen Pasta Primavera with Seasonal Vegetables, House Made Marinara & Shaved Parmesan (V)
Afternoon Fuel
Thai Coconut Chicken Bites with Apricot-Ginger Dipping Sauce, Cucumber Spears (P)
Thai Coconut Vegetable Curry over Brown Rice (V)
THURSDAY 4/9
Breakfast
Gluten Free Pumpkin Spice Muffin, Hard Boiled Egg and Fresh Berries (V, N)
Paleo Garden Scramble with Chicken Apple Sausage & Berries (P)
Garden Vegetable Scramble with Sweet Potato Hash & Fresh Berries (V, P)
Lunch/Dinner
(all meals are the same size)Fish Tacos with Corn Tortillas, Red Cabbage & Pico De Gallo, Avocado Crema
Chicken Tacos with Kale/Leaf Lettuce “Tortilla”, Red Cabbage, Pico de Gallo & Avocado Crema
Flat Iron Steak with Argentinian Chimmi Churri, White Rice, Roasted Zucchini, Red Onion & Bell Pepper
Chicken Breast with Chimmi-Churri, Roasted Cauliflower, Zucchini, Red Onion & Bell Pepper (P)
Seared Red Snapper with Tomato Ginger Sauce, Brown Rice & Steamed Vegetables
Afternoon Fuel
Curried Chicken Salad in Radicchio Lettuce Cups, Cucumber Salad (P)
Curried Chickpea Salad with Radicchio Lettuce Cups, Cucumber Salad (V)
FRIDAY 4/10
Breakfast
Baked Eggs with Thin Sliced Smoked Turkey Breast, Healthy Hollandaise and Blistered Cherry Tomatoes (P)
Fitness Kitchen Granola with Coconut Yogurt & Berries (V, N)
Scrambled Eggs with Braised Greens, Healthy Hollandaise & Blistered Cherry Tomatoes (P, V)
Lunch/Dinner
(all meals are the same size)Teriyaki-Glazed Salmon with Gingered Red Quinoa, Broccoli, Baby Bok Choy, Carrots
Teriyaki Glazed Chicken with Broccoli, Baby Bok Choy & Carrots (P)
Roasted Garlic Chicken with Butternut Squash & Brussels Sprouts (P)
Baked Halibut with Lemon & Garlic, Butternut Squash & Broccoli (P)
Marinated Sirloin Steak with Roasted Sweet Potatoes, Broccoli & Cauliflower (P)
Afternoon Fuel
Tandoori Spiced Turkey Breast with Tahini Coconut Yogurt, Baby Bells & Carrots (P)
Fitness Kitchen Hummus with Baby Bells & Carrots (V, N)
SATURDAY 4/11
Breakfast
Quinoa Spiked Vanilla Oatmeal with Fresh Berries & Toasted Almonds (V, N)
Scrambled Eggs with Roasted Vegetables & Turkey Sausage (P)
Breakfast Chia Pudding with Mango-Blueberry (P, V)
Lunch/Dinner
(all meals are the same size)Protein Style Sirloin Burger with Romesco Sauce, Roasted Red Onion, Root Vegetable Fries (P, N)
Protein Style Turkey Burger with Sundried Tomato Aioli, Roasted Red Onion, Root Vegetable Fries (P)
Turkey Scaloppini with Winter Fruit Chutney Roasted Yam & Green Beans (P)
Baked Salmon with Winter Fruit Chutney Roasted Yam & Brussels Sprouts (P)
Grilled Beef & Broccoli over Jasmine Rice
Afternoon Fuel
Buffalo Chicken Bites, Paleo Ranch Dip, Carrot & Celery Sticks (P)
Buffalo Cauliflower Bites, with Paleo Ranch Dip, Carrot & Celery Sticks (V)
- BALANCED
- PALEO
- PESCATARIAN
- KETO
- LOW CARB
- VEGETARIAN