MONDAY 2/03

BREAKFAST
Balanced: Soft Scrambled Eggs with Fall Vegetable Hash Kale-Walnut Pesto & Turkey Sausage Links

LUNCH
Balanced: Fitness Kitchen Chicken “Parmesan” with Marinara Sauce & Grilled Zucchini

AFTERNOON FUEL
Balanced: Tuna Salad Lettuce Cups with Orange & Parsley, Citrus Vinaigrette

DINNER
Balanced: Broiled Salmon with Honey, Scallions & Sesame, Roasted Butternut Squash & Winter Greens

TUESDAY 2/04

BREAKFAST
Soft Scrambled Eggs with Chicken Apple Sausage, Baked Pear with Walnuts & Raisins

LUNCH
Mixed Baby Green Salad with Roasted Chicken, Apples, Walnuts & Avocado, with Pomegranate Vinaigrette

AFTERNOON FUEL
Paleo Pesto Ranch with Shaved Turkey Breast, Red Bell Peppers, Carrots & Cucumber Spears

DINNER
Herb Marinated Flat Iron Steak with Warm German Sweet Potato Salad & Asparagus

WEDNESDAY 2/05

BREAKFAST
Denver Scramble with Citrus Fruit Salad

LUNCH
Fitness Kitchen Crab Cakes with Spicy Remoulade, Kohlrabi & Carrot Slaw

AFTERNOON FUEL
Curry Chicken Meatballs & Baby Spinach Salad with Mango Vinaigrette

DINNER
Fire Roasted Chicken Breast, Roasted Squash with Maple & Red Onion, Green Beans

THURSDAY 2/06

BREAKFAST
Spinach and Artichoke Crust-less Quiche, Mixed Baby Green Salad with Sherry Vinaigrette

LUNCH
Cajun Chicken with Broccoli-Cauliflower Rice, Sauteed Spinach & Kale

AFTERNOON FUEL
Tangy Zucchini & Carrot Noodle Salad with Shrimp & Sesame Seeds

DINNER
Baked Halibut with Cauliflower Mash, Garlic & Parsley, Red Pepper Puree & Brocollini

FRIDAY 2/07

BREAKFAST
Organic Scrambled Eggs with Chicken Sausage, Asparagus, Cherry Tomatoes, & Mushrooms with Roasted Yams

LUNCH
Fitness Kitchen Turkey Meatballs with Marinara Sauce, Italian Vegetable Medley

AFTERNOON FUEL
Paleo Roasted Chicken Caesar Salad with Fitness Kitchen Caesar Dressing

DINNER
Moroccan Spiced Chicken with Roasted Carrots, Cauliflower, Brussels Sprouts & Asparagus Tips

SATURDAY 2/08

BREAKFAST
Organic Egg Whites with Arugula & Microgreens, Sliced Vine Tomatoes & Almonds

LUNCH
Greek Salad with Roasted Chicken Breast, Lemon-Oregano Dressing

AFTERNOON FUEL
Southwest Paleo Ranch Dip with Chicken Tenders & Raw Veggies

DINNER
Top Sirloin with Dijon Reduction, Roasted Zucchini, Red Onions & Parsnips

MONDAY 2/03

BREAKFAST
Soft Scrambled eggs with Fall Vegetable Hash, Kale-Walnut Pesto & Cherry Tomato Salad

LUNCH
Fitness Kitchen Eggplant Parmesan with Marinara Sauce, Quinoa Pasta & Brocollini

AFTERNOON FUEL
Tuna Salad Lettuce Cups with Orange & Parsley, Citrus Vinaigrette

DINNER
Broiled Salmon with Honey, Scallions & Sesame, Roasted Butternut Squash & Winter Greens

TUESDAY 2/04

BREAKFAST
FKLA Winter Granola with Coconut YogurtBaked Pear with Walnuts & Raisins

LUNCH
Mixed Baby Green Salad with Crispy Quinoa, Apples, Walnuts & Avocado with Pomegranate Vinaigrette

AFTERNOON FUEL
White Bean & Basil Hummus with Red Bell Peppers, Carrots & Cucumbers

DINNER
Herb Marinated Halibut with Warm German Potato Salad & Asparagus

WEDNESDAY 2/05

BREAKFAST
Gluten Free Cashew-Cranberry Muffin with Hard Boiled Egg & Fresh Fruit Salad

LUNCH
Fitness Kitchen Crab Cakes with Spicy Remoulade, Kohlrabi & Carrot Slaw

AFTERNOON FUEL
Curried White Bean Dip with Raw Veggies

DINNER
Red Snapper, Roasted Squash with Maple & Red Onion, Green Beans

THURSDAY 2/06

BREAKFAST
Spinach and Artichoke Crust-less Quiche, Mixed Baby Green Salad with Sherry Vinaigrette

LUNCH
Dirty Rice with Roasted Green Beans, Sauteed Spinach & kale

AFTERNOON FUEL
Tangy Soba Noodle Salad with Shrimp, Sesame Seeds & Baked Quinoa

DINNER
Baked Halibut with Whipped White Beans with Garlic & Parsley, Red Pepper Puree & Brocollini

FRIDAY 2/07

BREAKFAST
Organic Scrambled Eggs with Asparagus, Cherry Tomatoes, Mushrooms & Roasted Yams

LUNCH
Quinoa-Mushroom Patty with Marinara Sauce, Gluten Free Pasta & Italian Vegetable Medley

AFTERNOON FUEL
Caesar Salad with White Beans & Crispy Quinoa, Fitness Kitchen Caesar Dressing

DINNER
Moroccan Spiced Salmon with Whole Grain Pilaf, Brussels Sprouts & Asparagus Tips.

SATURDAY 2/08

BREAKFAST
Pumpkin Spice Oatmeal with Dried Cranberries & Roasted Pumpkin Seeds

LUNCH
Greek Lentil Salad with Quinoa, Lemon-Oregano Dressing

AFTERNOON FUEL
Spicy Pinto Bean Dip with Raw Veggies

DINNER
Mushroom Sautee with Red Wine Shallot Sauce, Roasted Cherry Tomatoes, Asparagus & Red Onions, Parsnip Puree

MONDAY 2/03

BREAKFAST
Soft Scrambled Eggs with Zucchini & Yellow Squash, Kale-Walnut Pesto & Turkey Sausage Links

LUNCH
Fitness Kitchen Chicken Parmesan with Mozzarella Cheese, & Grilled Zucchini

DINNER
Broiled Salmon with Ginger, Scallions & Sesame, Winter Greens

TUESDAY 2/04

BREAKFAST
Soft Scrambled Eggs with Spicy Chicken Sausage & Spinach

LUNCH
Grilled Chicken with Dijon Shallot Sauce & Asparagus

DINNER
Herb Marinated Flat Iron Steak with Sauteed Mushrooms & Broccoli

WEDNESDAY 2/05

BREAKFAST
Denver Scramble with Turkey Sausage

LUNCH
Turkey Burger with Spicy Remoulade, Mixed Green Salad with Shaved Parmesan & Lemon Vinaigrette

DINNER
Fire Roasted Chicken Breast with Green Beans & Roasted Red Onion

THURSDAY 2/06

BREAKFAST
Spinach & Artichoke Crust-less Quiche with Shredded Mozzarella & Mixed Baby Green Salad with Lemon & Olive OIl

LUNCH
Cajun Chicken Thighs with Sauteed Spinach & Kale

DINNER
Baked Halibut with Cauliflower Mash & Red Pepper Puree

FRIDAY 2/07

BREAKFAST
Organic Scrambled Eggs with Chicken Sausage, Asparagus & Mushrooms

LUNCH
Fitness Kitchen Turkey Meatballs with Basil Pesto, Shaved Parmesan, Zucchini & Red Onion

DINNER
Moroccan Spiced Chicken Breast with Herbed Yogurt & Asparagus Tips

SATURDAY 2/08

BREAKFAST
Organic Scrambled Eggs with Arugula & Microgreens with Almonds

LUNCH
Roasted Chicken Breast with Lemon & Oregano, Mixed Green Salad with Zucchini & Olives

DINNER
Top Sirloin with Dijon Reductions, Roasted Zucchini & Red Onions

MONDAY 2/03

BREAKFAST
Soft Scrambled Eggs with Zucchini & Yellow Squash, Kale-Walnut Pesto & Turkey Sausage Links

LUNCH
Fitness Kitchen Chicken “Parmesan” with Marinara Sauce & Grilled Zucchini

DINNER
Broiled Salmon with Honey, Scallions & Sesame, Green Beans & Winter Greens

TUESDAY 2/04

BREAKFAST
Soft Scrambled Eggs with Chicken Apple Sausage & Berries

LUNCH
Mixed Baby Green Salad with Roasted Chicken, Apples, Walnuts & Avocado, with Pomegranate Vinaigrette

DINNER
Herb Marinated Flat Iron Steak with Sauteed Mushrooms & Asparagus

WEDNESDAY 2/05

BREAKFAST
Denver Scramble with Citrus Fruit Salad

LUNCH
Fitness Kitchen Crab Cakes with Spicy Remoulade, Mixed Green Salad with Lemon Vinaigrette

DINNER
Fire Roasted Chicken Breast with Pureed Cauliflower & Green Beans

THURSDAY 2/06

BREAKFAST
Spinach and Artichoke Crust-less Quiche, Mixed Baby Green Salad with Sherry Vinaigrette

LUNCH
Cajun Chicken with Broccoli-Cauliflower Rice, Sauteed Spinach & Kale

DINNER
Baked Halibut with Cauliflower Mash, Garlic & Parsley, Red Pepper Puree & Brocollini

FRIDAY 2/07

BREAKFAST
Organic Scrambled Eggs with Chicken Sausage, Asparagus & Mushrooms

LUNCH
Fitness Kitchen Turkey Meatballs with Marinara Sauce, Italian Vegetable Medley

DINNER
Moroccan Spiced Chicken with Roasted Cauliflower, Brussels Sprouts & Asparagus Tips

SATURDAY 2/08

BREAKFAST
Organic Egg Whites with Arugula & Microgreens, Sliced Vine Tomatoes & Almonds

LUNCH
Greek Salad with Roasted Chicken Breast, Lemon-Oregano Dressing

DINNER
Top Sirloin with Dijon Reduction, Roasted Zucchini, Red Onions & Cauliflower Puree

MONDAY 2/03

BREAKFAST
Soft Scrambled eggs with Fall Vegetable Hash, Kale-Walnut Pesto & Cherry Tomato Salad

LUNCH
Fitness Kitchen Eggplant Parmesan with Marinara Sauce, Quinoa Pasta & Brocollini

AFTERNOON FUEL
Egg Salad with Sliced Vine Ripened Tomatoes, Sea Salt & Pepper

DINNER
Broiled Organic Tofu with Honey, Scallions & Sesame, Roasted Butternut Squash & Winter Greens

TUESDAY 2/04

BREAKFAST
FKLA Winter Granola with Coconut Yogurt & Baked Pear with Walnuts & Raisins

LUNCH
Mixed Baby Green Salad with Apples, Avocado, Walnuts & Goat Cheese, Pomegranate Vinaigrette

AFTERNOON FUEL
White Bean & Basil Hummus with Red Bell Peppers, Carrots & Cucumbers

DINNER
Herb Marinated Portobello Mushroom with Warm German Potato Salad & Asparagus

WEDNESDAY 2/05

BREAKFAST
Gluten Free Honey Cashew-Cranberry Muffin with Hard Boiled Egg & Citrus Fruit Salad

LUNCH
Black Eyed Pea & Black Bean Patty with Spicy Remoulade & Mixed Baby Greens with Lemon Vinaigrette

AFTERNOON FUEL
Curried White Bean Dip with Raw Veggies

DINNER
Roasted Acorn Squash with Maple, Red Onion, Wild Rice with Sage & Pecans, Green Beans

THURSDAY 2/06

BREAKFAST
Spinach & Artichoke Crust-less Quiche with Shredded Mozzarella & Mixed Baby Green Salad with Sherry Vinaigrette

LUNCH
Cajun Style Dirty Rice with Roasted Green Beans, Sauteed Spinach & Kale

AFTERNOON FUEL
Saffron Chickpea Stew

DINNER
Tangy Soba Noodle Salad with Seared Tofu, Sesame Seeds & Baked Quinoa

FRIDAY 2/07

BREAKFAST
Organic Scrambled Eggs with Asparagus, Cherry Tomatoes, & Mushrooms with Roasted Yams

LUNCH
Fitness Kitchen Caesar Salad with White Beans, Crispy Quinoa & Fitness Kitchen Caesar Dressing

AFTERNOON FUEL
Caesar Salad with White Beans & Crispy Quinoa, Fitness Kitchen Caesar Dressing

DINNER
Fitness Kitchen Veggie Meatballs with GF Pasta, Italian Vegetable Medley & Shaved Parmesan

SATURDAY 2/08

BREAKFAST
Pumpkin Spice Oatmeal with Dried Cranberries & Roasted Pepitas

LUNCH
Greek Lentil Salad with Quinoa, Lemon-Oregano Dressing

AFTERNOON FUEL
Spicy Pinto Bean Dip with Raw Veggies

DINNER
Moroccan Spiced Chickpeas with Whole Grain Pilaf, Green Bean & Asparagus Tips