What We’re Cooking
Up For Next Week

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 11:59pm PST for Monday start.

Click below to view meal plan menu.

FREESTYLE

(P=Paleo, V=Vegetarian, N=Contains Nuts)

MONDAY 3/2

BREAKFAST
1: Soft Scrambled Eggs with Fall Vegetable Hash Kale-Walnut Pesto & Turkey Sausage Links (P, N)
2: Gluten Free Steel Cut Oats with Caramelized Bananas, Coconut Milk & Toasted Walnuts (V, N)
3: Organic Egg Whites with Roasted Asparagus, Bell Pepper & Sundried Tomato with Citrus Fruit Salad (V, P,)

LUNCH
1: Fitness Kitchen Chicken “Parmesan” with Marinara Sauce & Grilled Zucchini (P, N)
2: Fitness Kitchen Eggplant Parmesan with Marinara Sauce, Quinoa Pasta & Brocollini (V, N)

AFTERNOON FUEL
1: Tuna Salad Lettuce Cups with Orange & Parsley, Citrus Vinaigrette (P)
2: Egg Salad with Sliced Vine Ripened Tomatoes, Sea Salt & Pepper (P, V)

DINNER
1: Broiled Salmon with Honey, Scallions & Sesame, Roasted Butternut Squash & Winter Greens (P)
2: Broiled Chicken with Honey, Scallions & Sesame, Green Beans & Winter Greens(P)
3: Balsamic Marinated Steak with Roasted Red Bliss Potatoes & Brocollini

TUESDAY 3/3

BREAKFAST
1: FKLA Winter Granola with Coconut Yogurt Baked Pear with Walnuts & Raisins (V, N)
2: Soft Scrambled Eggs with Chicken Apple Sausage & Baked Pear with Walnuts & Raisins (P, N, V)
3: Organic Scrambled Eggs with Braised Greens, Healthy Hollandaise & Blistered Cherry Tomatoes (P, V)

LUNCH
1: Mixed Baby Green Salad with Roasted Chicken, Apples, Walnuts & Avocado, with Pomegranate Vinaigrette (P, N)
2: Mixed Baby Green Salad with Crispy Quinoa, Apples, Walnuts & Avocado with Pomegranate Vinaigrette (V, N)

AFTERNOON FUEL
1: Paleo Pesto Ranch Dip Shaved Turkey Breast, Red Bell Peppers, Carrots & Cucumber Spears (P)
2: White Bean & Basil Hummus, Red Bell Peppers, Carrots & Cucumber SpearsCucumbers ( V, N)

DINNER
1: Herb Marinated Flat Iron Steak with Warm German Potato Salad & Asparagus
2: Herb Marinated Chicken with Warm German Sweet Potato Salad & Asparagus (P)
3: Halibut with Dijon-Shallot Sauce, Brown Rice & Broccoli

WEDNESDAY 3/4

BREAKFAST
1: Gluten Free Cashew-Cranberry Muffin with Hard Boiled Egg & Fresh Fruit Salad (V, N)
2: Denver Scramble with Turkey Sausage and Citrus Fruit Salad (P)
3: Breakfast Chia Pudding with Mango & Blueberry (P, V)

LUNCH
1: Fitness Kitchen Crab Cakes with Spicy Remoulade, Kohlrabi & Carrot Slaw (P)
2: Protein Style Turkey Burger with Dijonnaise, Yam Wedges & Kohlrabi & Carrot Slaw (P)

AFTERNOON FUEL
1: Curry Chicken Meatballs & Baby Spinach Salad with Mango Vinaigrette (P)
2: Curried White Bean Dip with Raw Veggies (V)

DINNER
1: Fire Roasted Chicken Breast, Roasted Squash with Maple & Red Onion, Green Beans (P)
2: Red Snapper, Roasted Squash with Maple & Red Onion, Green Beans (P)
3: White Chicken Chili with Gluten Free Corn Muffin

THURSDAY 3/5

BREAKFAST
1: Spinach and Artichoke Crust-less Quiche, Mixed Baby Green Salad with Sherry Vinaigrette (P, V)
2: FKLA Energy Bar with Fresh Fruit Salad V, N)
3: Scrambled Egg & Chicken Chorizo Breakfast Scramble with Avocado Cream & Fruit Salad (P)

LUNCH
1: Cajun Chicken with Dirty Rice, Spinach & Kale
2: Cajun Salmon with Broccoli-Cauliflower Rice, Sauteed Spinach & Kale (P)

AFTERNOON FUEL
1: Tangy Soba Noodle Salad with Shrimp, Sesame Seeds & Baked Quinoa
2: Tangy Zucchini & Carrot Noodle Salad with Chicken & Sesame Seeds (P)

DINNER
1: Baked Halibut with Whipped White Beans with Garlic & Parsley, Red Pepper Puree & Brocollini
2: Flank Steak with Cauliflower Mash, Garlic & Parsley, Red Pepper Puree & Brocollini (P)
3: Fitness Kitchen Turkey Meatloaf with Ketchup Glaze, Cauliflower Mashed Potatoes, Broccoli & Cauliflower

FRIDAY 3/6

BREAKFAST
1: Organic Scrambled Eggs with Chicken Sausage, Asparagus, Cherry Tomatoes, & Mushrooms with Roasted Yams (P)
2: FKLA Granola with Coconut Yogurt & Fresh Berries (V, N)
3: Gluten Free Lemon-Blueberry Muffin with Hard Boiled Egg & Fresh Berries (V, N)

LUNCH
1: Fitness Kitchen Turkey Meatballs with Marinara Sauce, Gluten Free Pasta & Italian Vegetable Medley
Paleo: Roasted Chicken Breast with Basil Pesto, Italian Vegetable Medley (P, N)

AFTERNOON FUEL
1: Paleo Chicken Caesar Salad with Roasted Bell Peppers, Shredded Carrots and Cherry Tomatoes, Fitness Kitchen Caesar Dressing (P)
2: Caesar Salad with White Beans & Crispy Quinoa, Fitness Kitchen Caesar Dressing (V)

DINNER
1: Moroccan Spiced Chicken Breast with Whole Grain Pilaf, Brussels Sprouts & Asparagus Tips
2: Moroccan Spiced Lamb with Roasted Carrots, Cauliflower, Brussels Sprouts & Asparagus Tips (P)
3: Honey-Apple Cider Glazed Salmon with Mashed Yams & Brussels Sprouts (P)

SATURDAY 3/7

BREAKFAST
1: Pumpkin Spice Oatmeal with Dried Cranberries & Roasted Pumpkin Seeds (V)
2: Organic Egg Whites with Arugula & Microgreens, Sliced Vine Tomatoes & Almonds (V, N)
3: Organic Scrambled Eggs with Sweet Potato Hash Browns & Turkey Sausage (P)

LUNCH
1: Roasted Chicken Breast with Lemon & Oregano, Greek Lentil Salad with Quinoa, Lemon-Oregano Dressing
Paleo: Greek Salad with Tomato, Bell Pepper, Red Onion & Kalamata Olives, Grilled Shrimp, Lemon-Oregano Dressing (P)

AFTERNOON FUEL
1: Spicy Paleo Ranch Dip Chicken Tenders & Raw Veggies (P)
2: Spicy Pinto Bean Dip with Raw Veggies (V)

DINNER
1: Top Sirloin with Dijon Reduction, Roasted Zucchini, Red Onions & Parsnips (P)
2: Lemon-Garlic Mahi Mahi with Roasted Cherry Tomatoes, Asparagus & Red Onions, Parsnip Puree (P)
3: Roasted Turkey Breast with Vegan Creamed Corn & Blue Lake Green Beans

BALANCED

MONDAY 3/2

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

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

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

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

TUESDAY 3/3

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

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

AFTERNOON FUEL
White Bean & Basil Hummus with Shaved Turkey Breast, Red Bell Peppers, Carrots & Cucumber Spears

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

WEDNESDAY 3/4

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
Balanced: Curry Chicken Meatballs & Baby Spinach Salad with Mango Vinaigrette

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

THURSDAY 3/5

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

LUNCH
Cajun Chicken with Dirty Rice, 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 3/6

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

LUNCH
Fitness Kitchen Turkey Meatballs with Marinara Sauce, Gluten Free Pasta & Italian Vegetable Medley

AFTERNOON FUEL
Roasted Chicken Caesar Salad with Crispy Quinoa, Fitness Kitchen Caesar Dressing

DINNER
Moroccan Spiced Chicken Breast with Whole Grain Pilaf, Brussels Sprouts & Asparagus Tips

SATURDAY 3/7

BREAKFAST
Pumpkin Spice Oatmeal with Dried Cranberries & Roasted Pumpkin Seeds

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

AFTERNOON FUEL
Spicy Pinto Bean Dip Chicken Tenders & Raw Veggies

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

PALEO

MONDAY 3/2

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

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

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

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

TUESDAY 3/3

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 3/4

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 3/5

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 3/6

BREAKFAST
Same as Balanced

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 3/7

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

PESCATARIAN

MONDAY 3/2

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 3/3

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 3/4

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 3/5

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 3/6

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 3/7

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

KETO

MONDAY 3/2

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 3/3

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 3/4

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 3/5

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 3/6

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 3/7

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

LOW CARB

MONDAY 3/2

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 3/3

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 3/4

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 3/5

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 3/6

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 3/7

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

VEGETARIAN

MONDAY 3/2

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 3/3

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 3/4

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 3/5

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 3/6

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 3/7

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

Stick To A Plan.
Or Mix It Up.

If you’re looking for a meal plan to fulfill a
goal, we’ve got you covered. But if you like
a little more variety in your menu and just
looking to simply eat clean tasty meals,
we can FreeStyle that too.

CHOOSE A PLAN OR
FREESTYLE IT

Stick To A Plan.
Or Mix It Up.

If you’re looking for a meal plan to fulfill a goal, we’ve got you covered. But if you like a little more variety in your menu and just looking to simply eat clean tasty meals, we can FreeStyle that too.