VEGETARIAN MENU

“When I was preparing for Dancing with the Stars, I knew I had to upgrade my diet. The daily rehearsals can be long and if you’re not in top shape, you’ll never make it through. Fitness Kitchen LA was the perfect choice for my meal delivery service. I never have to think about what I’m eating—I just know that along with my training, the meals will give me the strength and stamina I need day-in and day-out. And the food is great, which makes it easy to stick with the plan. I’m happy to say Fitness Kitchen LA has really come through for me.”

Nick Carter
Singer, Backstreet Boys

APRIL 30 - MAY 5
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APRIL 30

Breakfast
FKLA Protein Bar with Spring Fruit Salad

Lunch
Grilled Vegetable Salad with White Beans & Lime-Balsamic Dressing

Dinner
BBQ Tempeh Bowl with Roasted Sweet Potatoes, Corn, Okra & Grilled Red Onions

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MAY 1

Breakfast
Paleo Zucchini-Walnut Bread, Coconut Yogurt with Orange Zest & Tangerine

Lunch
Egg Salad Lettuce Cups with Thick Sliced Vine Ripened Tomatoes with Sea Salt & Black Pepper

Dinner
Balsamic Marinated Mushrooms, Whipped Parsnips, Charred Brocollini

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MAY 2

Breakfast
Spinach, Mushroom & Leek Quiche with Cantaloupe

Lunch
Mediterranean Pasta with Cherry Tomatoes, Bell Peppers, Artichoke Lemon Pesto & Crumbled Feta

Dinner
Cajun Spiced Vegetables with Brown Rice & Black Eyed Peas

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MAY 3

Breakfast
Fitness Kitchen Granola with Dried Mango, Almond Milk, and Fresh Strawberries

Lunch
Asian Black Bean Burger with Sesame Aioli & Asian Cucumber Salad

Dinner
Roasted Vegetables with Spicy Tomato Sauce, Lentils & Bamboo Rice

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MAY 4

Breakfast
Organic Scrambled Eggs with Grilled Summer Vegetables & Sweet Potato Hash

Lunch
Southwest Caesar Salad with Kidney Beans, Cumin Spiced Crispy Quinoa, Roasted Red Bells & Pepitas

Dinner
Grilled Vegetable Skewers with Chimmi Churri, Roasted Corn, Zucchini & Brown Rice

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MAY 5

Breakfast
PB& J Oatmeal

Lunch
White Bean Burger with Tomato-Olive Relish, Roasted Eggplant Bun, Arugula Salad with Fresh Lemon & Olive Oil

Dinner
Organic Tofu Picatta with GF Orzo & Haricot Vert

APRIL 23 - 28
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APRIL 23

Breakfast
Lemon-Blueberry Buckwheat Pancakes with Blueberry Coconut Cream & Scrambled Eggs

Lunch
FKLA Anti-Oxidant Salad Mixed Baby Lettuces with Fresh Strawberries, Toasted Almonds, Crispy Quinoa, Crumbled Goat Cheese & Poppy Seed Dressing

Dinner
Grilled Portobello Mushroom, Sweet Potato Salad with Mustard Vinaigrette & Broccoli

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APRIL 24

Breakfast
Peachy Gluten Free, Super Food Oats with Toasted Walnuts & Coconut Milk

Lunch
Black Bean Patty with Chipotle Mayo, Roasted Shishito Peppers & Brown Rice

Dinner
Spring Ratatouille with Cannellini Beans & Fresh Basil

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APRIL 25

Breakfast
Organic Soft Scrambled Eggs with Avocado Cream & Roasted Red Potatoes & Peppers

Lunch
Broiled Tofu with Scallions and Sesame, Roasted Carrot Puree & Charred Broccoli

Dinner
Pasta Primavera with Peas, Asparagus & Kale with Fresh Lemon, Olive Oil & Tarragon

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APRIL 26

Breakfast
Pistachio Cleansing Quinoa & Red Rice Bowl with Strawberry-Rhubarb Compote

Lunch
Tempeh, Sautéed Cabbage & Broccoli with Sweet & Spicy Almond Sauce

Dinner
Moroccan Spiced Chickpeas, Charred Dutch Carrots & Rainbow Chard

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APRIL 27

Breakfast
Spring Vegetable Frittata with Mixed Baby Greens, Mandarin Orange Sections & Citrus Vinaigrette

Lunch
Gluten Free Pasta Salad with Spring Vegetables & Pesto Vinaigrette

Dinner
Carrot-Lemongrass Seared Tofu with Yams, Pea Shoots, & Brussels Sprouts

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APRIL 28

Breakfast
Fitness Kitchen Spring Granola with Blueberries & Toasted Almonds, Coconut Yogurt

Lunch
Buffalo Cauliflower Bites with Paleo Ranch Dip & Celery Sticks

Dinner
Spicy Lentil Burger with Peach Chutney, Roasted Butternut Squash, Green Beans

Dishes and ingredients may vary depending on seasonal/market availability and requested eliminations

 *Order by Thursday at 11:59pm PST for Monday delivery.