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

MARCH 4 - 9
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MARCH 4

Breakfast
Fresh Herb Scramble with Goat Cheese, Baked Apples with Cinnamon

Lunch
Quinoa Tabbouleh, Roasted Vegetables and Fig-Coconut Yogurt

Dinner
Quinoa Pasta with Brocollini, Artichokes & Kale-Walnut Pesto

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MARCH 5

Breakfast
Peaches and Cream Gluten Free Oatmeal with Coconut Milk & Chia Seeds

Lunch
Egg Salad with Shaved Fennel & Arugula Salad

Dinner
Vegetable Tikka Masala with Curried Chickpeas & Brown Basmati Rice

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MARCH 6

Breakfast
Broccoli & Kale Frittata with Tamari Roasted Pumpkin Seeds, Cantaloupe & Berries

Lunch
Winter Chopped Salad with Roasted Beets, Sweet Potatoes, Walnuts, Crispy Quinoa & Apple Dijon Dressing

Dinner
Lentil Roast with Red Pepper Sauce & Cauliflower

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MARCH 7

Breakfast
Buckwheat Pancakes with Apple Compote & Scrambled Eggs

Lunch
Cobb Salad with Kidney Beans, Walnuts & Hard Boiled Egg with Brown Derby Dressing

Dinner
Fig & Balsamic Glazed Organic Tofu with Parsnip-Cauliflower Puree & Brussels Sprouts

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MARCH 8

Breakfast
Soft Scrambled Eggs with Grilled Vegetables & Sweet Potato Hash

Lunch
Italian Quinoa-Mushroom Patty with Marinara Sauce, Roasted Eggplant, Zucchini, Red Onion & Mushroom

Dinner
Fall Harvest Sauté with White Beans & Baby Spinach

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MARCH 9

Breakfast
Almond Butter Quinoa-Oat Muffin, Hard Boiled Egg & Fresh Fruit Salad

Lunch
Black Bean Burger with Apricot BBQ Sauce, Roasted Sweet Potatoes, Broccoli & Cauliflower

Dinner
Moroccan Spiced Vegetable Kabob with Chickpea & Tomato Tagine

FEBRUARY 25 - MARCH 2
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FEBRUARY 25

Breakfast
Baked Eggs, Roasted Sweet Potatoes with Bell Peppers & Onion, Orange Sections & Strawberries

Lunch
Warm Cauliflower and Herbed Brown Rice Salad on Mixed Baby Greens with Toasted Pistachios

Dinner
Roasted Vegetables with Tomato & Tarragon over Wild Rice-Quinoa Pilaf

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FEBRUARY 26

Breakfast
Gluten Free Buckwheat Pancakes with Spiced Winter Fruit Compote & Scrambled Eggs

Lunch
Dinosaur Kale & Butternut Squash Salad with Avocado, Slivered Almonds & Crispy Quinoa

Dinner
Indian “Butter” Chickpeas with Brown Rice & Cauliflower & Peas

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FEBRUARY 27

Breakfast
Egg & Black Bean Scramble with Avocado Cream & Citrus Fruit Salad

Lunch
Protein Style Bean Burger with Paleo BBQ Sauce, Grilled Red Onion & Root Vegetable Fries

Dinner
Marsala Glazed Tofu, Mushrooms with Roasted Butternut Squash, Gluten Free Pasta & Mustard Greens

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FEBRUARY 28

Breakfast
Warm Vanilla Quinoa Spiked Oats with Coconut Milk and Toasted Walnuts

Lunch
Southwestern Caesar Salad with Roasted Sweet Corn, Black Beans & Fire Roasted Bell Peppers

Dinner
Tempeh & Green Bean Stir-Fry with Spicy Almond Sauce & Brown Rice

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MARCH 1

Breakfast
Scrambled Eggs with Grilled Vegetables with Fall Vegetable Hash

Lunch
Quinoa Mushroom Patty with Marinara Sauce, Arugula Salad with Lemon & Olive Oil

Dinner
Macadamia Crusted Cauliflower Steak with Herbed Quinoa & Roasted Zucchini

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MARCH 2

Breakfast
Sweet Potato Crunch with Vanilla Coconut Yogurt & Berries

Lunch
Baby Spinach Salad with Fresh Strawberries, Candied Walnuts, Goat Cheese & Basil Shallot Vinaigrette

Dinner
Harissa Tofu with Brown Rice & Turmeric Roasted Cauliflower

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

 *Order by Thursday before 9:00pm PST for Monday delivery.