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272

Pork Loin With Kale & Rainbow Swiss Chard And Bacon Bits Sautéed In Coconut Oil

A moist, tender, expertly grilled pork chop served with Kale, Broccolini, and Purslane that are quickly blanched and sautéed in coconut oil, fresh garlic cloves and red wine vinegar and lightly seasoned with Hawaiian sea salt and freshly ground black pepper. Broccoli ranks among the top 20 foods in regards to ANDI score with high phytonutrient and antioxidant content and low caloric value. Purslane on the other hand, contains more omega-3 fatty acids than any other leafy green plant and adds a tart, pleasantly exciting flavor to this perfect lunch or dinner.

312

Paleo Yankee Potroast With Garlic Cauliflower And Parsnip Mash

A delicious paleo version of yankee pot roast. The dish consists of lightly seasoned Certified Angus Beef, slow roasted for nine hours with carrots, onion and celery in its own juices, served with a mash of garlic Cauliflower and Parsnip. Beef is an excellent source of iron and calcium. The accompanying mash is rich in Vitamin C, Dietary fiber, Manganese and Potassium and Vitamin B6.

278

Chicken Satay With Roasted Root Vegetables

Locally sourced, antibiotic and hormone free chicken thighs marinated in coconut milk, curry powder, and turmeric to give it a brilliant yellow color and turmeric's powerful anti-inflammatory qualities. The chicken is then grilled and finished in a steam-injected oven to retain moisture. It is paired with a spicy and crunchy peanut sauce made with Thai chilies, keffir lime leaf, lemongrass and coconut milk. It is paired with roasted root vegetables, an assortment of beets, sweet potato, rutabaga, turnips, parsnips, and carrots, tossed with sea salt and cracked black pepper with a hint of local honey. These are bustling with folate, and 1/3 of your daily needs vitamin C, and iron. Root vegetables are also high in fiber and resistant starch, aiding in slowing digestion, regulating blood sugar and enhancing satiety.

292

Herbed Turkey Breast With Cranberry Chutney & Honey Roasted Root Vegetables

Locally sourced, antibiotic and hormone free turkey breast, browned and roasted and finished in steam injected oven to preserve moisture, and keep it juicy and tender It is paired with a spicy and crunchy peanut sauce made with Thai chilies, keffir lime leaf, lemongrass and coconut milk. It is paired with roasted maple roasted yams, tossed with sea salt and cracked black pepper with a hint of vermont maple syrup. These are bustling with folate, and 1/3 of your daily needs vitamin C, and iron. Also high in fiber and resistant starch, aiding in slowing digestion, regulating blood sugar and enhancing satiety as well as carotenoids that give them the rich, orange color.

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