What's on the menu for the week of June 6th

Greek Chicken Burger with Buckwheat Salad


Chicken patties filled with lemon, red onion, and garlic, served with a buckwheat salad filled with cucumber, roasted red peppers, cherry tomatoes, red onion, parsley, and served with a side of Greek vinaigrette.

Harvest Salad


Italian seasoned chicken breast served over a bed of Revolution Farms spring mix and served with dried cranberries, roasted cinnamon butternut squash cubes, shaved brussels, toasted pepitas, and a pomegranate vinaigrette. 

Chicken Marsala


Our gluten free/dairy free chicken marsala is a fan favorite. Tender chicken with a creamy mushroom marsala sauce served with green beans and mashed potatoes. 

Oaxacan Tuna Bowl


Sustainably caught tuna, rich in Omega-3 fatty acids, accompanied by bell peppers, onion, and sweet potatoes with ancho chili seasoning, black beans, cilantro lime red cabbage slaw, on top of Revolution Farms greens then served with cilantro lime vinaigrette. This one is filling and flavorful! 

Salmon Piccata


Perfectly roasted salmon topped with a caper-lemon sauce and served with mashed coconut carrot puree, and roasted red potatoes with Italian seasoning. 

Ginger Garlic Pork Meatballs


One of our new favorite additions to the menu, this dish features ground pork made into meatballs filled with shredded carrot and ginger, served with cabbage salad dressed in an almond butter sauce, served with jasmine rice and a ginger/coconut amino sauce. 

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