–All meals on our rotating menu are carefully crafted by an award-winning culinary team and prepared using only fresh and quality ingredients.  While our nutritionists are focused on the regimen, our culinary team is focused on taste and creativity. Each meal is balanced with a macro-nutrient balance of 40/30/30 protein/carbs/fat. Individual menu options are available to supplement meals according to preference. We are committed to deliver a large and diverse menu that is never stagnant or boring. Our chefs create special dishes based around seasonal ingredients. We use selective ingredients to guarantee freshness and flavor. Our ingredients are chef-selected and locally sourced whenever possible. We use natural chicken and beef without hormones or antibiotics.

Plan changes or holds must be noted prior to 11 AM the Thursday Before!

Menu: Week 1

  •  Turkey Lettuce Tacos: Ground Turkey sautéed in taco seasoning, served with a Cilantro Sour Cream and a Black Bean & Corn Salsa
  • med-shrimp-salad Mediterranean Shrimp Salad: Seasoned shrimp over Kalamata olives, garbanzo beans, feta cheese, sliced cucumbers, red onion, bell pepper & tomatoes.
  • chicken-meatloaf Chicken Meatloaf: Ground Chicken mixed with vegetable puree served with vegetable melody.
  • Mustard-chicken-wrap Mustard Grilled Chicken Wrap: Mustard-rubbed grilled chicken wrap with lettuce & tomato. Served with a fruit salad.
  • tenderloin-mushroom Sliced Tenderloin: Tenderloin Medallions topped with a mushroom melody served with cauliflower mash & broccoli.
  • cedar-salmon-risotto Cedar Plank Salmon: Salmon filet seasoned and baked on a cedar plank served with risotto style asparagus with tomatoes.
  • beef-chili Slow Simmer Beef Chili: Ground Beef, slowly simmered with black beans, corn, bell peppers & diced tomatoes.
  • pork-fennel-beans Herb-Rubbed Pork: Pork tenderloin rubbed with fresh herbs served with a side of fennel & butter beans.

Menu: Week 2

  • chicken-rice-mirepoix Chicken Brown Rice Bowl: Chicken Breast seasoned and grilled served over brown rice Mirepoix (celery, onion and carrots) & Kale.
  • steak-salad-balsamic Sliced Steak Salad: Flank steak sliced & served over a mixed green salad.
  • chicken-nuggets-slaw Grilled Chicken & Spiced Nuggets: Chicken seasoned with curry, salt and ginger grilled served with a peanut sauce & Cole slaw.
  • Chef’s Choice: Based on fresh seasonal ingredients
  • beef-stuffed-pepper Beef Stuffed Pepper: A whole bell pepper stuffed with sautéed ground beef & brown rice seasoned with marinara sauce.
  • mahi-asparagus Blackened Salmon – Salmon Blackened over asparagus with mashed potato’s.
  • chicken-chorizo-cassoulet Chicken Chorizo Cassoulet: Slow cooked chicken & chorizo simmered in kale, white beans, carrots, celery onion and garlic cloves.
  • Chef’s Choice: Based on fresh seasonal ingredients

Menu: Week 3

  • shrimp-taco-roasted-corn Shrimp Tacos: Seasoned shrimp tacos, served with roasted corn and a black bean slaw.
  • ahi-seaweed-salad Ahi Seaweed Salad: Sesame Rubbed Ahi Tuna grilled served over seaweed salad, with carrots, cucumber tossed in a soy and Ponzu sauce.
  • turkey-egg-wrap Turkey Egg Salad Wrap: Grilled Chopped Turkey Salad wrap with lettuce & tomato. Served with a fruit coleslaw. turkey-egg-wrap
  • goat-cheese-salmon-burger Lettuce Salmon Burger: Salmon patty seared with a lettuce bun topped with onion tomato puree. Served with potato wedges.
  • steak-brown-rice Sliced Steak Brown Rice Bowl: Flank Steak seasoned and grilled served over brown rice Mirepoix (celery, onion and carrots) & Kale.
  • Lemon-chicken-rice Lemon Pepper Chicken: Chicken breast soaked in lemon juice, seasoned with fresh cracked pepper served with an asparagus brown rice.
  • mahi-asparagus Hawaiian Ribs – Hawaiian style ribs marinated for 36 hrs., served with grilled pineapple and a baked potato.
  • sweet-mustard-tenderloin Sweet Mustard Pork: Pork Tenderloin marinated in a sweet maple mustard sauce served with a sweet potato bacon salad.

Click here to view our meal plans. Athletic plans available.