Healthy Mix:

Breakfast – Home Made Pumpkin Spice Breakfast Bread Made with Brown Sugar, Cinnamon, Nutmeg and Cloves. Served with Turkey Canadian Bacon and a Hard Boiled Egg.
Blackberry and Lime Scones Served with Hard Boiled Egg and Turkey Sausage Links.
and Turkey Sausage Link
Lunch – Shrimp & Guacamole Pita with Lime Cilantro Brown Rice Made with Cilantro, Lime, Cumin, Chili and Low Fat Mayo. Served with Stewed Peppers and Tomatoes.
Salisbury Steak Beef Meat Balls Over Whipped Baby Red Mashed Potatoes. Served with a Mushroom Herbed Gravy and Vegetable Medley on the Side.
Dinner – Honey Mustard Glazed Chicken Served with Thyme Mashed Yukon Potatoes and Sauteed Broccoli.
Orange Glazed Mahi Mahi Made with Thyme and Garlic Served with Smoked Gouda Grits. Roasted Beets and Arugula on the Side.

Paleo:

Breakfast – Ham and Pork Sausage Served with Hard Boiled Egg & Spiced Sweet Potato.
Raspberry Date Chia Pudding Made with Coconut & Almond Milk Served with Turkey Sausage Patties.
Lunch – Chicken Egg Roll Bowl Made with Cabbage, Carrots, Onions, Cashews and Scallions. Chili Mayo & Pickled Vegetables on the Side.
Roast Turkey Served Served with an Herbed Carrot Puree and Grilled Onions, Brussels Sprouts & Sweet Potatoes on the Side.
Southwestern Chicken Thighs Made with Red Peppers, Garlic, Tomatoes, Cilantro and Lime. Served with Chili Spiced Acorn Squash and Roasted Plantains.
Dinner – Italian Roast Beef Seasoned with Garlic and Crushed Red Pepper. Served with a Carrot Puree and Roasted Green Beans on the Side.

Low Carb:

Breakfast – Cinnamon and Apple Oatmeal Made with Walnuts, Cinnamon and Brown Sugar. Served with Turkey Ham and a Cheese Omelet.
Lunch – Jamaican Jerk Chicken Thighs Served with a Cauliflower Mash and Spicy Peach Cole Slaw on the Side.
Turkey Chili with Diced Onions, Peppers, Garlic and Tomatoes. Topped with Low Fat Cheddar Cheese and Low Fat Sour Cream.
Dinner – Sweet Potato Shepherd’s Pie Made with Lean Ground Beef, Onions, Peppers, Carrots, Celery and Peas. Topped with Low Fat Cheddar Cheese. Sugar Snap Peas on the Side.
Duck Confit Topped with a Cherry Sauce Served with Brussels Sprouts Flavored with Bacon. Baked Acorn Squash with Garlic on the Side.

Vegetarian:

Breakfast – Homemade Pumpkin Spice Bread Made with Brown Sugar, Cinnamon, Nutmeg and Cloves. Served with a Veggie Sausage Patty and Low Fat Yogurt with Fruit on the Bottom.
Scrambled Eggs with Boursin Cheese and Chives. Wheat Biscuit, Veggie Sausage Link and Butter on the Side.
Lunch – White Bean Chili Topped with a Fresh Salsa Verde, Cheddar Cheese and Tortilla Strips. Garlic Biscuit, Butter and Low Fat Sour Cream on the Side.
Mushroom Pizza with Asiago Cheese, Herbs and a Truffle Oil Drizzle Served with a Butternut Squash Succotash.
Dinner – Farro and Vegetable Ragout Served with an Almond Salsa Made with Shallots, Basil and Capers. Spiced Spaghetti Squash on the Side.
Savory Cheese and Mushroom Lasagna Made with Fontina & Gruyere Cheese Served with Balsamic Roasted Brussels Sprouts.