Menu December 2017 and January 2018

Menu December 2017 and January 2018


Beef Stroganoff
Strip steak simmered with onions and mushrooms in a dry white wine, beef stock and sour cream sauce; served over pasta of your choice
Paleo with cashew cream and sweet potato pasta or spaghetti squash
WW: 10SP with spaghetti squash; 15SP with other pasta
Thanks to Domestic Man for recipe idea and photo

Spicy Tomato Garlic Shrimp
Italian dish of wild-caught shrimp cooked in a spicy garlic tomato sauce and served with spaghetti squash
Paleo / Whole30

Jerk Chicken Tacos
Jamaican jerk chicken marinated and grilled and served on corn tortillas with corn salsa and green onion and lime crema
Can be Paleo /Whole30 served as a salad with cashew crema 
WW: 12SP

Albondigas con Salsa de Tomate y Guava
Homemade Spanish pork meatballs in a sweet and savory tomato and guava sauce with side of your choice
Paleo / Whole30
WW: 11SP

Vietnamese Shrimp and Cabbage Salad
Grilled shrimp is paired with green shredded cabbage, carrots, scallions, cilantro and mint in a Vietnamese sweet and shour dressing
Paleo / Whole30
Thanks for Domestic Man for recipe inspiration

Moroccan Lamb Tagine
Succulent lamb shoulder is slow cooked in Moroccan spices with onions, carrots, apricots, raisins, dates and preserved lemon; served with rice of your choice
Paleo / Whole30
WW: 12SP

Lemon Garlic Scallops and Maple Wilted Spinach
Scallops marinated in garlic and preserved lemon seared and served over a bed of shallots and wilted spinach finished with maple
Paleo and can be Whole30 without maple

Maple-Glazed Mushroom and Lentil Loaf
A delicious whole-food planet based take on meatloaf that combines seasoned lentils, onions, carrots and mushrooms with a sweet and tangy maple glaze; served with your choice of mashed potatoes, carrots, sweet potatoes, parsnips or rutabega
Vegan / Whole-food plant’based
Thanks to One Green Planet for recipe inspiration

This unique dish from Guam combines your choice of ground beef, chicken or pork with green beans, onions, tomatoes and coconut milk with herbs and spices; served with rice of your choice
Paleo / Whole30
Thanks to the Domestic Man for recipe inspiration and photo

Eggplant and Cashew Coconut Curry
Non-traditional mild creamy Indian curry with fresh curry leaves, cardamom, cinnamon and coriander – baby eggplants are slow roasted in a sauce of cashews, coconut, onions and garlic; served with rice of your choice
Paleo / Whole30 with cauliflower rice and Whole-food plant-based / Vegan
WW: 14SP

Southern Peas, Greens and Ham
Slow cooked collard greens and black eyed peas with sweet potatoes and ham shank; served with skillet corn fritters
WW: 12SP

Buffalo Chicken Casserole
Poached chicken breast baked with cauliflower rice, tomatoes, eggs, cilantro, peppers, onions and buffalo sauce (mild ,medium or spicy) – can add blue cheese
Paleo / Whole30
WW: 6SP, 8SP with blue cheese

Chicken Pot Pie with Pumpkin Gravy
Poached organic chicken in a pumpkin gravy baked in an almond-flour crust with peas, carrots and onions
Paleo / Whole30
WW: 11SP, 6SP without crust

Re-Baked Sweet Potatoes
Sweet Potatoes baked and stuffed with tri-color quinoa, kale, cranberries and feta – can add chicken
Vegetarian and can be made vegan / whole-food plant-based
WW: 11SP, 9SP with chicken and no feta

Chicken, beef or lamb marinated in shawarma spices and grilled (weather permitting) or broiled; served with side of your choice
Paleo / Whole30
WW: 5SP with chicken, 9SP with beef or lamb

blackened-salmon-with-mango-salsa-3-698x1024Blackened Salmon with Garlic Thyme Butter and Mango Salsa
Wild-caught salmon blackened and finished with garlic thyme butter; Served with fresh mango salsa
Paleo / Whole30 with ghee
Thanks to the Feed Feed for recipe idea and photo

Stuffed Acorn Squash
Roast acorn squash stuffed with pulled chicken, bacon, spinach, tomatoes and avocado
Paleo / Whole30

Winter Vegetable Dal
Indian lentils mildly spiced with cumin, coriander, cinnamon and garlic and cooked with winter vegetables
Whole-food plant-based / Vegan

Beth’s Winter Shepard’s Pie 
Organic ground pork and onion pie scented with cloves, cinnamon, allspice and nutmeg, then layered with grilled apples, mashed sweet potatoes and sharp cheddar
Paleo / Whole30 without cheddar
WW: 12SP, 9SP without cheddar

teriyaki-beef-stir-fry-2-683x1024Paleo Pad Thai
Twist on the classic Thai dish using sweet potato noodles, steamed broccoli, carrots, scallions and bean sprouts – topped with crushed peanuts or cashews; add chicken, shrimp or tofu
Paleo / Whole 30 or Vegan with tofu

General Tao’s Chicken, Shrimp or Tofu
Chicken, shrimp or tofu dusted in rice flour and sautéed in peanut oil until crispy – served with steamed broccoli and rice of your choice
Can be Vegan or Paleo / Whole30
WW: 9SP with cauliflower rice, 16SP with brown or white rice

Stuffed Chicken Breasts, Pork Loin or Zucchini Boats
Organic chicken breasts, pork tenderloin or zucchini boats stuffed with your choice of:
– Boursin, spinach and sun-dried tomatoes
– Serrano ham, ricotta and spinach (can use cashew ricotta)
– Tomatoes, basil and mozzarella (can use almond milk mozzarella)
– Cheddar, onions and bread crumbs
– Quinoa, cranberries, kale and feta
Some versions paleo, vegan or vegetarian
WW: SP varies from 6SP to 18SP

Honey Garlic Chicken Thighs
Organic chicken thighs baked in a sauce of honey, garlic, lemon and tamari soy sauce and served with a side of your choice
Paleo with coconut aminos

French Onion and Bacon Tart
Caramelized onion, garlic and Gruyère tart with maple bacon jam filling
Can be made vegetarian
WW: 14SP, 9SP without bacon jam

panang-curryPanang Thai Curry
Red coconut curry dish with lime leaves, basil, cauliflower and cashews – your choice of tofu, shrimp, fish, chicken or beef; served with rice of your choice
Paleo / Whole30 and some versions vegan
WW: 8SP with tofu, shrimp or chicken and cauliflower rice, 10SP with beef; add 6SP for brown or white rice

Turkey Cutlets in Garlic Herb Sauce
Organic turkey cutlets baked in an herb and garlic sauce and served with a side of your choice
Paleo / Whole30

Pumpkin and Maple Baked Bean Cornbread Casserole
Roasted pumpkin, baked bean and onion casserole with cornbread topping – can add chicken
WW: 14SP, 10SP without cornbread, 8SP without cornbread and with chicken


orange-cinnamon-beef-stewCinnamon Orange Beef or Chicken Stew
Cinnamon and orange scented beef or chicken slow cooked with root vegetables and gravy – served with rutabega noodles
Paleo / Whole30
WW: 8SP with chicken thighs, 10SP with beef

Cream of Wild Mushroom Soup
Wild mushrooms, onions, leeks and garlic in a light cream and mascarpone soup with thyme – can add chicken
Vegetarian and can be made paleo with almond butter in place of cream
WW: 12SP with cream or almond butter, 6SP with low-fat milk and chicken

Chicken Chili Verde
Organic chicken chili with roasted garlic and tomatillos, red peppers, cilantro, lime and jalapeno in chicken stock
Paleo / Whole30

Wild Rice and Chicken Soup
Organic chicken soup with creamy wild rice, onions, carrots and celery

Pozole Rojo
White bean and hominy (maize kernels soaked in lime) chili with cocoa, garlic, onions and mexican seasonings – can be made mild, medium or spicy. Topped with sliced radishes, green onions, cilantro, avocado and lime
Vegan / Whole-food plant-based

Crab and Chipotle Bisque
A creamy crab bisque loaded with onions, carrots, tomatoes and basmati rice and finished with cream and chipotle peppers for a smoky heat
WW: 15SP
Thanks to the Domestic Man for recipe idea and photo

Loaded Baked Potato Soup
Creamy sharp cheddar and organic buttermilk soup loaded with roasted baby potatoes and broccoli and topped with farm-raised hickory-smoked bacon and chives – can add chicken
Paleo without buttermilk and cheddar and vegetarian without bacon
WW: 16SP, 12SP w/o cheddar, 9SP w/o cheddar and bacon, 6SP w/o dairy and bacon, add chicken

Vegetarian Chili
Fresh chili with tomatoes, eggplant, onions, peppers, carrots, sweet potatoes, corn and black beans – topped with cilantro; can be made mild, medium or spicy
Vegan, Whole-food plant-based

Chocolate Chili
Organic ground 93% lean beef and pork, onions and garlic with fire roasted tomatoes, butternut squash, cinnamon and unsweetened fair-trade cocoa
Paleo / Whole30
WW: 11SP


Sesame Turmeric Oven Fried Potatoes 4SP
Saffron Quinoa with Dried Cherries and Almonds 7SP

Coconut Forbidden Black Rice
Roasted Brussel Sprouts with Serrano Ham, Leeks and Pears
Roasted Cauliflower and Hazelnut with Parsley and Pomegranate Seeds
Coconut Curry Mung Beans 6SP
Everything Bagel Oven Fried Sweet Potatoes 
Baby Spinach Salad with Dates, Almonds and Pickled Purple Onions
Sherried Mushrooms and Spring Peas 1SP
Swiss Chard with Tahini, Yogurt and Buttered Pine Nuts
Green Beans with Toasted Coconut 
Refied Black Beans with Shallots and Cilantro
Massaged Kale Salad with Carrots and Maple Lemon Tahini Dressing 
Sautéed Rainbow Swiss Chard with Parmesan and Lemon
Stir-fried Chinese Broccoli with Sesame
Sweet and Sour Roasted Eggplant
Purple Cabbage Salad with Glazed Walnuts and Blue Cheese
Roasted Beets with Cherry Balsamic Glaze 2SP
Beth’s Famous Sour Cream Cornbread 5SP
Wild Rice Salad with Currants and Pistachios 6SP
Butternut Squash and Tahini Spread with Date Syrup 4SP
Roasted Cauliflower with Pancetta and Figs
Roasted Red Pepper Salad with Capers and Olives

Roasted Baby Potatoes with Caramelized Onions and Plums 6SP
Curried Yellow Lentils and Spinach 5SP

Asparagus with Garlic Butter and Slivered Almonds 4SP
Garlic Wilted Spinach 1SP
Ranch Mashed Potatoes 5SP
Bok Choy with Tamari and Ginger 3SP
Chickpeas with Onions and Tomatoes 5SP
Roasted Maple Glazed Parsnips 2 SP
Roasted Baby Potatoes with Rosemary
Roasted Zucchini with Corn and Feta 3SP

Roasted Broccoli and Purple Onions with Walnuts and Shaved Parmesan 4SP
Bourbon Maple Sweet Potato Mash 4SP
Roasted Brussels Sprouts with Orange Zest and Pecans 4SP
Honey Mustard Carrots 2SP
Cumin Scented Mashed Sweet Potatoes
Creamy Cheese Grits 5SP

Roasted, Grilled or Steamed Vegetables:
Carrots, onions, red peppers, zucchini, summer squash, butternut squash, brussel sprouts, broccoli, mushrooms, asparagus or parsnips
 2SP roasted or grilled, 0SP steamed
Cauliflower or Broccoli Rice 0SP
Brown Basmati Rice, Jasmine Rice, Wild Rice or Quinoa 7SP