Weekly Menu

So if you are up on the latest Tiktok trends, you may have seen this salad- its the salad that Jennifer Anisten reportedly ate daily for 10 years on the set of "Friends".  So we decided to give it a try- of course we are upping the fiber content with a bed of greens and our usual salad fixings, but essentially her salad was bulger, chickpeas, diced cucumbers, mint, parsley, red onion, sliced almonds and feta.  We, of course, include protein on all our regular salads- so you ll get a serving of grilled chicken and the feta will be in a side cup- Our dressing is a balsamic vinaigrette.  ENJOY- and comment, repost and share!!!

This is a new twist on our summertime stuffed red peppers- we re making a turkey "chili" base and filling the roasted pablanos and melting just a touch of sharded cheddar on top then serving it with a cilantro sauce to even out the heat!  serving it with California veggie mix (brocolli, cauliflower and carrots)

A new dish for spring- if you have never had it, prepare yourself for a little twist on the traditional curry- its a sweet and savory curry- served with potato, carrot, celery and onion- topped with apple and served with a side of pickled ginger.

We re making this one full of bold flavors- fresh pineapple, onion, peppers, broccoli, cauliflower, peas and carrot and diced waterchestnuts - more veggies than you can handle- teeny tons of diced boneless skinless chicken thighs and comes with a side of coconut amino Chile sauce- this dish does contain egg as well.

PALEO: Cauli rice

All the flavors of spring, fresh and ready to chow!  Ground organic pork tenderloin, shredded kale, shredded carrot, julienned bell pepper, purple cabbage, radish - comes with a housemade peanut sauce

These veggies are all fresh and served raw. Topped with fresh mint and raw peanuts

Paleo/Keto: Quinoa in place of Brown Rice noodles

Welcome to our take on Spring! A new one for the spring rotation- stir fired chicken thigh with fresh multi colored bell peppers, onions, fresh snap peas, brocolli and carrot- topped with roasted cashews- served with our steamed organic white rice and a side cup of garlic chili sauce and green onion

Welcome to Spring!! Make sure you are subscribed to our "salad" option for this season! This wrap will blow your mind- we use only the best quality, nitrate free organic sliced turkey AND roast beef to create this brand new lunch item!
This time we re wrapping in a collard green, throwing in some celery, red pepper and carrot sticks,
Comes with a side of spicy mustard and purple organic grapes and a half navel orange

We re coating our 100% organic chicken breasts with tapioca flour, and searing quick for a crispy edge- slow baking it a coconut amino agave sauce - served with organic white sushi rice, our tangy sticky red sauce and topped with fresh pickled ginger and green onion
BB: add brown rice
veggies for this one this week are organic carrot coins and beautiful roasgted asparagus spears.

All New for the Spring Menu!

We re taking on the viral gr beef bowl in typical Fit Foods style.All natural ground beef with onion and garlic, Bright roasted purple sweet potatoes, RAW colored cauliflower florets from our local grower Bonita Farms, a side cup of cottage cheese, a side cup of chunky avocado, topped with micro greens and a hot honey drizzle.

Because of the size of the extra side cups, this meal will be plated one portion size up to accomodate them- so our Junior size will come in a 24oz, and our 24oz portions in a 36oz. Protein is weighed according to your macro size.

PALEO: NO DAIRY.

A Budha bowl is a summery mix of various grains, raw veggies,  cooked and even pickled veggies!  So we re doing our own twist- this one will be sauteed kale, baby toamtoes, roasted sweet potatoes,, shredded carrot, roasted chickpeas, bulger, grilled chicken and topped with pickled onion and comes with a tumeric Tahini