Our NEW: Vegan Enchilada Lasagna layers soft corn tortillas with smoky roasted vegetables, black beans, and seasonal salsa verde. Baked until golden and bubbling, it’s topped with a bright, creamy Cilantro Lime Crème for the perfect balance of YUM!
TO SERVE: Reheat in a 350 degree oven, skillet on the stove top, airfryer or microwave. Serve with cubed avocado and a sprinkle of pepitas + cilantro.
Read MoreAll the deliciousness of spring rolls... but in a deconstructed bowl instead! So fresh, healthy, and topped with our house made Ginger Sesame Dressing. Gluten-free Udon noodles, tofu , spring greens, fresh herbs, carrots, red peppers, radish, snap peas,
TO SERVE: Empty the contents into a large bowl. Garnish with chopped peanuts, and fresh herbs (cilantro, basil, mint, scalliion) and a drizzle of ginger sesame dressing.
Read MoreWe love this “cheesy” queso made with raw cashews, nutritional yeast and spices; and warmed on the stove until it reaches nacho cheese perfection! Optional but good: Add Sriracha to taste or keep it mild for kids with sensitive palates. Serve with veggies or chips, or drizzle on steamed broccoli or baked potatoes. Pairs well with our Southwestern Salad this week.
Read MoreThis Southwestern Salad is fresh, filling, flavorful, and will have you actually CRAVING salad! Made with our special vegan sweet potato + black bean crumble, and bursting with cherry tomatoes, fresh sweet corn, romaine and butter lettuces. Serve with our house made Vegan Chipotle Ranch Dressing, tortilla chips and roasted pepitas. This dish pairs perfectly with our Cilantro Pepita Pesto this week. NOTE: Pairs well with organic chicken for added protein.
TO SERVE: Empty the contents of the jar into a large bowl. Serve with a drizzle of dressing and top with crumbled tortilla chips and pepitas.
Read MoreThis nourishing Sesame Carrot Bowl is filled with sushi rice, edamame, sesame kale, crisp cabbage, and sweet carrots for a range of delectable flavors and textures. The most special part about this dish is our homemade, creamy carrot and ginger dressing. It’s sweet and tangy and perfectly balanced.
TO SERVE: This dish can be served at room temp or as a warm stir-fry. Shake or stir the dressing - separation is normal. Serve topped with tamari toasted almonds and coconut + fresh mint and scallions.
Note: This dish is perishable. Enjoy at the beginning of the week!
Read MoreHello flavor! Pops of sweet corn, zucchini, and a bounty of colorful veg - seasoned to perfection with Mexican spices. This is the perfect hearty soup for chilly nights.
TO SERVE: Serve with diced avocado, a sprinkle of pepitas, and a generous squeeze of lime for some tang. To stretch for the family - serve over jasmine rice, guacamole and tortillas. We love crushing the provided tortilla chips to add on to top or eat as a side with your soup. Pairs nicely with a dolliop of this week’s Cilantro Jalapeno Pesto Dip.
Read MoreA client favorite: Kelly's classic chia pudding recipe, infused with a touch of vanilla + maple, and topped with house made blueberry coulis.. This treat is loaded with nutrients and perfect for breakfast, a snack, or dessert!
Read MorePeanut butter and chocolate are definitely one of our favorite combos! We love these wholesome, sugar-free cookies with coffee for a mid-morning snack or as a treat to share with the kids. Store them in the fridge until ready to enjoy.
Read MoreGluten free oats, blueberries, banana, sun butter, flax seeds, date, sea salt + cinnamon.
Read MoreWonderful served on pasta, with eggs, on toasted baguette or with our rainbow of crudités. Pairs well with our Southwestern Bowl this week.
Read MoreCherry, strawberry, blueberry, blackberry, banana, Kachava Vanilla Protein Powder, chia, hemp, flax, cacao nibs, almonds.
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