Gluten free oats, blueberries, banana, Nutzo nut butter, Kachava Vanilla protein powder, flax seeds, date, sea salt + cinnamon.
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Blueberries, blackberries, cherries, strawberries, raspberries, currants, gluten-free oats, coconut, flax seeds, hemp seeds, sea salt, cinnamon, Ka’chava Vanilla protein powder, Your Super Energy Bomb {Guarana, Maca, Lucuma, Acai, and Banana}.
Read MoreThis Tofu Parmesan over GF pasta is a high-protein twist on classic Eggplant Parmesan. Featuring extra firm tofu coated in quinoa breading, a cheesy cashew garlic sauce, and pasta marinara - this dish makes for a protein-packed, indulgent, and satisfying Italian style meal. Serve over our LuLu Wilson Kale Salad. Pairs well with our Sweet Peat Pesto this week.
TO SERVE: Reheat the pasta in a sauté pan on the stove top over low- medium heat. Add more marinara sauce if desired! The Tofu Parmesan can be heated in the same pan with the pasta, or in the air fryer for 3-5 minutes at 375 degrees. Keep the kale salad cold - and serve on the side with the currant and pine nut topping.
Read MoreIncredibly fudgy sweet potato brownies with cacao, almond butter, and oat flour. Naturally sweetened with maple syrup and topped with pecans and vegan chocolate chips for the ultimate healthier treat! This brownie is best served warm, and we love it with a scoop of diary free vanilla ice cream.
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Meet our new favorite salad sensation! This salad is an all-veggie version of a traditional cobb salad. It’s packed with fresh corn from the cob, crispy romaine, roasted radishes, seasoned baked chickpeas and our favorite Miyokos vegan feta – served with our house made peppercorn ranch, cubed avocado and coconut “bacon”. It’s a delicious combination of flavors and we think you’ll love it
TO SERVE: Cut open the avocado, and cube. Empty the contents of the jar into a large bowl and toss with dressing. top with a sprinkle of our coconut “bacon” and cubed avocado.
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This 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!
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Kelly's signature chia puddings provide Omega-3 fatty acids, fiber, calcium, antioxidants, magnesium, iron and Vitamins C and E, and plant-based protein. Great for a super charged breakfast or a delicious and energizing afternoon treat. If you love Ben & Jerry’s famous Cherry Garcia ice cream, than this special chia will be your new favorite.
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A delicious and healthy blend of sunflower seeds, roasted carrots and zesty lemon. Serve as a dip with our rainbow of crudités or enjoy with toasted pita.
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This delicious Pad Thai dish, has lively textures with roasted butternut and fresh bok choy. Super-satisfying flavors, and easy to reheat.
TO SERVE: Simply pop all ingredients into a sauté pan to warm - add a touch coconut oil as needed to loosen noodles + sauce (shouldn't take much!). Garnish with crushed peanuts, a squeeze of lime, cilantro and scallion - and if you like a little spice: a sprinkle of red pepper flakes or a drizzle of sriracha!
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Hemp seeds, chia seeds, flax seeds, almonds, almond butter, banana, raspberries, strawberries + Kachava Vanilla Protein Powder.
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A cozy bowl of chili made with sweet potatoes, black + pinto beans and kidney brans - a wonderfully delicious, hearty & healthy vegan meal.
TO SERVE: Heat the chili on the stove top over medium. Enjoy with a sprinkle of fresh scallions, cilantro, pepitas + plantain chips and cubed avocado.
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This lovely pesto is fresh, green and full of spring flavors. Pairs well with pasta, zoodles, or even a dollop with eggs and toast. We love it as a simple light + bright dip for our veggie crudités!
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