October 26

October 26

GCF Menu

HERE’S WHAT’S ON YOUR PLATE THIS WEEK:

THIS MENU IS VEGAN BUT YOU CAN EASILY ADD PROTEIN OF YOUR CHOICE TO ANY MEAL.

Smoothies

NOTE: Smoothies are kept in the freezer. TO PREPARE: Fill the cup with your favorite nut or oat milk (we love almond and coconut), allow to soften for 5 minutes. Empty contents into the blender and blend on high, until smooth. Enjoy! (Scroll to bottom of page for photos of each.)

Featured
Blueberry Protein + Oats

Gluten free oats, Kachava Vanilla protein powder, sunbutter, banana, date, blueberries, cinnamon, sea salt.

Java Monkey

Cauliflower rice, peanut butter, banana, Dandy blend, Ka’chava chocolate protein powder, cacao powder, cacao nibs, date, and sea salt.

Berry Energy Bomb Smoothie

Cherry, strawberry, blueberry, blackberry, banana, Your Super Energy Bomb, chia, hemp, flax, cacao nibs, spinach, kale.

Soups + Salads

Featured
T's Tahini Kale Salad

While all kale salads can claim to be wholesome and extra nutritious, it's hard to find one that packs as much attitude as this! It’s hearty and comforting while still being light and energizing. The creamy green tahini dressing combined with sweet dates and crunchy pistachios mean no two bites are the same. With nutty whole-grain millet, roasted sweet potatoes, vegan feta, fresh herbs and crunchy vegetables, Chef T has created lunch salad perfection!

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Bowls + Entrees

NOTE: All of the bowls and salads can be served with optional animal protein

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Sesame Carrot Buddha Bowl

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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Creamy Alfredo Noodle Bowl with Seasonal Veggies, Butternut Squash and Truffle Toasted Walnuts

A super spring-time comfort food! Brown rice pasta with creamy vegan alfredo sauce, spring peas, roasted kabocha squash, lemony white beans, and salt and pepper toasted walnuts. This dish is high in vitamins A, C, E, calcium, potassium + iron... A Super Food combination!

TO SERVE: Warm all ingredients in a sauté pan with a drizzle of olive oil (Note: the greens can be kept raw if you prefer.) over medium high heat to desired temperature. Season with a touch of salt and pepper if desired, and sprinkle with provided Pecan Parmesan. Serve with a lemon wedge. A great pack and go lunch!

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Green Thai Curry

We’ve been on a vegetable-packed coconut curry kick lately—they’re just the perfect warming meal for this time of year. This vegan Thai Green Curry features fresh squash, sweet peas, broccoli and potatoes in a delicious green coconut sauce, served over forbidden black rice. It’s full of warming spice.

TO SERVE: Warm to desired temp, top with Sriracha toasted coconut and cashews, and fresh herbs: cilantro and scallions and a squeeze of lime! Like more spice? We like ours with drizzle of sriracha!

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Ginger Hoisin Lettuce Wraps

Savory, crispy and fresh! Vegetarian lettuce wraps with cauliflower and mushrooms marinated to perfection in our own ginger hoisin sauce. Served with tender butter head lettuce cups, jasmine rice, fresh mint, scallions and carrots + jicama for extra crunch.

TO SERVE: We enjoy these served cold or room temp - simply heat up your rice and top with fresh herbs (optional crushed peanuts) - and enjoy!

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Veggies + Dips

Featured
Sweet Pea + Mint Bruschetta

We are obsessed with this house made pesto bruchetta with fresh mint and sweet, sweet peas. If you love it too….we have two bruschetta recipes, including this one, on the blog. Traditional preparation is to serve with toasted french bread crostini - To prepare: slice a french baguette, brush with olive oil on both sides and toast under the broiler for 2-3 minutes on each side. Also delicious as a dip for our veggie crudite.

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NEW!! Marcona Almond + Sun-dried Tomato Pesto

Sun-Dried Tomato Pesto (known as “Pesto Rosso”) is a vibrantly-colored, deeply-flavored Sicilian condiment with almonds, garlic, herbs, and olive oil. Serve this hearty, unique pesto with pasta, as a spread on crackers or even a dollop with eggs and toast. We love it as a simple light + bright dip for our veggie crudités. Pairs beautifully with our Butternut Noodle Bowl this week.

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Sweets + Treats

NOTE: all of our sweets are made with whole, unrefined ingredients. Enjoy guiltlessly as snack or after dinner treat.

Featured
Good Clean Almond Butter Blondies

Moist, chewy, and with just the right amount of almond butter & chocolate-y goodness. These blondies are gluten-free and grain-free, but all anyone knows is that they are AMAZING! They taste like a soft baked cookie, only better.

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Peanut Butter Chocolate Chia Parfait

We've taken the forever favorite chocolate peanut butter combo and turned it into a luscious, layered fiber and omega rich, super satiating pudding. Our cacao chia pudding is topped with a luscious peanut butter mouse - loaded with nutrients for guiltless decadence! Made with love, of course.

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Video Menu {click photo below}:

 
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A QUOTE WE LOVE:

“Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.”

- Craig Claiborne



PACKAGING LOVE:

The environment is very important to us.  We choose the most eco- friendly products and packaging possible. We serve our vegan menu in glass jars, and all other packaging is fully compostable. For more information about composting and our commitment to sustainability and the environment, please go to our website!

WE LOVE TO HEAR FROM YOU:

yum@goodcleanfoodco.com

LC: 970 379 5912

Kelly: 970 618 7089 

www.goodcleanfoodco.com

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