PLANT-BASED MENU
Monday - May 6
BREAKFAST
Strawberry Banana Pancakes
with Sunflower Butter, Hard-Boiled Egg* & Fresh Fruit Cup
LUNCH
Tom Kha Gai Style Soup & Sweet Chili Edamame Salad
with Bean Sprouts, Matchstick Carrots, Broccoli Slaw, Sesame Seeds, Mixed Greens & Sweet Thai Chili Dressing
DINNER
Sweet & Sour Tofu
with Fried Rice, Stir-fried Broccoli, Carrots & Water Chestnuts
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Tuesday - May 7
BREAKFAST
Mushroom, Kale & Red Pepper Scramble*
with Breakfast Potatoes, Seasoned Black Eyed Peas & Fresh Juice Shot**
LUNCH
Naked Gyro Bowl with Greek-Style Garbanzo Beans
Cucumbers, Grape Tomatoes, Red Onions, Olives, Parsley, Spinach, Spring Mix & Tzatziki Sauce
DINNER
Dal Makhani
with Herbed Basmati Rice & Curried Green Beans and Eggplant
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Wednesday - May 8
BREAKFAST
Naked Breakfast Burrito
Spinach Eggs*, Vegan Chorizo, Black Beans & Salsa with Sweet Potatoes & Fresh Fruit Cup
LUNCH
Quinoa & Herbed White Beans Salad Bowl
with Matchstick Carrots, Craisins, Artichoke Hearts, Pepitas, Radicchio, Mixed Greens & Orange Mint Dressing
DINNER
Black Beans Veggie Patty
with Papas con Rajas, Roasted Corn Salad and Plantains
Thursday - May 9
BREAKFAST
Guava Chia Seed Pudding
with Cranberry Orange Zest Sweet Bread, Butter Beans & Cut Pineapple
LUNCH
Charred Leek and Mushroom Wakame Soup & Ginger Edamame Salad
with Pickled Beet Daikon Radish. Roasted Squash, Matchstick Carrots, Toasted Pepitas, Red Cabbage, Spinach & Togarashi Dressing
DINNER
Portobello Mushroom & Black Eyed Peas Piccata
with Lemon Caper Sauce, Herbed Spinach Pilaf & Roasted Butternut Squash, Red Onion with Zucchini
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Friday - May 10
BREAKFAST
Gallo Pinto: Rice and Black Beans with Over Easy Eggs*
with Cilantro, Lime, Salsa & Fresh Juice Shot**
LUNCH
Crispy Chickpeas Kale Caesar Salad
with Pumpkin Seeds, Cashew 'Cheeze', Grape Tomatoes & Lemon Wedge
DINNER
Thyme Red Wine Tofu
with Roasted Potatoes, Broccoli and Carrots with Burgundy Demi Glace