Meal Plans

Vegetarian Meal Plan

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The Vegetarian Meal Plan was developed to celebrate the wide variety of organic produce that we have seasonally in South Florida. So often we find that vegetables are just a culinary afterthought, but our Vegetarian Meal Plan makes them the star!

This meal plan includes either two meals or three meals per day, 5 days per week, at a cost of $10.95 per meal. Meals are delivered twice-weekly on Mondays and Thursdays.

Here are some key features of the Vegetarian Meal Plan:

  • Each meal will contain 10-14 oz of organic vegetables, fruit, grains, and starches
  • Every meal is between 250-500 calories
  • Each meal is meticulously crafted with impeccable attention to detail

To get started, choose the number of meals you would like to receive per day:


Vegetarian Meal Plan Sample Menu

Monday
Oct 15th

Breakfast

Vegetarian

Scrambled Eggs

with breakfast potatoes and vegan apple sausage

Lunch

Vegetarian

Confetti Chickpea Grain Bowl

with red onion, quinoa, chickpeas, lemon vinaigrette, bell peppers, fresh mint and shaved radish

Dinner

Vegetarian

Pineapple and Faux Chicken Stir Fry

with snow peas and Scallion Basmati Rice

Tuesday
Oct 16th

Breakfast

Vegetarian

Raspberry Pancakes

with maple syrup, homemade granola and tempeh bacon

Lunch

Vegetarian

Eggplant Parmesan

with penne marinara and Italian mixed vegetables

Dinner

Vegetarian

Moroccan Red Lentils and Quinoa Stew

with roasted mushrooms and julienne summer vegetables

Wednesday
Oct 17th

Breakfast

Vegetarian

Spinach and Smoked Gouda Omelette

with sliced tomatoes and homefries

Lunch

Vegetarian

Vegetable Pad Thai

with peanuts, eggs, tofu, rice noodles, bean sprouts and fresh lime

Dinner

Vegetarian

Pesto Stuffed Portobello Mushroom

with goat cheese, cherry tomatoes, spaghetti squash, almonds, fresh basil and zucchini

Thursday
Oct 18th

Breakfast

Vegetarian

Peach Buttermilk Coffee Cake

with fresh fruit and vanilla yogurt

Lunch

Vegetarian

California Veggie Burger

with Mexican corn, steak fries, grilled poblano and chipotle aioli

Dinner

Vegetarian

Asian Broccoli Ginger Saute

with cashews, peppers, cilantro, grilled tofu and soy lime dressing

Friday
Oct 19th

Breakfast

Vegetarian

Cheesy Broccoli Muffin

with grits and tempeh bacon

Lunch

Vegetarian

Zucchini Noodle Salad

with apples, feta, corn, Roma tomatoes, pumpkin seeds and smoky chipotle dressing

Dinner

Vegetarian

Swedish Vegetarian Meatballs

with carrots, peas and egg noodles