Meal Plans

Vegetarian Meal Plan

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The Vegetarian Meal Plan was developed to celebrate the wide variety of fresh 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, starting at a cost of only $9.95 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 fresh vegetables, fruit, grains, and starches
  • Every meal is between 250-500 calories
  • Each meal is meticulously crafted with impeccable attention to detail

Vegetarian Meal Plan Sample Menu

Monday
Apr 15th

Breakfast

Vegetarian

Scrambled Eggs

with breakfast potatoes and vegan apple sausage

Lunch

Vegetarian

Vegetable Strudel

with goat cheese, spinach, roasted peppers, portobello mushroom and side green salad with balsamic dressing

Dinner

Vegetarian

Meatless Crumble Taco Bowl

with sour cream, peppers, onions, corn, salsa and chili spiced zucchini

Tuesday
Apr 16th

Breakfast

Vegetarian

Peach Muffin

with fresh fruit, vanilla yogurt and streusel topping

Lunch

Vegetarian

Indian Lentil & Spinach Dal Saag

with basmati rice and Moroccan carrots

Dinner

Vegetarian

Asian Spring Rolls

with vegetable fried rice, sweet Thai chili dipping sauce and sauteed Asian cabbage

Wednesday
Apr 17th

Breakfast

Vegetarian

Mushroom, Egg & Cheddar Strata

with breakfast potatoes and sliced tomatoes

Lunch

Vegetarian

Chipotle Black Bean Burger

with crispy polenta cake and Mexican squash saute

Dinner

Vegetarian

Cauliflower Crust Flatbread

with sauteed broccoli, grilled red onion, basil pesto, wild mushrooms and fontina cheese

Thursday
Apr 18th

Breakfast

Vegetarian

Strawberry & Banana Breakfast Bar

with almond butter, toasted coconut and tropical granola

Lunch

Vegetarian

Vegetarian Tagine

with green beans, tomatoes, chick peas, apricots, couscous and fennel

Dinner

Vegetarian

Jumbo Wild Mushroom Ravioli

with shaved Parmesan, fire roasted tomato salsa and garlic green beans

Friday
Apr 19th

Breakfast

Vegetarian

Fried Eggs

with Buttermilk Biscuit, tempeh bacon and cheese grits

Lunch

Vegetarian

Korean Tofu Bowl

with bok choy, roasted carrots, sauteed lemon kale and bamboo rice

Dinner

Vegetarian

Kale & White Bean Vegetable Chili

with sweet potato cup and roasted asparagus