Menu for this week:
Protein: tilapia, chorizo, ground beef, chicken
Starch: whole wheat penne pasta, sweet potatoes, wild rice
Veg: cauliflower, carrots, grilled mixed vegetables (Italian peppers, eggplant, and zucchini)
Fat: pine nuts, sunflower seeds, cashews, almonds, peanuts, avocado
Recipe of the Week: Mexican Quinoa (chicken breast mixed with quinoa, tomatoes, and black beans)
Breakfast: Chorizo con Huevos (Mexican Sausage with eggs and corn torillas) – $8
Orders are due Thursday. I’ll prep Sunday the 20th.