Favorite Family Menus: Vegan, Vegetarian, Grain-Free, Low Sugar

Rebecca is very sensitive to the dietary restrictions of her clients and is constantly fine-tuning these menu items. She and her team test recipes around the clock with the goal of bringing clients their favorite, most delicious dishes within the parameters of their specific needs. Ingredient lists are always available.

V=vegan, GF=gluten-free, DF= dairy-free

BREAKFAST

  • Fresh squeezed OJ, fresh fruit-infused triple-filtered water (v, gf, df)
  • Wild blueberry, kale and date breakfast smoothies (v, gf, df)    
  • Homemade, organic almond granola, dried apricots and sunflower (v, gf, df)
  • Mini pumpkin or buckwheat pancakes with Vermont maple syrup (v)
  • Peak of season melon and berry bowl (v, gf, df)
  • Oat flour raspberry lemon muffins (v)
  • Sourdough or whole wheat egg-in-a-hole (df)
  • Hash browns and scrambled herby eggs (v)
  • Gluten-free honey biscuits with homemade blueberry jam (v, gf)

SIMPLE KIDS’ EATS 

  • Lasagna with turkey sausage, baby carrots and new peas
  • Broccoli, pea and bowtie pasta with parmigiano (df)
  • Parmesan chicken with pomodoro sauce, winter veggies (df)
  • Pan roasted “Cajun” salmon with mashed Yukons and gravy (gf)
  • Chicken corn tacos, guacamole and black beans (gf, df)
  • Chicken sausage pizza with homemade marinara, cauliflower crust (gf)
  • Pulled BBQ chicken with whole grain buns (df)
  • Broccoli mac-n-cheese

NON-VEGAN MAINS 

  • Seared tuna loin with snap peas, red and yellow peppers (gf, df)
  • Nonna’s egg salad, celery and olives on homemade sourdough 
  • Spicy tuna sushi rolls with Asian slaw (gf, df)
  • Roasted, herbed chicken breast salad, baked acorn squash, arugula salad (gf, df)
  • Shrimp marinara with bucatini, seasoned lacinato kale salad (df)
  • Pan-seared artic char with sautéed fava, red pepper and orzo (df)
  • Roasted sea scallops with roe sauce, butter lettuce salad
  • Green pozole with chicken, veggie quesadillas, jicama, spinach and citrus salad
  • Turkey gumbo, blue corn muffins, spinach, dried cherry and feta salad

VEGAN MAINS

  • Greek quinoa salad with chickpea, avocado, fresh herbs and “feta” (gf, df)
  • Tempeh, lettuce and tomato sandwich which toasted whole grain bread and vegan mayo (df)
  • Lentil vegetable soup with “parmesan” croutons (gf, df)
  • Tempeh vegan marsala (gf, df)
  • Creamy roasted fennel, green apple and potato soup, guajillo chile oil (df, gf)
  • Lentil Chili with shredded veggie slaw and pita chips (gf, df)
  • Orange, ginger and carrot soup, oven dried Mediterranean veggies with vegan parmesan and sourdough (df)
  • Ravioli with tofu “ricotta,” basil pesto and parmigiano (df)
  • Red lentil and tofu dal, seasoned basmati, curried cauliflower and peas (gf, df)
  • Nut-crusted “chicken” with oyster mushroom beurre blanc

YUMMY+SPICY 

  • Chicken and coconut red curry with peppers, zucchini with basmati rice (gf, df)
  • Blackened catfish, roasted new potatoes and collard greens (gf)
  • Szechuan chicken and almonds; steamed brown rice, baby bok choy (gf, df)
  • Indian Chicken 65 with fresh ginger and curry leaf (gf, df)
  • Korean vegan “kalbi” with panchan and brown rice (v, df)
  • Chinese hot and sour soup, veggie sauté rice noodles (v, df)
  • Creamy white bean and chicken chorizo soup with skillet cornbread and     seasonal greens (gf)

DECADENT DATE NIGHT

  • Gulf shrimp with shrimp butter and saffron risotto (gf)
  • Vegan porcini mushroom risotto (v, gf)
  • Petite chicken marsala/tempeh marsala (v)
  • Winter greens salad, focaccia croutons, herb-infused new olive oil (v, df)
  • Flourless chocolate cake with fresh raspberries (v)
  • Fig, clove and almond tart (v)
  • Roasted apricots and Marcona almonds (v, gf, df)

SNACKTIME

  • Avocado toast with cherry radish (v, df)
  • Bruschetta with garden tomatoes and basil (v, df)
  • Black bean hummus, fresh veggies and pita chips (v, df)
  • Watermelon and kiwi smoothie (v, gf, df)
  • Organic peanut-y popcorn with dehydrated strawberries (v, gf, df)
  • Homemade buffalo ranch popcorn (v, gf)
  • Hazelnut oat bars (v)
  • Bavarian-style barley pretzels (v)
  • Creamy gingerbread smoothie (v, gf, df)
  • Frozen grapes (v, gf, df)
  • Zucchini “fries (v, df)
  • Fresh seasonal veggies with guacamole (v, gf, df)
  • Killer banana zucchini bread 

SWEETS

  • Matcha leche flan (v, df, gf)
  • Homemade strawberry frozen yogurt (gl)
  • Lemon almond cake (v)
  • Flourless dark chocolate cake with fresh berries (gf)
  • Homemade applesauce and cinnamon (v, gf, df)
  • Mango sorbet (v, df, gf)
  • Panna cotta with orange sauce and cookie crumble (v, df)
  • Baked pear crumble (v, df, gf)
  • Individual Strawberry-rhubarb pie (df)
  • Old-school chocolate chip cookie bites (gf)
  • Lemon fluff bars with graham cracker crust