marinated kale, quinoa, eggplant meatballs (contains dairy), sautéed zucchini & carrots, grape tomatoes, parmesan, marinara, pesto

The Tuscan

choice of grilled chicken, crispy chicken, or buffalo cauliflower bites, marinated kale, quinoa, cucumbers, grape tomatoes, creamy ranch slaw, buffalo sauce with ranch dressing

Buffalo Bowl

3 pieces; oven finished and tossed with buffalo sauce, choice of dipping sauce

Crispy Buffalo Tenders

chicken, mozzarella, roasted red pepper, tomato, lettuce, pesto, on country bread

Grilled Chicken Pesto

vegan 3 bean chili with red kidney beans, pinto beans, black beans, sweet corn, bell peppers and green chilies in slow-simmered tomatoes with southwestern spices, served with a side dairy-free crema

3 Bean Chili

marinated kale, broccolini, zucchini, carrots, shitake mushroom, chopped garlic with a side of soy sauce. choose parmesan or no cheese

Crisp Veggie

3 pieces; oven finished, choice of dipping sauce

Crispy Chicken Tenders

oven finished, served with a side of blue cheese or ranch

Buffalo Cauliflower Bites

avocado, corn & tomato salsa, cilantro, chipotle purée

The Cali

marinated kale, brussels sprouts, beets, roasted sweet potato, garbanzo beans, parmesan with lemon herb vinaigrette

Harvest Kale

strawberry, blueberry, banana, agave, pineapple juice, açaí

Berry Smoothie

3 pieces, oven finished with a side of BBQ Sauce or Vegan 'Honey' Mustard for dipping

Kids Chicken Tenders Meal

roasted butternut squash with caramelized Granny Smith apples and a pinch of nutmeg, served with candied pecans

Roasted Butternut & Apple Soup

GOOD greens, chicken, black bean & corn salsa, avocado, grape tomatoes, toasted corn, chipotle purée with balsamic vinaigrette

Southwest Chicken

Classic Fries

chicken, cheddar cheese, bacon, lettuce, tomato, chipotle aioli

Chipotle Bacon Chicken

Vanilla Shake

marinated kale & romaine blend, chicken, avocado, grape tomatoes, parmesan, crumbled croutons with creamy caesar dressing

Kale Chicken Caesar

Toscanini's vanilla ice cream, chocolate, skim milk

Chocolate Shake

Sweet Potato Fries

chipotle aioli, avocado puree, tomatoes, lettuce, bacon on toasted country bread

Avocado BLT

acai superfruit blend base, peanut butter, banana, honey granola, chia seeds, dark chocolate shavings, agave nectar drizzle

PB & B

acai superfruit blend base, honey granola, banana, strawberry, blueberry, agave nectar drizzle

GOOD Vibes

featuring milk, ice cream, pumpkin puree, pumpkin spice

Pumpkin Spice Shake

Rinse quinoa under cold water. In a pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.

Prepare the Quinoa

Chop kale into bite-sized pieces and massage with olive oil, salt, and lemon juice. Let it marinate for about 10 minutes.

Marinate the Kale

Preheat oven to 400°F (200°C). In a bowl, mix diced eggplant with breadcrumbs, cheese, egg, garlic powder, salt, and pepper. Form into meatballs and place on a baking sheet. Bake for 25 minutes or until golden brown.

Make Eggplant Meatballs

In a large skillet, heat olive oil over medium heat. Add zucchini and carrots, sauté for about 5-7 minutes until tender. Add grape tomatoes and cook for an additional 3 minutes.

Sauté Vegetables

In a large serving bowl, combine quinoa, marinated kale, sautéed vegetables, and eggplant meatballs. Drizzle with marinara and pesto. Top with grated parmesan cheese before serving.

Assemble the Dish

Kale

Quinoa

Eggplant (diced)

Zucchini (sliced)

Carrots (sliced)

Grape tomatoes (halved)

Parmesan cheese (grated)

Marinara sauce

Pesto

Rinse quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.

Cook Quinoa

Remove the stems from the kale and chop the leaves into bite-sized pieces. In a mixing bowl, massage kale with a little olive oil, salt, and pepper until tender. Set aside.

Prepare Kale

Chop cucumbers and halve grape tomatoes. Set aside.

Prepare Veggies

If using grilled or crispy chicken, cook according to package instructions or grill until fully cooked. For buffalo cauliflower, bake or fry until crispy and toss with buffalo sauce.

Cook Chicken or Cauliflower

In a large bowl, layer the cooked quinoa, marinated kale, cucumbers, grape tomatoes, and choice of chicken or cauliflower. Drizzle with ranch dressing and additional buffalo sauce if desired.

Assemble the Bowl

Toss gently to combine and serve immediately, garnished with extra ranch dressing or buffalo sauce on the side if desired.

Serve

Grilled Chicken or Crispy Chicken or Buffalo Cauliflower Bites

Cucumbers

Grape Tomatoes

Ranch Dressing

Buffalo Sauce

Salt

Pepper

Preheat your oven to 400°F (200°C). Rinse the chicken tenders under cold water and pat them dry with paper towels.

Prepare the Chicken

In three separate bowls, place flour mixed with salt, black pepper, garlic powder, onion powder, and smoked paprika in one; beaten eggs and milk in another; and panko breadcrumbs in the last.

Set Up Breading Station

Dip each chicken tender first into the flour mixture, shaking off excess, then into the egg mixture, and finally into the panko breadcrumbs, pressing down to adhere the breadcrumbs.

Bread the Chicken

Place the breaded tenders on a baking sheet lined with parchment paper. Spray them lightly with cooking spray and bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.

Bake the Chicken

Remove the tenders from the oven and place them in a large bowl. Pour buffalo sauce over the hot tenders and toss until evenly coated.

Toss with Buffalo Sauce

Serve the crispy buffalo tenders hot with your choice of dipping sauce on the side.

Chicken breast tenders

All-purpose flour

Cornstarch

Eggs

Milk

Panko breadcrumbs

Garlic powder

Onion powder

Smoked paprika

Black pepper

Buffalo sauce

Dipping sauce of choice

Season the chicken breasts with olive oil, salt, and black pepper. Preheat the grill to medium-high heat.

Grill the chicken for about 6-7 minutes on each side or until fully cooked and no longer pink in the center. Remove from grill and let rest.

Grill the Chicken

Once rested, slice the grilled chicken into thin strips.

Slice the Chicken

While the chicken is resting, lightly toast the slices of country bread on the grill until golden brown.

Prepare the Bread

Spread pesto sauce on each slice of toasted bread. Layer with lettuce, sliced grilled chicken, mozzarella cheese, roasted red pepper, and tomato slices. Top with another slice of bread.

Assemble the Sandwich

Cut the sandwich in half and serve immediately.

Chicken breast

Mozzarella cheese

Roasted red pepper

Tomato

Lettuce

Pesto sauce

Country bread

Olive oil

Rinse and drain the red kidney beans, pinto beans, and black beans. Chop the onion, bell peppers, and mince the garlic.

Prepare the Ingredients

In a large pot, heat olive oil over medium heat. Add the chopped onion and bell peppers, and sauté for about 5 minutes until soft. Add the minced garlic and sauté for another minute.

Stir in the rinsed beans, sweet corn, diced green chilies, and canned tomatoes. Mix well.

Add Beans and Tomatoes

Add cumin, chili powder, paprika, salt, and black pepper to the pot. Stir to combine all the spices with the ingredients.

Season the Chili

Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 30 minutes, stirring occasionally.

Simmer the Chili

Once the chili has thickened and flavors have melded, serve hot. Optionally, top with dairy-free crema.

red kidney beans

pinto beans

black beans

sweet corn

bell peppers (diced)

green chilies (diced)

canned tomatoes (diced)

onion (chopped)

garlic (minced)

cumin

chili powder

paprika

salt

black pepper

olive oil

Wash the kale, broccolini, zucchini, and carrots thoroughly. Cut the kale into bite-sized pieces, trim the broccolini, slice the zucchini and carrots thinly, and chop the shiitake mushrooms. Mince the garlic.

Prepare the Vegetables

In a large bowl, mix together the soy sauce, olive oil, lemon juice, and minced garlic.

Make the Marinade

Add the prepared vegetables to the bowl with the marinade. Toss to coat evenly and let marinate for at least 15 minutes.

Marinate the Veggies

Heat a skillet over medium heat. Add the marinated vegetables and sauté for about 5-7 minutes until they are crisp-tender.

Cook the Vegetables

Remove from heat and serve warm with additional soy sauce on the side. If desired, sprinkle with Parmesan cheese.

Broccolini

Zucchini

Carrots

Shiitake Mushrooms

Garlic

Soy Sauce

Olive Oil

Lemon Juice

Parmesan Cheese (optional)

Preheat your oven to 400°F (200°C). In a bowl, season the chicken strips with salt, pepper, garlic powder, and paprika.

Prepare three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs. Coat each chicken strip in flour, then dip in eggs, and finally coat with bread crumbs.

Place the breaded chicken strips on a baking sheet lined with parchment paper. Drizzle olive oil over the tenders. Bake in the preheated oven for 15-20 minutes, or until golden brown and cooked through.

Bake the Chicken Tenders

Serve the crispy chicken tenders hot with your choice of dipping sauce.

Chicken breast, cut into strips

Eggs, beaten

Bread crumbs

Paprika

Preheat your oven to 450°F (232°C). Cut the cauliflower into bite-sized florets and place them in a large mixing bowl.

Prepare the Cauliflower

In a small bowl, mix the olive oil, garlic powder, onion powder, salt, and black pepper. Drizzle the mixture over the cauliflower and toss until the florets are well coated.

Season the Cauliflower

Spread the coated cauliflower florets on a baking sheet in a single layer. Bake in the preheated oven for 20-25 minutes, or until they are golden and crispy.

Bake the Cauliflower

Remove the cauliflower from the oven and place it back in the mixing bowl. Pour the buffalo sauce over the baked cauliflower and toss to coat evenly.

Add Buffalo Sauce

Return the cauliflower to the baking sheet and bake for an additional 10-15 minutes, until the sauce is caramelized and the bites are crispy.

Final Bake

Serve the buffalo cauliflower bites hot with a side of blue cheese or ranch dressing for dipping.

Cauliflower florets

Blue cheese dressing

Ranch dressing

In a medium bowl, combine the corn kernels, halved cherry tomatoes, and chopped cilantro. Mix well.

Prepare the Salsa

In a small blender, combine chipotle peppers, lime juice, salt, and black pepper. Blend until smooth.

Make the Chipotle Purée

Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash lightly with a fork, leaving some chunks.

Prepare the Avocado

Fold the corn and tomato salsa into the mashed avocado. Drizzle the chipotle purée over the top and gently mix to combine.

Combine Ingredients

Transfer to a serving dish and enjoy with tortilla chips or as a topping for your favorite dishes.