Celsius Energy Drinks

SAMBUCA

Sautéed broccoli, peppers, cabbage slaw, red onions & spinach, crispy Brussels sprouts, quinoa, drizzled with

Power Bowl

Grilled or crispy chicken with buffalo sauce, lettuce, tomato, bleu cheese crumbles, & bleu cheese dressing

Buffalo Chicken Wrap

Common Man

the Cman

Sausage Patty

Ham, Swiss cheese, dijonnaise garlic aioli, on a plain bagel

Monte Cristo Sandwich

Bacon Roadie

Breakfast Sandwich

Crispy chicken cutlet, marinara sauce provolone cheese on a toasted ciabatta

Chicken Parmesan

Fresh mozzarella, tomatoes, pesto, crispy chicken cutlet, and balsamic glaze on a toasted ciabatta

Chicken Caprese

Bacon, lettuce, tomato, and a crispy chicken cutlet on a toasted ciabatta

Chicken BLT

Seasonal Soup

Clam Chowder

Turkey, spinach, avocado, tomato & bacon, finished with raspberry vinaigrette

Raspberry Avocado Turkey

Choice of sandwich or salad, all lunches consist of a small bag of chips and choice of whole fruit, cookie or brownie.

Premium Boxed Lunch

Choice of sandwich or salad, all lunches consist of a small bag of chips and a cookie.

Boxed Lunch

Chilled Pepsi Products

Common Man-made vanilla and chocolate ice creams, hot fudge, fresh whipped cream, assorted toppings.

Build Your Own Sundae

Assorted cookies: chocolate chip, oatmeal, sugar with brownies and blondies.

Need a Little Sugar

Fluffy scrambled eggs, bacon and sausage, breakfast potatoes, donuts, fresh fruit salad, chilled fruit juices.

Classic Breakfast

Breakfast Extras

Lorraine spinach quiche, ham & cheese, spinach, tomato & cheese, griddle choice (1), French toast sticks or waffles; bacon and sausage; breakfast potatoes; fresh fruit salad; donuts; chilled fruit juices.

Hearty Breakfast

In a large pitcher, combine 4 cups of water with 2 teaspoons of green tea extract and 0.5 teaspoons of caffeine powder. Stir well until the powders are fully dissolved.

Combine Base Ingredients

To the same pitcher, add 1 cup of lemon juice, 0.5 cups of lime juice, and 0.5 cups of orange juice. Mix thoroughly to ensure the flavors are well combined.

Add Flavoring Ingredients

Add 0.5 teaspoons of sodium chloride, 0.5 teaspoons of potassium chloride, and 0.5 teaspoons of magnesium citrate to the mixture. Stir until the electrolytes are fully dissolved.

Incorporate Electrolytes

Taste the mixture and add stevia or your preferred sweetener as needed to achieve your desired sweetness.

Sweeten to Taste

Refrigerate the energy drink for at least 30 minutes to chill. Serve over ice or in a chilled glass.

Chill and Serve

water

green tea extract

caffeine powder

lemon juice

lime juice

orange juice

stevia or sweetener of choice

sodium chloride (salt)

potassium chloride

magnesium citrate

In a medium saucepan, combine the anise seeds, star anise, fennel seeds, and water. Bring to a gentle simmer over medium heat and allow the mixture to simmer for 15 minutes to extract the flavors. If using, add the vanilla bean and orange peel during this step.

Infuse the Herbs

After 15 minutes of simmering, remove the saucepan from the heat. Strain the liquid through a fine-mesh sieve or cheesecloth into a heatproof bowl to remove the solids. Discard the solids.

Strain the Mixture

While the infused liquid is still warm, add the sugar to the strained liquid. Stir well until the sugar is completely dissolved.

Add Sugar

Once the sugar is dissolved, allow the mixture to cool to room temperature. Then, mix in the grain alcohol or vodka thoroughly.

Combine with Alcohol

Using a funnel, carefully pour the sambuca mixture into clean, sterilized bottles. Seal tightly and store in a cool, dark place.

Bottle the Sambuca

For a smoother taste, let the sambuca age for at least two weeks before consuming. The flavors will meld together over time.

Aging (Optional)

Anise seeds

Star anise

Fennel seeds

Sugar

Water

Grain alcohol or vodka (high proof)

Vanilla bean

Orange peel

Rinse the quinoa under cold water. In a saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed.

Prepare Quinoa

While the quinoa is cooking, chop the broccoli into small florets, slice the bell peppers, and thinly slice the red onion. Rinse and drain the cabbage slaw and spinach.

Slice Vegetables

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the broccoli, bell peppers, and red onion. Sauté for about 5-7 minutes until the vegetables are tender but still crisp. Add the cabbage slaw and spinach, and stir until the spinach wilts, about 2-3 minutes.

Sauté Vegetables

Meanwhile, preheat the oven to 400°F (200°C). Trim and halve the Brussels sprouts, toss them with the remaining tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until crispy and golden brown, turning halfway.

Prepare Brussels Sprouts

In a large bowl, fluff the cooked quinoa with a fork. Layer the sautéed vegetables over the quinoa, followed by the crispy Brussels sprouts. Drizzle with lemon juice and sprinkle with garlic powder, salt, and black pepper to taste. Serve warm.

Combine and Serve

Broccoli florets

Bell peppers (mixed colors)

Cabbage slaw

Red onion

Fresh spinach

Brussels sprouts

Quinoa

Olive oil

Lemon juice

Garlic powder

Salt

Black pepper

Season boneless, skinless chicken breasts with salt and pepper. For grilled chicken, preheat a grill or grill pan over medium heat and cook the chicken for about 5–6 minutes per side until fully cooked. Alternatively, for crispy chicken, coat the chicken in seasoned flour or breadcrumbs and fry in hot oil (350°F) for 5–7 minutes until golden and cooked through. Let it rest for 5 minutes, then slice into strips.

Grill or Fry the Chicken

Place the cooked chicken strips in a large bowl and toss with your preferred amount of buffalo sauce until fully coated.

Toss Chicken in Buffalo Sauce

Wash and slice fresh lettuce and ripe tomatoes into thin strips or slices suitable for wrapping.

Slice the Vegetables

Measure out bleu cheese crumbles and bleu cheese dressing. Set aside for assembly.

Prepare Bleu Cheese

Lay out a large flour tortilla on a flat surface. Lay a bed of lettuce in the center, add sliced tomatoes, then top with buffalo chicken strips. Sprinkle with bleu cheese crumbles and drizzle with bleu cheese dressing.

Build the Wrap

Fold the sides of the tortilla inward, then roll tightly from the bottom up to form a secure wrap.

Wrap the Ingredients

Slice the wrap in half diagonally and serve immediately, optionally with extra buffalo or bleu cheese dressing on the side.

Buffalo sauce

Lettuce, shredded

Tomato, diced

Bleu cheese crumbles

Bleu cheese dressing

Flour tortillas (large)

Chicken breast

Flour

Breadcrumbs

Vegetable oil (for frying)

Dice the onion and bell pepper, and mince the garlic cloves.

Prepare the Ingredients

In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 5 minutes until softened.

Cook the Vegetables

Stir in the minced garlic and cook for an additional 1 minute. Add the ground beef to the pot, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.

Add Garlic and Beef

Sprinkle in the chili powder, cumin, salt, and black pepper. Mix well, then add the canned tomatoes (including juice) and drained kidney beans. Stir to combine.

Season and Simmer

Bring the mixture to a simmer. Reduce heat to low, cover, and let it cook for 20-25 minutes, stirring occasionally.

Cook the Chili

Taste and adjust seasoning if needed. Serve hot, garnished with your choice of toppings such as cheese, sour cream, or cilantro.

Serve

Ground Beef

Onion

Garlic

Bell Pepper

Canned Tomatoes

Kidney Beans

Chili Powder

Cumin

Black Pepper

Olive Oil

In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of brown rice and a pinch of salt. Reduce heat to low, cover, and simmer for about 45 minutes or until rice is tender and water is absorbed. Once cooked, fluff with a fork and set aside.

Prepare the Brown Rice

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Mince 2 garlic cloves and add them to the skillet, sautéing for about 1 minute until fragrant.

Sauté Garlic and Vegetables

Add 1 cup of frozen mixed vegetables to the skillet and cook them for 5-7 minutes, stirring occasionally, until they're heated through and tender.

Add Mixed Vegetables

Add 1 cup of canned black beans (drained and rinsed) to the skillet. Stir in 2 tablespoons of soy sauce, 1 teaspoon of salt, and 1 teaspoon of black pepper. Cook for an additional 3-4 minutes until everything is heated through.

Incorporate Black Beans

Once the rice is ready, add it to the skillet with the vegetable and bean mixture. Stir well to combine all the ingredients and heat through for another 2 minutes.

Combine Rice and Bean Mixture

Chop 1 tablespoon of fresh cilantro and sprinkle it over the top before serving.

Garnish

Serve the dish warm and top with slices of 1 avocado, a squeeze of lime juice, and a dollop of sour cream if desired.

Add Optional Toppings

Brown Rice

Canned Black Beans

Frozen Mixed Vegetables

Garlic Cloves

Soy Sauce

Fresh Cilantro

Avocado

Lime

Sour Cream

In a large mixing bowl, combine the ground pork and ground beef. Mix until well combined.

Mixing the Ingredients

Add salt, black pepper, garlic powder, onion powder, paprika, red pepper flakes, and dried sage to the meat mixture. Mix thoroughly until all spices are evenly distributed.

Adding Spices

Crack the egg into the mixture and add breadcrumbs. Mix until the mixture holds together and is well combined.

Incorporating Binders

Divide the mixture into equal portions and shape each portion into a patty, about 3 inches in diameter and 1 inch thick.

Forming Patties

In a large skillet, heat vegetable oil over medium heat until shimmering.

Heating the Pan

Carefully place the patties in the skillet, ensuring they are not overcrowded. Cook for about 4-5 minutes on each side or until golden brown and cooked through.

Cooking the Patties

Once cooked, transfer the patties to a plate lined with paper towels to absorb any excess oil.

Draining Excess Oil

Ground pork

Ground beef

Onion powder

Paprika

Red pepper flakes

Dried sage

Vegetable oil

In a medium bowl, combine the mayonnaise, Dijon mustard, minced garlic, lemon juice, salt, and pepper. Whisk until smooth and well combined.

Mix the Ingredients

Taste the aioli and adjust seasoning with more salt or pepper if needed. Set aside.

Taste and Adjust

Slice the plain bagels in half horizontally.

Prepare the Bagels

Spread a generous amount of the dijonnaise garlic aioli on the inside of each bagel half.

Spread the Aioli

On the bottom half of each bagel, layer 2 slices of ham and 1 slice of Swiss cheese.

Layer the Fillings

Place the top half of the bagel over the fillings to complete the sandwich.