Enjoy a delicious chicken slider served with crispy sweet potato fries for a perfect bite-sized meal.

1 Chicken Sliders & Sweet Potato Fries

Savor our succulent honey BBQ shrimp served alongside crispy sweet potato fries for a perfect balance of sweet and savory.

3 Honey BBQ Shrimp & Sweet Potato Fries

BBQ jerk chicken, brown rice, sautéed broccoli, black beans, roasted sweet potatoes

The Caribbean Twist

Vegan meatballs, toss mix, cherry tomatoes, onions, corn, shredded olives, avocado, honey bbq sauce

Meatless

Grilled garlic shrimp, basmati rice, sautéed broccoli, corn, avocado, cherry tomatoes

Garlic Shrimp Bowl

Indulge in our moist and flavorful carrot cake, made with fresh carrots, warm spices, and topped with a creamy cream cheese frosting.

Carrot Cake

Fried shrimp, romaine, tomatoes, shredded carrots, ranch dressing

Fried Tangy Shrimp

Grilled salmon, basmati rice, corn, tomatoes, roasted sweet potatoes, parmesan cheese, toss sauce

Salmon Toss Bowl

Choose 1 green, 1 grain (2 premiums, 2 toss-in's)

Greens & Grains

Deliciously baked cookies with a golden crust and soft, chewy center, perfect for any sweet craving.

Cookies

Indulge in our moist and fluffy strawberry cake, layered with fresh strawberries and topped with creamy frosting for a delightful treat.

Strawberry Cake

Honey BBQ vegan meatballs, brown rice, spinach, corn, avocado

The Vegan Bowl

Banana, oats, peanut butter, coconut blend

Coco Loco

Greens

Salmon, romaine, shredded carrots, cucumbers, corn tomatoes, onions, toss sauce

Toss Salmon

Wraps

Grilled chicken, sauteed spinach, cheddar cheese, honey mustard

Grilled Chicken Spinach

Grilled chicken, romaine, cucumbers, parmesan cheese, caesar dressing, crouton crumbles

Chicken Caesar

Grilled chicken tossed in buffalo sauce, romaine, tomatoes, onions, blue cheese crumbles, and blue cheese dressing

Buffalo Chicken

Basmati rice, brown rice (2 toss-in's, 2 premiums)

Grains

Thank You Berry Much

A refreshing mix of seasonal fruits served in a cup, perfect for a healthy snack or dessert.

Mixed Fruit Cup

Blow Your Mind

Crispy romaine lettuce, tomatoes, carrots, onions, oil, vinegar, oregano

Tuna

In a large bowl, combine ground chicken, breadcrumbs, egg, garlic powder, onion powder, salt, and black pepper. Mix until well combined.

Prepare the Chicken Mixture

Divide the mixture into 4 equal parts and shape them into small patties.

Form the Sliders

Heat a non-stick skillet over medium heat. Cook the patties for about 5-6 minutes on each side, or until fully cooked through.

Cook the Sliders

Place each chicken patty on a slider bun, add a lettuce leaf, a slice of tomato, and top with the other half of the bun.

Assemble the Sliders

Ground chicken

Breadcrumbs

Garlic powder

Onion powder

Salt

Black pepper

Slider buns

Lettuce leaves

Tomato slices

Preheat the Oven

In a large bowl, toss the sweet potato fries with olive oil, paprika, salt, and black pepper until evenly coated.

Prepare the Fries

Spread the fries in a single layer on a baking sheet. Bake for 25-30 minutes, flipping halfway through, until crispy and golden brown.

Bake the Fries

Sweet Potatoes (peeled and cut into fries)

Olive Oil

Paprika

Black Pepper

In a bowl, coat the chicken thighs with jerk seasoning. Let it marinate for at least 30 minutes, or overnight for best flavor.

Marinate the Chicken

In a medium saucepan, combine brown rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes until rice is tender and water is absorbed.

Cook the Brown Rice

Preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes, toss them with olive oil, salt, and black pepper. Spread on a baking sheet and roast for about 25-30 minutes, or until tender.

Roast the Sweet Potatoes

In a skillet, heat olive oil over medium heat. Add broccoli florets, season with salt and pepper, and sauté for about 5-7 minutes until bright green and tender.

Sauté the Broccoli

Preheat the grill or grill pan over medium-high heat. Grill the marinated chicken thighs for about 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (75°C).

Grill the Chicken

In a small saucepan, heat black beans over medium heat until warmed through. Season with salt and pepper to taste.

Heat the Black Beans

On a plate, serve the grilled jerk chicken alongside brown rice, sautéed broccoli, a portion of black beans, and roasted sweet potatoes. Garnish with cilantro if desired.

Serve

Chicken thighs

Jerk seasoning

Brown rice

Water

Broccoli florets

Olive oil

Black beans

Sweet potatoes

Cilantro (for garnish)

In a bowl, combine cooked lentils, oats, chopped onion, minced garlic, ground flaxseed mixed with water, salt, and black pepper. Mix well until all ingredients are combined.

Prepare the Vegan Meatballs

Shape the mixture into small meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.

Form the Meatballs

Preheat the oven to 375°F (190°C) and bake the meatballs for about 25-30 minutes, or until they are golden brown and firm to the touch.

Bake the Meatballs

In a large bowl, combine corn kernels, cherry tomatoes, shredded olives, and diced avocado. Toss gently to mix.

Prepare the Salad

Once the meatballs are done, serve them on a bed of the salad and drizzle honey BBQ sauce over the top. Enjoy!

cooked lentils

oats

onion, finely chopped

garlic, minced

ground flaxseed

water

corn kernels

cherry tomatoes, halved

shredded olives

avocado, diced

honey BBQ sauce

salt

black pepper

olive oil

Rinse the basmati rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.

Prepare the Basmati Rice

In a bowl, combine the shrimp, minced garlic, olive oil, lemon juice, salt, and black pepper. Toss well to coat and let it marinate for at least 15 minutes.

Marinate the Shrimp

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the broccoli and corn, and sauté for about 5-7 minutes until the broccoli is tender yet crisp. Season with salt and pepper to taste.

Sauté the Vegetables

In the same skillet or on a grill, cook the marinated shrimp for about 2-3 minutes on each side, or until they turn pink and are cooked through.

Grill the Shrimp

In a serving bowl, layer the cooked basmati rice, sautéed broccoli and corn, grilled shrimp, sliced avocado, and halved cherry tomatoes. Drizzle with additional lemon juice if desired.

Assemble the Bowl

shrimp, peeled and deveined

basmati rice

broccoli florets

avocado, sliced

lemon juice

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, salt, and nutmeg until well combined.

Mix Dry Ingredients

In another bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth. Stir in the grated carrots.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Combine Mixtures

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cake

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.

Cool the Cakes

Once cooled, frost the cakes with cream cheese frosting if desired, and serve.

Frosting (Optional)

All-purpose flour

Granulated sugar

Baking powder

Baking soda

Ground cinnamon

Grated nutmeg

In a large bowl, combine flour, cornstarch, garlic powder, paprika, salt, and black pepper. In another bowl, beat the eggs. Dip each shrimp in the egg, then coat with the flour mixture, and finally roll in breadcrumbs.

Prepare the Shrimp

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the coated shrimp in batches, frying until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

Fry the Shrimp

In a large serving bowl, combine the chopped romaine, diced tomatoes, and shredded carrots. Toss gently to mix.

Assemble the Salad

Place the fried shrimp on top of the salad and drizzle with ranch dressing before serving.

Shrimp, peeled and deveined

Cornstarch

Eggs

Vegetable oil

Romaine lettuce, chopped

Tomatoes, diced

Shredded carrots

Ranch dressing

Preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes into bite-sized pieces. Toss them in 1 tablespoon of olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.

Prepare the Sweet Potatoes

While the sweet potatoes are roasting, rinse 1 cup of basmati rice under cold water until the water runs clear. In a medium saucepan, add the rinsed rice and 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the rice is fluffy and water is absorbed.

Cook the Basmati Rice

Season the salmon fillets with salt and pepper. Heat a grill or grill pan over medium-high heat and add 1 tablespoon of olive oil. Grill the salmon for about 4-5 minutes on each side or until cooked through and flakes easily with a fork.

Grill the Salmon

In a large bowl, combine the cooked basmati rice, roasted sweet potatoes, corn, and halved cherry tomatoes. Flake the grilled salmon and add it to the bowl. Drizzle with toss sauce and sprinkle with parmesan cheese. Toss gently to combine.

Prepare the Bowl

salmon fillets

corn (canned or frozen)

cherry tomatoes

sweet potatoes

parmesan cheese

toss sauce (store-bought or homemade)

Rinse the quinoa under cold water. In a pot, combine 1 cup of quinoa with 2 cups of water. 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

While the quinoa is cooking, wash the kale thoroughly. Remove the tough stems and chop the leaves into bite-sized pieces. In a large bowl, combine kale with olive oil, lemon juice, salt, and pepper. Massage the kale for a couple of minutes until it softens.

Prepare Greens

Chop the avocado, slice the cherry tomatoes in half, and dice the cucumber. Crumble the feta cheese.

Prepare Toppings

In a serving bowl, layer the massaged kale at the bottom, followed by a scoop of quinoa. Top with avocado, cherry tomatoes, cucumber, and crumbled feta.

Drizzle with extra olive oil and season with additional salt and pepper if desired. Serve immediately.

Kale

Quinoa

Avocado

Cherry Tomatoes

Cucumber

Feta Cheese

Lemon Juice

In a bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.

Cream Butter and Sugars

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Add Eggs and Vanilla

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Gently fold in the chocolate chips until evenly distributed.