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lunch
Cauliflower Soup with Truffle and Parmesan
Grilled Plum Mozzarella and Spinach Salad
Turkey Croque Monsieur
Butternut Squash and Crab with Roasted Peppers
Chicken with Mexican Corn
dinner
Spiced Lentils Carrot and Duck
Spinach Kale Ravioli
Rustic French Chicken Prunes and Pistachio
Salmon Rockefeller
Veal Stew with Leeks and Mushrooms
substitutions
Apple Currant Stuffed Chicken Breast
Tuscan Chicken and Artichoke Open Sandwich
snacks
Almond Florentine
Queso Fresco Guava Preserve
Asparagus with Dill Dip
Raspberry Dark Chocolate Pancake
Passion Fruit Kiwi Shake
In this week’s menu:
Detoxifiers: Celery, Watercress, Garlic, Lemon, Onion, Fennel, Cilantro
Antioxidants: EVOO, Carrot, Chocolate, Kale, Spinach
Anti Inflammatory: Peppercorn, Rosemary, Thyme, Cauliflower, Cinnamon, Nutmeg
Digestive Aid: Mint, Almonds, Ginger, Turmeric, Honey, Asparagus, Plum, Prune
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