High Protein, High Fiber Meal Prep Menu

Poultry

Flame-Grilled Peri Peri Chicken Bowl

Spiced, pasture-raised chicken breast served over heirloom black beans, citrus-infused riced cauliflower, braised sweet corn, and a bright herb-chili emulsion.
Tuscan Chicken & Roasted Vegetable Bake

Herb-roasted sliced chicken layered with grilled Japanese eggplant, sun-dried tomato sugo, baby spinach, and sheep’s milk ricotta over a lentil pasta base.
Herbed Lemon & Pasture-Raised Chicken Soup

Slow-simmered bone broth infused with Meyer lemon, tender poached chicken, chickpea noodles, braised fennel, and fresh dill.
Kingston Coconut-Turmeric Chicken Curry

Tender chicken simmered in light coconut milk with golden turmeric, sweet potatoes, and sweet peppers, paired with toasted coconut cauliflower rice.
Lemongrass Chicken & Crisp Herb Salad Bowl

Fragrant grilled chicken over brown rice vermicelli, quick-pickled daikon and carrots, fresh mint, cilantro, and a lime-shallot vinaigrette (designed to enjoy chilled or room temp).
Charred Chicken Paillard & Romesco

Thinly pounded, herb-crusted chicken breast over a smoky roasted sweet pepper and almond romesco, served with blistered broccolini and lemon quinoa.

Harissa-Glazed Grass-Fed Sirloin Bowl

Tender sliced beef tossed in house rose harissa, served over a nutrient-rich blend of wild rice, roasted sweet peppers, shaved radishes, and mint-cucumber labneh.
Cast-Iron Chimichurri Flank Steak

Seared grass-fed flank steak served with an antioxidant-rich raw herb chimichurri, roasted garnet sweet potato wedges, and charred asparagus.
Slow-Braised Indian Lamb & Spiced Chickpeas

Fork-tender lamb shoulder simmered in warming spices (ginger, cardamom, cumin), stewed organic chickpeas, and wilted baby greens over turmeric-spiced basmati.
Deconstructed Shawarma-Spiced Lamb Bowl

Spiced, roasted ground lamb served over a vibrant tabbouleh of riced broccoli, fresh parsley, heirloom tomatoes, and a drizzle of lemon-garlic tahini.
Atlas Mountain Lamb Tagine

Tender lamb slow-braised with dried apricots, cinnamon, and toasted almonds, served alongside an herbed golden jewel couscous.
Wok-Seared Flank Steak & Asparagus

Crisp asparagus spears, shiitake mushrooms, and tender steak strips tossed in a coconut-amino and ginger glaze over forbidden black rice.

Pan-Roasted Salmon & Ancient Grain Farro

Wild-caught salmon filet served over al dente Tuscan farro infused with saffron, sweet leeks, and roasted baby courgettes.
Habanero-Cashew Glazed Salmon

Oven-baked salmon glazed with a sweet and spicy cashew-habanero cream, served over tricolor quinoa and charred baby bell peppers.
Wild Gulf Shrimp Pad Thai

Wild-caught gulf shrimp wok-tossed with kelp and brown rice noodles, snap peas, shredded purple cabbage, bean sprouts, and a tamarind-lime reduction.
Smoky Chipotle Salmon & Avocado Bowl

Flaked chipotle-rubbed salmon over a crisp base of shredded romaine, black beans, roasted corn, fresh avocado, and a cilantro-lime pepita dressing.
Mediterranean Halibut & Braised Fennel

Oven-poached Alaskan halibut served over slow-simmered San Marzano tomatoes, Castelvetrano olives, capers, and sweet braised fennel bulbs.
Chilled Citrus Poached Prawn Bowl

Jumbo poached gulf prawns tossed with shaved fennel, Ruby Red grapefruit segments, baby watercress, and an avocado-herb green goddess drizzle (no reheat needed).

Peruvian Crisp Tofu Lomo Saltado

Marinated organic non-GMO tofu crisped and tossed with blistered red onions, cherry tomatoes, and ají amarillo over cilantro-spinach brown rice.
Chickpea, Tuscan Kale, & Lemon Potage

Nutrient-dense mineral broth packed with organic chickpeas, slow-stewed Lacinato kale, confit garlic, and cold-pressed extra virgin olive oil.
Spiced Black Bean & Butternut Squash Curry

Earthy simmered black beans and roasted sweet squash in a velvety coconut-curry broth, paired with wild rice and microgreens.
Kyoto Miso & White Bean Ragout

Creamy Cannellini beans simmered in savory white miso broth, served with garlic-roasted broccolini and a crunchy sesame-nori seed crumble.
French Green Lentil & Root Vegetable Bowl

Protein-dense Du Puy lentils stewed with heirloom carrots, parsnips, and leeks, finished with chopped flat-leaf parsley and aged sherry vinegar.
Za’atar Roasted Cauliflower Steak

Thick-cut roasted cauliflower over a bed of warm French green lentils, roasted pepper-hazelnut romesco, and a vibrant parsley-pomegranate relish.