Meal Prep
Every week, we bring you a curated selection of meals that combine the best of the season's produce with our passion for flavor.
From hearty breakfasts to satisfying dinners, our meals are designed to fit seamlessly into your life.
Customize your plan to suit your dietary needs, and let us take care of the rest.
This Week’s Highlights: Menu for Week of March 3, 2026.
Taco Stuffed Sweet Potato: Sweet potato filled with beef seasoned with our signature taco seasoning, complemented by house-made salsa and cotija cheese, accompanied by a side salad. ($17)
Henry’s Panko Crusted Salmon: Request from one of our youngest clients, age 7. Wild-caught salmon, coated with a panko and herb crust, served alongside house-made walnut pesto farro and seasonal vegetables. ($17)
Greek Chicken Hummus and Tzatziki Bowl: Tender chicken breast is marinated in extra virgin olive oil, oregano, garlic, and lemon, then expertly grilled and presented atop a bed of fresh greens with chickpeas, Greek olives, tomatoes, cucumbers, and red onions. Accompanied by house-made flatbread. ($17)
Rye Flour Belgium Chocolate Brownie: Rye Flour Belgium Chocolate Brownies: Rye flour grown and milled from Blue Bird Farms in Winthrop, WA. Topped with Smoked San Juan Sea Salt ($8)
Salad of the Week: This week's featured salad features a blend of organic greens complemented by roasted winter squash, farro from Blue Bird Farms, sprouted pumpkin seeds, shaved Parmesan cheese, and a house-made vinaigrette. ($8) Add Chicken ($15)
Overnight Oats with Blueberries: Overnight oats consist of sprouted oats combined with coconut milk and Greek yogurt, complemented by chia seeds, house-made vanilla syrup, cinnamon, nuts, and blueberries. ($8)
Kastu Chicken Bento: Baked panko-breaded chicken breast with brown rice, steamed vegetables, and house-made katsu sauce. ($15)