Monday
| Breakfast: | Truffled Ham, Asparagus and Wild Mushroom Omelet with a side of Citrus Segments |
| Mid-Morning Snack: | Pizza Margarita on Sprouted Grain Crisps with Tomatoes, Basil and Fat-Free Ricotta |
| Lunch: | Lebanese Bulgur Wheat Salad with Organic Tomatoes, Cucumbers, Mint and Lemon Oregano Vinaigrette |
| Dinner: | Braised Lean Beef Stew over Soft Polenta and Roasted Organic Vegetables |
| Dessert: | Chocolate Covered Jumbo Strawberries with a side of Protein Yogurt Dipping Sauce |
Tuesday
| Breakfast: | Blueberry Protein Pancakes with Crispy Turkey Bacon and Sugar-Free Maple Syrup |
| Mid-Morning Snack: | Chinese Chicken Lettuce Cups |
| Lunch: | Shrimp or Chicken Bistro Cakes over Torn Greens, Avocadoes and Hearts of Palm with a Side of Citrus Shallot Vinaigrette |
| Dinner: | Baked Chicken or Sole over Sweet Potato Au Gratin and Lemon Garlic Green Beans |
| Dessert: | Peach Crumble with Whipped “Cream” |
Wednesday
| Breakfast: | Egg White Quesadilla with Pinto Bean Puree, Crumbled Chicken Sausage and Roasted Tomato Salsa |
| Mid-Morning Snack: | Spinach and Artichoke Dip with Raw Organic Vegetable Sticks |
| Lunch: | Baked Ziti with Caesar Salad and Fat-Free Vegan Caesar Dressing |
| Dinner: | Stuffed Chicken Breast with Mushrooms, Leeks and Cabbage over Mashed Sweet Potatoes |
| Dessert: | Chocolate Banana Bread Pudding |
Thursday
| Breakfast: | Protein Oatmeal with Farmers Market Berries |
| Mid-Morning Snack: | Tuna or Chicken Salad Stuffed Heirloom Tomato |
| Lunch: | Meatball Sub with House Salad and Balsamic Vinaigrette |
| Dinner: | Turkey and Sweet Potato Shepherds Pie |
| Dessert: | House Made Granola Bar with Fresh Pressed Acai, Beet and Berry Juice |
Friday
| Breakfast: | Western Omelet with Hash Browns and Fruit |
| Mid-Morning Snack: | Chicken or Shrimp Satay with Peanut Ponzu Dipping Sauce |
| Lunch: | Grilled Chicken Quinoa, Cranberry and Kale Salad with Red Wine Raspberry Vinaigrette |
| Dinner: | Beef or Salmon Stroganoff over Zucchini Noodles |
| Dessert: | Mini Cinnamon Rolls with side of Fat Free Cream Cheese Icing |
Saturday
| Breakfast: | Whole Grain French Toast with Grilled Turkey Sausage and Fresh Market Berry Marmalade |
| Mid-Morning Snack: | Ahi Tuna Poke and Seaweed Salad with Cilantro Ginger Sauce |
| Lunch: | Pulled Chicken and Spinach Enchiladas with Queso Fresco |
| Dinner: | Open-Faced Turkey Cheeseburger with Fat-Free Coleslaw and Sweet Potato Fries |
| Dessert: | Citrus Panna Cotta with Raw Honey and Toasted Pistachios |
14315 Magnolia Blvd • Sherman Oaks, CA 91403 • O: 818.994.2834 • F: 818.994.2542 • lisa@twopeasinc.com