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Sunday, 12/28

Monday, 12/29

Tuesday, 12/30

Wednesday, 12/31

Thursday, 1/1

Friday, 1/2

Saturday, 1/3
Breakfast: Oatmeal with
Cacao Nibs and Figs
Lunch: Watercress Salad
with Snapper and Kimchi
Snack: Apple Slices with
Almond Butter

Sunday, 1/4

Monday, 1/5

Breakfast: Morning
Barley with Squash, Date,
and Lemon Compote

Breakfast: Pomegranate
Chia Seed Yogurt Parfait

Lunch: Radicchio Salad


with Turkey, Pear, and
Pomegranate

Lunch: Tofu Cabbage


Salad with Kimchi Miso
Dressing and Peanuts

Tuesday, 1/6
Breakfast: Scrambled
Eggs with Caramelized
Onions and Chvre
Lunch: Spinach Salad
with Roasted Vegetables
and Apricot

Snack: Quick Miso Soup

Snack: Pear Slices with


Chvre

Dinner: Brussels Sprouts


and Tofu Stir-Fry

Dinner: Bistro Salad with


Roasted Vegetables

Side: Aromatic Red Rice

Side: Beet Soup with


Caraway

Dessert: Spicy Orange


Hazelnut Chocolate Bark

Dessert: Orange Carpaccio


Dessert: Spicy Orange
with Orange-Flower
Hazelnut Chocolate Bark
Water and Pistachios

Sunday, 1/11

Monday, 1/12

Snack: Cup of Beet Soup


Dinner: Mahi-Mahi with
Smashed White Beans
and Sage
Side: Kale and Mustard
Greens with Pepitas and
Red Onion

Wednesday, 1/7
Breakfast: Chia Pudding
with Dried Apricots and
Pineapple

Thursday, 1/8
Breakfast: Pomegranate
Chia Seed Yogurt Parfait

Lunch: Cabbage Slaw


Lunch: Mahi-Mahi with
Fennel, Olives, and Orange with Chicken, Peanuts,
and Kimchi
Snack: Carrots with
Snack: Pear Slices with
Smashed White Beans
Chvre
Dinner: Red Rice Congee Dinner: Bean and Walnut
with Chicken, Kimchi,
Salad with Fried Eggs
and Mushrooms
Side: Gochujang-andSesame-Roasted Squash
Dessert: Pineapple with
Toasted Coconut and
Pink Peppercorns

Tuesday, 1/13

Wednesday, 1/14
Breakfast: Morning
Barley with Squash, Date,
and Lemon Compote

Thursday, 1/15

Lunch: Swordfish with


Spinach, Golden Raisins,
and Pine Nuts

Lunch: Chicken Salad


Lunch: Beet and Arugula
Salad with Quinoa, Avocado, with Celery, Scallions, and
Marinated Cucumbers
and Sunflower Seeds
Butternut-Tahini
Snack: Egg with Furikake Snack:
Sauce with Carrot Sticks
Dinner: Curried Brussels
Dinner: Roast Chicken
with Butternut-Tahini Pure Sprouts, Chickpeas, and
Sweet Potatoes
Side: Black Rice with
Side: Aromatic Red Rice
Hazelnuts

Lunch: Curry and Rice with


Greens and Pumpkin Seeds

Dessert: Orange Carpaccio Dessert: Spicy Orange


with Orange-Flower
Hazelnut Chocolate Bark
Water and Pistachios

Dessert: Pineapple with


Toasted Coconut and
Pink Peppercorns

Dessert: Spicy Orange


Hazelnut Chocolate Bark

Dessert: Spicy Orange


Hazelnut Chocolate Bark

Dessert: Mandarins and


Dates

Friday, 1/9
Breakfast: Oatmeal with
Cacao Nibs and Figs
Lunch: Radicchio Salad
with Beans, Figs, and
Walnuts
Snack: Quick Miso Soup
Dinner: Roasted Pork
Tenderloin with Porcini Broth

Dessert: Papaya with


Orange and Lime

Lunch: Chicken and


Asian Pear Salad

Dessert: Mandarins and


Dates

Side: Black Rice with


Hazelnuts

Dessert: Spicy Orange


Hazelnut Chocolate Bark

Breakfast: Chia Pudding


with Dried Apricots and
Pineapple

Dinner: Seared Swordfish


Dinner: Beet and
with Fennel and Endive
Escarole Salad with
Avocado and Walnuts
Side: Red Quinoa with
Parsley and Toasted
(No side)
Pine Nuts

Side: Chard and Chard


Stems with Sauted
Shiitakes

Side: Barley Pilaf with


Leeks and Lemon

Breakfast: Scrambled
Eggs with Caramelized
Onions and Chvre

Snack: Apple Slices with


Almond Butter

Dinner: Turkey Breast


with Roasted Broccolini

Side: Beet Soup with


Caraway

Breakfast: Oatmeal with


Cacao Nibs and Figs

Snack: Egg with Furikake

Dinner: Snapper in
Packets with Squash, Date,
and Lemon Compote

Breakfast: Scrambled
Eggs with Caramelized
Onions and Chvre

Snack: Apple Slices with


Almond Butter
Dinner: Sundubu with
Clams and Tofu
Side: Chard and Chard
Stems with Sauted
Shiitakes

Friday, 1/16

Saturday, 1/10
Breakfast: Morning
Barley with Squash, Date,
and Lemon Compote
Lunch: Barley and
Arugula Salad with Pork
and Mushrooms
Snack: Apple Slices with
Almond Butter
Dinner: Braised Chicken
Thighs with Mustard and
Chestnuts
Side: Roasted Celery Root
with Walnuts and Thyme
Dessert: Pineapple with
Toasted Coconut and
Pink Peppercorns

Saturday, 1/17