The meal catalog

Slow-glazed salmon over fluffy quinoa with charred broccolini and a bright miso-ginger finish.

A straightforward, high-protein staple — grilled chicken, roasted sweet potato, and black beans with a bright lime crema.

Pan-seared sirloin finished with garlic herb butter, served over a medley of roasted root vegetables.

Lighter than it looks — lean turkey meatballs simmered in San Marzano marinara over whole-wheat penne.

A colorful, fully plant-based bowl — roasted sweet potato and crispy chickpeas over kale with a creamy tahini dressing.

Crispy pan-fried tofu tossed with peppers and snap peas in a chili-garlic sauce that has real heat.

A cold, herby chickpea salad with cucumber, tomato, and olives in a lemon-oregano vinaigrette.

A low-carb take on primavera — spiralized zucchini in basil pesto with cherry tomatoes and pine nuts.

All the comfort of fried rice, none of the crash — riced cauliflower with carrots, peas, and tamari.

Quick-seared beef and broccoli in a garlic-ginger tamari sauce — a lighter spin on the takeout classic.

Chili-lime shrimp, crunchy cabbage, and chipotle crema on warm corn tortillas.

A cozy, coconut-based red lentil and sweet potato curry over basmati rice.

High-protein Greek yogurt layered with mixed berries, honey, and toasted granola.

Creamy overnight oats with almond butter, chia, and banana — ready when you wake up.

A leaner, low-carb plate — miso-glazed salmon over sautéed greens with toasted sesame.

Cilantro-lime rice, roasted corn, and black beans finished with avocado and fresh pico de gallo.