Fresh spinach, roasted pumpkin seeds and dried cranberries tossed in our low-cal sundried tomato vinaigrette. Topped with Goat cheese and rings of red onion.

Grilled zucchini, yellow squash, red onions, roasted red peppers and artichoke hearts rolled in a lasagna noodle with our Marinara, Mozzarella, Parmesan, and Ricotta. Served on a bed of sautéed spinach.

Chopped iceberg lettuce, all-natural grilled chicken breast, tomatoes, black olives, Mozzarella and fresh basil, tossed with our low-cal Italian vinaigrette.

Thinly sliced mix of kale, cabbage and carrots, topped with crunchy pepitas, dried cranberries, shredded Parmesan, and pickled onions. Tossed in our Honey Mustard and topped with avocado.

Our lightly pan seared Tilapia fillet served over a bed of fresh sautéed vegetables and topped with Goat cheese, spinach, and kale Florentine.

A blend of lightly sautéed artichoke hearts, red onions and Roma tomatoes, combined with whole wheat spaghetti and fresh spinach. Served in a delicate lemon-white wine sauce and topped with Feta cheese.

Vegetarian quinoa sliders, topped with Feta cheese, roasted red peppers, and shallot Aioli. Served with a side of sweet potato fries, Spring Mix blend, pickle slices, and tomato.

Protein-packed quinoa, tossed with fresh arugula, cucumber, Feta cheese, avocado, cherry tomatoes, corn, and roasted red peppers. Lightly dressed with lemon and olive oil

All-natural grilled chicken breast, spring mixed blend, tomatoes, cucumber and red bell peppers dressed in our low-cal sundried tomato vinaigrette, wrapped up in a tortilla. Served with a side of fresh sliced tomatoes lightly drizzled with our balsamic glaze and fresh basil.