Sample Menu Balanced

4 Day Sample Menu

The Balance Plan

Day 1 Menu Options:


Breakfast Choice of:
  • Blueberry Vanilla Protein Smoothie (V)
  • Breakfast Taco (V): with scrambled eggs, diced tomatoes, black beans, Monteray-Jack shredded cheese, and house-made salsa
  • Homestyle Museli with Berries (V): served with dried cranberries and fresh seasonal fruit
Lunch and Dinner Choice of: 
  • Beef Burger: topped with cheddar cheese, caramelized onions, and “smashed” baby potatoes and seasonal vegetables
  • Gnocchi with Pesto Sauce (V): with freshly grated parmesan cheese and grilled vegetables
  • Light Tuna Salad Wrap: mixed with minced Kalamata olives and fresh dill. Served with a balsamic baby spinach salad. 
  • Salmon with Thai Pesto: served with jasmine lemon rice and seasonal vegetables.
  • Thai Noodle Salad with Grilled Chicken: with snow peas, red peppers, in a ginger-soy emulsion dressing with grilled vegetables
  • Flatbread Pizza (V): with sundried tomato sauce, roasted red peppers, olives, grilled asparagus, fontina cheese, and a side Caesar salad
Snacks Choice of 2:
  • Red Bell Pepper Hummus with house-made grilled pita chips (V)
  • Cottage Cheese and Fresh Fruit (V)
  • Carmelized Onion Soup with Parmesan Cheese (V)
  • Black Bean Puree Soup (V)
  • Housemade Bagel Chips and Cheese Cubes (V)
  • Avocado Salsa with Crudites (V)

Day 2 Menu Options:


Breakfast Choice of:
  • Ancient Grain Oatmeal (V): with dried berries and fresh seasonal fruit
  • Multigrain Pancakes (V): with mango sauce, strawberries, and maple syrup
  • Strawberry Yogurt Parfait (V): with banana and Rose’s chunky granola
Lunch and Dinner Choice of: 
  • Chicken with House-made Avocado, Tomato, and Lemon Salsa: served with herbed quinoa, and seasonal vegetables
  • Grilled Salmon Teriyaki: with orange and dried cranberry whole-grain couscous, steamed green beans, and toasted sunflower seeds
  • Chickpea, Kale, and Arugula Salad (V): with dried berries, toasted pumpkin seeds, and creamy balsamic dressing 
  • Jumbo Meatball Over Whole Wheat Spaghetti: in a creamy tomato sauce, topped with fresh parmesan cheese and grilled eggplant
  • Steak Wrap: with Dijon mustard and grilled vegetables, served with a garden salad.
Snacks Choice of 2:
  • Baby Shrimp Cocktail (V)
  • Butternut Squash and Cinnamon Ginger Soup (V)
  • Chef’s Choice Dessert Square (V)
  • Creamy Wild Mushroom Soup (V)
  • Cucumber and Cheese Cubes (V)
  • Gourmet Popcorn (V)

Day 3 Menu Options:


Breakfast Choice of:
  • Tuscan Scrambled Eggs (V): with sautéed bell peppers, onions, spinach, basil, and feta cheese. Served with toast and melon balls. 
  • Tuna Salad Scoops: with half a whole grain bagel, cucumber, lemon and tomato.
  • Vanilla Chia Pudding (V): with fresh seasonal fruit 
Lunch and Dinner Choice of: 
  • Bento Box: includes Salmon Teriyaki, assorted sushi rolls, and edamame salad
  • Tabbouleh with Tuna (V): tomatoes, feta cheese, and lemon-tahini dressing. 
  • Sweet Potato, Chickpea, and Sauteed Onion with Indian Butter Sauce: served with basmati rice and green peas
  • Apricot Glazed Chicken: with seasoned rice vermicelli, and steamed sesame vegetables
  • Green Curry Shrimp: with basmati rice and steamed seasonal vegetables
  • Indian Butter Chicken: with basmati rice and vegetables
Snacks Choice of 2:
  • Parmesan Dip with Crudités (V)
  • Hummus and Cucumber Pinwheels (V)
  • Gourmet Popcorn (V)
  • Smoked Salmon with Goat Cheese and Cucumber Slices
  • Broccoli and Cheddar Cheese Soup (V)
  • Red Bell Pepper Puree Soup (V)

Day 4 Menu Options:


Breakfast Choice of:
  • Poached Egg with Smoked Salmon: atop an english muffin with light cream cheese, and served with melon 
  • Multigrain Baguette French Toast (V): with maple syrup and fresh seasonal fruit
  • Chocolate Banana Protein Smoothies (V)
Lunch and Dinner Choice of: 
  • Shrimp Soft Taco: served open-faced with bell peppers, onions, black beans, shredded lettuce, salsa, and light sour cream
  • Pork Tenderloin with Apricot Salsa: served with wild and brown rice pilaf and seasoned vegetables
  • Chicken Sovalaki Wrap: with Greek Salad and tzaziki sauce 
  • White Fish with Charred Corn Salsa: served with seasoned barley and broccoli, with greated parmesan cheese
  • Southwest Stuff Bell Pepper (V): with brown rice, corn, and grilled vegetables. Topped with Monteray-Jack Cheddar Cheese
Snacks Choice of 2:
  • Curried Carrot and Cauliflower Puree (V)
  • Chocolate Bark (V): with dried cranberries, dried apricots, and toasted pumpkin seeds
  • Orange Strawberry Smoothie (V)
  • Bocconcini Mozzerella with Grape Tomatoes and Pesto (V)
  • Sweet Potato Molasses Soup (V)
  • Smoked Salmon and Lavash 

Share by: