Breakfast | Snack 1 | Lunch | Snack 2 | Dinner | |
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Pickups Now on Sundays @LeosMeals | 7355 Florence Ave Downey, Ca @LeosMeals | Char Grilled Chicken Masala. < | |||
Day 1 | Leo’s Signature Protein Overnight Oats. Topped with cinnamon apples. Greek yogurt /nuts/ cacao/ chia seeds. 21P. 400CAL. 10F. 60C. | Energy Boosting Pineapple Ginger Green Shake. Made with 14 different seasonal fruits and veggies. (Keep Frozen). | Chicken Fajitas. Mexican “yellow” brown rice. Calabacitas. Topped with sesame seeds, almond slivers, and cilantro. 30P. 320CAL. 9F. 23C. | Anna’s famous homemade low fat ranch crudités platter. Made with ranch, carrots, and celery. 5P. 40Cal. 3F. 3C. | Italian Pasta Salad. Kidney bean and garbanzo. Tomatoes, onion, parsley, basil, cilantro, feta, bell peppers, Italian vinaigrette. 34.5P. 372CAL. 14F. 37.5C. |
Day 2 | Patata. Breakfast veggies, side of salsa tomat, Soy frijoles puercos. Topped with cotija, and cilantro. 17P. 247CAL. 14.5F. 18.5C. | Energy Boosting Pineapple Ginger Green Shake. Made with 14 different seasonal fruits and veggies. 3.5P. 60Cal. 0F. 10C. | White Fish Protein Bowl. Quinoa. Cabbage. Marinated onion. Peanut oil. Cilantro aioli. Side green sauce. Lemon wedge. Carrots. 25P. 224Cal. 6F. 28C. | Seaweed Chips. | Ceviche Served with quinoa, lemon wedge, cilantro, green sauce, cilantro aioli, peanut oil, pickled veggies. 26P. 215Cal. 5F. 25C. |
Day 3 | Veggie Omelette. Breakfast red potatoes. Brekafast veggie mix. Cheddar cheese. Turkey salchichas. Side of chipotle sour cream. Topped with cilantro. 39P. 383Cal. 17F. 28C. | Energy Boosting Pineapple Ginger Green Shake. Made with 14 different seasonal fruits and veggies. (Keep Frozen). 3.5P. 60Cal. 0F. 10C. | Orange Chicken. Steamed rice. Bell peppers, sesame seeds, scallions, topped with siracha aioli. 32P. 345Cal. 9F. 34C. <\strong> | Peanut Butter Oatmeal Protein Bites. Nutella & Almond. 6P. 96Cal. 8F. 4C. | Korean BBQ Ground Turkey. Brown rice, scallions, sesame seeds, broccoli. Topped with siracha. 32P. 360Cal. 13F. 34C. |
Day 4 | Seared Breakfast Burrito. Breakfast sweet potatoes. Cheddar cheese, turkey sausage, peanut oil, aioli, scrambled eggs, sautéed bell peppers and onions, and cabbage. 17P. 247CAL. 14.5F. 18.5C. | Energy Boosting Pineapple Ginger Green Shake. Made with 14 different seasonal fruits and veggies. (Keep Frozen). 3.5P. 60Cal. 0F. 10C. | Chile Verde Chicken Breast. Served with garlic roasted potatoes and beets. 30P. 300CAL. 7.4F. 23C. | Peanut Butter Oatmeal Protein Bites. Honey & Granola. 6P. 96Cal. 8F. 4C. | Lemon Chicken Pasta. Veggie pasta. Green beans, lemon zest, basil, parsley, Parmesan, sun dried tomatoes. 34.5P. 352CAL. 11.8F. 37.5C. |
Day 5 | 4 Dairy Free Gluten Free Protein Strawberry Pancakes. Served with turkey bacon/ plantains/strawberry compote. 46P. 299Cal. 4F. 16C. | Energy Boosting Pineapple Ginger Green Shake. Made with 14 different seasonal fruits and veggies. (Keep Frozen). 3.5P. 60Cal. 0F. 10C. | Chimi Steak Dinner. Frijoles. Sea salt roasted beets. Topped with chimichurri and parsley. 32P. 349Cal. 16.5F. 22C. <\strong> | Peanut Butter Oatmeal Protein Bites. Coconut & Raisin. 6P. 96Cal. 8F. 4C. | Broccoli Cheddar Soup. Served with sea salt roasted beets. Cabbage, potatoes, carrots, Yuka. 41P. 468Cal. 22F. 25C. |
*Chorizo Puercos; a Spanish-style sausage. | *Chimichurri; Mexican-style sauce | *Calabasitas; Spanish for zucchini | *Salchicas; Sausages | *Aioli; Mayonnaise seasoned with garlic. *Tabuli; vegetarian salad made of tomatoes, finely chopped parsley, mint, bulgur, and onion, and seasoned with olive oil, lemon juice, and salt. |