BreakfastSnack 1LunchSnack 2Dinner
Pickups Now on Sundays @LeosMeals7355 Florence Ave Downey, Ca @LeosMealsChar 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 3Veggie 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 4Seared 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 54 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.