Please select the number of add ons you would like, and list the items.
Madagascar Vanilla Bean Cheesecake with Berry Compote (F) (NF,SF)
Back by popular demand! One of my personal favs and it is kid approved as well.
Creamy Polenta with Garlic-Basil Butter (F) (NF,SF)
This elegant side dish is a wonderful alternative to potatoes and rice.
Spanish Quinoa Stuffed Peppers (GF,NF,SF)
Amazing Spanish-style quinoa stuffed peppers made with corn, black beans, salsa and exciting spices! Simple, flavorful, full of protein and fiber and entirely vegan and gluten free!
Swedish Red Cabbage (GF,NF,SF)
The explosion of flavors in this dish of cabbage come from green apples, onion, a touch of apple cider vinegar and currant jelly!
Coconut Curry Kale (F) (GF,DF,SF)
The greens here are cooked down until nice and soft, but they are done in an Indonesian style broth that is slightly spicy and has the flavors of kaffir lime, coconut milk, and lemongrass.
Buttermilk Ranch Potato Salad (GF,NF,SF)
Creamy, tangy Buttermilk Ranch is one of the most popular and versatile dressings. The rich flavor and creamy texture of Yukon Gold potatoes makes them ideal for this slightly crumbly American-style potato salad! Note: This dish contains bacon please let us know if you would like us to omit.
(F) = you can freeze that dish if needed. My meals will last for 5-6 days and they don’t need to be frozen. I indicate which meals are freezable in case you want to save it for later.
Week 2 Add Ons - 5 People
Madagascar Vanilla Bean Cheesecake with Berry Compote
Spanish Quinoa Stuffed Peppers
Swedish Red Cabbage
Coconut Curry Kale
Buttermilk Ranch Potato Salad