The Kale Diet Menu – Organic Plant-Based Meal Delivery

Our weekly menu features a fresh assortment of fruits, vegetables, antioxidant-rich ingredients, plant-protein, legumes, superfoods, whole grains, nuts, and seeds. The Kale Diet follows the principles of a whole food plant-based diet.

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week of March 4th

Full Program: 3 meals + 2 Snacks Daily

Available in a 3, 5 or 7-day delivery program

MONDAY

Breakfast

SUPERFOOD BREAKFAST BOWL

a creamy blend of acai, bananas, house-made almond milk topped with blueberries, pepitas, chia seeds, and unsweetened coconut flakes

Lunch

ASIAN LENTIL LETTUCE WRAPS WITH PEAR BROWN RICE

a build your own lettuce wrap with fresh lettuce cups, ginger and garlicky lentils with carrots, peas, almonds, cabbage, sesame seeds, and spices

Dinner

STUFFED MUSHROOMS WITH CILANTRO-ARUGULA SAUCE WITH ROASTED “CHEEZY” ZUCCHINI SPEARS

roasted portobello caps filled with toasted quinoa, chickpeas, tomatoes, scallions, spinach, cashews, and nutritional yeast served with cilantro-arugula sauce (cilantro, arugula, avocado, garlic, spices) and roasted “cheezy” zucchini spears (zucchini, nutritional yeast, hemp seeds, spices)

Snacks

GREEN TROPICAL SMOOTHIE

a tropical blend of orange juice, house-made almond milk, bananas, kiwi, spinach, spirulina, chia seeds

SPICED PECAN CLUSTERS

crunchy pecans, almonds, chia, maple, spice blend (mildly spicey and sweet)

TUESDAY

Breakfast

BLUEBERRY CHICKPEA PANCAKES WITH ALMOND BUTTER MAPLE SPREAD

fluffy house-made blueberry, chickpea, and pecan pancakes served with a creamy almond butter-maple spread

Lunch

CARROT, BEET AND APPLE SLAW SALAD

a crunchy salad with shredded carrots, beets, apple, kale, chickpeas, and toasted pistachios served with an apple cider-mint dressing

Dinner

CREAMY SWEET POTATO MAC AND “CHEESE” WITH GARLICKY BROCCOLI

baked quinoa pasta with a creamy sweet potato mac and “cheese” sauce served with oven roasted garlicky broccoli

Snacks

NUTTY CHOCOLATE PROTEIN BITES

protein packed bites with rolled oats, ground flaxseed, chia, unsweetened shredded coconut, peanuts, cacao nibs, dates, pumpkin, almond butter, vanilla, spices

SEASONAL CRUDITE WITH A CREAMY HERB DIP

a seasonal mix of carrots, celery, broccoli, radish with a creamy herb dip (cashews, lemon juice, nutritional yeast, spices)

wednesday

Breakfast

BLACK BEAN BREAKFAST PATTY WITH PINEAPPLE SALSA AND WARM SPICED SWEET POTATOES

seared black bean breakfast patties with black beans, sweet peppers, onions, ground flaxseed, spices with pineapple salsa (pineapple, cucumber, bell pepper, cilantro, red onion, lime juice, spices) and sweet potatoes (roasted sweet potatoes, spices)

Lunch

VEGETABLE JAMBALAYA WITH BASIL BROWN RICE

a mix of zucchini, squash, bell peppers, onions, eggplant, scallions, red kidney beans, celery, tomatoes, and spices served with basil brown rice (brown rice, basil, spices)

Dinner

ITALIAN STUFFED PEPPERS WITH MILLET PILAF

oven roasted sweet pepper filled with quinoa, lentils, carrots, celery, onion, house-made marinara (tomatoes, basil, garlic, spices) served with millet pilaf (millet, swiss chard, fresh herbs, spices, lemon juice)

Snacks

POPCORN TRAIL MIX

a crunchy mix of popcorn, almonds, cashews, banana chips, raisins

ROSEMARY GRANOLA BARS

rolled oats, sunflower seeds, ground flaxseeds, chia seeds, pepitas, hemp seeds, dried cranberries, agave, rosemary

thursday

Breakfast

BREAKFAST MANGO AND PISTACHIO POLENTA

polenta served with toasted pistachios, mango, hemp, pepitas, maple syrup, spices

Lunch

GRAPEFRUIT AND AVOCADO SALAD WITH ORANGE-GINGER DRESSING

toasted quinoa, pecans, arugula, grapefruit, fennel, avocado, hemp seeds served with an orange-ginger dressing (orange juice, ginger, shallots, dijon, spices)

Dinner

MARINATED VEGGIE KEBABS WITH “TATOR TOTS”

house-marinated button mushrooms, green bell peppers, onions, tomatoes roasted and served with “tator tots” (white beans, tahini, quinoa, onion, brown rice flour, spices, ground flaxseed)

Snacks

CARROT-OAT MUFFIN

a healthier take on carrot cake with sweet potatoes, shredded carrots, house-made hemp milk, applesauce, coconut palm sugar, vanilla extract, pepitas, walnuts, spices, aluminum-free baking powder, baking soda, spices

SOFT PRETZELS WITH MAPLE-MUSTARD DIP

house-made soft pretzels served with maple-mustard dip

FRIDAY

Breakfast

CINNAMON-ALMOND GRANOLA WITH MATCHA ALMOND MILK

a crunchy blend of rolled oats, almonds, sesame seeds, chia seeds, flax seeds, applesauce, vanilla extract, almond extract, currants, unsweetened coconut flakes served with matcha infused house-made almond milk

Lunch

TACO SALAD WITH AVOCADO-CILANTRO DRESSING

braised Mexican spiced quinoa served with black bean and roasted corn salsa (black beans, corn, jalapeno, lime juice, spices) atop a mix of arugula, baby spinach, cherry tomatoes, sweet bell peppers served with creamy avocado dressing (avocado, cilantro, lime juice, spices, garlic, herbs)

Dinner

TERIYAKI VEGETABLE STIR FRY WITH RICE NOODLES

sauteed broccoli, cabbage, carrots, pea pods, almonds tossed in our house-made teriyaki sauce with rice noodles

Snacks

CHOCOLATE DIPPED WALNUTS

antioxidant rich walnuts dipped in chocolate

“CHEEZ” CRACKERS

house-made “cheez” cracker with nutritional yeast, cornmeal, chickpea flour, spices

Saturday

Breakfast

MUSHROOM, CHARD, AND POTATO SKILLET WITH GRAPES

sauteed mushrooms, swiss chard, cannellini, tomatoes, cherry tomatoes, sunflower seeds, fresh herbs, spices served over oven roasted potatoes with grapes

Lunch

BUDDHA BOWL WITH  RED PEPPER SAUCE

a layered bowl with Himalayan red rice topped with roasted broccoli, sliced radishes, shredded carrots and red cabbage, baby spinach, cashews, sesame seeds, hemp seeds, scallions, cilantro served with red pepper sauce (red peppers, lemon juice, fresh herbs, spices)

Dinner

SWEET AND SPICY “MEATBALLS” WITH SESAME GREEN BEANS AND GINGER WILD RICE

house-made sweet and spicy “meatballs” (buckwheat, mushrooms, dates, red onions, spices, fresh herbs) with sesame green beans and ginger wild rice

Snacks

RASPBERRY AND SEED MUFFIN WITH CINNAMON-ALMOND BUTTER

fluffy raspberry and seeds muffins served with cinnamon and vanilla infused almond butter

SPIRULINA SPICED PEPITAS

toasted pepitas with spices, flaxseed, chia seeds and spirulina

sunday

Breakfast

PUMPKIN SPICED OATMEAL

a creamy blend of steel cut oats, unsweetened vanilla hemp milk, pumpkin puree, maple syrup, spices topped with toasted pepitas and hemp seeds

Lunch

SMOKY BURRITO BOWL

meaty and smoky quinoa served over fajitas (sweet bell peppers, onions, spices), cauliflower rice and topped with fresh salsa, cilantro, and lime

Dinner

VEGETARIAN CHILI WITH BAKED CORN FRITTERS

a hearty blend of red kidney beans, black beans, carrots, celery, onion, green chilies, and tomatoes topped with fresh cilantro and lime served with baked corn fritters (cornmeal, corn, green chilies, fresh herbs, spices)

Snacks

CRANBERRY-OATMEAL BITES

chewy bites filled with rolled oats, dried cranberries, pecan, golden raisins, almond butter, spices

ROASTED PEANUTS AND BANANA CHIPS

roasted peanuts with crispy banana chips

breakfast meal replacement smoothies + meals: 1 smoothie + 2 meals Daily

Available in a 3, 5 or 7-day delivery program

MONDAY

Breakfast

CASHEW APPLE CRANBERRY

Benefits: chia seeds = omega-3s & fiber, cranberries = antioxidants, cinnamon = anti-inflammatory & blood sugar control

Lunch

ASIAN LENTIL LETTUCE WRAPS WITH PEAR BROWN RICE

a build your own lettuce wrap with fresh lettuce cups, ginger and garlicky lentils with carrots, peas, almonds, cabbage, sesame seeds, and spices

Dinner

STUFFED MUSHROOMS WITH CILANTRO-ARUGULA SAUCE WITH ROASTED “CHEEZY” ZUCCHINI SPEARS

roasted portobello caps filled with toasted quinoa, chickpeas, tomatoes, scallions, spinach, cashews, and nutritional yeast served with cilantro-arugula sauce (cilantro, arugula, avocado, garlic, spices) and roasted “cheezy” zucchini spears (zucchini, nutritional yeast, hemp seeds, spices)

Snacks

GREEN TROPICAL SMOOTHIE

a tropical blend of orange juice, house-made almond milk, bananas, kiwi, spinach, spirulina, chia seeds

SPICED PECAN CLUSTERS

crunchy pecans, almonds, chia, maple, spice blend (mildly spicey and sweet)

TUESDAY

Breakfast

SWEET POTATO BANANA

Benefits: sweet potato = fiber & beta-carotene, flaxseed = omega-3s & fiber, cinnamon = anti-inflammatory & blood sugar control

Lunch

CARROT, BEET AND APPLE SLAW SALAD

a crunchy salad with shredded carrots, beets, apple, kale, chickpeas, and toasted pistachios served with an apple cider-mint dressing

Dinner

CREAMY SWEET POTATO MAC AND “CHEESE” WITH GARLICKY BROCCOLI

baked quinoa pasta with a creamy sweet potato mac and “cheese” sauce served with oven roasted garlicky broccoli

Snacks

NUTTY CHOCOLATE PROTEIN BITES

protein packed bites with rolled oats, ground flaxseed, chia, unsweetened shredded coconut, peanuts, cacao nibs, dates, pumpkin, almond butter, vanilla, spices

SEASONAL CRUDITE WITH A CREAMY HERB DIP

a seasonal mix of carrots, celery, broccoli, radish with a creamy herb dip (cashews, lemon juice, nutritional yeast, spices)

wednesday

Breakfast

BLUE CHAI

Benefits: goji berry powder = antioxidant & mental energy boost, chai tea = digestive aid & antioxidant, flaxseed = omega-3s & fiber

Lunch

VEGETABLE JAMBALAYA WITH BASIL BROWN RICE

a mix of zucchini, squash, bell peppers, onions, eggplant, scallions, red kidney beans, celery, tomatoes, and spices served with basil brown rice (brown rice, basil, spices)

Dinner

ITALIAN STUFFED PEPPERS WITH MILLET PILAF

oven roasted sweet pepper filled with quinoa, lentils, carrots, celery, onion, house-made marinara (tomatoes, basil, garlic, spices) served with millet pilaf (millet, swiss chard, fresh herbs, spices, lemon juice)

Snacks

POPCORN TRAIL MIX

a crunchy mix of popcorn, almonds, cashews, banana chips, raisins

ROSEMARY GRANOLA BARS

rolled oats, sunflower seeds, ground flaxseeds, chia seeds, pepitas, hemp seeds, dried cranberries, agave, rosemary

thursday

Breakfast

SPICED OATS

Benefits: flaxseed = omega-3s & fiber, hemp seed = protein, magnesium, & fiber, cinnamon = anti-inflammatory & blood sugar control

Lunch

GRAPEFRUIT AND AVOCADO SALAD WITH ORANGE-GINGER DRESSING

toasted quinoa, pecans, arugula, grapefruit, fennel, avocado, hemp seeds served with an orange-ginger dressing (orange juice, ginger, shallots, dijon, spices)

Dinner

MARINATED VEGGIE KEBABS WITH “TATOR TOTS”

house-marinated button mushrooms, green bell peppers, onions, tomatoes roasted and served with “tator tots” (white beans, tahini, quinoa, onion, brown rice flour, spices, ground flaxseed)

Snacks

CARROT-OAT MUFFIN

a healthier take on carrot cake with sweet potatoes, shredded carrots, house-made hemp milk, applesauce, coconut palm sugar, vanilla extract, pepitas, walnuts, spices, aluminum-free baking powder, baking soda, spices

SOFT PRETZELS WITH MAPLE-MUSTARD DIP

house-made soft pretzels served with maple-mustard dip

FRIDAY

Breakfast

MORNING MATCHA

Benefits: kale = antioxidants & vitamin K, grapefruit = antioxidant & immune health, flaxseed = omega-3s & fiber

Lunch

TACO SALAD WITH AVOCADO-CILANTRO DRESSING

braised Mexican spiced quinoa served with black bean and roasted corn salsa (black beans, corn, jalapeno, lime juice, spices) atop a mix of arugula, baby spinach, cherry tomatoes, sweet bell peppers served with creamy avocado dressing (avocado, cilantro, lime juice, spices, garlic, herbs)

Dinner

TERIYAKI VEGETABLE STIR FRY WITH RICE NOODLES

sauteed broccoli, cabbage, carrots, pea pods, almonds tossed in our house-made teriyaki sauce with rice noodles

Snacks

CHOCOLATE DIPPED WALNUTS

antioxidant rich walnuts dipped in chocolate

“CHEEZ” CRACKERS

house-made “cheez” cracker with nutritional yeast, cornmeal, chickpea flour, spices

Saturday

Breakfast

CHOCOLATE MINT

Benefits: cacao nibs = iron, magnesium, & mood booster, spirulina = protein & bioavailable nutrients, avocado = omega-3s & fiber

Lunch

BUDDHA BOWL WITH  RED PEPPER SAUCE

a layered bowl with Himalayan red rice topped with roasted broccoli, sliced radishes, shredded carrots and red cabbage, baby spinach, cashews, sesame seeds, hemp seeds, scallions, cilantro served with red pepper sauce (red peppers, lemon juice, fresh herbs, spices)

Dinner

SWEET AND SPICY “MEATBALLS” WITH SESAME GREEN BEANS AND GINGER WILD RICE

house-made sweet and spicy “meatballs” (buckwheat, mushrooms, dates, red onions, spices, fresh herbs) with sesame green beans and ginger wild rice

Snacks

RASPBERRY AND SEED MUFFIN WITH CINNAMON-ALMOND BUTTER

fluffy raspberry and seeds muffins served with cinnamon and vanilla infused almond butter

SPIRULINA SPICED PEPITAS

toasted pepitas with spices, flaxseed, chia seeds and spirulina

sunday

Breakfast

PEACHY GREEN

Benefits: spinach = skin health & folate, basil = eye health & vitamin K, chia seeds = omega-3s & fiberLunch

SMOKY BURRITO BOWL

meaty and smoky quinoa served over fajitas (sweet bell peppers, onions, spices), cauliflower rice and topped with fresh salsa, cilantro, and lime

Dinner

VEGETARIAN CHILI WITH BAKED CORN FRITTERS

a hearty blend of red kidney beans, black beans, carrots, celery, onion, green chilies, and tomatoes topped with fresh cilantro and lime served with baked corn fritters (cornmeal, corn, green chilies, fresh herbs, spices)

Snacks

CRANBERRY-OATMEAL BITES

chewy bites filled with rolled oats, dried cranberries, pecan, golden raisins, almond butter, spices

ROASTED PEANUTS AND BANANA CHIPS

roasted peanuts with crispy banana chips

dinner only Program: 1 meal daily

Available in a 3, 5 or 7-day delivery program

MONDAY

Dinner

STUFFED MUSHROOMS WITH CILANTRO-ARUGULA SAUCE WITH ROASTED “CHEEZY” ZUCCHINI SPEARS

roasted portobello caps filled with toasted quinoa, chickpeas, tomatoes, scallions, spinach, cashews, and nutritional yeast served with cilantro-arugula sauce (cilantro, arugula, avocado, garlic, spices) and roasted “cheezy” zucchini spears (zucchini, nutritional yeast, hemp seeds, spices)

TUESDAY

Dinner

CREAMY SWEET POTATO MAC AND “CHEESE” WITH GARLICKY BROCCOLI

baked quinoa pasta with a creamy sweet potato mac and “cheese” sauce served with oven roasted garlicky broccoli

wednesday

Dinner

ITALIAN STUFFED PEPPERS WITH MILLET PILAF

oven roasted sweet pepper filled with quinoa, lentils, carrots, celery, onion, house-made marinara (tomatoes, basil, garlic, spices) served with millet pilaf (millet, swiss chard, fresh herbs, spices, lemon juice)

thursday

Dinner

MARINATED VEGGIE KEBABS WITH “TATOR TOTS”

house-marinated button mushrooms, green bell peppers, onions, tomatoes roasted and served with “tator tots” (white beans, tahini, quinoa, onion, brown rice flour, spices, ground flaxseed)

FRIDAY

Dinner

TERIYAKI VEGETABLE STIR FRY WITH RICE NOODLES

sauteed broccoli, cabbage, carrots, pea pods, almonds tossed in our house-made teriyaki sauce with rice noodles

Saturday

Dinner

SWEET AND SPICY “MEATBALLS” WITH SESAME GREEN BEANS AND GINGER WILD RICE

house-made sweet and spicy “meatballs” (buckwheat, mushrooms, dates, red onions, spices, fresh herbs) with sesame green beans and ginger wild rice

sunday

Dinner

VEGETARIAN CHILI WITH BAKED CORN FRITTERS

a hearty blend of red kidney beans, black beans, carrots, celery, onion, green chilies, and tomatoes topped with fresh cilantro and lime served with baked corn fritters (cornmeal, corn, green chilies, fresh herbs, spices)