Please order by midnight Wed, June 19th.
Beef Carnitas Tacos with Guacamole and Pineapple Salsa
Pulled beef in a Paleo taco with flavorful dipping sauces. Rate and review this meal
Pulled Pork with Fennel Coleslaw and Mark’s Daily BBQ Sauce
Slow cooked pork shoulder with Paleo barbeque sauce and crunchy fennel coleslaw.
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Among a bunch of new stuff coming this summer is the introduction of a smaller size to our lineup in response to the many grazers and folks with smaller appetites who dig what we’re doing but want a little less chow per meal.
But we need a good name to go along with our current Standard and XL. Our sizes tend bigger so it’ll probably weigh in closer to a lot of regular size meals on the market. Thus “Small” might not cut it. Plus we like creative, funky ideas. So we thought we’d throw it out to the community and see what goodness results. (If we hit on a gem, month of free meals goes to the submitter… inspired? Shoot us an idea here.) Read the rest of this entry »
Please order by midnight Wed, June 12th.
Turkey Carrot Quiche and Broccoli Slaw
Ground turkey and shredded carrots in a quiche with almond flour crust. Originally published by the good folks at Paleo Plan and suggested to us by Joyce Kostro from Crossfit BWI. Rate and review this meal
Country Chicken Salad with Crumbled Bacon
Pulled chicken salad with apples, raisins, and dates topped with crumbled bacon.
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We were thrilled Friday to be featured in a cover story in the Washington Business Journal on local companies helping folks eat and live better, the latest notice in a nice little bloom of blog/media coverage we’ve seen this year.
Beyond the word spreading (which is awesome), we love this piece and others like it because they affirm what we’re seeing too… that this area is chock full of homegrown companies doing really great things with creative, healthy and delicious food. People like Jennifer Lassiter of Out of the Box Bakery, our partner and friend. And other local bright lights we’ve met like Sara Polon of Soupergirl and Kristen Bocanegra of Momme Meals, which also gives back to one on the non-profits we support, Microgreens. Read the rest of this entry »
Please order by midnight Wed, June 5th.
Ginger Chicken Tenders w/ Thai Chili Coleslaw
Naturally raised chicken fried in an arrowroot batter with sweet ginger and a sesame dipping sauce.
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Grilled Flank Steak and Fried Egg Wrap with Paprika Aioli
Tender flank steak and fried eggs served in a Paleo-friendly wrap. Rate and review this meal
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Customer Ambassadors taste meals and give feedback to Chef Rachelle and Patrick
So it’s high time we brought you up to speed on the latest from the kitchen. I was reminded of this recently in one of our regular customer tastings where folks give us live feedback on meals from an upcoming cycle. Answering a question about what cuts we use and why, I had one of those (alas all too frequent) “Robert, dude, DUH!” moments where I realized lots of folks might find this info useful as they evaluate the menu, give feedback, etc.
So here goes… a rapid-fire dollop of news, notes and tidbits from the kitchen, many of them inspired by all the good input you give us: Read the rest of this entry »
Please order by midnight Wed, May 29th.
Grilled Turkey Burger with Butternut Squash Salad
Lean ground turkey burger on Out of the Box bakery Paleo bun, served with a roasted butternut squash salad. Rate and review this meal
Curry Chicken Salad
Curry chicken served overtop of baby spinach and tossed with celery and grapes.
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Please order by midnight Wed, May 22nd.
Scottish eggs with Asparagus and Bacon Salad
A pork lover’s delight–hard boiled eggs baked in hot chorizo and served with an asparagus and bacon salad. Rate and review this meal
Cincinnati-style Chili with Braised Almonds over Spaghetti Squash
Ground beef and braised almonds with spices of cinnamon and ginger over roasted spaghetti squash.
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Please order by midnight Wed, May 15th.
Turkey Wrap with Bacon and Homemade Mayo
Sliced turkey breast with crisp bacon and a homemade paleo aioli. Served with broccoli and sweet potato fries. Rate and review this meal
The Everything Salad
Smorgasbord of vegetables, eggs, turkey and ham. Chef’s salad on steroids. Rate and review this meal
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Please order by midnight Wed, May 8th.
Spaghetti Squash with Andouille Sausage Sauce
We’re not sure if this is what Mark McCracken of Crossfit Bethesda had in mind when he requested this, but we’re excited about this flavorful coconut cream Andouille sausage sauce over spaghetti squash.
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Southwest Taco Salad with Lime Vinaigrette
A hearty Tex-Mex salad with spiced beef, pico de gallo, guacamole and grilled pineapple.
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