Lunch

First Delivery

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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Chipotle Chicken Tender Salad with Paleo Ranch Dressing
Sauteed chicken tenders tossed in chipotle sauce served over a bed of mixed greens with fresh vegetables and Paleo ranch-style dressing. Rate and review this meal

Second Delivery

Caribbean Jerk Chicken Salad with Curried Carrot and Walnut Salad
Tender pulled chicken tossed with a Caribbean Jerk mayonnaise with curried carrot salad. (Includes walnuts). Rate and review this meal

Turkey, Bacon, and Egg Sandwich with a Roasted Beet Salad
A fan favorite – delectable bacon and egg with the lovely addition of turkey served on Out of the Box Bakery’s Paleo almond bun. Rate and review this meal

Dinner

First Delivery

Roasted Turkey Breast with Orange-Onion Marmalade and Sauteed Cabbage
Lean and juicy roasted turkey with sweet marmalade and sauteed cabbage. Rate and review this meal

Cuban Pork Chops with Grilled Zucchini and Peppers
Tangy coconut mustard sauce and homemade Paleo pickles with flavorful vegetables.
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Pulled Chicken with Tomato Coconut Cream Sauce
Lean grilled chicken with a rich and smooth tomato coconut cream sauce over spaghetti squash.
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Second Delivery

Sausage and Chicken Gumbo with Roasted Cauliflower Rice
Homemade country sausage and braised chicken thickened with tender okra over cauliflower rice.
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Lebanese Beef Kibbeh with Eggplant Puree and Spiced Zucchini
A Paleo-friendly take on Lebanese Kibbeh with blended almond exterior and pinenuts on the inside.
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Order by midnight Wed, May 22nd for delivery the week of May 27th.

Lunch

First Delivery

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

Spicy Turkey Chili with Braised Cabbage
Chicken broth based chili with turkey meat and spices served with braised cabbage.
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Second Delivery

Pico de Gallo Burger with Jicama and Mango Salad
Juicy burger with sides of pico de gallo and paprika aoili, accompanied by a tart and refreshing jicama and mango salad. Rate and review this meal

Pulled Sundried Tomato Chicken Salad
Tender pulled chicken with a tart and sweet sundried tomato sauce. Rate and review this meal

Dinner

First Delivery

Farmer’s Pie
This recipe of fragrant lamb and mashed cauliflower originated from Paleo Comfort Foods (checkout their fantastic new cookbook) and was suggested by Krista Vaught from Potomac Crossfit.
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Spicy Shrimp with Kombu Seaweed and a Side Salad
Spicy shrimp with Kombu seaweed salad and a side salad topped with carrot ginger dressing.
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Grilled Chicken with Curried Banana Sauce and Grilled Vegetables
Sauteed chicken with curried banana sauce and grilled vegetables. Rate and review this meal

Second Delivery

Lebanese Stuffed Cabbage with Garlic and Chive Cauliflower Mash
Flavorful beef with hints of clove and cinnamon served with mashed cauliflower. Rate and review this meal

Creamy Cashew Chicken and Vegetables
Grilled chicken topped with a rich sauce of cashew butter and coconut milk. Rate and review this meal

Order by midnight Wed, May 15th for delivery the week of May 20th.

Lunch

First Delivery

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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Shredded Brussels Sprouts with Herb Roasted Chicken Thighs
All natural chicken thighs roasted with rosemary and thyme and served with a Power Supply rendition of Paleo Comfort Food’s classic dish: shredded brussels sprouts salad with bacon and toasted pecans.
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Second Delivery

Lemon Chicken and Roasted Beet Salad
Pulled chicken dressed in a lemon vinaigrette accompanied by a roasted beet salad.
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Tempura Shrimp and Vegetable Bento Box
Tempura battered shrimp served with sauteed vegetables and seaweed salad. Rate and review this meal

Dinner

First Delivery

BBQ Pork Fried Rice
Power Supply’s interpretation of a favorite from Melissa Joulwan’s Well Fed Paleo Recipes. A tasty mixture of cauliflower rice, coconut aminos, and Korean style pork. Rate and review this meal

Turkey Pesto with Julienne Vegetables
Ground turkey with basil garlic sauce over tender roasted vegetables. Rate and review this meal

Sauteed Oregano Chicken Breast with Mushrooms
Thinly pounded chicken with Italian spices served with tender mushrooms and steamed broccoli.
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Second Delivery

Italian Chicken with Artichoke and Vegetable Medley
Italian herb chicken with artichokes, tomatoes, squash, and other fresh vegetables.
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Chipotle Orange Glazed Salmon with Ginger Carrot Puree and Spinach
Sweet and smokey glazed salmon accompanied by a ginger carrot puree and sauteed spinach.
Rate and review this meal

Order by midnight Wed, May 8th for delivery the week of May 13th.

As April draws to a close we’re thrilled to share news of local partner number two… Microgreens (@microgreensorg). Led by chef-preneur Alli Sosna (@chefallisosna), Microgreens works with schools and non-profit organizations to teach children how to shop for and cook healthy food on a government supplemented SNAP food budget of $3.50 per meal for a family of four.

On behalf of all of our customers, we’ll be funding teaching programs starting this fall at three schools in the region including the launch of Microgreens’ first program (and supporting network of instructors, or fellows as they’re called) in Baltimore at Mother Seton Academy.

We’ll keep you up to speed as preparations ramp up this summer but in the interim, here are a few FAQ’s about our work with Microgreens:

How can I get involved?  As always, the first answer is…you already are!  With every meal you buy from Power Supply, with every friend you mention us to, you’re helping fund Microgreens education programs. Interested to go further?  Here are a few additional routes for lending your shoulder to the wheel.

• Become a Microgreens fellow – the recruiting drive for Fall session fellows is just beginning so apply now if you’re interested in helping deliver one of the programs starting in September.  No culinary experience required and training’s included.
• Join the Power Supply Ambassador crew - These passionate folks help us spread the Power Supply word and carry forward partnerships like this one.  Raise your hand here.
• Follow and share – Microgreens is super active on their blog, facebook, twitter, etc.  Stay up to speed and share what they’re doing with your social peeps so the word can spread faster.

Why Microgreens? Their focus on food education for young people really rung our bell.  And we were drawn to the entrepreneurial spirit coursing through Alli and the organization.  We know something about the realities of building anew and thought our help could make a real difference.

• Change through practical education – We also loved the practical bent to Microgreen’s work. As you can see in this video, they engage kids on the fun and possibility of cooking healthy food.  In so doing they’re equipping their students with practical know-how (and tools like the crockpot every student takes back to their family) that then makes its way back into families and communities. So that with each successful student they teach, Microgreens sets loose a contagious force that can spread organically with every friend or family member that kid touches.

Is there a common thread running through these Giveback choices so far? Absolutely.  The challenge that motivates us is fixing our food system so that more folks have more access to healthy, sustainably grown and delicious food. Arcadia focuses a lot on the access part of that equation.  Now with Microgreens, we have an opportunity to pitch in on the cooking end too… helping send confident, knowledgeable food idea spreaders into communities throughout the region.

Thanks to Arcadia and Microgreens for partnering up with us.  And thank you again for all you do to propel this work.   Off we go.

Lunch

First Delivery

Fajita Beef Sofrito with Sauteed Onions and Peppers
Tender short rib grilled and topped with slow simmered tomatoes, onions, and garlic.
Rate and review this meal

Chorizo Mushroom Burger with Southwest Mayo and Sweet Potato Fries
Spicy chorizo sausage burger with paprika and cayenne aioli, topped with sauteed mushrooms.
Rate and review this meal

Sundried Tomato Pesto Grilled Chicken with Asparagus Bacon Salad
Tender grilled chicken tossed in a tomato pesto with a tart and tasty bacon and asparagus salad.
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Second Delivery

Fish and Carrot “Chips” with Tartar Sauce
Fish filet fried in Paleo batter, served with tartar sauce and roasted carrot medallions.
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Chicken Cobb Salad
Tender grilled chicken, hard-boiled eggs, avocado, radish, and cucumber served with lime vinaigrette.
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Dinner

First Delivery

Rosemary Balsamic Chicken and Roasted Beets
Ashley Akenson of Potomac Crossfit shared with us her personal recipe of broiled rosemary garlic chicken with a roasted beet salad. Rate and review this meal

Turkey Puttanesca over Spaghetti Squash
Spicy marinara with turkey served over roasted spaghetti squash. Rate and review this meal

Olive Stuffed Pork Loin and Broccoli
Earthy olives and herbs rolled in pork loin with a fresh basil pesto. Rate and review this meal

Second Delivery

Sauteed Shrimp with Thai “No Peanut” Sauce
Inspired by a recipe in Everyday Paleo, our take on Thai shrimp – all the flavor, none of the peanuts.
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Pistachio Encrusted Chicken with Carrot Salad
Sauteed chicken encrusted with pistachios and served with a shredded carrot salad.
Rate and review this meal

Order by midnight Wed, May 1st for delivery the week of May 6th.

Lunch

First Delivery

Butternut Squash Stuffed with Turkey Sausage and Sauteed Kale
Based on a recipe from Civilized Caveman Cooking, this is a butternut squash stuffed with turkey sausage and topped with caramelized balsamic onions. Rate and review this meal

Ground Lemon Chicken, Walnut, and Spinach Salad with Balsamic Vinaigrette
Grilled chicken served over a bed of spinach with assorted fruits, nuts, and vegetables.
Rate and review this meal

Turkey Sliders with Paprika Aioli and Beet Salad
Juicy turkey sliders on a bed of lettuce with smokey paprika and garlic aioli and beet salad.
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Second Delivery

Coconut Lime Chicken Tenders with Thai Coleslaw
Coconut-crusted chicken tenders with a lightly marinated cilantro and Thai spiced coleslaw.
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Turkey Club Sandwich on Almond Bread
Sliced Turkey, Bacon, Tomato, Lettuce, and Aioli between slices of Out of the Box Bakery’s Paleo almond bread. Rate and review this meal

Dinner

First Delivery

Provencal Pot Roast with Orange Roasted Parsnips
Tender Beef Pot Roast with tarragon, rosemary, parsley and chervil. Rate and review this meal

Bison Pumpkin Stew with Spaghetti Squash
Featured at PaleoPeriodical.com, this is protein variety in action: slow-cooked bison with pumpkin, ginger, cumin, cinnamon and more. Rate and review this meal

Pecan Encrusted Chicken with Dijon Mustard Sauce and Broccoli
Thinly sliced chicken breast sauteed and topped with a coconut Dijon mustard sauce and served with a side of broccoli. Rate and review this meal

Second Delivery

Panang Curry Chicken and Vegetables
Juicy braised chicken with vegetables in a curry coconut sauce. Rate and review this meal

Chicken Nicoise with Celery Root Puree
Chicken breast with kalamata garlic tapenade and roasted tomatoes. Rate and review this meal

Order by midnight Wed, Apr 24th for delivery the week of Apr 29th.

Lunch

First Delivery

Paleo Corned Beef and Sauerkraut Reuben with Parsnip Hash and Fresh Fruit
Thinly sliced corned beef with sauerkraut and Russian style dressing on Out of the Box Bakery caraway bread. Rate and review this meal

Beef Satay with Thai Chili Coleslaw
Thinly sliced marinated beef on a stick served with a lightly marinated cilantro and Thai spice coleslaw. Rate and review this meal

Paleo Chicken Enchiladas with Roasted Broccoli
Pulled chicken wrapped in a Paleo- friendly tortilla, smothered with enchilada sauce.
Rate and review this meal

Second Delivery

Grilled Chicken with Bacon Apricot Jam and Sauteed Swiss Chard
Tender grilled chicken with a sweet and smokey puree sauce of bacon and apricots.
Rate and review this meal

Marinated Steak with Vegetable Antipasto
Marinated beef short rib with a variety of grilled and marinated Italian vegetables and house- pickled cauliflower. Rate and review this meal

Dinner

First Delivery

Grilled Shrimp and Steamed Mussels over Roasted Spaghetti Squash and spicy marinara
Hints of basil and spices served over tender roasted spaghetti squash. Rate and review this meal

Beef Tikka Masala with Steamed Broccoli and Cauliflower Rice
Fragrantly spiced beef with a Garam Masala tomato based sauce. Rate and review this meal

Chicken Marinara with Julienne Vegetables
Battered and sauteed chicken with rich marinara on a bed of julienne vegetables.
Rate and review this meal

Second Delivery

Braised Brisket with Roasted Root Vegetables
Tender roasted brisket and a roasted blend of parsnip, turnips, carrots, and rutabega.
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Virginia Brunswick Stew
A Paleo take on a southern classic. A thick stew with a beef broth base, shredded chicken, and tons of seasonal vegetables. Rate and review this meal

Order by midnight Wed, Apr 17th for delivery the week of Apr 22nd.

Lunch

First Delivery

Everything Fried Rice
Julie Helm at Crossfit Fairfax suggested this very tasty Paleo version of fried rice, minus the soy sauce but with a plethora of protein: pork, chicken, shrimp, bacon and egg goodness. Rate and review this meal

Cajun Chicken Kabobs with Grilled Vegetables
Grilled Kabobs with Cajun spices and a cilantro dipping sauce. Rate and review this meal

Thai Turkey Burger and Baby Bok Choy
Lean turkey burger blended with Thai spices and served with a lemongrass sauce on an Out of the Box Bakery bun. Rate and review this meal

Second Delivery

Savory Turkey and Vegetable Casserole
Ground turkey and assorted vegetables in an egg and almond bread casserole. Rate and review this meal

Spicy Moroccan Meatballs with Pineapple Chutney and Curried Carrot Salad
Moroccan spiced lamb and beef meatballs with a flavorful carrot salad of garlic aioli, carrots, raisins and walnuts. Rate and review this meal

Dinner

First Delivery

Shaky Beef with Vietnamese Cauliflower Rice
Based on a traditional Vietnamese dish called bo lac luc, this is spicy ginger beef in fish sauce.
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Drunken Cabbage (Paleo Pad Kee Mow)
Andrea at Crossfit Old Town suggested this; our twist on this Thai favorite uses cabbage instead of rice noodles. Rate and review this meal

Sesame Grilled Salmon with Vietnamese Cucumber Salad
Grilled salmon topped with sesame oil over a bed of sliced cucumbers marinated in fish sauce, Sambal, and lime juice. Rate and review this meal

Second Delivery

Porchette-Style Pork Loin with Sauteed Brussels Sprouts
Herb rolled pork with hints of rosemary and thyme served with roasted Brussels sprouts.
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Garlic Sauteed Shrimp with Mushroom Risotto Cauliflower Rice
Roasted cauliflower rice served risotto style with coconut milk, garlic, rosemary and sauteed shrimp.
Rate and review this meal

Order by midnight Wed, Apr 10th for delivery the week of Apr 15th.

Happy to report that starting with next week’s menu you can find ingredient info for each meal in two places:

• Mod Your Menu Tool – this increasingly popular tool for customizing your order when the mood strikes now includes the ingredient list for each meal.  So when you’re deciding whether to load up on a favorite or swap out a meal, you can now consider ingredient details.  Give it a try.
• Meal Label – Might be a little crowded at the label inn but next week you’ll find ingredient list details on the label of each meal.

With 300+ recipes that constantly evolve based on an open feedback loop like we have with you, info display like this has proved to be no mean feat and something of a moving target.  So we’re juiced about this latest step to share more details about each meal and have our noses to the grindstone on additional steps.

Next up, more info on our experiments with fish/pork across the menu and some streamlining/automating of our ingredient substitution process now that you’ve got more info to work with.  Stay tuned.

Food, fitness, people, passion, relationships, change, health, daring, mirth… these are some of the key ingredients we’re mixing up at Power Supply on our mission to make healthy eating crazy simple, delicious and life-changing for as many folks as we can reach. We’re looking for a like-minded soul, who thinks these ingredients are as tasty as we do, to jump into the fray and help spread the word at events big and small.

You might be a Connector if (the intangibles):

• You’re passionate about nutrition, fitness and the magic that can happen when the two get together
• You get your energy from interacting with other people, sort of a pinball wizard kind of thing, the more folks you come into contact with, the faster and better you go
• You get cabin fever after more than a few hours behind a desk/in an office
• Helping people gives you a buzz that, while legal, is good enough to be considered unlawful in some jurisdictions
• While emotion’s a primary fuel in your engine, you ain’t no slouch with managing details, keeping a project rolling and measuring the impact of your good deeds
• You love learning, always, and forever

These are the days of a Connector (the role):

Connectors are all about people, interacting with them, helping them, educating them.  In our world that means getting out into gym communities as our lead at events of all sizes, from regional competitions to the Saturday classes at an individual gym.  Whatever the size/shape of the event on the schedule you design and manage, the goal and activities are similar:

• Managing the relationship/interaction with the event owner and making sure we make an awesome addition to the experience for their attendees
• Creating new event plans, elements, and ways to engage attendees
• Spreading the word about Power Supply, our food, our approach, how we help people
• Sampling and selling our tasty chow
• Measuring the impact of your Connector programs so you can relentlessly improve value for all concerned – the event owner, attendees and Power Supply

The must haves (Knowledge, Skills, Qualifications):

• Passion, knowledge and regular involvement in Crossfit, Yoga, and/or other community-oriented fitness, health or sports activities
• Demonstrated commitment to healthy eating
• Awesome communication skills and a natural bent to openness, transparency and saying it straight
• 2-3 years professional experience
• Education, college degree preferred
• You excel at team play, but can crush it independently too
• Strong computer fluency, wicked social media game a plus

Some nitty gritty that matters:

• Evening & weekend work will be required, but you’ll have a very flexible schedule.
• We’re much more results-oriented than we are time-oriented
• Every team member serves as part of our Quality Assurance team (translation: free chow in exchange for detailed feedback)
• This is a full-time position, but for an exceptional candidate we’d consider making part-time arrangements

To raise your hand, please send a description of something you’ve done in your professional life that you’re super proud of and think makes for a great fit with being a Connector, along with your resume to jobs@mypowersupply.com

Thanks in advance.  Nothing makes our engine go so much as connecting with more great peeps.

- Patrick and Robert