Starter – 10 Meals / Week (⭐ MOST POPULAR) ($17.50/meal)

Okra File’ Gumbo Plate:

Creole-style okra gumbo made with trinity vegetables, zucchini, yellow squash, mushrooms, eggplant, and red lentils. Served over quinoa with a 4 oz side of Creole potato salad.

Plant-based • Dairy-free

Estimated Macros (Per Serving):

Calories: ~520 kcal | Protein: ~18 g | Carbs: ~78 g | Fat: ~14 g | Fiber: ~16 g | Sugar: ~2 g

Ra Pasta:

Penne noodles tossed in a coconut-cashew Creole cream sauce with grilled peppers and vegetables.

Plant-based • Dairy-free • Contains: Tree Nuts (Cashew, Coconut)

Estimated Macros (Per Serving):

Calories: 610 kcal | Protein: 17 g | Carbs: 74 g | Fat: 27 g | Fiber: 9 g

Jambalaya Plate:

Creole-inspired quinoa jambalaya with holy trinity vegetables, herbs, and bold spices. Paired with smoked jackfruit ribz and Creole potato salad.

Plant-based • Dairy-free

Estimated Macros (Per Serving):

Calories: ~560 kcal | Protein: ~16 g | Carbs: ~82 g | Fat: ~17 g | Fiber: ~14 g | Sugar: ~10 g

I-tal Veggie Stew w/ Cornbread:

Green lentils simmered with sweet potatoes, zucchini, mushrooms, kale, and coconut milk, seasoned with jerk spices.

Plant-based • Dairy-free • Contains: Legumes, Coconut

Estimated Macros (Per Serving):

Calories: ~460 kcal | Protein: ~18 g | Carbs: ~56 g | Fat: ~20 g | Fiber: ~17 g | Sugar: ~9 g

Chickpea Coconut Curry w/ Chef Side Salad:

Chickpeas and vegetables simmered in coconut curry sauce, served with a fresh chef side salad.

Plant-based • Dairy-free • Contains: Legumes, Coconut

Estimated Macros (Per Serving):

Calories: ~480 kcal | Protein: ~17 g | Carbs: ~58 g | Fat: ~22 g | Fiber: ~15 g | Sugar: ~10 g

Sweet Chili Quinoa Stir-Fry:

Quinoa stir-fried with vegetables, pineapple, and sweet chili–glazed oyster mushrooms.

Plant-based • Dairy-free

Estimated Macros (Per Serving):

Calories: ~500 kcal | Protein: ~16 g | Carbs: ~78 g | Fat: ~14 g | Fiber: ~13 g | Sugar: ~14 g

Garden Quinoa Power Salad:

Quinoa tossed with chickpeas, cucumber, cherry tomatoes, red onion, kale, and lemon-tahini vinaigrette.

Plant-based • Dairy-free • Contains: Sesame, Legumes

Estimated Macros (Per Serving):

Calories: ~420 kcal | Protein: ~15 g | Carbs: ~52 g | Fat: ~16 g | Fiber: ~11 g | Sugar: ~5 g

Smoky Cajun Red Bean Plate:

Slow-simmered Cajun red beans served over quinoa with Creole greens and cornbread.

Plant-based • Dairy-free • Contains: Legumes, Corn

Estimated Macros (Per Serving):

Calories: ~610 kcal | Protein: ~19 g | Carbs: ~92 g | Fat: ~18 g | Fiber: ~18 g | Sugar: ~7 g

Rainbow Kale Crunch Salad:

Citrus-massaged kale with cabbage, carrots, peppers, cucumbers, tomatoes, and pumpkin seeds.

Plant-based • Dairy-free • Gluten-free

Estimated Macros (Per Serving):

Calories: ~310 kcal | Protein: ~9 g | Carbs: ~30 g | Fat: ~16 g | Fiber: ~8 g | Sugar: ~8 g

Raw Garden Spaghetti:

Zucchini noodles tossed in sun-dried tomato marinara with olives and hemp seeds.

Raw • Plant-based • Gluten-free

Estimated Macros (Per Serving):

Calories: ~330 kcal | Protein: ~10 g | Carbs: ~38 g | Fat: ~16 g | Fiber: ~9 g | Sugar: ~12 g

Chickpea Tuna Salad

Chickpea tuna served over romaine with cherry tomatoes, croutons, and in-house cashew Caesar dressing.

Macros: 420–500 kcal | 13–16g protein | 42–50g carbs | 24–30g fat

Chakra Kale Salad

Organic kale massaged with olive oil and lemon, topped with peppers, tomatoes, cucumbers, and carrots with lemon vinaigrette.

Macros: 260–320 kcal | 6–8g protein | 22–30g carbs | 18–22g fat

I-tal Okra Filé Gumbo

Roux-based okra gumbo with lentils, squash, eggplant, mushrooms, Trinity veggies, Creole spices, and filé, topped with quinoa.

Macros: 360–440 kcal | 14–18g protein | 52–60g carbs | 10–14g fat

I-tal Jerk Lentil Stew

Green lentils simmered with onions, peppers, ginger, coconut milk, and jerk seasoning.

Macros: 360–420 kcal | 17–20g protein | 45–55g carbs | 10–14g fat

Quinoa Jambalaya Bowl

Quinoa jambalaya with roasted tomatoes, chipotle seitan, Trinity veggies, herbs, and jerk BBQ jackfruit ribz.

Macros: 540–630 kcal | 22–28g protein | 72–85g carbs | 12–16g fat

Chickpea Curry Bowl

Savory chickpea, sweet potato, and vegetable curry over quinoa with toasted flatbread.

Macros: 560–660 kcal | 18–22g protein | 82–95g carbs | 14–18g fat

Mango Smoothie

Fresh mango, banana, dates, and coconut milk blended into a creamy tropical smoothie.

Macros: 310–360 kcal | 2–3g protein | 58–68g carbs | 10–14g fat

Very Berry Smoothie

Strawberries, blueberries, blackberries, raspberries, dates, and coconut milk blended into a rich berry smoothie.

Macros: 260–320 kcal | 2–3g protein | 45–55g carbs | 10–14g fat

Date Balls (2)

Organic dates blended with walnuts, pecans, cinnamon, and coconut flakes, rolled into wholesome snack bites.

Macros: 160–190 kcal | 2–3g protein | 22–26g carbs | 8–10g fat