Nutritional Information – Fall 2015 Week 1

We know that busy lives are often filled with dietary restrictions as well, which is why we’re pleased to offer this section with nutritional information. Note that amounts listed in the labels are approximate.

All of our meals are available with meat, vegetarian, vegan, or gluten free, and we can accommodate a number of intolerances, including dairy. We want you to have fresh and healthy meals no matter what your dietary restrictions might be.

Unless otherwise noted, amounts are per container. Each container equals approximately 1.5 servings. Gluten-free information available upon request. Check out the nutritional facts for your favorite Get Fresh meals below!

Summer 2015 Week 7 – September 21st

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Menu for Monday_FEW WK1



Lentil and Vegetable Soup

Soup - LentilHearty lentils cooked in the soup with oven-roasted tomatoes, carrots and spinach in our own vegetable broth. This flavorful soup is packed with veggies and protein to keep you full for hours!
Vegan, Gluten Free

Note: This dish freezes well!  

Amounts are per container.








Soup – Vegan

Lentil Soup


South of the Border Spaghetti Squash

Spag Squash BrightSpaghetti squash mixed with black beans, peppers, corn, and seasonings.

This dish is a fun way to pack a lot of veggies into one meal, and it has a tiny bit of kick from diced jalapeño.
Vegan: Served with Mexican seasoned tempeh

Vegetarian: Served same as vegan but topped with queso fresco

Meat: Served with seasoned shrimp and queso fresco

Gluten Free/ Grain Free







Spag Squash VEGAN




Buffalo Lettuce Wraps

Buffalo Lettuce Wraps

Roasted cauliflower bites topped with a buffalo sauce made from lentils and spices! We pair it with lettuce to wrap the cauliflower in and serve with a side of creamy cashew dill potato salad.

Vegan: served as listed above

Vegetarian: same as vegan, but topped with blue cheese

Meat: served with shredded chicken and blue cheese Gluten Free/Grain Free






Buffalo Cauliflower Wraps - MEAT
Buffalo Cauliflower Wraps - VEGETARIAN
Buffalo Cauliflower Wraps - VEGAN




Quinoa and Cranberry Salad

Quinoa SaladButternut squash, cranberries, and ginger are mixed into quinoa and sprinkled with pecans. Served over fresh arugula with a house made vinaigrette. 
Vegan: prepared as listed above 

Vegetarian: Prepared as listed above and topped with goat cheese

Meat: served with goat cheese and shredded chicken 

Note: It is not recommended to freeze this dish! Also, these nutritional labels include the entire sauce cup of dressing.







Quinoa Salad - VEGETARIAN

Quinoa Salad - VEGAN




Spicy Lemon Couscous

Spicy Lemon Couscous SteakTender hanger steak or tofu over tangy, slightly spicy, lemony couscous, green bell peppers, carrots, celery, garlic,
dill and green olives!
Vegan/Vegetarian: served with marinated tofu

Meat: Served with hanger steak

Gluten-free substitution: quinoa

Note: This dish freezes well!







Couscous - MEAT
Couscous - VEGAN




Black-Eyed Peas and Collard Greens

Hoppin' JohnWe serve up black eyed peas mixed with celery, onions, and wild rice over collard greens. Seasoned with a little chili powder and a touch of maple syrup, it has a little kick but is not too spicy.

Vegan: Served as listed above

Vegetarian: Topped with parmesan cheese

Meat: Served with turkey bacon and topped with parmesan

Gluten Free
Note: This dish can be frozen, but is best when fresh.







Black Eyed Peas - VEGETARIAN
Black Eyed Peas - VEGAN




Slow-Cooked Fava Beans

Fava Beans

Creamy fava beans mixed with carrots, celery, onions, and spices and served over quinoa to give you extra fiber and protein all in one meal!
Vegan: Served as described above

Vegetarian: Same as vegan but topped with feta cheese

Meat: Ground turkey is mixed into the beans and topped with feta cheese 

Gluten Free

Note: Freezes Well  





Fava - MEAT
Fava - VEGAN

 Fall 2015 Week 1 – September 28th & November 9th 

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Contact us: 858-213-8185
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