Auto Immune Protocol Menus

​BREAKFASTS
Blueberry Pancakes with maple cream, english butter and lavender-honey cured bacon

Collagen Berry smoothie
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Black olive and oregano breakfast sausage with sauteed chard and cilantro-pesto sauce

Strawberry-banana-coconut smoothie
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Farinata Wraps: Yucca root flour crepe filled with ground turkey, Swiss chard,
pine nuts, butternut squash and caramelized onion

“Bulletproof” coffee
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Yogurt Parfait : Coconut milk yogurt, fresh berries, chia seeds, acai powder topped with nut and fruit granola

Fresh pressed citrus juice with sparkling mineral water
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Bacon-Apple Pie Porridge: Grated apples with crispy bacon and nut topping, hemp hearts, butter, maple syrup

Green juice and pineapple smoothie
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Prosciutto meatloaf muffin with fig jam

Pina colada smoothie bowl
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Breakfast risotto with greens

Hot Chai Mocha Latte
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LUNCHES

Smoked salmon, ribboned asparagus salad with fresh baby and micro greens
Watercress-dill vinaigrette and toasted pine nuts
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Chicken teriyaki, cauliflower rice and broccoli bowl with lemon cashews, scallions & cilantro
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Herb marinated grilled skirt steak with arugula, watermelon & cucumber salad
with ​caramelized maui onion-cilantro dressing
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Pineapple-mint lamb kabobs with red cabbage, cucumber, avocado and jicama salad

Beef bone broth with roasted kale and garlic
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BLAT sandwich wraps: Crispy bacon, avocado, roasted turkey breast, wrapped in
paleo flatbread with ​chive mayo

Carrot-ginger and turmeric soup
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Waldorf Chicken salad (grapes, apples, celery) in lettuce cups
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Zucchini Fettuccine with parmesan, pine nuts,
sauteed Key West Prawns and baby roasted artichokes

DINNERS
Classic Caesar Salad with deep fried sardines with a lemon anchovy dressing, croutons

Grass fed Barley finished Oak Ridge Angus Ribeye Steaks
Celeriac and Yukon gold mash sauteed Swiss chard with pine nuts and crispy shallots
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Butter chicken, cauliflower rice, broccolini and sunburst squash stir fry
With toasted pine nuts
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Garden salad of julienne carrots. avocado, baby greens, sunflower sprouts,
​grated daikon, carrot-ginger dressing

Teriyaki glazed wild Alaskan salmon baby bok choy, shiitake mushrooms and Japanese yam
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Cream of asparagus soup with Meyer lemon olive oil fennel pollen
 
Foraged walnut finished roasted pork tenderloin with chanterelle mushrooms
Blistered Romanesco, cauliflower, toasted shallots and pancetta & honey roasted walnuts
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Salad of arugula, strawberries and toasted almonds with a balsamic vinaigrette

Braised chicken with sumac, Jerusalem artichokes & preserved lemon
Zucchini fettuccine with mushrooms, caramelized maui onion and pancetta
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Raw spinach and Cremini mushroom salad with warm bacon dressing

Roasted wild sea bass, basil pesto vinaigrette, grilled seasonal vegetables
and lemon-saffron roasted jicama

DESSERTS
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Orange blossom panna cotta with rhubarb compote
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Strawberry-Nut tartlets  bittersweet chocolate sauce
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Warm caramelized bananas rolled in toasted almonds with coconut ice cream
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Prosciutto wrapped grilled peach with caramelized walnut ice cream
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Rosemary-grapefruit sorbet with coconut-almond lace cookies

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