$52.00 – $84.00 — available on subscription from $79.00 / week
$52.00 – $84.00 — available on subscription from $79.00 / week
Nude Meals: The Tasty Trio! 3-Meals
Vegan • Nude Made • Large Feeds 3 – 4 • Small Feeds 1-2
Take a break from cooking so you can spend more time with your family/dog/self! We create weekly menus with meals crafted from thoughtful ingredients that we would feed our kids – and we do! All you need to do is reheat and serve. It’s like takeout without all the plastic waste.
Goes well with: A busy schedule!
Your Tasty Trio will be made up of the Asian Fusion, Soup of the Week, and Chef’s Choice meals listed below.
3/15/25 Tasty Trio Menu
Asian Fusion (Vegan + GF): Drunken Noodles with Asian Slaw
Drunken noodles, also known as drunkard noodles, are Thai dish thought to have originated as a cure for the drunkies (true story). While we recommend everything in moderation, this hearty dish is a treat no matter what state of mind you might be in. This dish features one of our house-made sauces, plenty of tofu and veggies plus a fresh Asian-style slaw with peanut dressing.
Preparation Instructions: Heat tofu and vegetables separately from the noodles. Serve over noodles. Toss slaw with dressing and serve.
Ingredients (organic):
Jar 1 – Tofu and Veggies: Tofu, Bell Peppers, Carrots, Broccoli, Garlic, Coconut Aminos, Water, Sriracha, Tamarind, Coconut Sugar, Arrowroot Powder
Jar 2 – Noodles: Rice Noodles*, Olive Oil, Salt
Jar 3 – Asian Slaw: Green Cabbage, Red Cabbage, Carrots, Onion, Peanuts, Edamame*
Jar 4 – Peanut Dressing: Rice Vinegar, Peanut Butter, Tamari, Agave, Avocado Oil
(*= NOT organic)
Soup of the Week (Vegan & GF): Butternut Squash Soup w/ Spinach Quinoa Salad
Gram for gram, butternut squash packs a bigger potassium punch than bananas. And bite for bite, this soup is more delicious than any other butternut squash soup you’ve had! We’re pairing it with a spinach and quinoa salad and giving you lots of roasted pumpkin and sunflower seeds to top them both off.
Preparation Instructions: Heat soup, and toss salad with dressing. Top both with seeds.
Ingredients (organic):
Jar 1 – Butternut Squash Soup: Butternut Squash, Carrots, Onion, Garlic, Curry Powder, Coconut Milk, Nutmeg, Cinnamon, Avocado Oil, Salt, Pepper
Jar 2 – Seeds: Roasted Pumpkin Seeds, Roasted Sunflower Seeds.
Jar 3 – Quinoa Salad: Quinoa, Spinach, Blueberries*, Apples, Sliced Almonds
Jar 4 – Dressing: Mixed berries*, Dijon Mustard*, Organic Agave, Sea Salt, Pepper, and Avocado Oil
(*= NOT organic)
Chef’s Choice (Vegan + GF) Sweet Potato Tacos
Do you love tacos? We love tacos. But we don’t love boring tacos, so that’s why we made you the least boring tacos you’ve ever tried. I’ll start at the top. Corn salsa, made in house (of course). Next layer – sweet sweet roasted sweet potatoes with riced cauliflower. Wrap that in a fresh and locally made corn tortilla and serve with a side of our own refried beans.
Preparation Instructions: Heat everything but the salsa and assemble your tacos!
Ingredients (organic):
Jar 1 – Corn Tortillas: Masa, Salt, Water
Jar 2 – Tacos: Sweet Potatoes, Cauliflower, Taco Seasoning, Avocado Oil
Jar 3 – Refried Beans: Pinto Beans, Avocado Oil, Salt
Jar 4 – Corn Salsa: Tomatoes, Onion, Cilantro, Corn*, Jalepenos, Lemon Juice, Salt, Pepper
(*= NOT organic)
3/8/25 Tasty Trio Menu
Chef’s Choice (Vegan + GF) Mediterranean Bowl
Ok we know we said this last week… but THIS is ALSO the most delicious bowl you’ll ever have! A hearty blend of quinoa and spiced chickpeas, paired with some spinach plus all your favorite mediterranean veggies. Topped with our delicious house-made hummus and tahini dressing.
Preparation Instructions: Enjoy warm or cold. If desired, lightly heat quinoa and chickpeas. Serve together and add a spoonful of hummus, and drizzle with tahini dressing.
Ingredients (all organic):
Jar 1 – Mediterranean Bowl: Quinoa, Chickpeas
Jar 2 – Veggies: Cherry Tomatoes, Cucumber, Mixed Greek Olives*, Spinach, Peas, Carrots
Jar 3 – Hummus: Garbanzo Beans, Extra Virgin Olive Oil, Sunflower Oil, Tahini, Freshly Squeezed Lemon, Garlic, Himalayan Pink Salt, Black Pepper
Jar 4 – Dressing: Tahini, Lemon Juice, Water, Olive Oil, Salt, Za’atar
(*= NOT organic)
Asian Fusion (Vegan + GF): Yellow Curry with Asian Salad
Think you’ve had yellow curry before? Think again. This curry is so yellow, you might even call it orange. Sweet potatoes, butternut, carrots…and of course chickpeas for protein. Pair that with an asian mixed green salad and you’ve got all our favorite colors in one dish.
Preparation Instructions: Heat the curry and rice separately. Serve curry with rice. Toss salad with dressing and serve.
Ingredients (all organic):
Jar 1 – Yellow Curry: Tofu, Carrots, Bell Peppers, Onion, Garbanzo Beans, Curry Powder, Turmeric, Coconut Milk, Avocado Oil, Agave Syrup, Salt, Ginger, Garlic
Jar 2 – Rice: Brown Rice, Olive Oil, Salt, Pepper
Jar 3 – Asian Salad: Mixed Greens, Carrots, Cucumber, Apples, Peanuts
Jar 4 – Peanut Dressing: Rice Vinegar, Peanut Butter, Tamari, Agave, Avocado Oil
Soup of the Week (Vegan): Hungarian Mushroom Soup with Couscous & Chickpea Salad
This one was so popular last time we made it, we knew we had to bring it back again. This time we’ve given you our delicious Italian croutons made in-house with all our leftover sourdough bread. We pair the soup with a super hearty couscous salad with, chickpeas, cucumbers, veggies, and Balsamic vinaigrette.
Preparation Instructions: Heat soup, top with croutons. Toss salad with dressing.
Ingredients (all organic):
Jar 1 – Soup: Crimini Mushrooms, Onions, Olive Oil, Dill, Thyme, Paprika, Tamari, Water, Coconut Milk, Arrowroot Powder, Salt, Pepper
Jar 2 – Croutons: Sourdough Bread, Olive Oil, Italian Seasoning
Jar 3 – Couscous and Chickpea Salad: Whole Wheat Couscous, Garbanzo Beans, Cherry Tomatoes, Bell Peppers, Cucumber, Parsley
Jar 4 – Balsamic Vinaigrette: Avocado Oil, Balsamic vinegar, Dijon*, Mustard, Salt, Black Pepper
(*= NOT organic)
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