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Nude Meals: The Tasty Trio! 3-Meals

$52.00$84.00 available on subscription from $79.00 / week

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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!

Check out this Week’s Menu:

Your Tasty Trio will be made up of the Asian Fusion, Soup of the Week, and Chef’s Choice meals listed below.

6/22/24 Tasty Trio Menu:

6/22/24 Asian Fusion (GF & Vegan): 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.
Cooking Instructions: Heat the curry and rice separately. Serve curry with rice. Toss salad with dressing and serve.
Jar 1 – Yellow Curry (Sweet Potatoes, Carrots, Butternut Squash, Onion, Chick Peas, Curry Powder, Turmeric, Cumin, Coriander, Coconut Milk, Salt, Pepper, Ginger, Garlic.)
Jar 2 – Brown Rice.
Jar 3 – Asian Salad (Mixed Greens, Carrots, Cucumber, Jicama.)
Jar 4 – Salad Dressing (Rice Vinegar, Dijon, Ginger, Garlic, Olive Oil, Salt, Pepper.)

6/22/24 Soup of the Week (GF & Vegan): Gazpacho with Super Green Barley Salad
It’s GAAAZPAAAAAACHO Season!!!!! THE favorite soup of the summer. As per usual, we serve this dish with our house-made croutons. And to make sure you’re completely full by the end, we’ve given you a hearty summer quinoa salad with fruit, greens and our berry vinaigrette.
Cooking Instructions: SO EASY: Top the gazpacho with croutons. Give the quinoa salad a drizzle of dressings and chow down.
Jar 1 – Gazpacho (Parsley, Roma Tomatoes, Oregano, Cucumber, Red Bell Pepper, Garlic, Red Wine, Olive Oil, Salt, Pepper.)
Jar 2 – Corn Salsa (Corn, Tomatoes, Red Onion, Scallions, Cilantro, Lemon Juice, Salt, Pepper.)
Jar 3 – Super Green Barley Salad (Barley, Walnuts, Tahini, Lemon Juice, Parsley, Za’atar Spice Blend, Garlic, Raisins, Olive Oil, Broccoli, Scallions, Salt, Pepper.)
Jar 4 – Tahini Lemon Dressing (Tahini, Lemon, Olive Oil, Dijon, Agave, Salt, Pepper, Water, Za’atar.)

6/22/24 Chef’s Choice (GF & Vegan): Crunchy Power Salad
Crunchy Power Salad – Think a salad can’t be a meal? This salad could feed an army, make them realize we really shouldn’t be fighting anyway, and there will still be some left over to share with their new friends across the battlefield. We start with a generous helping of fresh mixed greens, then give you a rainbow of toppings that cover all your nutritional needs for the week: shredded carrot, cucumber, snow peas, beets, jicama, green onions. Add marinated tempeh, and finish it off with a creamy dill dressing.
Cooking Instructions: Top your greens with the abundance of vegetables, and tempeh, toss with the creamy avocado dressing – feel good about your choices.
Jar 1 – Mixed Greens.
Jar 2 – Veggies (Shredded Carrots, Beets, Cucumber, Snow Peas, Green Onion, Jicama.)
Jar 3 – Tempe (Marinated Split Pea Tempe, Coconut Aminos, Salt, Pepper, Olive Oil.)
Jar 4 – Creamy Avocado Dressing (Coconut Milk, Avocado, Lime Juice, Cilantro, Salt, Pepper.)


6/15/24 Tasty Trio Menu:

6/15/24 Asian Fusion (GF & Vegan): Sweet Chili Tofu with Veggies and Black Rice
Don’t you love when something is so delicious is seems like it must be bad for you, but then it’s actually super healthy? That’s what we’ve created for you this week. With fresh broccolini, boy choy, peppers and tofu, served with sweet chili sauce over black rice and topped with crispy onions. And for dessert – pineapple, papaya and jicama spears.
Cooking Directions: 
Heat tofu and rice separately, on the stove top. Serve tofu over rice and top with crispy onions.
Jar 1 – Sweet Chili Tofu (Tofu, Broccolini, Bok Choy, Bell peppers, Red Onion, Sweet Chili Sauce (Sugar, Water, Pickled Red Chili, Distilled Vinegar, Garlic, Salt, Stabilizer: Xanthan Gum))
Jar 2 – Black Rice
Jar 3 – Crispy Onion
Jar 4 – Fruit (Jicama, Pineapple, Melon, Strawberries)


6/15/24 Soup of the Week (GF & Vegan): Lemony Lentil Soup with Garlicy Kale Chips and Quinoa Salad
Our most popular soup, made even better by the addition of a garlicy kale chip garnish. Please do remember not to eat this meal before a first date. PLUS you get a crunchy quinoa and spinach salad with cucumber, sunflower seeds, apples, carrots and an apple cider vinegar dressing.
Cooking Instructions: 
Heat soup and top with kale chips. Toss salad with dressing and serve
Jar 1 – Lemony Lentil Soup (Vegetable Stock, Red Lentils, Onion, Olive Oil, Garlic, Lemon Juice, Coriander, Cumin, Salt and Pepper)
Jar 2 – Garlic Kale (Olive Oil, Garlic, Kale)
Jar 3 – Quinoa Salad (Cucumber, Cranberries, Sunflower Seeds, Spinach, Apples)
Jar 4 – Apple Cider Vinaigrette (Apple Cider Vinegar, Apple Juice, Dijon, Salt, Pepper, Olive Oil)


6/15/24 Chef’s Choice (GF & Vegan): Chickpea Lettuce Wraps with creamy dill dressing and Amaranth Salad
Did you know that lettuce is crunchier AND juicier than bread? It makes it the perfect vessel to get food into your mouth on a warm spring day. These lettuce wraps are filled with garlicy spiced chickpeas and cilantro, and topped with a creamy dill dressing, so they’re pretty delectable. Just in case you don’t get full from that, we also give you a Greek-style amaranth salad on the side.
Cooking Instructions: 
Fill lettuce leaves with chickpeas and top with dressing. Serve millet salad on the side.
Jar 1 – Green Leaf Lettuce
Jar 2 – Spiced Chickpeas (Garbanzo Beans, Garlic, Onion, Cilantro, Smoked paprika, Cumin, Coriander, Salt, Pepper, Olive Oil)
Jar 3 – Creamy Dill Dressing (Coconut Milk, Vegan Cream Cheese, Garlic Powder, Onion Powder, Lemon Juice, Dill, Salt)
Jar 4 – Amaranth Salad (Amaranth, Green Onion, Cucumber, Red Onion, Parsley, Olive Oil, Red Wine, Salt, Pepper)

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