The menu changes weekly and repeats roughly every six weeks. Every plan pulls dinners from the same rotation - the plan you choose sets the macro target, not the recipe list.
This week: seared salmon with farro and roasted broccoli (520 cal, 38g protein), turkey chili with brown rice (560 cal, 42g protein), and a lentil and sweet potato bowl (480 cal, 22g protein) for the vegetarian track.
Every label states allergens. Kitchens run separate prep lines for the vegetarian track, but the facility is not nut-free, so anyone with a severe allergy should call ahead.
