Chef David Meal Prep

Grilled ribeye steak topped with homemade chimichurri sauce, served with couscous and green beans.

Oven-roasted salmon seasoned with lemon pepper, served with lemon yogurt sauce, quinoa and roasted sweet potatoes.

650 Cal • 42g P • 52g C • 30g F

Tender shrimp sautéed in garlic butter with fresh herbs and lemon, served with couscous and green beans.

540 Cal • 42g P • 48g C • 20g F

Grilled chicken breast topped with creamy mushroom sauce, served with quinoa and green beans.

570 Cal • 50g P • 38g C • 24g F

Oven-baked white fish fillet seasoned with lemon, garlic and herbs, served with couscous and roasted sweet potatoes.

510 Cal • 42g P • 54g C • 14g F

Grilled steak, chicken and shrimp sautéed with bell peppers and onions, served with Mexican rice and beans.

690 Cal • 54g P • 60g C • 26g F

Slow-cooked beef birria in traditional Mexican spices, served with Mexican rice and beans.

660 Cal • 46g P • 58g C • 26g F

Tender slow-cooked pork carnitas, served with Mexican rice and beans.

710 Cal • 45g P • 68g C • 28g F

Tender pork ribs simmered in homemade green chile sauce, served with Mexican rice and beans.

680 Cal • 44g P • 56g C • 30g F