Chicago, Lettuce Eat Healthy with Just Salad

Posted on May 5, 2015 by CHIORGANICGIRLS

Just Salad…the restaurant title explains some of the genius of Chicago’s brand new salad eatery chain, a transport from the NYC. It also makes us think of “Just Jack” and believe us, these salads will make you wanna do the same Will and Grace character Jazz Hands!

The first Just Salad location, placed conveniently for the downtown business set or tourists/culture lovers is just steps away from Grant Park at 20 E. Jackson. Vibrant orange and lime green accent walls add energy to Just Salad‘s design and the Chicago location is situated in the historic Gibbons building which adds to the charm of the atmosphere. Just Salad separates itself from the downtown munch bunch by providing quality healthy food with affordability.

These key points will make other eateries green with envy:

Just Salad‘s menu is created by a registered dietitian and nutrition info is readily available.
Protein offerings range from grass fed meats, sustainable creatures of the sea (aka seafood), organic tofu, & humanely raised antibiotic free cluckers.
Many produce options are GMO-free, organic and even local when possible. Veggies are baked, raw or steamed and never canned (hey hey no BPA!)
Just Salad encourages us to reduce, reuse, recycle and be rewarded! You can purchase a reusable ultra cute salad bowl and every time you bring it back for a salad refill you score extra toppings or CHEESE.

So what did the Chiorganicgirls (royal we) think of it? Well dang, who doesn’t love a good fresh salad. As you walk in, you enter into a world of your salad imagination. Like Chipotle x2, there’s a long topping assembly like starting with a bevvy of green choices. Romaine, kale, mixed greens, spinach, and other lettuces start you off and then your head begins to spin (salad spin, ha) with the possible salad combinations. The produce was very fresh, colorful and crunchy. The portion size for the price was superb and the reusable salad bowl held about 2 servings of salad=only about 4-5 bucks for a big serving of salad with primo toppings.

If you are feeling a little overwhelmed, you can start with a signature salad recipe. Our favorites were the Thai Chicken Crunch with romaine, red cabbage, celery and crispy wonton pieces, and the (what did you like Monical?). There’s even a Chicago inspired salad, the Windy City Kicker, with Italian sausage, giardiniera,red onions and celery. If you wanna get really jazzy, get your Dr. Frankenstein on and create your own crazy salad (butternut squash, falafel, goat cheese, pumpkin seeds, horseradish chive dressing…you monster!). We also really loved the menu because it’s colored coded to help you avoid allergy or even preference snafus. You can easily tease out sneaky hiding seafood, gluten, or dairy. Finally, don’t let the name fool ya. Wait for it! SURPRISE, there is more than just salads at Just Salad. Wraps, juices and smoothies are available too. We def need to go back after some sweaty warrior II poses at the Millennium Park summer yoga to try the Peanut Butter Chia Warrior with almond milk, chia seeds, PB, agave nectar and banana. Doesn’t that recipe make you want to do Just Salad Jazz Hands now?

No? Well how about a Kale Yeah (sorry had to!)

JUST SALAD is open!

20 East Jackson Blvd

S State St & S Wabash Ave

Hours:

Mon – Fri: 10:30am – 9pm
Sat – Sun: 11am -8 pm

*We were not compensated for our opinions but did get to try some yummy free salad.

Cooked: Your Best Veggie Pre-Cooked Meal Delivery Service

Posted on March 8, 2015 by CHIORGANICGIRLS

We have ambitions of getting in touch with our inner culinary geniuses every week when we head to the grocery store…and then we end up passed out on the couch with a half eaten Morning Star Burger falling out of our hands after work. Like it or not (who really likes it), American culture is one of the most overworked cultures in the world. We need a break! Don’t you often muse about have your own personal chef? Chicagoans, rejoice! There is a pretty fantastic option for you to get your personal chef wishes fulfilled, even without a genie!

We were so excited when Erin Winston Silva, the co-founder of Cooked, reached out to us to sample their pre-cooked meal delivery options. Cooked promises “Nourishing Meals for Busy Folks” and we are 2 very busy ladies so we jumped on the opportunity. We were particularly intrigued as Cooked seemed to have more veggie options than many delivery services that we’ve seen. We also love the values of the organization. Chef Jona Silva’s own health journey inspired him to create local and nutritionally rich (not calorie rich) foods to promote wellness in others. One can tell from menu offers, which change weekly, as well as Silva’s transparency in where ingredients come from. The focus is local partnerships and he is also sensitive to food allergies like gluten or dietary preferences like vegan, vegetarian and T-Rexian. Ok, enough blabbing, we know you wanna know what you get to eat!

For $76 (tax and delivery included) dollars, we got ALL the foods below!! Delivery was timely and Erin was available throughout to deal with a multitude of blogger questions like: “What about Monica’s chickpea allergy” and “Can you change our delivery date? We forgot, we won’t be home!”.

Freshly Pressed Juice: Pineapple Cooler

Loved it! It was refreshing and green-licious with kale, romaine, spinach, coconut water and a sweet touch of pineapple.

Lunch Bowl #2: Organic POWER grains with black beans and salsa ranchera

We split this, yet there was enough for a full lunch for both of us. This puppy is only $5 and is rich in superfoods like quinoa, amaranth and other ancient grains with mysterious origins. The salsa added a nice kick to the mix.

Lunch: Kale, Wild Rice and Cranberry Salad

Again, the portion was plentiful. We enjoyed the sweet touch of cranberry and the kale and rice mix was tender and garlicky with a rich balsamic dressing.

Dinners:

Soup: Kabocha Squash and Apple Soup

Admittedly, we had to google what the heck a kabocha was. Turns out it’s an Asian winter squash! Last week’s weather was considerably still miserable so this warm rich soup hit the spot. It reminded us of a sweet potato bisque with light creamy touches of spices and cinnamon.

Sesame Crusted Tofu

The 2 tofu cutlets came with zuccini noodles and vibrant red and yellow peppers, dressed with a light a soy sauce.

Cauliflower Tacos with Roasted Poblano Salsa

Cauliflower is a vegetarian delight as it has a chunky texture. The taco mix also included cilantro, quinoa, and pumpkin seeds with a side of fresh salsa.

Walnut loaf with Roasted Squash and Broccolini

The squash and broccolini looked ultra fresh and colorful with bright orange and green hues and they were both cooked to perfection. The walnut loaf was a gray meat like color and was hearty for those of you who are familiar with the texture of meatloaf. We really liked the dressing that was provided and it seemed like it had a tahini base.

The meals are supposed to stay fresh for 3 days but we stretched them out until Thursday and basically had enough deliciousness to stave off any grocery shopping for 2 people for the work week. It was like a cooking vacay! We highly recommend Cooked. Meals change weekly to provide variety. This week features a tantalizing coconut dal (aka lentils) and chickpea zuccini fritters. Ready to order? All Chi Organic Girl readers can get 10% off their first order with the promo code: chiorganicgirls so skip the shopping this week and eat cooked!

*We were not compensated for our opinions but were provided with a gift card to try Cooked meals.

Quick and Easy Superfood Breakfasts

Posted on October 29, 2014 by CHIORGANICGIRLS

Superfoods are all the rage right now but why shouldn’t they be? They are super after all, super at making your body feel spectacular. In a world of fast food, we’re all in need of healthy heros like Sambazon!

The brand Sambazon focuses on fair trade, non GMOs and sustainability of the cute lil acai superberry. We recently tasted two of their acai breakfast (or any time of day, for that matter) options and simply swooned over their hunger pang crushing powers.

The first sample was the chocolate, almond and coconut milk protein smoothie. Lactose issue folks and vegans can rejoice over this tasty drink containing 8 grams of vegan protein to get the day started. We are a big fan of coconut milk as it adds a rich touch that makes the drink feel decadent.

The second option, Acai Berry Superfood Smoothie Packs, breaks down to the bare essence of the superfood, fair trade organic acai berry pulp, in a convenient frozen ready to blend serving. We love to make green smoothies to get a pop of spinach or kale in the morning and incorporated the pack into our easy and quick green recipe with coconut water, spinach and blueberries.

Monica & Kate’s Super Samba Greenie:

Take 1 cup coconut water (like Zico or Vita Coco) and put in a magic bullet or blender.
Add a smattering of blueberries, handful of spinach and half a superfood smoothie pack and viola!

Your not too sweet not too sour SUPER green smoothie has been created!

Like the Sambazon Protein Smoothie but wanna make your own version?

Monica and Kate’s Fake Out Samba Protein Smoothie:

1 cup Coconut-Almond blend milk
1 packet Samanazon Acai superfood smoothie pack
1/2 cup frozen banana
1/4 cup unsweetened cocoa (like Ghirardelli)

Voila! 3 breakfast options to break from your egg and granola routine. Ready to get in touch with your inner champion? You can find Sambazon at oh so many retailers like Marianos, Jewel-Osco, Whole Foods, Walgreens and even (*gasp*) Walmart! They are everywhere :).

Relishing the Pro Chef Life: Fresh Meal Delivery Service from Relished Foods

Posted on February 3, 2014 by CHIORGANICGIRLS

UPDATE: 8.21.14 Relished has expanded and rebranded to become Home Chef. They now offer vegan and veg friendly menus as well…all the more reason to stay home and be lazy instead of grocery shopping!

Ooo we are so sick of winter in Chiberia and we’ve had too many days of stir crazy all day pajama pants wearing. This weather sure hasn’t made it easy to get out to grocery shop, let alone put on any real semblance of clothes. Enter Relished Foods to conquer any reason to brave the cold white landscape we now call home.

Relished, is a fledgling Chicago area company that delivers fresh ingredients with clear visual instructions to cook healthy delicious meals like a pro. Each order includes three meals for one week. Recipes rotate weekly.

Now to the good food stuff!

We received 3 recipes:

Farfalle Pasta with Shrimp
Arugula and Fennel Salad with Chicken
Naan Pizza

We were hesitant about the Farfalle Pasta recipe which seemed too simple and possibly bland but once we noticed the fresh prepped ingredients and easy instructions our curiosity got us…. Farfalle Pasta sans Shrimp recipe included fresh baby spinach, basil, plump juicy cherry tomatoes, garlic and asiago cheese. This is how manageable the recipes are. We washed the vegetables, sliced the cherry tomatoes, basil and garlic. Lastly, we added EVOO, sea salt and grounded whole black pepper…so taxing (wink)!

Once we took a bite of this dish, we were pleasantly surprised by the flavors. Although simple, the dish was satisfying and complex.

With the arugula, we got to experience some ingredients we don’t usually utilize like fennel, and even champagne vinegar (you fancy, huh). The chicken was lean and still juicy. Relished packaging made it manageable to have one vegetarian and one omnivore eating the same meals as the meats were packaged separately from the veggies.

The naan pizza made us giggle in delight because we love artichokes, roasted red peppers and onions. All you had to do was plop the toppings on and bake. The recipe made two 8 inch pizzas.

What we learned about getting Relished pro chef meals sent to our house:

All meals take 30 minutes or less and require minimal cooking skills.
Recipe cards were visually stimulating, well articulated and can be used again!
Food came in a space aged cooler box and ingredients stayed fresh until we were ready to cook.
Meals cost around $10 a serving.

We really appreciated that all meals were veggie heavy, creative and delicious. Relished is only about 6 months in and they have also indicated that they are exploring only veggie/vegan meal options to expand their dietary offerings. Now if only they would send us some hot cocoa to warm things up for us, we be all about staying in for another week or so.

Thanks to Relished for inviting us to try such yummy and vegetastic meals!!

Chicago Thin Crust? A Pizza Must!

Posted on January 3, 2014 by CHIORGANICGIRLS

Blaze Pizza

Oh Twitter, how we love thee. Recently, the Chicago Food Scene held a Twitter poetry competition for free Blaze pizzas. We dug deep back to our middle school Haiku writing days and typed a clever pizza ditty….and won!! Once our coupons came, we gleefully braved the snow to try the “new to Chicago” casual pizza chain, Blaze Pizza, situated in Boystown right near the El stop. We weren’t really sure what to expect when we entered but the staff hollered out a welcome and invited us to come closer.

As we shyly peeked around, they detailed the Blaze pizza process for us. The fine art of pizza creation is set up in an assembly line format. Patrons can pick their own pie toppings and sauce or choose a signature ‘za and watch while it is made. Pizzas are 11 inches of thin crust glory and take only 3 minutes to cook. We were intrigued by the gigantic oven and learned that 12 pizza could fit inside which brings to mind sitcom hijinx of craaazy pizza cooking. The oven man assured me that he avoided that magnitude of pizza multitasking. The oven does, however, cook pizzas at a blazing (get it?!!!?) hot 800 degrees.

There were a ton of signature veggie pizza options available to us as well as gluten free and vegan substitutions. We decided on the Red Vine, with fresh mozzarella, cherry tomatoes, basil and chunky red sauce, and the Green Stripe, with pesto sauce, arugula, and garlic minus the chicken.

Blaze Pizza – “Red Vine” with fresh mozzarella, cherry tomatoes, basil and chunky red sauce

Blaze Pizza – “Green Stripe” with pesto sauce, arugula, and garlic minus the chicken

Pizza Highlights: Blaze Pizza is a real departure from Chicago style pizza and a real good one at that. The crust was light, crispy and a titch garlicky. Our wallets were happy because their pizzas only cost 8 bucks and we each walked out with leftover slices. We also tried the S’mores pie, a chewy marshmallow with melted chocolate in between 2 British biscuits. It had appropriately crumbly texture but we decided it could have used a quick pop in the oven.

Status: Liked, retweeted and plused, we loved Blaze Pizza and will be back to make our own creation. Thanks to Blaze Pizza and Chicago Food Scene for choosing us as the creative poetresses that we are and giving us pizzas instead of an award.

Meatless Monday: Roasted Broccoli Sammiches

Posted on December 16, 2013 by CHIORGANICGIRLS

Bored of boiled broccoli, all soggy and bland? How about some roasted broccoli with flavor! We’ve been hooked on oven roasted veggies this year and have no intention of ever looking back. We made two versions of roasted broccoli that can be eaten alone or even added into a sandwich (think cheesy melty panini).

Baked Broccoli Cheese Sandwich

Modified from here.

Serving 2 people.

Ingredients

1 small sized head of broccoli
2 tbsp olive oil
1/4 tsp sea salt
whole black pepper, grounded to taste
Earth Balance Organic Coconut Spread
4 whole wheat bread
Smoked gruyere cheese (also available at Aldi)

Directions

Preheat oven 400 degrees.
Cut broccoli. Put into a round tupperware. Add seasonings and oil and mix it.

Spread out on a baking tray. Bake for 10 minutes.
Spread lightly Earth Balance Organic Coconut Spread on 4 whole wheat breads.
Add 1 sliced smoked gruyere cheese on top of coconut spread on each of two sandwiches.
Add the roasted broccoli to each of two sandwiches.

Put in a panini maker or grill on stove.

For a more spicier flavor as a snack or side dish.

Same as above plus
1/4 tsp garlic
red chili pepper flakes, to taste
cayenne pepper or chile arbol ground, to taste

Bake in the oven for 10 minutes and it’s ready to eat! Now excuse us because its dinner time. Broccoli ahoy!!

A Very Veg Thanksgiving: Baked French Onion Soup and Mushroom Gravy

Posted on November 27, 2013 by CHIORGANICGIRLS

Here’s Part 2 of delicious side dishes from my cooking adventure, French Onion Soup and Mushroom Gravy taught at Whole Foods Market Cooking School in Lincoln Park. Thanks to Google+ Local Chicago for hosting this culinary experience!

When you see the food pics below, you’ll know why the whole class was clamoring to get a close view of the finished product.

French Onion Soup

2 tbsp oil
4 large sweet onions, thinly sliced with the grain
1tsp salt
1 tsp dried thyme or 1 tbsp fresh thyme
1/2 cup dry red wine, recommend cabernet sauvignon
2 tbsp aged balsamic vinegar
2 bay leaves
4 cups filtered water
1 small baguette
1/2 pound Swiss, Gruyere, or Emmenthaler cheese, shredded

Emmenthaler Swiss Cheese

Directions

Preheat oven to 200 degrees
Dry heat a large soup pot or dutch oven for 2 minutes. Add to hot pot the sliced onions. Sprinkle salt and drizzle olive oil over onions. With a large spoon or tongs, constantly turn the onions so they do not stick to the bottom. Continue stirring and flipping for 5-10 minutes. The onions will start to shrink and caramelized beautifully. Add the thyme and stir once more. Place a lid on the pot and continue this 30 minutes, stirring every so often. This is where the base of the flavor comes from. The longer you caramelize, the deeper the flavor.
Slice baguette to fit your bowls, either on a diagonal or in circles. Place on a baking sheet and bake for 20-30 minutes, until bread is completely dried out.
Add red wine and balsamic vinegar. This will help deglaze the pan and pick up more flavor. Let cook another 10 minutes with no lid. This will concentrate the liquid a bit to help deepen the flavor. Add bay leaves and water and bring to a boil. Turn heat to simmer, place lid on pot and allow to cook another 15-30 minutes.

Ladle into bowls, place bread over soup and sprinkle on cheese. Place under broiler for 1 1/2 – 2 minutes. Be aware of the time as the broiler can burn food very quickly. Enjoy!

Mushroom Gravy

Whole Foods Market recipe adapted from Post Punk Kitchen

4 cups vegetable broth
1/2 cup whole wheat flour or almond flour for gluten free
2 tbsp olive oil
3 shallots, diced
6 cloves garlic, minced
1 pound cremini mushrooms, thinly sliced
1 tbsp paprika
2tsp thyme
salt and peper to taste
1/2 cup dry white wine
2 tbsp nutritional yeast

Directions

In a large bowl, mix 2 cups vegetable broth with flour. Whisk until there are no lumps. Add remaining 2 cups of vegetable broth and set aside.
Heat a large sauce pan. Add oil and shallots. Saute about 5 minutes until shallots are limp.
Add garlic, mushrooms, paprika, thyme, salt and pepper. Stir until well combined. Saute about 5 minutes or until mushrooms are cooked.

Add wine and bring to a boil for 3 minutes, letting the liquid reduce. Stir often.
Add broth mixture and nutritional yeast to the pot. Let cook 10-15 minutes until gravy thickens.

So this is my first experience with mushroom gravy as a born vegetarian! Use on whatever dish you want….cover your greens, your mashed potatoes or slather it on the Whole Foods “meat” loaf recipe from part 1.

Craving more variety for your veggie-giving? Check out the following veg/vegan recipes as a Thanksgiving side dish or fall treat and have a healthy happy holiday tomorrow!

Super Moist Pumpkin Bread by Post Punk Kitchen

Sweet Potato Soup with Ginger and Vanilla by Post Punk Kitchen

Candied Yams by Earth Balance Made Just Right

Buttery Apple Cider Carrots by Earth Balance Made Just Right

Vegan Pumpkin Pie by Whole Foods Market

Ay Chica WoW WoW, we heart sexy tacos!

Posted on November 26, 2013 by CHIORGANICGIRLS

Our constant gratitude attitude must be working this holiday season. We got a karmic invite recently from Rockit PR goddess, Kara Callera, to chow-wow down at Billy Dec’s most recent restaurant installment, ¡AY CHIWOWA! (throwing out a couple more thanks, universe!).

Highlight Reel: AY CHIWOWA is at the tip of River North on Orleans and Chicago (worth noting as there is secret free parking in the area if you are willing to stretch those Chicago winter legs for a block or two). Perfect spot for: After work drinks and apps with coworkers (lots of specials for those of us on a “paying back college loans” budget), partying on the weekend with your lady friends (VIP service and private room space in the back of the spot) or an upbeat date with someone who likes it loud. AY CHIWOWA is also known for their immense selection of tequilas and creative cocktails, such as the spicy Acai Jalapeno Margarita, so call an Uber or a pink mustached Lyft in honor of Movember if you wanna get down.

As cold as it was outside the night of our visit, we received a warm welcome from staff and like a T.I. rap song, we were invited to have whatever we liiiiiked. The music was bumping with throw back jams like “Snoop Doggy Dog” and an ugly sweater train of patrons danced past us as we settled ourselves at our cozy table. As Jill, our bubbly and attentive server, brought out a bevy of items, the dudes next to us probably thought we were trying to add some extra padding for the long winter.

Here’s the good, the amazing and the meh OK of AY CHIWOWA battling it out for best thing in our bellies.

Starters:

Fresh chunky mango guacamole and roasted salsa paired with hot salted tortilla chips

VS.

Queso fundido (aka big old bowl of melty mexicheese) with sauteed peppers, onions and garlic

¡AY CHIWOWA!

Winner? Tie. If we were on a deserted island and only had one food to live on, we would be praying some avocados would be drop from the sky. The queso fundido, however, was a surprise plus with its flavorful veggie additions.

Veggie Entrees Throwdown:

Veggie Quesadilla

VS.

Veggie Tacos

¡AY CHIWOWA!

Winner: Somehow queso fundido jumped in the cage match and beat up both veggie quesadilla and veggie tacos. All three featured the similar sauteed peppers and onions leaving the veggie variety a little lacking. Maybe throw some black bean tacos on the menu to entice the veg/vegan crowd?

Meaty Martial Arts Taco Match:

Slow cooked brisket-like Barbacoa

VS.

Adobe Veracruz style Chicken

VS.

Pork Belly with pickled radish

¡AY CHIWOWA!

Winner: Barbacoa!!! The short rib meat was so juicy and tasty that no toppings were actually needed. The bright watercress salad on top of the taco zeroed in on the melt in your mouth texture of the taco. The chicken came in second with a solid Adobo spice and pleasing texture.

Our coup d’etat and game changers, though, were two sugar dusted churros, with a perfect balance of soft fluffy insides and crunchy outsides, accompanied by an addictive hot cajeta sauce. When we think of churros, usually its those stale carnival ones, not very thrilling to cupcake connoisseurs, but “someone” enjoyed them so much a bite of churro “mysteriously” ended up in her mouth…and then the stare down began.

¡AY CHIWOWA! Thanks again for hosting us!!

Looking for more of what’s hot in Chicago? Follow Billy Dec’s blog http://www.achicagothing.com and twitter https://twitter.com/billydec

Meatless Monday “Meat” Loaf

Posted on November 25, 2013 by CHIORGANICGIRLS

Are you reaaaaaady…to learn how to make delicious vegetarian and vegan dishes just in time for Thanksgiving? Are you prepared to make plant based entrées fit for even the most carnivorous foodie? You won’t even miss the meat!

On my beauteous bday, I attended Whole Foods Market Cooking School in Lincoln Park to learn about preparing meatless meals thanks to Google+ Local Chicago.

“Meat” Loaf

2 cups cooked brown or green lentils such as Melissa’s Steamed Lentils (all natural, no preservatives, non-GMO)
2 cups cooked short grain brown rice
1 cup rolled oats, blended such as Bob’s Red Mill Old Fashioned Rolled Oats
1 tbsp oil
1 tbsp Italian seasoning blend
1/2 tbsp sage
4 cloves garlic, crushed
1 medium onion, diced
1/2 cup crushed tomatoes
1 tbsp ketchup to spread on loaf

Directions

Preheat oven to 400 degrees
In a blender, place rolled oats and blend into powder
In a saute pan, add oil. Italian seasoning and sage. Allow to cook until oil absorbs spices and aroma fills the air. Add onions and garlic. Saute until onions are translucent and soft.
In a large bowl, add cooked lentils, cooked rice, blended oats, sauted onion and garlic mixture, crushed tomatoes and BBQ sauce. Mix thoroughly.

Pour loaf mixture into a well-greased bread pan and pat down. Add ketchup to the top and with the back of spoon, spread to coat the exposed loaf.

Bake for 1 hour. Let sit for 10 minutes. Transfer to a plate and enjoy!!

Kate has been bugging me to demonstrate my new culinary skills for the holiday. She may have to wait for Part 2, French Onion Soup and Mushroom Gravy, coming soon! Don’t drool like her while you’re waiting. 😉

**Recipe from Whole Foods Cooking School, Lincoln Park

Chi Organic Girls

Tag Archives: fooddiary

Chicago, Lettuce Eat Healthy with Just Salad

Hours:

Cooked: Your Best Veggie Pre-Cooked Meal Delivery Service

Quick and Easy Superfood Breakfasts

Monica & Kate’s Super Samba Greenie:

Monica and Kate’s Fake Out Samba Protein Smoothie:

Relishing the Pro Chef Life: Fresh Meal Delivery Service from Relished Foods

Chicago Thin Crust? A Pizza Must!

Meatless Monday: Roasted Broccoli Sammiches

Baked Broccoli Cheese Sandwich

A Very Veg Thanksgiving: Baked French Onion Soup and Mushroom Gravy

French Onion Soup

Mushroom Gravy

Ay Chica WoW WoW, we heart sexy tacos!

Starters:

Veggie Entrees Throwdown:

Meaty Martial Arts Taco Match:

Meatless Monday “Meat” Loaf

“Meat” Loaf

Hours:

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Monica & Kate’s Super Samba Greenie:

Monica and Kate’s Fake Out Samba Protein Smoothie:

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Baked Broccoli Cheese Sandwich

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French Onion Soup

Mushroom Gravy

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Starters:

Veggie Entrees Throwdown:

Meaty Martial Arts Taco Match:

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“Meat” Loaf

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