Breakfast Options:
Warm Quinoa Porridge: Quinoa cooked in coconut milk, topped with fresh fruit, a sprinkle of cinnamon, and a drizzle of honey. (Vegan, Gluten-Free)
Spiced Oatmeal with Nuts and Fruit: Steel-cut oats with a mix of nuts, cooked tree fruit, and a touch of spices and maple syrup. ( Gluten-Free)
Scrambled Tofu Wrap: Scrambled tofu with spinach, bell peppers, cheese and avocado in a whole wheat wrap. (Vegan optional)
Greek Yogurt Parfait: Layered Greek yogurt with granola, mixed berries, and a hint of vanilla. (Gluten-Free)
Sausage, Spinach and Feta fluffy quiche: filled with ground sausage, spinach, feta cheese, and tomatoes. (Gluten-Free) Sweet Potato Hash: Roasted sweet potatoes with cumin, turmeric and veggies.

Lunch Options:
Lentil Soup: Hearty lentil soup with bone broth, carrots, celery, and herbs, served with whole grain bread. ( Gluten-Free)
Quinoa Salad Bowl: Quinoa with roasted vegetables, chickpeas, and a lemon-tahini dressing. (Vegan, Gluten-Free)
Chicken Avocado Wrap: Grilled chicken, avocado, lettuce, and tomato in a whole wheat wrap. (Can be made Gluten-Free)
Veggie Stir-Fry with Brown Rice: A mix of stir-fried vegetables with tofu and brown rice, seasoned with a light soy sauce. (Vegan, Gluten-Free)
Salmon and Roasted Vegetables: Baked salmon with a side of roasted seasonal vegetables. (Gluten-Free) Kitchari: A nourishing mix of mung beans, celery, carrots, peas and tumeric, cumin and cilantro lime topping. Butternut Squash and Ginger Soup: Creamy butternut squash soup with a hint of ginger and nutmeg, providing warmth and nourishment, perfect for balancing Vata.
Green Lentil Soup with Kale: Green lentils cooked with kale, onion, celery and turmeric, offering a protein-rich and grounding meal for Kapha.

Dinner Options:
Beef Stew: Slow-cooked beef stew with potatoes, onion, carrots, and peas, served with whole grain bread. (Gluten-Free)
Butternut Squash Risotto: Creamy risotto with roasted butternut squash and Parmesan cheese. (Vegetarian, Gluten-Free)
Vegetable Lasagna: Layers of pasta, ricotta, spinach, zucchini, and marinara sauce. (Vegetarian, Can be made Gluten-Free)
Chickpea Curry with Rice: A flavorful chickpea curry served over basmati rice. (Vegan, Gluten-Free)
Grilled Chicken with Quinoa and Steamed Vegetables: Grilled chicken breast served with quinoa and steamed seasonal vegetables. (Gluten-Free)
Baked Spaghetti Squash: Spaghetti squash baked with a tomato and basil sauce, topped with a sprinkle of Parmesan. (Kapha-balancing)
Stuffed Bell Peppers: Bell peppers stuffed with a mixture of quinoa, peas, and Ayurvedic spices, baked to perfection. (Pitta-balancing) Cauliflower and Fennel Soup: Blended cauliflower and fennel with a touch of cumin and coriander, served with sourdough. Pumpkin and Coconut Curry: Creamy pumpkin curry with coconut milk and mild spices, served over quinoa or rice.
Butter Chicken with seasonal veggies served over rice.