To help us all beat the stay-at-home blues, we teamed with with Spira Power Yoga to create a Nutrition and Yoga Challenge which combines our low-carb Paleo-style meals, unlimited live online yoga, and nutrition lectures. Learn more about the Challenge.
Only learning about the challenge now? No problem, you can still participate. On Safari Foods is offering a 5-day menu each week. Order it from our online menu each week and select home delivery (for $30) or pickup to collect your order every Monday from:
Spira Power Yoga, 2332 California Ave SW, Seattle, WA 98116
Spira Power Yoga, 1135 NW Gilman Blvd, Issaquah, WA 98027
On Safari foods, 3317 3rd Ave South, Seattle, WA 98134.
Our goal is to take the guesswork out of healthy nutrition. That's why we have created a balanced menu of meals - Breakfast and Dinner or Dinner only - that are low-carb and Paelo-friendly. Most meals require you to do a little bit of cooking - like sauté veggies in a pan or roast a marinated chicken in the oven.
WEEK 2 MENU IS NOW AVAILABLE FOR PICKUP OR DELIVERY ON MONDAY, MAY 18.
The challenge menu changes each week. Order the complete menu - Breakfasts and Dinner ($120) or Dinner only ($75). Our menu for the week starting on May 18, 2020 is now available.
Week Two Day One Breakfast:
Spinach and house-smoked wild Sockeye Salmon Frittata with fresh dill. Made for two meals. Salad of butter lettuce with cherry tomato, capers, red onion, toasted pecans and lemon vinaigrette (fun kit form)
Dinner: Grill or broil: Tequila lime marinated flank steak, with cherry tomato relish served with sautéed green beans (beans arrive blanched; you heat up in microwave and toss with fun kit of extra virgin olive oil, basil, salt and pepper). Romaine salad with green goddess dressing and roasted yam “croutons”.
Day Two Breakfast: Eggs and a bucket o’ veggies: Empty all kinds of garden goodness into a wok or pan, all chopped up and ready to sauté (onion, kale, zucchini, cauliflower, cabbage, spice pack (salt, pepper, tarragon) and Kimchi). Sauté for 5 minutes and then crack two eggs on top; cook to your desired doneness, toss into a bowl and enjoy!
Dinner: Ready to bake half bone-in chicken marinated in our dear friend Collins' marinade of coco aminos, dry sherry, garlic, lemon, fennel, celery and sesame. Served with a fun-kit of veggies: broccoli, cauliflower, snow peas, thinly sliced carrot, ginger and garlic paste, salt and pepper (2 cups of veggies).
Day 3 Breakfast: Spinach and house-smoked wild sockeye salmon frittata with fresh dill. Made for two meals. Zucchini salad with lemon tahini dressing (we provide the dressing; you dress the salad).
Dinner: Chicken tagine, served over cauliflower rice and a salad fun kit: romaine, spinach, chopped celery, fennel, carrot, peppers, red onion, toasted almonds, and white balsamic vinaigrette.
Day 4: Breakfast: Tarragon scented chicken soup with vegetables. Kale and vegetable salad fun kit with white wine vinegar, extra virgin olive oil.
Dinner: Grass fed beef ragu, served over spaghetti squash (frozen). Plethora of vegetables for you to roast in the oven: baby zucchini, baby carrots, quartered red onion, broccoli and, cauliflower. Add kale five minutes before pulling out of the oven.
Day 5: Breakfast: Sausage, mushroom, scallion and parsley egg muffin cups (2 per order – frozen). Cup of blueberries.
Dinner: Almond flour “breaded” cod cakes (2x3 oz.) served with baked sweet potato and broccoli salad.