This breakfast is a celebration—soft poppyseed spongecake at the base, layered with lemon-zested oats and swirled with blueberry yogurt. Protein-packed and texturally rich, it feels like dessert but performs like a post-show recovery weapon.
Chef's Cravings week
August 3, 2025
This week’s lineup brings bold Texas heat, nostalgic comfort, and layered flavor—sweet lemon oats, fire-grilled chicken, and coffee-braised beef built to satisfy and perform.
Poppyseed Spongecake with Lemon Oats and Blueberry Yogurt
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
42 | 48 | 8 |
Chicken B – Texas
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
48 | 48 | 10 |
Inspired by a hidden gem in Houston, this grilled chicken breast is marinated with oregano, paprika, and garlic, then fire-grilled and finished with fresh basil. It’s topped with a bold San Marzano-based picchiu pacchiu sauce laced with chili flake and olive oil. A drizzle of balsamic glaze and roasted broccolini bring balance and bite.
Coffee Tomatillo Barbacoa
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
42 | 48 | 14 |
A rich, post-show payoff—slow-braised beef shoulder in a deep coffee and tomatillo reduction, kissed with guajillo and smoked paprika. It’s layered with earthy black beans, fresh cilantro rice, and a local grocery store favorite tortilla, then finished with a tangy mix of pickled carrot, onion, and cilantro for balance and crunch.
Reheat Instructions
Microwave on high for 2 minutes with the lid slightly open.