Vanilla chia oats layered with blueberry yogurt and topped with our spiced dried-berry granola. A creamy, lightly sweet breakfast with bright berry flavor.
Mexican Week
December 1, 2025
This week, we’re bringing the comfort and soul of Mexican cooking into a macro-balanced menu built for your routine. From vanilla oats with spiced berry granola to slow-simmered mole chicken and hearty sirloin enchiladas, every dish pulls from heritage flavors while staying light, clean, and weekday-ready. It’s a menu rooted in warmth, balance, and food that feels like home — done Chef T’s way.
Mexican Vanilla & Spiced Berry Oats
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
46 | 45 | 10 |
Mole Arroz Con Pollo
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
49 | 46 | 12 |
Shredded mole chicken served over Spanish rice with pickled red onions and spiced zucchini. A balanced, savory bowl built around Chef T’s house mole.
Enchiladas Verdes
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
42 | 46 | 12 |
Sirloin enchiladas paired with Spanish rice, black beans, Mama T’s pickled carrots, and tomatillo salsa. Comfort-forward flavors with a fresh, tangy finish.
Reheat Instructions
Microwave on high for 2 minutes with the lid slightly open.