Vanilla chia oats layered with blueberry yogurt and finished with a spiced dried berry granola.
Creamy, bright, and brunch-inspired.
Mexico Week
September 1, 2025
This week’s menu brings the heart of Mexico to your plate — with bold flavors, vibrant colors, and nourishing balance. From creamy vanilla oats to rich mole and comforting enchiladas, every dish was designed to fuel your week with warmth, spice, and soul.
Mexican Vanilla with Spiced Berry Crumble
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
46 | 45 | 10 |
Sopes de Mole
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
49 | 46 | 12 |
Shredded mole chicken served over sweet corn sopes, topped with shaved cabbage slaw and fire-roasted salsa.
Smoky, saucy, and soul-warming.
Enchiladas Verdes
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
42 | 46 | 12 |
Ground sirloin enchiladas with tomatillo salsa, served with Spanish rice, black beans, and Mama T’s pickled carrots.
Comforting, hearty, and full of flavor.
Reheat Instructions
Microwave on high for 2 minutes with the lid slightly open.