A comforting, flavor-forward start to your day. Cinnamon-spiced oats are layered with rich chocolate yogurt and finished with a bright pineapple compote for a balance of warmth and freshness.
Mexican Week
April 20, 2026
This week’s menu is a reset rooted in bold flavor, cultural richness, and nourishment. Inspired by the vibrant traditions of Mexican cuisine—where land meets sea—we’re leaning into bright spices, slow-braised proteins, and fresh, coastal elements that feel both grounding and energizing. Expect depth, balance, and dishes that honor heritage while supporting performance.
Mexican Hot Chocolate Oats
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
46 | 50 | 12 |
Mole Chicken
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
55 | 45 | 10 |
Tender shredded chicken breast, slow-braised in a deeply spiced mole, served alongside Spanish rice, tangy pickled carrots & onions, and a cooling cilantro crema for balance.
Salsa Verde Enchiladas
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
47 | 55 | 15 |
Lean beef enchiladas wrapped in fresh tortillas and topped with vibrant salsa verde. Served with black beans and Mexican street-style ejote for a savory, herbaceous finish.
Reheat Instructions
Microwave on high for 2 minutes with the lid slightly open.