Tuscan Autumn Week
October 12, 2026
This week, Chef T brings together the rich, comforting flavors of Italy with a touch of autumn indulgence. From pumpkin cheesecake-inspired protein oats to herb-grilled chicken with Calabrian crema and creamy, peppery cacio e pepe pasta, every dish delivers the perfect balance of bold flavor and seasonal comfort. Finished with a cannoli-inspired sweet treat, this week's menu proves that eating well never means sacrificing the foods you love.
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
45 | 50 | 11 |
Pumpkin Cheesecake Protein Oats
All the cozy flavors of pumpkin cheesecake in a protein-packed breakfast. Pumpkin-spiced protein oats are layered with a buttery graham cracker crumble and a creamy cinnamon Greek yogurt cream cheese swirl for a rich, perfectly spiced start to your morning.
Calabrian Chicken
55 | 48 | 10 |
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
46 | 40 | 9 |
Tender herb-grilled chicken served alongside rosemary-roasted potatoes and fresh pesto zucchini noodles, finished with a creamy Calabrian sauce. A flavorful combination of fragrant herbs, savory comfort, and a touch of Italian heat.
47 | 55 | 15 |
Protein (g) | Carbs (g) | Fats (g) |
|---|---|---|
39 | 48 | 13 |
Cacio e Pepe Cavatappi
A Chef T twist on a beloved Italian classic. Tender mini beef meatballs and spiral cavatappi pasta are tossed in a silky chicken-stock Pecorino sauce with cracked black pepper, a hint of chili flake, fresh spinach, and bright lemon zest. Creamy, savory, and packed with comforting Italian flavor.
Reheat Instructions
Microwave on high for 2 minutes with the lid slightly open.