MS Programs Menu

Shared meals are an important part of the FD experience. Our MS program menu was created by FD Chef Andrea Sprague AKA “CK” who is trained in the Wahl’s Protocol. Note: Each program will have some variation of this sample daily menu subject to location and product availability.

Monday-Arrival Day

 Happy Hour Snack

• Carrot, Avocado and Ginger Soup Shooters
• Roasted Cauliflower and Tahini Hummus
• Veggie Platter Crudite

Dinner

• Butternut Squash Soup with Italian Sausage and Kale
• Spaghetti Squash with Turkey Meatballs and Fresh Tomato Basil Marinara
• Italian Style Cannellini Beans with Wilted Cherry Tomatoes, Garlic and Spinach
• Steamed Broccoli with Shallots and Garlic
• Green Salad with a Walnut Oil Vinaigrette
• Sauteed Greens

 Dessert

• Wahls Fudge
• Fresh Berries
• Warm Turmeric Milk with Nutmeg and Coconut Milk

Tuesday-Activity Day

Breakfast

• Green Superfood Smoothie (fresh almond milk, leafy greens- spinach, blanched kale, blueberry, raspberry, hemp oil or MCT Oil)
• Sweet Potato Hash (white sweet potatoes, kale, red onion, carrot, purple cabbage and Ground Chicken or Shredded Pork)
• Sous Vide Poached Eggs on the side
• Almond Flour Pancakes with a Fresh Blueberry Syrup
• Fresh Berries

Lunch on the River

• Fresh Roasted Turkey or Chicken
• Meat (roasted turkey or chicken) or Vegetarian Wraps with various wrapping choices, including steamed collard leaves, lettuce, gluten free homemade coconut flour wraps or organic wheat flour wraps
• Veggie Platter (with portabella mushrooms, sauteed onions, grilled zucchini)
• Roasted Garlic Aioli

 Happy Hour Snack

• Chicken Liver Pate’ (with roasted mushrooms and onions)
• Vegetarian Roasted Mushroom Pate
• Blanched Veggie Crudite
• Cooling Cucumber Mint Juice (digestive aid)

Dinner

• Golden Turmeric Butternut Soup (with coconut milk, homemade chicken stock, fresh turmeric, butternut squash, onion and carrot)
• Algerian Roasted Chicken (with chicken roasted in tomatoes, leeks, banana peppers, carrot with cinnamon and cumin)
• Asparagus and Roasted Wild Mushrooms
• Raw Beet and Carrot Salad (with broccoli sprouts and a coconut vinegar cilantro dressing)
• Roasted White Sweet Potatoes

Dessert

• Strawberry Chia Pudding (with cacao nibs and coconut flakes)
• Warm Turmeric Milk (with nutmeg and coconut milk)

Wednesday-Activity Day

 Breakfast

• Tropical Superfood Smoothie (with fresh almond milk, leafy greens, spinach, pineapple, coconut milk, tangerines, brazil nuts and hemp seeds)
• Beet and Sweet Potato Hash with Ground Turkey
• Fresh Made Grain Free Granola with berries
• Almond or Cashew Milk

 Lunch On the River

• Grilled Chicken and Purple Potato Salad
• Massaged Kale and Currants with Pine Nuts
• Pickled Vegetables with Spring Herbs
• Vegetarian Stuffed Portabella Mushrooms Pate

Happy Hour Snack

• Ruby Red Beet Hummus (no beans)
• Kale Chips and Veggie Crudite

 Dinner

• Roasted Tomato and Carrot Soup
• Poached Salmon
• Kimchi Fried Cauliflower Rice
• Watercress or Arugula Salad (with avocado and orange slices)
• Roasted Root Vegetables
• Roasted Beets, Carrots and Brussels

Dessert

• Lemon Cheesecake
• Warm Turmeric Milk (with nutmeg and coconut milk)

Thursday-Activity Day

Breakfast

•  Pumpkin Pie Superfood Smoothie (made with fresh almond milk, leafy greens- spinach and swiss chard, apples, pumpkin puree, turmeric, carrot, almond butter and cinnamon)
• Breakfast Veggie Hash (made with onions, kale, chicken, blue potatoes, sage, and rosemary)
• Fresh made Grain Free Granola with Berries
• Homemade Cashew Milk

 Lunch on the River

• Fresh Roasted Turkey or Chicken
• Meat (roasted turkey or chicken) or Vegetarian Wraps with various wrapping choices, including steamed collard leaves, lettuce, gluten free homemade coconut flour wraps or organic wheat flour wraps
• Veggie Platter (with portabella mushrooms, sauteed onions and grilled zucchini)
• Roasted Garlic Aioli
• Leftover Salads

Happy Hour

• Pizza Bar (made with corn base or cauliflower crust pizzas topped with tomato sauce and veggies and arugula)
• Herbal Tea Orange Spritzer (made with herbal tea base, orange or tangerine juice, sweet orange essential oil and sparkling mineral water)

Dinner

• Glorious Green Soup (made with chicken stock base, zucchini spinach and asparagus)
• Greek Night – Grilled Lemon Oregano Chicken Skewers
• Falafel, including Non-Dairy Tzatziki Sauce and Cucumber Tomato Salad
• Mediterranean Quinoa Salad

Dessert

• Chocolate Avocado Pudding
• Warm Turmeric Milk (made with nutmeg and coconut milk)

Friday-Departure Day

 Breakfast

• Peppermint Cacao Superfood Smoothie (made with fresh almond milk, leafy greens- spinach, cacao nibs, peppermint essential oil and hemp seeds)
• Golden Quinoa Porridge
• Hard Boiled Eggs
• Coconut Yogurt with Toppings bar, including coconut flakes, chia seeds, maple syrup, nuts, cranberries, cinnamon, almond milk and cacao nibs
• Fresh Berries