We believe in scratch cooking using simple, fresh, and whole ingredients. We want to you feel like a million bucks after eating one of our lunches. Here are the ideas that guide our lunch-making passion.
Scratch cooking using whole foods.
We use ingredients that are simple and fresh when crafting your lunch. Some folks fear public speaking. Us? We fear refined and highly processed foods. We run (really quickly) from foods that have no nutrients like artificial flavors, colors, preservatives, and hydrogenated fats.
We love veggies, fruits, legumes and beans, nuts, seeds and whole grains. Green, red, purple, yellow, orange, brown – we don’t discriminate, but we do like variety.
Nutrient density is a good thing.
People density at the beach ... not much fun. Nutrient density in your food ... now that’s our style. We seek out ingredients that are rich in nutrients when compared to their overall calories. Veggies, legumes and fruit fare quite well in this department.
Welcome healthy fats.
Remember when all fat scared the crap out of us? We’re glad that fad passed. We like to incorporate healthy fats into your lunch – things like nuts, seeds, and avocados.
All meat is not created equal.
We promise that no hormones or antibiotics are used in the raising of our chicken, turkey, or beef. It’s a step in the right direction and we strive to continue improving.
Just say yes to fresh herbs.
Parsley, sage, rosemary, thyme, oregano, basil – these guys are nutrition powerhouses. And, they smell and taste refreshing and delicious. Don’t mind us if we slip a few fresh herbs into your salad or onto your sandwich.
Dairy in moderation.
We keep our dairy use to a minimum. If you prefer no dairy – we can make that happen.