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July 1, 2014

New Client Menu to Showcase Plant-Based Meals, Enhanced Breakfast Options and Whole Grains

Good nutrition is critical in helping clients feel better, manage their illness and cope with the side effects from harsh treatments and medications. We stress variety and flavor in every meal because appetites tend to be suppressed by illness, and even the best food is only good when eaten.

One way we add variety is by changing up our menu. Our Freshly-Prepared Meals Program follows a 6-week menu cycle—each cycle extends over a six-month period and menu items are only repeated four to five times.

We recently launched our new menu which is dishing up more plant-based meals, enhanced breakfast options and whole grains.


Plant-Based Meals

We are constantly working to offer more fresh fruits and vegetables to clients. Focusing on inclusion of deeply colored fruits, vegetables and whole grains ensures a nutrient-dense diet protective against heart disease, cancer and diabetes. On this new menu, we offer fresh spinach salads, baked vegetables with soy pasta, butternut squash ravioli and chickpea pesto with tomatoes and mushrooms—just to name a few. For our clients, these plant-based meals allow for better support of their immune systems, and give the ability to fight off infections by providing adequate amounts of necessary vitamins and minerals.

Enhanced Breakfast Options

We are starting the day out right by providing breakfast items that are denser in vitamins and minerals and more nutritionally balanced. Our clients will start seeing more protein items like dairy, eggs and peanut butter. A robust breakfast helps with focus throughout the day, improving overall energy levels, as well as maintaining a healthy weight.

Whole and Ancient Grains

Whole and ancient grains are taking the spotlight during lunch in this menu cycle. Whole grains are protective against cardiovascular disease, diabetes and promote overall gut health. The ancient grains we offer on the menu, such as wheatberries or quinoa, provide additional value by adding protein to the meal. Because whole grains are high in fiber, these enable our clients to keep their cholesterol levels in check. For example, many HIV/AIDS medications can cause dyslipidemia or imbalanced blood fats. Routine fiber consumption prevents digestion of all fats thereby improving cholesterol and overall lipid levels.


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