Special Dietary Issues

 

our Individual special dietary
items are made with:

Celiac Disease/Gluten Intolerance is becoming more and more prevalent, and finding foods that don't contain gluten can be difficult. And when you do, you usually have to sacrifice taste and texture. All of our menu options taste great and are 100% gluten-free!
    please scroll down to see our
Gluten, soy + Dairy free items
or vegan items
Shop Gluten Free items - Choose from Complete Meal Plans, Sampler Packs, Breakfast, Individual Meals and Chef's Specials

Complete Meal Plans

  1. 20 Meal Variety Pack - 4 Oz.

    Each 4 oz. gluten, dairy, and soy free meal is designed to accommodate the dietary needs of someone who is looking to lose weight. In this program, 20 individual gourmet dinners are provided each month. Each meal has an estimated 250-350 calories and includes 4 oz. of protein and 1 cup of vegetables.

    Chef Ravi’s 20 Meal Variety Pack Includes:

    • A combination of 20 convenient, nutritious, gourmet, gluten-free meals (ideal for lunch or dinner).
    • 250-350 calories per meal.
    • Convenient monthly home delivery.

    How Recurring Plan Works:

    At your convenience, this plan can be automatically renewed on a monthly basis. If you subscribe to the Recurring Plan for 3 or more months the shipping cost will be waived. In order to see results, we recommend subscribing to this plan for a minimum of 12 weeks. If you wish to subscribe to the 20 Meal Variety Pack Recurring Plan, please contact World Gardens Café via email at billing@worldgardenscafe.com or by phone at 800-381-8219.

    Once your Meals leave the World Gardens Café kitchen, you will receive a shipment notice via email with your tracking number. This allows you to track your package and plan as needed for its delivery.

    *When you order you will be given the chance to tell us if you have any food allergies.

    Variety Pack Dinner Plan (20 Meals Per Month)

  2. 20 Meal Variety Pack - 6 Oz.

    Each 6 oz. meal is designed to accommodate the dietary needs of someone who is simply looking to maintain their weight. In this program, 20 individual gourmet dinners are provided each month. Each meal has an estimated 450-1200 calories.

    Chef Ravi’s 20 Meal Variety Pack Includes:

    • A combination of 20 convenient, nutritious, gourmet, gluten-free meals (ideal for lunch or dinner).
    • 450-1200 calories calories per meal.
    • Convenient monthly home delivery.

    How Recurring Plan Works:

    At your convenience, this plan can be automatically renewed on a monthly basis. If you subscribe to the Recurring Plan for 3 or more months the shipping cost will be waived. In order to see results, we recommend subscribing to this plan for a minimum of 12 weeks. If you wish to subscribe to the 20 Meal Variety Pack Recurring Plan, please contact World Gardens Café via email at billing@worldgardenscafe.com or by phone at 800-381-8219.

    Once your meals leave the World Gardens Café kitchen, you will receive a shipment notice via email with your tracking number. This allows you to track your package and plan as needed for its delivery.

  3. 20 Meal Variety Pack - 8 Oz.

    Each Protein Boost meal is designed to accommodate the dietary needs of someone who requires an additional amount of protein or is looking to gain weight. In this program, 20 individual gourmet dinners are provided each month. Each meal has an estimated 690-1300 calories.

    Chef Ravi’s Protein Boost Variety Pack Includes:

    • A combination of 20 convenient, nutritious, gourmet, gluten-free meals (ideal for lunch or dinner).
    • 690-1300 calories per meal.
    • Convenient monthly home delivery.

    How Recurring Plan Works:

    At your convenience, this plan can be automatically renewed on a monthly basis. If you subscribe to the Recurring Plan for 3 or more months the shipping cost will be waived. In order to see results, we recommend subscribing to this plan for a minimum of 12 weeks. If you wish to subscribe to the 20 Meal Variety Pack Recurring Plan, please contact World Gardens Café via email at billing@worldgardenscafe.com or by phone at 800-381-8219.

    Once your Meals leave the World Gardens Café kitchen, you will receive a shipment notice via email with your tracking number. This allows you to track your package and plan as needed for its delivery.

    *When you order you will be given the chance to tell us if you have any food allergies.

    Variety Pack Dinner Plan (20 Meals Per Month)

Sampler Packs

  1. 10 Meal Sampler - 6 Oz.

    The World Gardens 10 Meal Sampler is a great way to experience our food first hand. The 10 Meal Sampler includes ten 6 oz. meals picked by Chef Ravi*.

    *Choices are limited based on type of protein. For more information, or to make your meal selection for this pack, please call 1-800-381-8219.

  2. 10 Meal Sampler - 8 Oz.

    The World Gardens 10 Meal Sampler is a great way to experience our food first hand. The 10 Meal Sampler includes ten 8 oz. meals that are hand picked by Chef Ravi*.

    *Choices are limited based on type of protein. For more information, or to make your meal selection for this pack, please call 1-800-381-8219.

  3. 4 Meal Sampler - 4 Oz.

    The World Gardens 4 Meal Sampler is a great way to experience our food first hand. The 4 Meal Sampler includes four 4 oz. meals that are hand picked by Chef Ravi.

  4. 4 Meal Sampler - 6 Oz.

    The World Gardens 4 Meal Sampler is a great way to experience our food first hand. The 4 Meal Sampler includes four 6 oz. meals that are hand picked by Chef Ravi.

  5. 6 Meal Sampler - 4 Oz.

    The World Gardens Cafe 6 Meal Sampler is a great way to experience even more of our food first hand. The 6 Meal Sampler includes six 4 oz. meals that are hand picked by Chef Ravi.

  6. 6 Meal Sampler - 6 Oz.

    customer favorite!

    The World Gardens Cafe 6 Meal Sampler is a great way to experience even more of our food first hand. The 6 Meal Sampler includes six 6 oz. meals that are hand picked by Chef Ravi.

Breakfast

  1. Cajun Spiced Breakfast Bowl - 5 Oz.

    This breakfast bowl keeps the ingredients simple but the flavor deep. Egg whites and red-skinned potatoes are prepared and sprinkled with a touch of sea salt. The potatoes are spiced with a homemade Cajun-seasoning blend of dehydrated onions, garlic, cumin, oregano, and powders from different chilies. All this, plus a few slices of turkey bacon, provide just the right balance of protein and complex carbohydrates to begin a healthy day.

  2. Fire-Roasted Breakfast Bowl - 5 Oz.

    This breakfast bowl keeps the ingredients simple but the flavor deep. Egg whites and red-skinned potatoes are prepared and sprinkled with a touch of sea salt. The potatoes are spiced with a homemade Cajun-seasoning blend of dehydrated onions, garlic, cumin, oregano, and powders from different chilies. All this, plus a few slices of turkey bacon, provide just the right balance of protein and complex carbohydrates to begin a healthy day.

Individual Meals

  1. Authentic Turkey Meat Balls - 8 Oz.

    While the gluten-free meatballs oven-simmer in the juices of Chef Ravi’s rustic chicken stock and a ladle of merlot, the turkey meat absorbs the liquids so the texture remains soft and moist. Then they finish cooking in his homemade marinara sauce. As these tender meatballs break apart at the touch of your fork, each bite allows you to taste the thyme, rosemary and the textural surprise with homemade sun-dried tomatoes in every bite. Then, topping the meatballs with the remaining marinara aromatically presents the tomato, basil, parsley, sweet roasted garlic as well as a hint of the wine to complete the dish.

    The meal comes standard with Zucchini & Squash (vegetable) and Quinoa Curly Pasta (carbohydrate).

  2. Big Band Bayou Chicken - 4 Oz.

    A homemade Cajun blend of spices makes this big band bayou chicken hit all of the right notes. A mix of chilies, pepper corns, herbs, roasted onions and red peppers give the marinade and sauce a full-bodied flavor. This Cajun dish is traditionally spicy, but it does not overpower its soulful savor; it will certainly leave you humming a tune of satisfaction.

    The meal comes standard with 4 oz. of Chicken and 1 cup of spinach.

  3. Big Band Bayou Chicken - 6 Oz.

    A homemade Cajun blend of spices makes this big band bayou chicken hit all of the right notes. A mix of chilies, pepper corns, herbs, roasted onions and red peppers give the marinade and sauce a full-bodied flavor. This Cajun dish is traditionally spicy, but it does not overpower its soulful savor; it will certainly leave you humming a tune of satisfaction.

    The meal comes standard with 6 oz. of Chicken, 1/2 cup of Broccoli (vegetable) and 1/2 cup of Brown Rice Medley (carbohydrate).

  4. Cajun Pepper Steak - 8 Oz.

    Chef Ravi personally dehydrates his ingredients to create his signature Cajun dry rub he applies to the steak before grilling. Harmonized flavors such as cayenne pepper, garlic, onion, and cumin help bring out the beef’s savor while also tenderizing it. After the grilling, a ladle-full of sauce made from the same blend of ingredients is poured over the steak allowing each bite to be soft, peppery and juicy.  

    The meal comes standard with 8 oz. of Steak, 1 1/2 cups of Asian Broccoli (vegetable) and 1/3 cup of Roasted Red Potatoes (carbohydrate).

  5. Caribbean Herb Steak - 6 Oz.

    This delicious steak is covered in a homemade dry rub of dehydrated Caribbean herb shado beni, thyme, no-oil sun dried tomatoes and sweet peppers. The sauce is then created from the fresh ingredients with a hint of ginger and Santa Nella wine and poured over the grilled spiced meat. This fragrant dish brings Chef Ravi back to his time in the kitchen with his grandmother and these bold flavors will bring you too, to the islands.

    The meal comes standard with 6 oz. of Steak, 1/2 cups of Zucchini & Squash (vegetable) and 1/2 cup of Roasted Red Potatoes (carbohydrate).

  6. Caribbean Herb Steak - 8 Oz.

    This delicious steak is covered in a homemade dry rub of dehydrated Caribbean herb shado beni, thyme, no-oil sun dried tomatoes and sweet peppers. The sauce is then created from the fresh ingredients with a hint of ginger and Santa Nella wine and poured over the grilled spiced meat. This fragrant dish brings Chef Ravi back to his time in the kitchen with his grandmother and these bold flavors will bring you too, to the islands.

    The meal comes standard with 8 oz. of steak, 1 1/2 cups of Zucchini & Squash (vegetable) and 1/3 cup of Roasted Red Potatoes (carbohydrate).

  7. Caribbean Style Sun Dried Tomato Chicken Stew - 4 Oz.

    Chef Ravi lets the chicken breast marinate overnight in his gluten, soy, dairy-free rub to soak up the delicious flavor. He later adds raw cane sugar to cook the chicken until it is browned to perfection. Big leaf thyme & oregano play a part by mixing with the chicken in its juices. Ravi then mixes water with orange juice for a kick of citrus sweetness. Sun-dried tomatoes and a touch of sea salt are the last piece of the puzzle to create the savory flavor.

  8. Caribbean Style Sun Dried Tomato Chicken Stew - 6 Oz.

    Chef Ravi lets the chicken breast marinate overnight in his gluten, soy, dairy-free rub to soak up the delicious flavor. He later adds raw cane sugar to cook the chicken until it is browned to perfection. Big leaf thyme & oregano play a part by mixing with the chicken in its juices. Ravi then mixes water with orange juice for a kick of citrus sweetness. Sun-dried tomatoes and a touch of sea salt are the last piece of the puzzle to create the savory flavor.

  9. Caribbean Style Sun Dried Tomato Chicken Stew - 8 Oz.

    Chef Ravi lets the chicken breast marinate overnight in his gluten, soy, dairy-free rub to soak up the delicious flavor. He later adds raw cane sugar to cook the chicken until it is browned to perfection. Big leaf thyme & oregano play a part by mixing with the chicken in its juices. Ravi then mixes water with orange juice for a kick of citrus sweetness. Sun-dried tomatoes and a touch of sea salt are the last piece of the puzzle to create the savory flavor.

  10. Caribbean Style Vegetable Chicken - 4 Oz.

    From the Caribbean island of Antigua, Chef Ravi fuses a unique blend of ingredients to reach a marinade and sauce with an exotic flavor full of depth. Its deep red coloring comes from a blend of four peppers including poblanos and chili powder and its sweet suggestions of island dark rum, Santa Nella and plum wines prevail over the secret spice of burned cinnamon. He adds fresh herbs to compliment the rich sauce bringing overlapping layers to your pallet.

    The meal comes standard with spinach.

  11. Caribbean Style Vegetable Chicken - 6 Oz.

    Ever hear of the herb shado beni? It is commonly used in the cuisine of the West Indies, yet difficult to find here in the US. It can be compared to cilantro, but Chef Ravi will take no substitute when creating his Caribbean herb chicken. Its pungently fresh flavor is complimented in the marinade and sauce with citrus juices, roasted garlic, torched habanero skins and a dash of oregano and thyme.

    The meal comes standard with 6 oz. of Chicken, 1/2 cup of Asparagus (vegetable) and 1/2 cup of Brown Rice (carbohydrate).

  12. Chicken Via Verde - 4 Oz.

    Prepared in a soulful marinade of tomatillos, roasted garlic, cilantro, green onions, and charred jalapeño skins, the chicken draws in a smoky salsa-like flavor. While the heat of the jalapeño is absent, its full sharp and sweet flavors are combined for spice without the burn. The marinade is thickened and blended adding just a touch of sea salt and fresh garlic, poured over the grilled chicken and topped with fresh cilantro and chunks of the roasted plump tomatoes verdes.

    The meal comes standard with 4 oz. of Chicken and Asparagus.

  13. Chicken Via Verde - 8 Oz.

    Prepared in a soulful marinade of tomatillos, roasted garlic, cilantro, green onions, and charred jalapeño skins, the chicken draws in a smoky salsa-like flavor. While the heat of the jalapeño is absent, its full sharp and sweet flavors are combined for spice without the burn. The marinade is thickened and blended adding just a touch of sea salt and fresh garlic, poured over the grilled chicken and topped with fresh cilantro and chunks of the roasted plump tomates verdes.

    The meal comes standard with Asparagus (vegetable) and Brown Rice (carbohydrate).

  14. Cilantro Chicken - 6 Oz.

    Using both the leaves and the stems of cilantro, the herb gives a distinctive and bright flavoring to the marinating process and the sauce to top. Sautéed garlic and onions, as well as flame-broiled skins of California chilies and jalapeños compliment the cilantro’s flavoring to bring a Mexican flare of spice without the burning heat. 

    The meal comes standard with 6 oz. of Chicken, 1/2 cup of Broccoli (vegetable) and 1/2 cup of Brown Rice (carbohydrate).

  15. Citrus Spiced Ginger Chicken - 8 Oz.

    Chef Ravi begins this recipe by torching off the thick skin of ginger root and then continues to char the exposed root. He then adds the ginger and sweet roasted garlic to an herb mixture of shado beni, big leaf thyme, and a hint of cumin. He tops the blender with citrus juices of lemons and tangerines, and Santa Nella wine. The chicken then marinades overnight in this flavored medley and is topped with fresh cilantro to ensure every piece is bursting with a bright and tangy sweet bite.

    The meal comes standard with 8 oz. of Chicken, 1 1/2 cups of broccoli, and 1/3 cup of Brown Rice. You can customize your vegetable and carbohydrate below by adding $.75 per item selected to your order.

  16. Citrus Spiced Ginger Chicken - 4 Oz.

    Chef Ravi begins this recipe by torching off the thick skin of ginger root and then continues to char the exposed root. He then adds the ginger and sweet roasted garlic to an herb mixture of shado beni, big leaf thyme, and a hint of cumin. He tops the blender with citrus juices of lemons and tangerines, and Santa Nella wine. The chicken then marinades overnight in this flavored medley and is topped with fresh cilantro to ensure every piece is bursting with a bright and tangy sweet bite.

    The meal comes standard with 4 oz. of Chicken and 1 cup of spinach.

  17. Citrus Spiced Ginger Chicken - 6 Oz.

    Chef Ravi begins this recipe by torching off the thick skin of ginger root and then continues to char the exposed root. He then adds the ginger and sweet roasted garlic to an herb mixture of shado beni, big leaf thyme, and a hint of cumin. He tops the blender with citrus juices of lemons and tangerines, and Santa Nella wine. The chicken then marinades overnight in this flavored medley and is topped with fresh cilantro to ensure every piece is bursting with a bright and tangy sweet bite.

    The meal comes standard with 6 oz. of Chicken, 1/2 cup of broccoli, and 1/2 cup of Brown Rice. You can customize your vegetable and carbohydrate below by adding $.75 per item selected to your order.

  18. Fire Roasted Stuffed Peppers - 6 Oz.

    These stuffed bell peppers could be described as zesty, juicy, picante, and essentially anything but bland. With torched skins of jalapeños and habaneros, Chef Ravi carefully sweetens up the heat from these peppers and mixes flavors of thyme and cinnamon basil into the lean turkey mixture. And just before the bell peppers are spilling over with this spicy blend, ricotta cheese lays over the top to tame the heat with its creamy texture to cool your lips in a surge of flavor.

    The meal comes standard with 6 oz. of Turkey 1/2 cup of Zucchini & Squash (vegetable) and 1/2 cup of Brown Rice (carbohydrate).

  19. Garlic Chicken with Flame-Roasted Peppers - 4 Oz. - GDS

    Flame-roasted bell peppers and onions don’t just put this dish over the top in great taste, their flavors run through and through the chicken. Chef Ravi carefully chars the pepper skins and onions, adding herbs and garlic to blend into the marinade. After grilling the chicken, the vegetable mixture tops off this healthy dinner with a sweet and smoky perfection.

    The meal comes standard with 4 oz. of Chicken and 1 cup of spinach.

  20. Garlic Chicken with Flame-Roasted Peppers - 6 Oz.

    Flame-roasted bell peppers and onions don’t just put this dish over the top in great taste, their flavors run through and through the chicken. Chef Ravi carefully chars the pepper skins and onions, adding herbs and garlic to blend into the marinade. After grilling the chicken, the vegetable mixture tops off this healthy dinner with a sweet and smoky perfection.

    The meal comes standard with 6 oz. of Chicken, 1/2 cup of Broccoli (vegetable) and 1/2 cup of Brown Rice (carbohydrate).

  21. Garlic Chicken with Flame-Roasted Peppers - 8 Oz.

    Flame-roasted bell peppers and onions don’t just put this dish over the top in great taste, their flavors run through and through the chicken. Chef Ravi carefully chars the pepper skins and onions, adding herbs and garlic to blend into the marinade. After grilling the chicken, the vegetable mixture tops off this healthy dinner with a sweet and smoky perfection.

    The meal comes standard with 8 oz. of Chicken, 1 1/2 cups of Broccoli (vegetable) and 1/3 cup of Brown Rice (carbohydrate).

  22. Garlic Portobello With Turkey - 8 Oz.

    Portobello mushrooms have the same light earthy taste as the button mushrooms found in most dishes but carry a more meaty texture. Chef Ravi first prepares the turkey by pan cooking it while ladling in a sauce made from red and sherry wine, sun dried tomatoes, thyme and bell peppers to ensure the turkey is soft and flavorful. He then slivers the thick mushrooms and sautés them in garlic and oil and adds them to the turkey meat.

    The meal comes standard with 8 oz. of Turkey, 1 1/2 cups of Broccoli (vegetable) and 1/3 cup of Brown Rice (carbohydrate).

  23. Garlic Portobello With Turkey - 4 Oz.

    Portobello mushrooms have the same light earthy taste as the button mushrooms found in most dishes but carry a more meaty texture. Chef Ravi first prepares the turkey by pan cooking it while ladling in a sauce made from red and sherry wine, sun dried tomatoes, thyme and bell peppers to ensure the turkey is soft and flavorful. He then slivers the thick mushrooms and sautés them in garlic and oil and adds them to the turkey meat.

    The meal comes standard with 4 oz. of Turkey and 1 cup of Broccoli (vegetable).

  24. Garlic Portobello With Turkey - 6 Oz.

    Portobello mushrooms have the same light earthy taste as the button mushrooms found in most dishes but carry a more meaty texture. Chef Ravi first prepares the turkey by pan cooking it while ladling in a sauce made from red and sherry wine, sun dried tomatoes, thyme and bell peppers to ensure the turkey is soft and flavorful. He then slivers the thick mushrooms and sautés them in garlic and oil and adds them to the turkey meat.

    The meal comes standard with 6 oz. of Turkey, 1/2 cups of Broccoli (vegetable) and 1/2 cup of Brown Rice (carbohydrate).

  25. Grilled Portobello Garlic Chicken - 8 Oz.

    Using sherry and red wine, sun dried tomatoes, and roasted bell peppers, Chef Ravi creates a marinade and later a sauce for the chicken to be flavored inside and out. He then sautés slivers of meaty Portobello mushrooms in garlic and oil to be placed on the grilled chicken breast and covered in a delightful marinara bring texture and taste to the dinner table.

    The meal comes standard with 8 oz. of Chicken, 1 1/2 cups of Asparagus (vegetable) and 1/3 cup of Curly Quinoa Pasta (carbohydrate).

  26. Grilled Portobello Garlic Chicken - 6 Oz.

    Using sherry and red wine, sun dried tomatoes, and roasted bell peppers, Chef Ravi creates a marinade and later a sauce for the chicken to be flavored inside and out. He then sautés slivers of meaty Portobello mushrooms in garlic and oil to be placed on the grilled chicken breast and covered in a delightful marinara bring texture and taste to the dinner table.

    The meal comes standard with 6 oz. of Chicken, 1/2 cup of Asparagus (vegetable) and 1/2 cup of Curly Quinoa Pasta (carbohydrate).

  27. Pimiento Lime Chicken - 4 Oz.

    Dried pasilla-ancho and cascabel chili pods are rehydrated in chicken stock to bring an earthy pepper flavor and dark red coloring to the marinade. However, the chili flavor takes a backseat to the truly unique zest of the fire-roast lime skins and juice. The chicken is grilled and finished with a topping of charbroiled chilies and fresh cilantro.

    The meal comes standard with spinach.

  28. Pimiento Lime Chicken - 6 Oz.

    Dried pasilla-ancho and cascabel chili pods are rehydrated in chicken stock to bring an earthy pepper flavor and dark red coloring to the marinade. However, the chili flavor takes a backseat to the truly unique zest of the fire-roast lime skins and juice. The chicken is grilled and finished with a topping of charbroiled chilies and fresh cilantro.

    The meal comes standard with 6 oz. of Chicken, 1/2 cup of Broccoli (vegetable) and 1/2 cup of Brown Rice (carbohydrate).

  29. Pimiento Lime Chicken - 8 Oz. GDS

    Dried pasilla-ancho and cascabel chili pods are rehydrated in chicken stock to bring an earthy pepper flavor and dark red coloring to the marinade. However, the chili flavor takes a backseat to the truly unique zest of the fire-roast lime skins and juice. The chicken is grilled and finished with a topping of charbroiled chilies and fresh cilantro.

    The meal comes standard with 8 oz. of Chicken, 1 1/2 cups of Broccoli (vegetable) and 1/3 cup of Brown Rice (carbohydrate).

  30. Rustic Meatloaf - 8 Oz.

    Chef Ravi meticulously chars onions, garlic, and tomatoes to bring out the natural sugars of these ingredients with a soft texture. A unique blend of Teff flour, flax seed and eggs serve as a gluten-free binding agent that also aid in optimal digestion health. Combined with cilantro and other herbs, the meatloaf is immersed in a liquid base of chicken stock and a Caribbean white rum kick, covered, and steamed to allow flavor absorption and tender texture. Along with the remaining torched veggies, Chef Ravi compiles a saucy layer to dress the meat to perfection.

    The meal comes standard with 8 oz. of Turkey 1 1/2 cups of Asparagus (vegetable) and 1/3 cups of Caribbean Mashed Potatoes (carbohydrate).

  31. Savory Turkey Roasted Vegetables - 4 Oz.

    When veggies are fire-roasted, the bitter flavor of raw green and yellow onions are replaced with a smoky, caramelized, sweet mound of tender vegetables, including four different types of sweet peppers and sun-dried tomatoes. Half is blended into a sauce to ladle into the garlic and onion turkey while it cooks. The rest is served atop the meat for a dish full of texture and taste.

    The meal comes standard with 4 oz. of Turkey and 1 cup of Broccoli (vegetable).

  32. Savory Turkey with Roasted Vegetables - 6 Oz.

    When veggies are fire-roasted, the bitter flavor of raw green and yellow onions are replaced with a smoky, caramelized, sweet mound of tender vegetables, including four different types of sweet peppers and sun-dried tomatoes. Half is blended into a sauce to ladle into the garlic and onion turkey while it cooks. The rest is served atop the meat for a dish full of texture and taste.

    The meal comes standard with 6 oz. of Turkey, 1/2 cup of Broccoli (vegetable) and 1/2 cup of Brown Rice (carbohydrate).

  33. Savory Turkey with Roasted Vegetables - 8 Oz.

    When veggies are fire-roasted, the bitter flavor of raw green and yellow onions are replaced with a smoky, caramelized, sweet mound of tender vegetables, including four different types of sweet peppers and sun-dried tomatoes. Half is blended into a sauce to ladle into the garlic and onion turkey while it cooks. The rest is served atop the meat for a dish full of texture and taste.

    The meal comes standard with 8 oz. of Turkey, 1 1/2 cups of Broccoli (vegetable) and 1/3 cup of Brown Rice (carbohydrate).

  34. Turkey Spaghetti Italiano - 8 Oz.

    A hand-selected medley of different types of basil, parsley, rosemary and thyme accompany sun-dried tomatoes and merlot for an appetizing sauce to be mixed into the lean turkey meat as it cooks. Chef then uses the remaining sauce to top off the gluten free quinoa spaghetti full of complex carbohydrates and protein for a pasta dish you can guiltlessly enjoy.

    The meal comes standard with 8 oz. of Turkey, 1 1/2 cups of Zucchini & Squash (vegetable) and 1/3 cup of Penne Quinoa Pasta (carbohydrate).

  35. Turkey Spaghetti Italiano - 6 oz.

    A hand-selected medley of different types of basil, parsley, rosemary and thyme accompany sun-dried tomatoes and merlot for an appetizing sauce to be mixed into the lean turkey meat as it cooks. Chef then uses the remaining sauce to top off the gluten-free quinoa spaghetti full of complex carbohydrates and protein for a pasta dish you can guiltlessly enjoy.

    The meal comes standard with 6 oz. of Turkey, 1/2 cup of Zucchini & Squash (vegetable) and 1/2 cup of Penne Quinoa Pasta (carbohydrate).

Chef's Specials

  1. Cheat Day Turkey Lasagna - 9 Oz.

    Layer upon layer of rice noodles sit between blankets of daiya cheese and a delectable tomato sauce that is made by combining turkey, bell peppers, onions, roasted garlic, basil, white wine, and homemade chicken stock.

  2. Cheat Day Vegetable Lasagna - 9 Oz.

    This delicious gluten, dairy, and soy free white lasagna is packed with baby spinach, mushrooms, carrots, bell peppers, roasted garlic, and onions. Because Chef Ravi prepares this meal with vegan-friendly ingredients such as homemade vegetable stock, almond milk, daiya cheese, and rice noodles, it is perfect for the vegan in your family.

  3. Chocolate Chip Cookie

    The classic chocolate chip cookie takes a delightful, gluten-free twist! Filled with silky Chocolate Chunks, and all natural ingredients, you will be amazed you are eating a dessert! Each order of chocolate chip cookies comes with 6 delicious cookies.

  4. Coconut Cranberry Cookie

    Delectable shredded coconut smoothly blends with the flavor of sweet cranberry in this gluten-free treat. Reward yourself with a guilt-free dessert! Each order of coconut cranberry cookies comes with 6 delicious cookies.

  5. Curried Chicken - 6 oz

    Get a taste of Chef Ravi's Indian background with his flavorful curried chicken. The creamy chicken is covered with garbanzo beans and sauce. The meal comes standard with 6 oz. of Chicken, 1/2 cup of Green Beans (vegetable) and 1/2 cup of Brown Rice (carbohydrate).

  6. Curried Chicken - 8 oz

    Get a taste of Chef Ravi's Indian background with his flavorful curried chicken. The creamy chicken is covered with garbanzo beans and sauce. The meal comes standard with 8 oz. of Chicken, 1 1/2 cups of Green Beans (vegetable) and 1/3 cup of Brown Rice (carbohydrate).

  7. Mac N' Cheese

    Gluten, dairy, and soy-free has never before been so much fun! This twist on a classic dish will have the whole family smiling from ear to ear. Gluten-free quinoa noodles covered in daiya cheese make for a savory dish that is delicious anytime.

  8. Oatmeal Raisin Cookie

    While this isn't exactly like your grandma's traditional oatmeal raisin cookie, we still would claim that our gluten-free oatmeal cookie is just as tasty as grandma's recipe! Soft cookie packed with raisins, filled with all natural ingredients, just can't be beat! Each order of oatmeal raisin cookies comes with 6 delicious cookies.

  9. Roasted Eggplant and Tempeh - 8 Oz.

    This tasty eggplant dish features the delicious flavors of garlic, onions, roasted Anaheim chilis and jalepeño skins. This vigorous taste is beefed up with the protein of tempeh. Perfect for vegans and health-minded eaters alike, this dish is full of vitality and "oomph"!

Shop Gluten, Soy + Dairy Free items - Choose from Meal Plans, Breakfast, Individual Meals and Chef's Specials

Meal Plans

  1. 20 Meal Variety Pack - 4 Oz. - GDS

    Each 4 oz. gluten, dairy, and soy free meal is designed to accommodate the dietary needs of someone who is looking to lose weight. In this program, 20 individual gourmet dinners are provided each month. Each meal has an estimated 250-350 calories and includes 4 oz. of protein and 1 cup of vegetables.

    Chef Ravi’s 20 Meal Variety Pack Includes:

    • A combination of 20 convenient, nutritious, gourmet, gluten-free meals (ideal for lunch or dinner).
    • 250-350 calories per meal.
    • Convenient monthly home delivery.

    How Recurring Plan Works:

    At your convenience, this plan can be automatically renewed on a monthly basis. If you subscribe to the Recurring Plan for 3 or more months the shipping cost will be waived. In order to see results, we recommend subscribing to this plan for a minimum of 12 weeks. If you wish to subscribe to the 20 Meal Variety Pack Recurring Plan, please contact World Gardens Café via email at billing@worldgardenscafe.com or by phone at 800-381-8219.

    Once your Meals leave the World Gardens Café kitchen, you will receive a shipment notice via email with your tracking number. This allows you to track your package and plan as needed for its delivery.

    *When you order you will be given the chance to tell us if you have any food allergies.

    Variety Pack Dinner Plan (20 Meals Per Month)

  2. 20 Meal Variety Pack - 6 Oz. - GDS

    Each 6 oz. meal is designed to accommodate the dietary needs of someone who is simply looking to maintain their weight. In this program, 20 individual gourmet dinners are provided each month. Each meal has an estimated 450-1200 calories.

    Chef Ravi’s 20 Meal Variety Pack Includes:

    • A combination of 20 convenient, nutritious, gourmet, gluten-free meals (ideal for lunch or dinner).
    • 395-494 calories per meal.
    • Convenient monthly home delivery.

    How Recurring Plan Works:

    At your convenience, this plan can be automatically renewed on a monthly basis. If you subscribe to the Recurring Plan for 3 or more months the shipping cost will be waived. In order to see results, we recommend subscribing to this plan for a minimum of 12 weeks. If you wish to subscribe to the 20 Meal Variety Pack Recurring Plan, please contact World Gardens Café via email at billing@worldgardenscafe.com or by phone at 800-381-8219.

    Once your Meals leave the World Gardens Café kitchen, you will receive a shipment notice via email with your tracking number. This allows you to track your package and plan as needed for its delivery.

    *When you order you will be given the chance to tell us if you have any food allergies.

    20 Meal Variety Pack Plan (20 6 oz. Meals Per Month)

  3. 20 Meal Variety Pack - 8 Oz. - GDS

    Each Protein Boost meal is designed to accommodate the dietary needs of someone who requires an additional amount of protein or is looking to gain weight. In this program, 20 individual gourmet dinners are provided each month. Each meal has an estimated 690-1300 calories.

    Chef Ravi’s Protein Boost Variety Pack Includes:

    • A combination of 20 convenient, nutritious, gourmet, gluten-free meals (ideal for lunch or dinner).
    • 690-1300 calories per meal.
    • Convenient monthly home delivery.

    How Recurring Plan Works:

    At your convenience, this plan can be automatically renewed on a monthly basis. If you subscribe to the Recurring Plan for 3 or more months the shipping cost will be waived. In order to see results, we recommend subscribing to this plan for a minimum of 12 weeks. If you wish to subscribe to the 20 Meal Variety Pack Recurring Plan, please contact World Gardens Café via email at billing@worldgardenscafe.com or by phone at 800-381-8219.

    Once your Meals leave the World Gardens Café kitchen, you will receive a shipment notice via email with your tracking number. This allows you to track your package and plan as needed for its delivery.

    *When you order you will be given the chance to tell us if you have any food allergies.

    Variety Pack Dinner Plan (20 Meals Per Month)

Breakfast

  1. Cajun Spiced Breakfast Bowl - 5 Oz.

    This breakfast bowl keeps the ingredients simple but the flavor deep. Egg whites and red-skinned potatoes are prepared and sprinkled with a touch of sea salt. The potatoes are spiced with a homemade Cajun-seasoning blend of dehydrated onions, garlic, cumin, oregano, and powders from different chilies. All this, plus a few slices of turkey bacon, provide just the right balance of protein and complex carbohydrates to begin a healthy day.

  2. Fire-Roasted Breakfast Bowl - 5 Oz.

    This breakfast bowl keeps the ingredients simple but the flavor deep. Egg whites and red-skinned potatoes are prepared and sprinkled with a touch of sea salt. The potatoes are spiced with a homemade Cajun-seasoning blend of dehydrated onions, garlic, cumin, oregano, and powders from different chilies. All this, plus a few slices of turkey bacon, provide just the right balance of protein and complex carbohydrates to begin a healthy day.

Individual Meals

  1. Big Band Bayou Chicken - 8 Oz. - GDS

    A homemade Cajun blend of spices makes this big band bayou chicken hit all of the right notes. A mix of chilies, pepper corns, herbs, roasted onions and red peppers give the marinade and sauce a full-bodied flavor. This Cajun dish is traditionally spicy, but it does not overpower its soulful savor; it will certainly leave you humming a tune of satisfaction.

    The meal comes standard with 8 oz. of Chicken, 1 1/2 cups of Broccoli (vegetable) and 1/3 cup of Brown Rice Medley (carbohydrate).

  2. Big Band Bayou Chicken - 4 Oz. - GDS

    A homemade Cajun blend of spices makes this big band bayou chicken hit all of the right notes. A mix of chilies, pepper corns, herbs, roasted onions and red peppers give the marinade and sauce a full-bodied flavor. This Cajun dish is traditionally spicy, but it does not overpower its soulful savor; it will certainly leave you humming a tune of satisfaction.

    The meal comes standard with 4 oz. of Chicken and 1 cup of spinach.

  3. Big Band Bayou Chicken - 6 Oz. - GDS

    A homemade Cajun blend of spices makes this big band bayou chicken hit all of the right notes. A mix of chilies, pepper corns, herbs, roasted onions and red peppers give the marinade and sauce a full-bodied flavor. This Cajun dish is traditionally spicy, but it does not overpower its soulful savor; it will certainly leave you humming a tune of satisfaction.

    The meal comes standard with 6 oz. of Chicken, 1/2 cup of Broccoli (vegetable) and 1/2 cup of Brown Rice Medley (carbohydrate).

  4. Cajun Pepper Steak - 6 Oz. - GDS

    Chef Ravi personally dehydrates his ingredients to create his signature Cajun dry rub he applies to the steak before grilling. Harmonized flavors such as cayenne pepper, garlic, onion, and cumin help bring out the beef’s savor while also tenderizing it. After the grilling, a ladle-full of sauce made from the same blend of ingredients is poured over the steak allowing each bite to be soft, peppery and juicy.  

    The meal comes standard with 6 oz. of Steak, 1/2 cup of Asian Broccoli (vegetable) and 1/2 cup of Roasted Red Potatoes (carbohydrate).

  5. Cajun Pepper Steak - 8 Oz. - GDS

    Chef Ravi personally dehydrates his ingredients to create his signature Cajun dry rub he applies to the steak before grilling. Harmonized flavors such as cayenne pepper, garlic, onion, and cumin help bring out the beef’s savor while also tenderizing it. After the grilling, a ladle-full of sauce made from the same blend of ingredients is poured over the steak allowing each bite to be soft, peppery and juicy.  

    The meal comes standard with 8 oz. of Steak, 1 1/2 cups of Asian Broccoli (vegetable) and 1/3 cup of Roasted Red Potatoes (carbohydrate).

  6. Caribbean Herb Steak - 6 Oz. - GDS

    This delicious steak is covered in a homemade dry rub of dehydrated Caribbean herb shado beni, thyme, no-oil sun dried tomatoes and sweet peppers. The sauce is then created from the fresh ingredients with a hint of ginger and Santa Nella wine and poured over the grilled spiced meat. This fragrant dish brings Chef Ravi back to his time in the kitchen with his grandmother and these bold flavors will bring you too, to the islands.

    The meal comes standard with 6 oz. of Steak, 1/2 cups of Zucchini & Squash (vegetable) and 1/2 cup of Roasted Red Potatoes (carbohydrate).

  7. Caribbean Herb Steak - 8 Oz. - GDS

    This delicious steak is covered in a homemade dry rub of dehydrated Caribbean herb shado beni, thyme, no-oil sun dried tomatoes and sweet peppers. The sauce is then created from the fresh ingredients with a hint of ginger and Santa Nella wine and poured over the grilled spiced meat. This fragrant dish brings Chef Ravi back to his time in the kitchen with his grandmother and these bold flavors will bring you too, to the islands.

    The meal comes standard with 8 oz. of steak, 1 1/2 cups of Zucchini & Squash (vegetable) and 1/3 cup of Roasted Red Potatoes (carbohydrate).

  8. Caribbean Style Sun Dried Tomato Chicken Stew - 4 Oz.

    Chef Ravi lets the chicken breast marinate overnight in his gluten, soy, dairy-free rub to soak up the delicious flavor. He later adds raw cane sugar to cook the chicken until it is browned to perfection. Big leaf thyme & oregano play a part by mixing with the chicken in its juices. Ravi then mixes water with orange juice for a kick of citrus sweetness. Sun-dried tomatoes and a touch of sea salt are the last piece of the puzzle to create the savory flavor.

  9. Caribbean Style Sun Dried Tomato Chicken Stew - 6 Oz.

    Chef Ravi lets the chicken breast marinate overnight in his gluten, soy, dairy-free rub to soak up the delicious flavor. He later adds raw cane sugar to cook the chicken until it is browned to perfection. Big leaf thyme & oregano play a part by mixing with the chicken in its juices. Ravi then mixes water with orange juice for a kick of citrus sweetness. Sun-dried tomatoes and a touch of sea salt are the last piece of the puzzle to create the savory flavor.

  10. Caribbean Style Sun Dried Tomato Chicken Stew - 8 Oz.

    Chef Ravi lets the chicken breast marinate overnight in his gluten, soy, dairy-free rub to soak up the delicious flavor. He later adds raw cane sugar to cook the chicken until it is browned to perfection. Big leaf thyme & oregano play a part by mixing with the chicken in its juices. Ravi then mixes water with orange juice for a kick of citrus sweetness. Sun-dried tomatoes and a touch of sea salt are the last piece of the puzzle to create the savory flavor.

  11. Caribbean Style Vegetable Chicken - 4 Oz. - GDS

    From the Caribbean island of Antigua, Chef Ravi fuses a unique blend of ingredients to reach a marinade and sauce with an exotic flavor full of depth. Its deep red coloring comes from a blend of four peppers including poblanos and chili powder and its sweet suggestions of island dark rum, Santa Nella and plum wines prevail over the secret spice of burned cinnamon. He adds fresh herbs to compliment the rich sauce bringing overlapping layers to your pallet.

    The meal comes standard with spinach.

  12. Caribbean Style Vegetable Chicken - 6 Oz. - GDS

    Ever hear of the herb shado beni? It is commonly used in the cuisine of the West Indies, yet difficult to find here in the US. It can be compared to cilantro, but Chef Ravi will take no substitute when creating his Caribbean herb chicken. Its pungently fresh flavor is complimented in the marinade and sauce with citrus juices, roasted garlic, torched habanero skins and a dash of oregano and thyme.

    The meal comes standard with 8 oz. of Chicken, 1/2 cup of Asparagus (vegetable) and 1/2 cup of Brown Rice (carbohydrate).

  13. Caribbean Style Vegetable Chicken - 8 Oz. - GDS

    Ever hear of the herb shado beni? It is commonly used in the cuisine of the West Indies, yet difficult to find here in the US. It can be compared to cilantro, but Chef Ravi will take no substitute when creating his Caribbean herb chicken. Its pungently fresh flavor is complimented in the marinade and sauce with citrus juices, roasted garlic, torched habanero skins and a dash of oregano and thyme.

    The meal comes standard with 8 oz. of Chicken, 1/2 cup of Asparagus (vegetable) and 1/2 cup of Brown Rice (carbohydrate).

  14. Chicken Via Verde - 4 Oz. - GDS

    Prepared in a soulful marinade of tomatillos, roasted garlic, cilantro, green onions, and charred jalapeño skins, the chicken draws in a smoky salsa-like flavor. While the heat of the jalapeño is absent, its full sharp and sweet flavors are combined for spice without the burn. The marinade is thickened and blended adding just a touch of sea salt and fresh garlic, poured over the grilled chicken and topped with fresh cilantro and chunks of the roasted plump tomatoes verdes.

    The meal comes standard with 4 oz. of Chicken and 1 cup of spinach.

  15. Chicken Via Verde - 6 Oz. - GDS

    Prepared in a soulful marinade of tomatillos, roasted garlic, cilantro, green onions, and charred jalapeño skins, the chicken draws in a smoky salsa-like flavor. While the heat of the jalapeño is absent, its full sharp and sweet flavors are combined for spice without the burn. The marinade is thickened and blended adding just a touch of sea salt and fresh garlic, poured over the grilled chicken and topped with fresh cilantro and chunks of the roasted plump tomatoes verdes.

    The meal comes standard with 6 oz. of Chicken, 1/2 cup of Asparagus (vegetable) and 1/2 cup of Brown Rice (carbohydrate).

  16. Chicken Via Verde - 8 Oz. - GDS

    Prepared in a soulful marinade of tomatillos, roasted garlic, cilantro, green onions, and charred jalapeño skins, the chicken draws in a smoky salsa-like flavor. While the heat of the jalapeño is absent, its full sharp and sweet flavors are combined for spice without the burn. The marinade is thickened and blended adding just a touch of sea salt and fresh garlic, poured over the grilled chicken and topped with fresh cilantro and chunks of the roasted plump tomates verdes.

    The meal comes standard with Asparagus (vegetable) and Brown Rice (carbohydrate).

  17. Cilantro Chicken - 6 Oz. - GDS

    Using both the leaves and the stems of cilantro, the herb gives a distinctive and bright flavoring to the marinating process and the sauce to top. Sautéed garlic and onions, as well as flame-broiled skins of California chilies and jalapeños compliment the cilantro’s flavoring to bring a Mexican flare of spice without the burning heat. 

    The meal comes standard with 6 oz. of Chicken, 1/2 cup of Broccoli (vegetable) and 1/2 cup of Brown Rice (carbohydrate).

  18. Cilantro Chicken - 8 Oz. - GDS

    Using both the leaves and the stems of cilantro, the herb gives a distinctive and bright flavoring to the marinating process and the sauce to top. Sautéed garlic and onions, as well as flame-broiled skins of California chilies and jalapeños compliment the cilantro’s flavoring to bring a Mexican flare of spice without the burning heat.

    The meal comes standard with 8 oz. of Chicken, 1 1/2 cups of Broccoli (vegetable) and 1/3 cup of Brown Rice (carbohydrate).

  19. Citrus Spiced Ginger Chicken - 8 Oz. - GDS

    Chef Ravi begins this recipe by torching off the thick skin of ginger root and then continues to char the exposed root. He then adds the ginger and sweet roasted garlic to an herb mixture of shado beni, big leaf thyme, and a hint of cumin. He tops the blender with citrus juices of lemons and tangerines, and Santa Nella wine. The chicken then marinades overnight in this flavored medley and is topped with fresh cilantro to ensure every piece is bursting with a bright and tangy sweet bite.

    The meal comes standard with 8 oz. of Chicken, 1 1/2 cups of broccoli, and 1/3 cup of Brown Rice.

  20. Citrus Spiced Ginger Chicken - 4 Oz. - GDS

    Chef Ravi begins this recipe by torching off the thick skin of ginger root and then continues to char the exposed root. He then adds the ginger and sweet roasted garlic to an herb mixture of shado beni, big leaf thyme, and a hint of cumin. He tops the blender with citrus juices of lemons and tangerines, and Santa Nella wine. The chicken then marinades overnight in this flavored medley and is topped with fresh cilantro to ensure every piece is bursting with a bright and tangy sweet bite.

    The meal comes standard with 4 oz. of Chicken and 1 cup of spinach.

  21. Citrus Spiced Ginger Chicken - 6 Oz. - GDS

    Chef Ravi begins this recipe by torching off the thick skin of ginger root and then continues to char the exposed root. He then adds the ginger and sweet roasted garlic to an herb mixture of shado beni, big leaf thyme, and a hint of cumin. He tops the blender with citrus juices of lemons and tangerines, and Santa Nella wine. The chicken then marinades overnight in this flavored medley and is topped with fresh cilantro to ensure every piece is bursting with a bright and tangy sweet bite.

    The meal comes standard with 6 oz. of Chicken, 1/2 cup of broccoli, and 1/2 cup of Brown Rice.

  22. Fire-Roasted Stuffed Peppers - 8 Oz. - GDS

    These stuffed bell peppers could be described as zesty, juicy, picante, and essentially anything but bland. With torched skins of jalapeños and habaneros, Chef Ravi carefully sweetens up the heat from these peppers and mixes flavors of thyme and cinnamon basil into the lean turkey mixture. And just before the bell peppers are spilling over with this spicy blend, ricotta cheese lays over the top to tame the heat with its creamy texture to cool your lips in a surge of flavor.

    The meal comes standard with 8 oz. of Chicken, 1 1/2 cups of Zucchini & Squash (vegetable) and 1/3 cup of Brown Rice (carbohydrate).

  23. Garlic Chicken with Flame-Roasted Peppers - 6 Oz. - GDS

    Flame-roasted bell peppers and onions don’t just put this dish over the top in great taste, their flavors run through and through the chicken. Chef Ravi carefully chars the pepper skins and onions, adding herbs and garlic to blend into the marinade. After grilling the chicken, the vegetable mixture tops off this healthy dinner with a sweet and smoky perfection.

    The meal comes standard with 6 oz. of Chicken, 1/2 cup of Broccoli (vegetable) and 1/2 cup of Brown Rice (carbohydrate).

  24. Garlic Chicken with Flame-Roasted Peppers - 8 Oz.-GDS

    Flame-roasted bell peppers and onions don’t just put this dish over the top in great taste, their flavors run through and through the chicken. Chef Ravi carefully chars the pepper skins and onions, adding herbs and garlic to blend into the marinade. After grilling the chicken, the vegetable mixture tops off this healthy dinner with a sweet and smoky perfection.

    The meal comes standard with 8 oz. of Chicken, 1 1/2 cups of Broccoli (vegetable) and 1/3 cup of Brown Rice (carbohydrate).

  25. Garlic Portobello With Turkey - 8 Oz. - GDS

    Portobello mushrooms have the same light earthy taste as the button mushrooms found in most dishes but carry a more meaty texture. Chef Ravi first prepares the turkey by pan cooking it while ladling in a sauce made from red and sherry wine, sun dried tomatoes, thyme and bell peppers to ensure the turkey is soft and flavorful. He then slivers the thick mushrooms and sautés them in garlic and oil and adds them to the turkey meat.

    The meal comes standard with 8 oz. of Turkey, 1 1/2 cups of Broccoli (vegetable) and 1/3 cup of Brown Rice (carbohydrate).

  26. Garlic Portobello With Turkey - 4 Oz. - GDS

    Portobello mushrooms have the same light earthy taste as the button mushrooms found in most dishes but carry a more meaty texture. Chef Ravi first prepares the turkey by pan cooking it while ladling in a sauce made from red and sherry wine, sun dried tomatoes, thyme and bell peppers to ensure the turkey is soft and flavorful. He then slivers the thick mushrooms and sautés them in garlic and oil and adds them to the turkey meat.

    The meal comes standard with 4 oz. of Turkey and 1 cup of Broccoli (vegetable).

  27. Garlic Portobello With Turkey - 6 Oz. - GDS

    Portobello mushrooms have the same light earthy taste as the button mushrooms found in most dishes but carry a more meaty texture. Chef Ravi first prepares the turkey by pan cooking it while ladling in a sauce made from red and sherry wine, sun dried tomatoes, thyme and bell peppers to ensure the turkey is soft and flavorful. He then slivers the thick mushrooms and sautés them in garlic and oil and adds them to the turkey meat.

    The meal comes standard with 6 oz. of Turkey, 1/2 cups of Broccoli (vegetable) and 1/2 cup of Brown Rice (carbohydrate).

  28. Grilled Portobello Garlic Chicken - 8 Oz. - GDS

    Using sherry and red wine, sun dried tomatoes, and roasted bell peppers, Chef Ravi creates a marinade and later a sauce for the chicken to be flavored inside and out. He then sautés slivers of meaty Portobello mushrooms in garlic and oil to be placed on the grilled chicken breast and covered in a delightful marinara bring texture and taste to the dinner table.

    The meal comes standard with 8 oz. of Chicken, 1 1/2 cups of Asparagus (vegetable) and 1/3 cup of Curly Quinoa Pasta (carbohydrate).

  29. Grilled Portobello Garlic Chicken - 6 Oz. - GDS

    Using sherry and red wine, sun dried tomatoes, and roasted bell peppers, Chef Ravi creates a marinade and later a sauce for the chicken to be flavored inside and out. He then sautés slivers of meaty Portobello mushrooms in garlic and oil to be placed on the grilled chicken breast and covered in a delightful marinara bring texture and taste to the dinner table.

    The meal comes standard with 6 oz. of Chicken, 1/2 cup of Asparagus (vegetable) and 1/2 cup of Curly Quinoa Pasta (carbohydrate).

  30. Pimiento Lime Chicken - 4 Oz. - GDS

    Dried pasilla-ancho and cascabel chili pods are rehydrated in chicken stock to bring an earthy pepper flavor and dark red coloring to the marinade. However, the chili flavor takes a backseat to the truly unique zest of the fire-roast lime skins and juice. The chicken is grilled and finished with a topping of charbroiled chilies and fresh cilantro.

    The meal comes standard with spinach.

  31. Pimiento Lime Chicken - 6 Oz. - GDS

    Dried pasilla-ancho and cascabel chili pods are rehydrated in chicken stock to bring an earthy pepper flavor and dark red coloring to the marinade. However, the chili flavor takes a backseat to the truly unique zest of the fire-roast lime skins and juice. The chicken is grilled and finished with a topping of charbroiled chilies and fresh cilantro.

    The meal comes standard with 6 oz. of Chicken, 1/2 cup of Broccoli (vegetable) and 1/2 cup of Brown Rice (carbohydrate).

  32. Savory Turkey Roasted Vegetables - 4 Oz. - GDS

    When veggies are fire-roasted, the bitter flavor of raw green and yellow onions are replaced with a smoky, caramelized, sweet mound of tender vegetables, including four different types of sweet peppers and sun-dried tomatoes. Half is blended into a sauce to ladle into the garlic and onion turkey while it cooks. The rest is served atop the meat for a dish full of texture and taste.

    The meal comes standard with 4 oz. of Turkey and 1 cup of Broccoli (vegetable).

  33. Savory Turkey with Roasted Vegetables - 6 Oz. - GDS

    When veggies are fire-roasted, the bitter flavor of raw green and yellow onions are replaced with a smoky, caramelized, sweet mound of tender vegetables, including four different types of sweet peppers and sun-dried tomatoes. Half is blended into a sauce to ladle into the garlic and onion turkey while it cooks. The rest is served atop the meat for a dish full of texture and taste.

    The meal comes standard with 6 oz. of Turkey, 1/2 cup of Broccoli (vegetable) and 1/2 cup of Brown Rice (carbohydrate).

  34. Savory Turkey with Roasted Vegetables - 8 Oz. - GDS

    When veggies are fire-roasted, the bitter flavor of raw green and yellow onions are replaced with a smoky, caramelized, sweet mound of tender vegetables, including four different types of sweet peppers and sun-dried tomatoes. Half is blended into a sauce to ladle into the garlic and onion turkey while it cooks. The rest is served atop the meat for a dish full of texture and taste.

    The meal comes standard with 8 oz. of Turkey, 1 1/2 cups of Broccoli (vegetable) and 1/3 cup of Brown Rice (carbohydrate).

Chef's Specials

  1. Cheat Day Turkey Lasagna - 9 Oz.

    Layer upon layer of rice noodles sit between blankets of daiya cheese and a delectable tomato sauce that is made by combining turkey, bell peppers, onions, roasted garlic, basil, white wine, and homemade chicken stock.

  2. Cheat Day Vegetable Lasagna - 9 Oz.

    This delicious gluten, dairy, and soy free white lasagna is packed with baby spinach, mushrooms, carrots, bell peppers, roasted garlic, and onions. Because Chef Ravi prepares this meal with vegan-friendly ingredients such as homemade vegetable stock, almond milk, daiya cheese, and rice noodles, it is perfect for the vegan in your family.

  3. Curried Chicken - 6 oz

    Get a taste of Chef Ravi's Indian background with his flavorful curried chicken. The creamy chicken is covered with garbanzo beans and sauce. The meal comes standard with 6 oz. of Chicken, 1/2 cup of Green Beans (vegetable) and 1/2 cup of Brown Rice (carbohydrate).

  4. Curried Chicken - 8 oz

    Get a taste of Chef Ravi's Indian background with his flavorful curried chicken. The creamy chicken is covered with garbanzo beans and sauce. The meal comes standard with 8 oz. of Chicken, 1 1/2 cups of Green Beans (vegetable) and 1/3 cup of Brown Rice (carbohydrate).

  5. Mac N' Cheese

    Gluten, dairy, and soy-free has never before been so much fun! This twist on a classic dish will have the whole family smiling from ear to ear. Gluten-free quinoa noodles covered in daiya cheese make for a savory dish that is delicious anytime.

  6. Pimiento Lime Chicken - 8 Oz. GDS

    Dried pasilla-ancho and cascabel chili pods are rehydrated in chicken stock to bring an earthy pepper flavor and dark red coloring to the marinade. However, the chili flavor takes a backseat to the truly unique zest of the fire-roast lime skins and juice. The chicken is grilled and finished with a topping of charbroiled chilies and fresh cilantro.

    The meal comes standard with Broccoli (vegetable) and Brown Rice (carbohydrate).

  7. Roasted Eggplant and Tempeh - 8 Oz.

    This tasty eggplant dish features the delicious flavors of garlic, onions, roasted Anaheim chilis and jalepeño skins. This vigorous taste is beefed up with the protein of tempeh. Perfect for vegans and health-minded eaters alike, this dish is full of vitality and "oomph"!

Shop Vegan items - Choose from Breakfast and Chef's Specials

Breakfast

There are no products matching the selection.

Chef's Specials

  1. Adobe Tempeh - 6 oz

    Satisfy your appetite with the hearty adobe tempeh dish. Chocked full of proteins from pinto beans and tempeh, this dish will leave your tummy full and your mouth happy.

  2. Caribbean Vegetable Tempeh - 6 oz

    Tempeh flavored with wine and pumped up with onion and bell pepper for a savory finish.

  3. Cheat Day Vegetable Lasagna - 9 Oz.

    This delicious gluten, dairy, and soy free white lasagna is packed with baby spinach, mushrooms, carrots, bell peppers, roasted garlic, and onions. Because Chef Ravi prepares this meal with vegan-friendly ingredients such as homemade vegetable stock, almond milk, daiya cheese, and rice noodles, it is perfect for the vegan in your family.

  4. Curried Eggplant & Tempeh - 6 oz

    Eggplant and tempeh tastefully seasoned with curry, garlic, onion, and Anaheim chilies create a flavorful vegetarian entree with all natural ingredients.

  5. Enchiladas - 6 oz

    Who doesn't love Mexican food? But even better, who doesn't love to eat Mexican food without the guilt? Enjoy these vegan enchiladas created with just the right spiciness. You won't even have to cross the border to get authentic flavor.

  6. Mac N' Cheese

    Gluten, dairy, and soy-free has never before been so much fun! This twist on a classic dish will have the whole family smiling from ear to ear. Gluten-free quinoa noodles covered in daiya cheese make for a savory dish that is delicious anytime.

  7. Mexican Style Cilantro Tempeh - 6 oz

    Say "Adios" to the guilt, say "Hola" to delicious flavor and complete satisfaction. Enjoy the Mexican-style tempeh dish with garbanzo beans, pinto beans, and black-eyed peas with a kick of cilantro and chilies.

  8. Roasted Eggplant and Tempeh - 8 Oz.

    This tasty eggplant dish features the delicious flavors of garlic, onions, roasted Anaheim chilis and jalepeño skins. This vigorous taste is beefed up with the protein of tempeh. Perfect for vegans and health-minded eaters alike, this dish is full of vitality and "oomph"!

  9. Spanish Tempeh - 6 oz

    Enjoy this all-natural Spanish-style tempeh dish made from scratch with quality ingredients like tempeh, cilantro, wine, red pepper flakes, and chili powder.

  10. Stew Tempeh - 6 oz

    Grandma's stew is no comparison to this heart-healthy, vegetarian stew tempeh created with bell peppers, tomatoes, cilantro, onions, and wine. Perfect for a rainy day, or a cozy day at home, this entree will keep you satisfied and warm inside.