Fresh Daily Delivery Day1 Breakfast: Morning cinnamon sugar crepe with mascarpone and ricotta cheese with a fresh blueberry compote Lunch: Kobe beef Philly cheese steak over fresh baked 7 grain bread Snack1: Beefsteak tomato with Vidalia onion, Canadian bacon with Peter Luger™ steak sauce Dinner: Lobster tail complimented with a side homemade apple chicken sausage stuffing  Snack2: Juniors™ low carb sugarfree cheesecake specially prepared for cs Chefs Diet®

Day2 Breakfast: Creamy quiche florentine and young sautéed spinach leaves baked with feta cheese in puff pastry Lunch: Antipasto salad of cappacola ham, pimentos, pepperoncini peppers and cool summer cucumbers with cantaloupe melon Snack1: Fresh fruit with blueberries strudel Dinner: Balsamic marinated breast of chicken with whole roasted garlic, Roma tomatoes, Garbanzo beans and oregano infused sauce Snack2: Quinoa grain and lemon barley salad with soy temeh

Day3 Breakfast: Sugared blintz with Georgia peach compote, mascarpone and ricotta cheeses Lunch: Portobello napoleon with grilled eggplant, roasted red peppers, melted mozzarella cheese and opal basil vinaigrette Snack1: Peanut butter brownie with chocolate-mocha syrup Dinner: Fresh roasted pork loin with baked yam, broco flower spears and honey mustard gravy Snack2: 'Grandmas' sweet and sour chicken stuffed

Day4 Breakfast: Ranch style western omelette and range roasted potatoes topped with jack cheese Lunch: Classic Cobb salad with fresh roasted turkey breast, granny smith apple and bleu cheese vinaigrette Snack1: Glazed banana and toasted almond nut cake Dinner: Chicken mousaka Snack2: Stuffed artichoke hearts with fresh mozzarella, sun dried tomato and shaved parmesan

Day5 Breakfast: Peaches and oat bran French toast with farm fresh scrambled eggs Lunch: Salad Nicoise with hearts of romaine, albacore tuna, and fresh green beans with a lemony citrus dressing Snack1: Pumpkin seed granola with honey-nut yogurt Dinner: Shrimp and scallop dijonaise over saffron rice Snack2: Sicilian eggplant rolatini with ricotta and basil tomato coulis

Day6 Breakfast: Granny Smith apple cinnamon crepe with apple jack sauce and turkey sausage links Lunch: Chicken consommé with eggs two ways Snack1: Baby spinach with feta cheese and fresh dill weed Diner: Oven roasted game hen with pecan wild rice stuffing and sautéed green beans Snack2: Baked ‘deep dish’ apple, cinnamon, and clove cobbler

Day7 Breakfast: Cranberry-orange breakfast-tea scone Lunch: Greek style turkey pita with crunchy grape leaves, feta cheese and dilled cucumber vinaigrette Snack1: Organic Edamame Dinner: Grilled rack of baby lamb with ratatouille parmesan and minted au jus Snack2: Smoked mozzarella over portabella mushroom with balsamic vinaigrette

Day8 Breakfast: Turkey quesadilla with side tomatillo salsa Lunch: Chicken Caesar Salad with red wine risotto and grated parmesan cheese Snack1: Vanilla-bean and hazelnut custard Dinner: Whole stuffed bell pepper with a composition of chick peas and sun dried tomatoes Snack2: Bruschetta with roasted garlic puree and melted mozzarella

Day9 Breakfast: Swiss chard and mushroom omelette fresh pineapple cup Lunch: Wrapped albacore tuna salad in a rye tortilla served with garlic pickle and red cabbage slaw Snack1: Mini fresh fruit crepe with mascopone cheese Dinner: Spanish paella with saffron rice and a combination of spicy meats and shellfish Snack2: Crudite of summer vegetables with a homemade French onion dip

Day10 Breakfast: Scrambled egg whites with a fresh tomato cheese sauce Lunch: N.Y. Deli sandwich with smoked turkey, smoked ham, and Thousand Island dressing on whole wheat bread Snack1: Black and white chocolate brownie with fresh raspberry sauce Dinner: Breast of chicken Princepessa with grilled eggplant, melted mozzarella and parmesan cheeses Snack2: Chili tostada with refried beans and salsa

Day11 Breakfast: Golden melon salad with creamy cottage cheese and toasted almonds 7 grain bread with a homemade jam Lunch: Beef negimaki oriental salad with ginger soy vinaigrette and spicy orange chili pepper dipping sauce Snack1: Maple syrup and black walnut pudding Dinner: Grilled turkey patty with sweet potato chips and BBQ onions Snack2: Baked deep dish peaches and cream

Day12 Breakfast: Oat bran bagel with srambled eggs and vegetable cream cheese Lunch: Grilled salmon paillard atop field greens and citrus sections and orange-pepper oil vinaigrette Snack1: Summer vegetable terrine with asparagus, mushroom, And zucchini squash Dinner: Free range chicken stuffed cabbage with steamed asparagus and roasted new potato Snack2: Fresh long stem strawberries with ricotta cheese

Day13 Breakfast: Lemon-poppy seed breakfast muffin Lunch: Mesquite smoked chicken and swiss over red leaf lettuce with fresh beef steak tomatoes Snack1: English “Welsh Rarebit” crouton with roasted tomatoes and melted cheddar Dinner: Ginger glazed roasted pork loin with stewed fruit compote Snack2: Strawberry crepe with marscapone cheese

Day14 Breakfast: Buttermilk pancakes with sausage links and amaretto syrup Lunch: Herb roasted turkey souvlaki wrapped in Phyllo pastry with seasonal vegetables Snack1: Strawberry yogurt and cran-raisin granola Dinner: Lemony veal piccata with sautéed broccoli rabe and roasted rosemary potatoes Snack2: Jumbo prawns' cocktail with sesame mignonette

Day15 Breakfast: Deep dish ‘pizza’ frittata Italian style Lunch: “Soldier Salad” combination of slice turkey breast with slivers of granny smith apple Snack1: Baked orange ricotta pie with macerated golden raisins Dinner: Grilled chicken sausage with sautéed cubonelle peppers and brown rice risotto Snack2: Soft taco sandwich with pulled BBQ roasted pork

Day16 Breakfast: Cinnamon-raisin French toast with bourbon maple syrup and Creole scrambled eggs Lunch: Tofu gazpacho soup with a side organic salad with balsamic vinaigrette Snack1: Blueberry and sour cream muffin Dinner: “Grandmas” oven baked chicken loaf with broiled tomato and red beans Snack2: Lobster ravioli with a light saffron cream

Day17 Breakfast: Quiche Lorraine with puff pastry, smoked ham and gruyere cheese Lunch: ‘ChefsDiet®’ BLT with turkey bacon, beef steak tomato, romaine lettuce on whole wheat bread Macintosh Apple Snack1: Ginger and nutmeg peach coffee cake Dinner: Medallion of lamb. whipped sweet potato mash, and sautéed green beans almondine Snack2: Pepper and egg with a fresh marinara sauce

Day18 Breakfast: Juevos rancheros with pinto beans, red peppers and cilantro Lunch: Avocado and turkey with garden salad and golden delicious apple Snack1: Pepper and pork maki Dinner: "ChefsDiet®" Original pita pizza with chilies and mozzarella cheese Snack2: Wild berry pudding with shredded coconut

Day19 Breakfast: Raspberry blintz with marscapone cheese with three berry compote Lunch: Alpine Swiss cobb salad with fresh green beans and chick peas with crumbled bleu cheese dressing Snack1: Tropical mango and papaya Bavarian cream Dinner: Almond crusted sea bass with black beans, rice and bamboo shoots Snack2: Blue claw crab cake with green peppercorn mayonnaise

Day20 Breakfast: Sweet potato pancakes with grilled breakfast sausage links and maple syrup Lunch: Breast of duck over fresh spinach salad with raspberry vinaigrette Snack1: Soy pig in a double blanket with a honey mustard dipping sauce, Dinner: Roast pork loin with raisin bread stuffing, sautéed green beans and shallots Snack2: Chocolate cheesecake

Day21 Breakfast: Eggs benedict with ‘ChefsDiet® mock’ hollandaise sauce Lunch: Stir fried broccoli and Japanese vegetables with soy bean curd in oyster sauce Snack1: Banana nut protein muffin Dinner: Prawns Santarini with red lentils, roasted red peppers and topped with feta cheese Snack2: Pastrami rye wrap with honey mustard

Day22 Breakfast: Triple berry crepe with fresh ricotta cheese Lunch: "ChefsDiet®" Salad Snack1: Stuffed vidalia onion provencal with melted gruyere cheese Dinner: Nature veal marsala with sauteed forest mushrooms Snack2: Chicken croquette with sauce mornay

Day23 Breakfast: Spanish omlette with crooked neck squash Summer berry cup Lunch: Jalapeno turkey salad with salsa verde wrapped in a garlic & herb tortilla Snack1: Cinnomon pumkin & cream cheese smoothie Dinner: Baked black bean & grilled chicken chili topped with aged cheddar cheese. Snack2: Soy tempeh salad with yogurt and tamari spices

Day24 Breakfast: Corned beef & 'Red Bliss' potato hash with farm fresh scrambled eggs Lunch: Albocore tuna with minced celery and garden cucumber salad in a 'spelt' phyllo basket topped with roma tomatoes Snack1: Duck confit over broccoli rabe Dinner: Roasted leg of lamb and white kidney bean 'Cassoulet' baked with garlic, onions, and wild rosemary Snack2: Mushroom farci with chicken mousse chives and sherry wine sauce

Day25 Breakfast: Peach crepes with mascarpone and ricotta cheeses Lunch: Oriental chicken salad with bok choy, snow peas, and shitaki Snack1: Tomato stuffed with curried egg salad Dinner: Open flame grilled beef burger topped with melted cheddar cheese and rosemary garlic baked new potato Snack2: Poached baby shrimp with sweet cucumber and grape relish

Day26 Breakfast: Pecan pancakes with Vermont maple syrup and grilled canadian bacon Lunch: Seafood medley of scallops and fin fish with broccoli and red pepper salad Snack