Mindful Meal Delivery

Mindful Meal Delivery Central Florida's #1 Meal Delivery Service. Fresh and Healthy Meals Delivered Right to your Door T

Why Mindful Meals?

-Perfectly portioned meals all under 550 calories
-No hydrogenated oils
-No artificial sweeteners
-High in Protein, Fiber and Essential Nutrients
-Responsibly Sourced Meat and Seafood
-Locally Sourced Fresh and Seasonal Produce
-All meals prepared in our Local, Central Florida Kitchen

11/28/2025

Menu for the Week of December 1st

1) Picadillo (Lean Ground Beef in a Zesty Tomato Sauce), White and Brown Rice Blend, Broccoli, Cauliflower and Cheddar Casserole (GF)
Vegetarian Substitute: Black Bean Burger

2) Loaded Shredded Pork Bowl and Diced Sweet Potatoes, BBQ Sauce, Shredded Cheese, Ranch Dressing, Steamed Vegetable Blend (GF)
Vegetarian Substitute: Vegetable Pancakes

3) Skinny Chicken Pot Pie with Sautéed Carrot, Onion, Peas and Celery in Savory Cream Sauce, Garlic Mashed Potatoes (GF)
Vegetarian Substitute: Grilled Portobello Mushroom

4) Ground Turkey Swedish Meatballs with Mushrooms in Light Sour Cream Sauce over Fettucine Noodles, Roasted Broccoli Florets
Vegetarian Substitute: Spinach and Cheese Ravioli in Light Sour Cream Sauce

Wednesday Delivery

1) Grilled Shrimp and Penne Pasta, Creamy Alfredo Sauce, Sauteed Mushrooms, Broccoli Florets, and Sliced Carrots
Vegetarian Substitute: Penne Pasta in Creamy Alfredo Sauce, Sauteed Mushrooms, Broccoli Florets and Sliced Carrots

2) Hawaiian Grilled Chicken Breast, Yellow Rice, Roasted Vegetable Medley, Fresh Pineapple Salsa (GF)
Vegetarian Substitute: Sauteed Diced Tofu

3) “Philly Cheesesteak” and Red-Skin Potato Bowl with Lean Ground Beef, Diced Green Peppers and Onions, Mushrooms and Roasted Red Pepper Strips, Shredded Mozzarella and Provolone Cheese (GF)
Vegetarian Substitute: Italian Plant-Based “Meat”ball

4) Garlic-Lime Grilled Chicken Breast with Chimichurri Drizzle, Slow-Cooked Black Beans and White Rice, Steamed Vegetable Medley (GF)
Vegetarian Substitute: Vegetable Pancakes

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11/20/2025

Menu for Week of November 24th

Monday Delivery

1) Chopped BBQ Chicken Bowl with Roasted Sweet Potatoes and Thin-Sliced Red Onions, Sweet Corn, Dill Pickle Slices, Low-Carb BBQ Sauce (GF)
Vegetarian Substitute: Plant-Based “Meat”Balls

2) Lean Ground Beef Chili over Macaroni Noodles, Roasted Vegetable Medley
Vegetarian Substitute: Spinach and Cheese Ravioli with Marinara Sauce

3) Grilled Lemon-Pepper Chicken with Mushroom and Broccoli over Wild Rice Blend, White Wine Cream Sauce (GF)
Vegetarian Substitute: Sauteed Diced Tofu

4) Cuban Mojo-Marinated Pork Tenderloin, Slow-Cooked Red Beans and Rice, Marinated
Tomato and Red Onion Salad (GF)
Vegetarian Substitute: Vegetable Pancakes

Wednesday Delivery

1) Lean Ground Beef Taco Bowl with Fiesta Rice and Black Beans, Avocado Aioli, Shredded Cheese and Tortilla Strips (GF)
Vegetarian Substitute: Plant-Based “Meat”balls

2) Grilled Chicken Breast with Herb Goat Cheese, Sundried Tomatoes and Artichoke Hearts, Garlic Mashed Potatoes, Sauteed Fresh Spinach (GF)
Vegetarian Substitute: Black Bean Burger

3) Lime-Grilled Salmon with Garlic, Ginger and Honey Glaze over Sautéed Napa Cabbage and Scallions, Basmati Rice, Stir-Fry Vegetables (GF)
Vegetarian Substitute: Grilled Portobello Mushroom

4) Loaded Chicken Breast topped with Turkey Bacon, Cheddar Cheese, Diced Green Onion, and Honey-Mustard Drizzle, Mashed Sweet Potatoes, Roasted Vegetable Medley (GF)
Vegetarian Substitute: Vegetable Pancakes

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11/13/2025

Menu for the Week of November 17th

Monday Delivery

1) Grilled Chicken Breast with Spinach and Artichoke Dip Topping, Garlic Mashed Potatoes, Steamed Green Beans (GF)
Vegetarian Substitute: Grilled Portobello Mushroom with Spinach and Artichoke Dip Topping

2) Shrimp Scampi in Light Garlic-Butter Sauce over Penne Pasta, Sautéed Mushrooms, Fresh Grape Tomatoes, and Roasted Zucchini
Vegetarian: Spinach and Cheese Ravioli with Scampi Butter Sauce

3) Lean Ground Beef and Broccoli over White Rice, Shredded Carrots, Sliced Mushrooms, Green Onions, Garlic and Ginger Brown Sauce (GF)
Vegetarian Substitute: Vegetarian “Meat”balls

4) Grilled Greek Chicken Breast, White and Brown Rice Pilaf, Tzatziki Sauce, Roasted Vegetable Medley (GF)
Vegetarian Substitute: Vegetable Pancakes

Wednesday Delivery

1) Ground Turkey Meatballs over Spaghetti a la Vodka (Light Cream, Vodka and Tomato Sauce) Fresh Sauteed Spinach
Vegetarian Substitute: Spinach and Cheese Ravioli a la Vodka Sauce

2) Mexican Chicken Bowl with Brown and White Rice, Black Beans and Fire-Roasted Vegetable Blend, Fresh Diced Tomatoes, Jalapeno Aioli (GF)
Vegetarian Substitute: Black Bean Burger

3) Deconstructed Stuffed Pepper Bowl with Lean Ground Beef and White Rice in Savory Tomato Sauce, Red and Green Peppers, Steamed Cauliflower Florets (GF)
Vegetarian Substitute: Italian Plant-Based “Meat”balls

4) Slow-Cooked Pulled Pork with Homemade Peach BBQ Sauce, Roasted Vegetable Medley, Mashed Sweet Potatoes (GF)
Vegetarian Substitute: Vegetable Pancakes

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11/06/2025

Menu for the Week of November 10th

Monday Delivery

1) Southwestern Chicken Breast with Salsa Verde and Queso Fresco, Mexican Rice with Diced Onion, Tomato, Green Chiles, Zucchini and Sweet Corn (GF)
Vegetarian Substitute: Grilled Portobello Mushroom

2) Garlic-Lime Grilled Shrimp with Mango, Red Onion and Lime Relish, Coconut Rice, Steamed Vegetable Medley (GF)
Vegetarian Substitute: Sauteed Diced Tofu

3) Grilled Chicken Breast with Fresh Sliced Mushrooms in Marsala Wine Reduction, Garlic Mashed Potatoes, Roasted Broccoli Florets (GF)
Vegetarian Substitute: Spinach and Cheese Ravioli in Marsala Wine Reduction

4) Pasta a la Bolognese with Italian Vegetables and Lean Ground Beef in Rich Tomato Sauce over Spaghetti, Sautéed Fresh Spinach, Parmesan Cheese Topping
Vegetarian Substitute: Vegetable Marinara with Plant-Based “Meat”Balls

Wednesday Delivery

1) Chicken Tikka Masala (Lightly-Spiced Curry, Tomato and Yogurt Sauce) Basmati Rice, Roasted Vegetable Medley (GF)
Vegetarian Substitute: Spinach and Cheese Ravioli

2) “Philly Cheesesteak” and Red-Skin Potato Bowl with Lean Ground Beef, Roasted Green and Red Bell Peppers, Diced Onions and Mushrooms, Shredded Mozzarella and Provolone Cheese (GF)
Vegetarian Substitute: Italian Plant-Based “Meat”ball

3) Wild-Caught Alaskan Salmon with Remoulade Sauce, Roasted Sweet Potatoes, Steamed Vegetable Medley
Vegetarian Substitute: Vegetable Pancakes

4) Shredded Pork Burrito Bowl, Rice with Corn, Black Beans and Diced Tomato, Shredded Cheese and Fresh Avocado Aioli (GF)
Vegetarian Substitute: Rice and Vegetable Bowl with Grilled Portobello Mushroom

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10/30/2025

Menu for the Week of November 3rd

Monday Delivery

1) Grilled Bruschetta Chicken with Balsamic Vinegar Drizzle, Fresh Chopped Tomatoes and Mozzarella Cheese, Garlic Mashed Potatoes, Balsamic-Glazed Brussel Sprouts (GF)
Vegetarian Substitute: Grilled Portobello Mushroom

2) Picadillo (Lean Ground Beef in a Zesty Tomato Sauce), Saffron-Infused Yellow Rice, Broccoli, Cauliflower and Cheddar Casserole (GF)
Vegetarian Substitute: Black Bean Burger

3) Korean Pulled Pork Bowl with White and Brown Rice, Sautéed Cabbage and Carrots, Stir-Fried Vegetables, Korean BBQ Sauce (GF)
Vegetarian Substitute: Sauteed Diced Tofu, Asian Vegetable and Rice Bowl

4) Grilled Salmon Picatta with Capers and Artichokes in Lemon-White Wine Sauce over Fettucine Pasta, Roasted Vegetable Medley
Vegetarian Substitute: Spinach and Cheese Ravioli with Capers and Artichokes in Lemon-White Wine Sauce

Wednesday Delivery

1) Shredded Beef Barbacoa with Diced Onions and Fresh Cilantro, Chipotle Adobo Vinaigrette, White Rice and Black Beans, Roasted Cauliflower Florets (GF)
Vegetarian Substitute: Homestyle Plant-Based “Meat”balls

2) Shrimp “Unfried” Rice with Green Peas, Diced Carrots and Onion, Sauteed Napa Cabbage, Side of Garlic-Ginger-Honey Sauce (GF)
Vegetarian Substitute: Sauteed Diced Tofu

3) Chicken Breast Coq Au Vin, Fresh Mushrooms in Red Wine Reduction, Roasted Potato Wedges, Steamed Broccoli Florets (GF)
Vegetarian Substitute: Spinach and Cheese Ravioli

4) Thanksgiving Dinner with Roast Turkey Breast and Side of Gravy, Gluten-Free Corn Bread Stuffing, Steamed Green Beans (GF)
Vegetarian Substitute: Vegetable Pancakes

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10/16/2025

Menu for the Week of October 20th

Monday Delivery

1) Grilled Rosemary Chicken Breast and Fresh Vegetable Primavera over Penne Pasta, Grated Parmesan Cheese
Vegetarian Substitute: Grilled Portobello Mushroom and Vegetable Primavera

2) Guinness-Infused Lean Ground Beef Cottage Pie Bowl with Green Peas, Carrots, Sweet Corn, Mushroom and Onions over Creamy Mashed Potatoes (GF)
Vegetarian Substitute: Plant-Based “Meat”balls

3) Slow-Roasted Shredded Pork with Rosemary, Maple and Mustard Sauce, Steamed Green Beans, Roasted Sweet Potatoes (GF)
Vegetarian Substitute: Vegetable Pancakes

4) Honey-Siracha-Lime Shrimp, Jasmine Rice and Wok-Fired Stir-Fry Vegetables (GF)
Vegetarian Substitute: Sauteed Diced Tofu

Wednesday Delivery

1) Grilled Greek Chicken Breast, Brown and White Rice Pilaf, Tzatziki Sauce, Roasted Vegetable Blend (GF)
Vegetarian Substitute: Black Bean Burger

2) Lean Ground Beef Meatballs in Homemade Marinara Sauce over Spaghetti Noodles, Fresh Sauteed Spinach
Vegetarian Substitute: Spinach and Cheese Ravioli in Marinara Sauce

3) Shredded Pork Burrito Bowl, Rice with Corn, Black Beans and Diced Tomato, Shredded Cheese and Fresh Avocado Aioli (GF)
Vegetarian Substitute: Rice and Vegetable Bowl with Grilled Portobello Mushroom

4) Wild-Caught Alaskan Salmon with Remoulade Sauce, Mashed Sweet Potatoes, Steamed Vegetable Medley
Vegetarian Substitute: Vegetable Pancakes

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10/09/2025

Menu for the Week of October 13th

Monday Delivery

1) Grilled Shrimp and Penne Pasta, Creamy Alfredo Sauce, Sauteed Mushrooms, Broccoli Florets, and Sliced Carrots
Vegetarian Substitute: Penne Pasta in Creamy Alfredo Sauce, Sauteed Mushrooms, Broccoli Florets and Sliced Carrots

2) Hawaiian Grilled Chicken Breast, Yellow Rice, Roasted Vegetable Medley, Fresh Pineapple Salsa (GF)
Vegetarian Substitute: Sauteed Diced Tofu

3) “Philly Cheesesteak” and Red-Skin Potato Bowl with Grass-fed Ground Beef, Diced Green Peppers and Onions, Mushrooms and Roasted Red Pepper Strips, Shredded Mozzarella and Provolone Cheese (GF)
Vegetarian Substitute: Italian Plant-Based “Meat”ball

4) Garlic-Lime Grilled Chicken Breast with Chimichurri Drizzle, Slow-Cooked Black Beans and White Rice, Steamed Vegetable Medley (GF)
Vegetarian Substitute: Vegetable Pancakes

Wednesday Delivery

1) Picadillo (Grass-Fed Ground Beef in a Zesty Tomato Sauce), White and Brown Rice Blend, Broccoli, Cauliflower and Cheddar Casserole (GF)
Vegetarian Substitute: Black Bean Burger

2) Loaded Shredded Pork Bowl and Diced Sweet Potatoes, BBQ Sauce, Shredded Cheese, Ranch Dressing, Steamed Vegetable Blend (GF)
Vegetarian Substitute: Vegetable Pancakes

3) Skinny Chicken Pot Pie with Sautéed Carrot, Onion, Peas and Celery in Savory Cream Sauce, Garlic Mashed Potatoes (GF)
Vegetarian Substitute: Grilled Portobello Mushroom

4) Ground Turkey Swedish Meatballs with Mushrooms in Light Sour Cream Sauce over Fettucine Noodles, Roasted Broccoli Florets
Vegetarian Substitute: Spinach and Cheese Ravioli in Light Sour Cream Sauce

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10/02/2025

Menu for the Week of October 6th

Monday Delivery

1) Lean Ground Beef Taco Bowl with Fiesta Rice and Black Beans, Avocado Aioli, Shredded Cheese and Tortilla Strips (GF)
Vegetarian Substitute: Plant-Based “Meat”balls

2) Grilled Chicken Breast with Herb Goat Cheese, Sundried Tomatoes and Artichoke Hearts, Garlic Mashed Potatoes, Sauteed Fresh Spinach (GF)
Vegetarian Substitute: Black Bean Burger

3) Lime-Grilled Salmon with Garlic, Ginger and Honey Glaze over Sautéed Napa Cabbage and Scallions, Basmati Rice, Stir-Fry Vegetables (GF)
Vegetarian Substitute: Grilled Portobello Mushroom

4) Loaded Chicken Breast topped with Turkey Bacon, Cheddar Cheese, Diced Green Onion, and Honey-Mustard Drizzle, Mashed Sweet Potatoes, Roasted Vegetable Medley (GF)
Vegetarian Substitute: Vegetable Pancakes

Wednesday Delivery

1) Chopped BBQ Chicken Bowl with Roasted Sweet Potatoes and Thin-Sliced Red Onions, Sweet Corn, Dill Pickle Slices, Low-Carb BBQ Sauce (GF)
Vegetarian Substitute: Plant-Based “Meat”Balls

2) Lean Ground Beef Chili over Macaroni Noodles, Roasted Vegetable Medley
Vegetarian Substitute: Spinach and Cheese Ravioli with Marinara Sauce

3) Grilled Lemon-Pepper Chicken with Mushroom and Broccoli over Wild Rice Blend, White Wine Cream Sauce (GF)
Vegetarian Substitute: Sauteed Diced Tofu

4) Cuban Mojo-Marinated Pork Tenderloin, Slow-Cooked Red Beans and Rice, Marinated
Tomato and Red Onion Salad (GF)
Vegetarian Substitute: Vegetable Pancakes

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09/25/2025

Menu for the week of September 29th

Monday Delivery

1) Ground Turkey Meatballs over Spaghetti a la Vodka (Light Cream, Vodka and Tomato Sauce) Fresh Sauteed Spinach
Vegetarian Substitute: Spinach and Cheese Ravioli a la Vodka Sauce

2) Mexican Chicken Bowl with Brown and White Rice, Black Beans and Fire-Roasted Vegetable Blend, Fresh Diced Tomatoes, Jalapeno Aioli (GF)
Vegetarian Substitute: Black Bean Burger

3) Deconstructed Stuffed Pepper Bowl with Lean Ground Beef and White Rice in Savory Tomato Sauce, Red and Green Peppers, Steamed Cauliflower Florets (GF)
Vegetarian Substitute: Italian Plant-Based “Meat”balls

4) Slow-Cooked Pulled Pork with Homemade Peach BBQ Sauce, Roasted Vegetable Medley, Mashed Sweet Potatoes (GF)
Vegetarian Substitute: Vegetable Pancakes

Wednesday Delivery

1) Grilled Chicken Breast with Spinach and Artichoke Dip Topping, Garlic Mashed Potatoes, Steamed Green Beans (GF)
Vegetarian Substitute: Grilled Portobello Mushroom with Spinach and Artichoke Dip Topping

2) Shrimp Scampi in Light Garlic-Butter Sauce over Penne Pasta, Sautéed Mushrooms, Fresh Grape Tomatoes, and Roasted Zucchini
Vegetarian: Spinach and Cheese Ravioli with Scampi Butter Sauce

3) Lean Ground Beef and Broccoli over White Rice, Shredded Carrots, Sliced Mushrooms, Green Onions, Garlic and Ginger Brown Sauce (GF)
Vegetarian Substitute: Vegetarian “Meat”balls

4) Grilled Greek Chicken Breast, White and Brown Rice Pilaf, Tzatziki Sauce, Roasted Vegetable Medley (GF)
Vegetarian Substitute: Vegetable Pancakes

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09/18/2025

Menu for the Week of September 22nd

Monday Delivery

1) Chicken Tikka Masala (Lightly-Spiced Curry, Tomato and Yogurt Sauce) Basmati Rice, Roasted Vegetable Medley (GF)
Vegetarian Substitute: Spinach and Cheese Ravioli

2) “Philly Cheesesteak” and Red-Skin Potato Bowl with Lean Ground Beef, Roasted Green and Red Bell Peppers, Diced Onions and Mushrooms, Shredded Mozzarella and Provolone Cheese (GF)Vegetarian Substitute: Italian Plant-Based “Meat”ball

3) Wild-Caught Alaskan Salmon with Remoulade Sauce, Roasted Sweet Potatoes, Steamed Vegetable Medley
Vegetarian Substitute: Vegetable Pancakes

4) Shredded Pork Burrito Bowl, Rice with Corn, Black Beans and Diced Tomato, Shredded Cheese and Fresh Avocado Aioli (GF)
Vegetarian Substitute: Rice and Vegetable Bowl with Grilled Portobello Mushroom

Wednesday Delivery

1) Southwestern Chicken Breast with Salsa Verde and Queso Fresco, Mexican Rice with Diced Onion, Tomato, Green Chiles, Zucchini and Sweet Corn (GF)
Vegetarian Substitute: Grilled Portobello Mushroom

2) Garlic-Lime Grilled Shrimp with Mango, Red Onion and Lime Relish, Coconut Rice, Steamed Vegetable Medley (GF)
Vegetarian Substitute: Sauteed Diced Tofu

3) Grilled Chicken Breast with Fresh Sliced Mushrooms in Marsala Wine Reduction, Garlic Mashed Potatoes, Roasted Broccoli Florets (GF)
Vegetarian Substitute: Spinach and Cheese Ravioli in Marsala Wine Reduction

4) Pasta a la Bolognese with Italian Vegetables and Lean Ground Beef in Rich Tomato Sauce over Spaghetti, Sautéed Fresh Spinach, Parmesan Cheese Topping
Vegetarian Substitute: Vegetable Marinara with Plant-Based “Meat”Balls

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09/11/2025

Menu for the Week of September 15th

Monday Deliver y

1) Shredded Beef Barbacoa with Diced Onions and Fresh Cilantro, Chipotle Adobo Vinaigrette, White Rice and Black Beans, Roasted Cauliflower Florets (GF)
Vegetarian Substitute: Homestyle Plant-Based “Meat”balls

2) Shrimp “Unfried” Rice with Green Peas, Diced Carrots and Onion, Sauteed Napa Cabbage, Side of Garlic-Ginger-Honey Sauce (GF)
Vegetarian Substitute: Sauteed Diced Tofu

3) Chicken Breast Coq Au Vin, Fresh Mushrooms in Red Wine Reduction, Roasted Potato Wedges, Steamed Broccoli Florets (GF)
Vegetarian Substitute: Spinach and Cheese Ravioli

4) Thanksgiving Dinner with Roast Turkey Breast and Side of Gravy, Gluten-Free Corn Bread Stuffing, Steamed Green Beans (GF)
Vegetarian Substitute: Vegetable Pancakes

Wednesday Delivery
1) Grilled Bruschetta Chicken with Balsamic Vinegar Drizzle, Fresh Chopped Tomatoes and Mozzarella Cheese, Garlic Mashed Potatoes, Balsamic-Glazed Brussel Sprouts (GF)
Vegetarian Substitute: Grilled Portobello Mushroom

2) Picadillo (Lean Ground Beef in a Zesty Tomato Sauce), Saffron-Infused Yellow Rice, Broccoli, Cauliflower and Cheddar Casserole (GF)
Vegetarian Substitute: Black Bean Burger

3) Korean Pulled Pork Bowl with White and Brown Rice, Sautéed Cabbage and Carrots, Stir-Fried Vegetables, Korean BBQ Sauce (GF)
Vegetarian Substitute: Sauteed Diced Tofu, Asian Vegetable and Rice Bowl

4) Grilled Salmon Picatta with Capers and Artichokes in Lemon-White Wine Sauce over Fettucine Pasta, Roasted Vegetable Medley
Vegetarian Substitute: Spinach and Cheese Ravioli with Capers and Artichokes in Lemon-White Wine Sauce

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09/04/2025

Menu for the Week of September 8th

Monday Delivery

1) Louisiana-Style Jambalaya with Diced Chicken Breast and Chicken-Andouille Sausage, Creole Vegetables over Fluffy White Rice, Roasted Vegetable Medley (GF)
Vegetarian Substitute: Homestyle Plant-Based “Meatballs

2) Garlic and Herb-Crusted Pork Tenderloin with Dijon Marsala Sauce, Harvest Vegetable Blend with Roasted Sweet Potatoes, Cauliflowers and Brussel Sprouts (GF)
Vegetarian Substitute: Vegetable Pancakes

3) Lean Ground Beef Chili over Macaroni Noodles, Roasted Vegetable Medley
Vegetarian Substitute: Spinach and Cheese Ravioli with Marinara Sauce

4) French Onion Chicken Breast, Sauteed Mushrooms, Caramelized Onions, Thyme Gravy and Swiss Cheese over Garlic Mashed Potatoes, Sauteed Spinach (GF)
Vegetarian Substitute: Grilled Portobello Mushroom

Wednesday Delivery

1) Baked Chicken Breast in Broccoli-Cheddar Cheese Sauce over Wild Rice, Roasted Broccoli and Cauliflower Florets (GF)
Vegetarian Substitute: Grilled Portobello Mushroom

2) Lean Ground Beef Taco Bowl with Fiesta Rice and Black Beans, Avocado Aioli, Shredded Cheese and Tortilla Strips (GF)
Vegetarian Substitute: Plant-Based “Meat”balls

3) Thai Shrimp Stir-Fry with Asian Vegetables and Thin Rice Noodles, Tangy Thai Peanut Sauce (GF)
Vegetarian Substitute: Sauteed Diced Tofu

4) Grilled Chicken Parmesan in Marinara Sauce, Spaghetti Noodles, Mozzarella Cheese, Fresh Sauteed Spinach
Vegetarian Substitute: Spinach and Cheese Ravioli in Marinara Sauce

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08/28/2025

Menu for the Week of September 1st

Monday Delivery

1) Grilled Greek Chicken Breast, Brown and White Rice Pilaf, Tzatziki Sauce, Roasted Vegetable Blend (GF)
Vegetarian Substitute: Black Bean Burger

2) Grassfed Ground Beef Meatballs in Homemade Marinara Sauce over Spaghetti Noodles, Fresh Sauteed Spinach
Vegetarian Substitute: Spinach and Cheese Ravioli in Marinara Sauce

3) Shredded Pork Burrito Bowl, Rice with Corn, Black Beans and Diced Tomato, Shredded Cheese and Fresh Avocado Aioli (GF)
Vegetarian Substitute: Rice and Vegetable Bowl with Grilled Portobello Mushroom

4) Wild-Caught Alaskan Salmon with Remoulade Sauce, Mashed Sweet Potatoes, Steamed Vegetable Medley
Vegetarian Substitute: Vegetable Pancakes

Wednesday Delivery

1) Grilled Rosemary Chicken Breast and Fresh Vegetable Primavera over Penne Pasta, Grated Parmesan Cheese
Vegetarian Substitute: Grilled Portobello Mushroom and Vegetable Primavera

2) Guinness-Infused Lean Ground Beef Cottage Pie Bowl with Green Peas, Carrots, Sweet Corn, Mushroom and Onions over Creamy Mashed Potatoes (GF)
Vegetarian Substitute: Plant-Based “Meat”balls

3) Slow-Roasted Shredded Pork with Rosemary, Maple and Mustard Sauce, Steamed Green Beans, Roasted Sweet Potatoes (GF)
Vegetarian Substitute: Vegetable Pancakes

4) Honey-Siracha-Lime Shrimp, Jasmine Rice and Wok-Fired Stir-Fry Vegetables (GF)
Vegetarian Substitute: Sauteed Diced Tofu

Send a message to learn more

08/20/2025

Menu for the Week of August 25th

Monday Delivery

1) Picadillo (Grass-Fed Ground Beef in a Zesty Tomato Sauce), White and Brown Rice Blend, Broccoli, Cauliflower and Cheddar Casserole (GF)
Vegetarian Substitute: Black Bean Burger

2) Loaded Shredded Pork Bowl and Diced Sweet Potatoes, BBQ Sauce, Shredded Cheese, Ranch Dressing, Steamed Vegetable Blend (GF)
Vegetarian Substitute: Vegetable Pancakes

3) Skinny Chicken Pot Pie with Sautéed Carrot, Onion, Peas and Celery in Savory Cream Sauce, Garlic Mashed Potatoes (GF)
Vegetarian Substitute: Grilled Portobello Mushroom

4) Ground Turkey Swedish Meatballs with Mushrooms in Light Sour Cream Sauce over Fettucine Noodles, Roasted Broccoli Florets
Vegetarian Substitute: Spinach and Cheese Ravioli in Light Sou Cream Sauce

Wednesday Delivery

1) Grilled Shrimp and Penne Pasta, Creamy Alfredo Sauce, Sauteed Mushrooms, Broccoli Florets, and Sliced Carrots
Vegetarian Substitute: Penne Pasta in Creamy Alfredo Sauce, Sauteed Mushrooms, Broccoli Florets and Sliced Carrots

2) Hawaiian Grilled Chicken Breast, Yellow Rice, Roasted Vegetable Medley, Fresh Pineapple Salsa (GF)
Vegetarian Substitute: Sauteed Diced Tofu

3) “Philly Cheesesteak” and Red-Skin Potato Bowl with Lean Ground Beef, Diced Green Peppers and Onions, Mushrooms and Roasted Red Pepper Strips, Shredded Mozzarella and Provolone Cheese (GF)
Vegetarian Substitute: Italian Plant-Based “Meat”ball

4) Garlic-Lime Grilled Chicken Breast with Chimichurri Drizzle, Slow-Cooked Black Beans and White Rice, Steamed Vegetable Medley (GF)
Vegetarian Substitute: Vegetable Pancakes

Send a message to learn more

Address

4081 LB McLeod Road Suite B
Orlando, FL
32811

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Our Story

Why Mindful Meals? -Perfectly portioned meals all under 550 calories -No hydrogenated oils -No artificial sweeteners -High in Protein, Fiber and Essential Nutrients -Responsibly Sourced Meat and Seafood -Locally Sourced Fresh and Seasonal Produce -All meals prepared in our Local, Central Florida Kitchen