Weekly Meal Plan

Beef or Chicken Vindaloo with Basmati Rice & Aloo Gobi
Beef or chicken simmered in a vindaloo sauce, served with basmati rice and cauliflower-potato side

Pasta with Pork or Tofu Ragu & Vegetables
Choice of slow-cooked pork ragu or garlic-sautéed tofu in tomato sauce, tossed with pasta and vegetables

Herb-Rosemary Chicken with Red Wine Jus & Vegetables
Oven-roasted chicken infused with rosemary and red wine, served with seasonal vegetables and roasted potatoes

Shredded Chicken Burrito Bowl with Tortillas
Shredded chicken with black beans and roasted vegetables, served with seasoned rice and corn tortillas

Wild-Caught Tilapia with Quinoa Pilaf & Broccoli
Oven-baked wild-caught tilapia with a herb crust, paired with quinoa pilaf and roasted broccolis

Grilled Chicken or Pork Chops with Palak Paneer & Turmeric Rice
Grilled chicken with spinach-paneer curry, served over basmati rice or quinoa.

Weekly Salad

Tossed Green Salads with seasonal vegetables, herbs, kale, spinach, arugula, and avocado. Optional goat cheese

Premium Homemade Salad Dressing
Cold-pressed extra virgin olive oil, balsamic vinegar, wildflower honey, herbs, Himalayan salt, & black pepper. Made fresh & packed in a reusable mason jar

Kids’ Meals

Made to Order – Available upon request, tailored to your child’s preferences

Cost

36 Oz Meal/$40 ( 2 Servings)
23 Oz Meal/$25 ( 1 Serving)
13 Oz Salad/$10; 22 Oz Salad/$18; 250ml Salad Dressing/$12

I Carefully Source The Highest-Quality Ingredients, Aiming For Halal, Kosher Organic & Local Whenever Possible

All Meals & Salads Come in Glass Containers for You & The Planet

To Order/For Enquiries:

Call/Text: 613-979-9183
Email: chef@lilliandsouza.com

Order Policy
Orders must be placed by Sunday at 8:00 PM for Monday’s delivery, and by Thursday at 12:00 Noon for Thursday’s delivery

A $100 minimum applies per order

Meal Macro Guide & Nutrition Breakdown

(Macros are approximate & may vary based on portion size & cooking method)

36‑oz Meal (4 chicken thighs + 1 cup carbs + 1.5 cups vegetables)

23‑oz Meal (2 chicken thighs + ½ cup carbs + 1 cup veggies)