Fit Kitchen

• Fit Breakfast
• Italian Scramble
• Cals 338. A combination of ground turkey, Italian sausage, egg whites and jasmine rice. Topped with mozzarella cheese and bell peppers. Keep refrigerated. Heat for 1 1/2-2 minutes.

• Tex-mex Flex
• Gluten free. Cals 341. Egg whites, taco turkey, and jasmine rice scrambled together with pico de gallo on the side. Topped with shredded cheddar and fresh jalapeños. Keep refrigerated. Heat for 1 1/2-2 minutes.

• Bf Sandy
• Cal 369. 2 mini breakfast sandwiches filled with scrambled eggs, cheddar cheese and turkey sausage. Served with fresh broccoli. Keep refrigerated. Heat for 1 1/2-2 minutes.

• Allstar
• Cals 378. 2 boiled eggs, protein pancakes, turkey bacon, and turkey sausage. Served with sugar free syrup. Keep refrigerated. Heat for 1 1/2-2 minutes.

• Traditional Meals
• The Salmon
• Cals 386. Parmesan crusted salmon topped with a light alfredo sauce. Served with jasmine rice and green beans. Keep refrigerated. Heat for 1 1/2-2 minutes.

• The Philly
• Cals 314. Spicy shrimp, jasmine rice, and asparagus. Keep refrigerated. Heat for 1 1/2-2 minutes.

• The Lean Machine
• Egg-beaters with turkey sausage and tomato slices, served alongside a dry English muffin.

• The Smoke Show
• Cals 430. Chopped beef and shredded brisket, rosemary potatoes, and broccoli. Served with BBQ sauce. Keep refrigerated. Heat for 1 1/2-2 minutes.

• The Gains
• Cals 304. Spicy shrimp, jasmine rice, and asparagus. Keep refrigerated. Heat for 1 1/2-2 minutes.

• Handhelds and Fit Salad
• Chicken Caesar Salad Wrap
• Cals 513. Grilled chicken tossed in Caesar dressing, romaine lettuce, and parmesan cheese all wrapped up. Fresh veggies on the side. Keep refrigerated. Do not heat.

• Bbq Brisket Slider
• Cals 427. BBQ brisket on 2 slider buns. Served with fresh veggies and light ranch. Keep refrigerated. Heat for 1 1/2-2 minutes.

• Chicken Salad Sliders
• Creamy chicken salad with crisp lettuce, served in soft slider buns.

• Salmon Caesar Salad
• Cals 323. Baked salmon on top of chopped romaine, shredded parmesan, and roma tomatoes. Served with croutons and Caesar dressing. Keep refrigerated. Keep cold.

• Taco Salad
• Cals 241. Taco seasoned ground turkey on side of romaine topped with roma tomatoes, yellow corn, cheddar cheese, and tortilla strips. Served with salsa. Keep refrigerated. Heat turkey 1 min.

• Spinach Chicken & Berries
• Gluten free. Cals 319. Fresh baby spinach topped with strawberries, blueberries, pecans, and goat cheese. Served with chopped chicken and balsamic vinaigrette dressing. Keep refrigerated. Keep cold.

• Fit Bowls
• Taco Bowl
• Gluten free. Cals 375. Ground turkey, jasmine rice, and yellow corn. Topped with cheddar and cilantro. Served with salsa. Keep refrigerated. Heat for 1 1/2-2 minutes.

• Korean Beef Bowl
• Gluten free. Cals 293. Lean ground beef marinated with Korean BBQ sauce. Served with jasmine rice. Topped with shredded carrots, cucumbers, and green onions. Keep refrigerated. Heat for 1 1/2-2 minutes.

• Mecca Mac & Cheese
• Cals 370. Cheesy noodles topped with chopped grilled chicken, shredded cheese, and panko. Served with fresh broccoli. Keep refrigerated. Heat for 1 1/2-2 minutes.

• Green Chicken Chili
• Cals 418. Chicken breast, white beans, and green chilis cooked down with other spices forming a creamy chili. Keep refrigerated. Heat for 1 1/2-2 minutes.

• Teriyaki Salmon Bowl
• Gluten free. Cals 324. Teriyaki glazed salmon, jasmine rice, fresh broccoli and carrots. Topped with green onions. Keep refrigerated. Heat for 1 1/2-2 minutes.

• Chicken Fettu-skinny
• Gluten free. Cals 256. Chicken alfredo on top spaghetti squash. Served with green beans and topped with parmesan cheese and parsley. Keep refrigerated. Heat for 1 1/2-2 minutes.

• Loaded Potato Bowl
• Gluten free. Cals 338. Baked potato loaded with beef brisket, fresh broccoli florets, and cheddar cheese. Topped with green onions and served with sour cream. Keep refrigerated. Heat for 1 1/2-2 minutes.

• Buffalo Chicken Bowl
• Gluten free. Cals 329. Buffalo chicken, red potatoes, and fresh broccoli. Topped with shredded cheese. Served with light ranch. Keep refrigerated. Heat for 1 1/2-2 minutes.

• Steak And Potato Bowl
• Tender shredded steak over fluffy mashed potatoes, accompanied by steamed broccoli.

• Snack Fruit
• Fruit Snack Pack
• Cals 205. Blueberries, grapes, cheese, and pecans. Keep refrigerated. Do not heat.