Sample Menu | Take it for a Taste Drive


BEEF

• London Broil & red wine reduction; roasted red potatoes w/parsley & shallots; Lacinto kale w/dill & chive cream drizzle.
• Swiss sirloin braised in tomatoes, bell pepper, onion, garlic & olive oil. Served over garlic-smashed yukon gold potatoes.
• Juicy marinated beef flank served w/balsamic-sauteed swiss chard, caramelized red onion, beets, & rice or mash.
• Broiled sirloin steak and portobello mushroom. Served with kale and quinoa.
• Ground sirloin burger w/ grilled onion and mushrooms. Served with coconut-fried potatoes and roasted asparagus.
• Spaghetti squash with meat sauce, spinach, onion & garlic. Topped with Parmesan. 
• Braised beef short-ribs, slow-cooked, served with coconut fried potatoes & creamed spinach.
• Pot roast w/ roasted potatoes and carrots. Served w/ sweet corn.
• Ribeye steak served with yellow beets, roasted red pepper, caramelized onion, & sauteed spinach.
• Seasoned New York Strip served with creek bank potatoes and corn on the cob with herb butter.
• Steak Milanesa stuffed with spinach, tomato, zucchini, and carmelized onion. Served over rice or quinoa with yellow squash medallions.
• Tender Filet & herb butter served w/ garlic smashed potatoes and roasted asparagus.
• Meatballs and tomato sauce. Served over brown rice pasta or spaghetti squash w/spinach. Topped w/ fresh, shaved Parmesan.
• Beef tenderloin. Served w/herbed cauliflower steaks & Mediterranean quinoa.
• Stir-fry beef & broccoli. Served over brown rice.
• Fajita bowl w/beef, chicken, or shrimp.
• Beef Milanesa stuffed w/asparagus and served over mushroom risotto.

BISON

• Ribeye steak served w/sweet potato puree & lacinato kale saute w/shallot & red wine.
• Ground bison steak served w/grilled onions, sauteed mushrooms, & creek bank potatoes.
• Bison stew w/onion, potato, & peas in a traditional rich stock.
• Rosemary-grilled bison flank served over sweet potato puree w/collard greens.

LAMB

• Seasoned sirloin chop served w/mint pesto and roasted root vegetables.
• Braised lamb shank served w/smashed yukon potatoes & tomato-red pepper ragout.
• Basque lamb stew w/tomato and peppers.
• Grilled lamb burger w/cucumber-mint sauce. Served w/roasted root vegetables.

CHICKEN

• Paprika chicken w/ rosemary & olive oil; whipped cauliflower w/chives; roasted bell pepper stuffed w/ brown rice pilaf.
• Slow-cooked chicken-tomatillo enchiladas w/red sauce; mixed greens w/ radish, onion, sweet corn & lime vinaigrette.
• Grilled chicken stuffed with mozzarella and portabella mushroom. Served with sauteed kale, tomato, & crumbled bacon.
• Coconut-fried chicken served over smashed potatoes & roasted pear.
• Herb-roasted lemon chicken served w/ simmered chickpeas and roasted Jamaican allspice sweet potatoes.
• Chicken-cashew stir-fry with onion, broccoli rabe, & grape tomato served over turmeric & saffron rice.
• Chicken fried rice. Made with gluten-free tamari or Bragg's liquid aminos.
• Yellow chicken curry with onion, bay leaf, coconut cream & turmeric. Served with Basmati rice or rice noodles.
• Oven-roasted cornish hens. Served with fresh cranberry sauce and roasted haricot verts.
• Sauteed orange-ginger chicken thighs served over brown rice and vegetable stir-fry.

FISH

• Coconut & almond-crusted halibut, steamed broccoli with coconut-herb butter; sage & thyme brown rice.
• Fish tacos with Cholula-aioli & red cabbage/cilantro slaw with lime; fresh black-bean & corn salsa.
• Crispy rainbow trout served w/saffron rice and seasoned broccolini. 
• Wild Alaskan salmon w/garlic aioli & lemon; quinoa w/mushroom butter sauce; roasted asparagus w/ garlic & olive oil.
• Grilled mahi-mahi, served w/ mango sauce, black beans & rice.
• Fish curry w/Chilean seabass.
• Seared halibut, served w/ roasted new potatoes & lemon-asparagus.
• Pan-seared red snapper w/white wine & lemon sauce. Served w/herbed zucchini & yellow squash.
• Pan-roasted tilapia served w/fresh hummus & Mediterranean chopped salad.

PORK

• Roasted pork tenderloin with fresh-ground pepper, ginger, cardamom, & cayenne; baked sweet potato, orange-glazed petite pois.
• Pan-seared pork chops with nutmeg, oregano & cayenne; stewed cinnamon apples; corn on the cob w/oregano-butter.
• Pork tenderloin served with stewed apples, whipped potatoes, & green peas.
• Pork roast served w/mashed lima beans & homemade apple sauce.
• Carnitas corn tacos w/cilantro, red onion & lime. Served w/ fresh black bean & corn salsa.

SEAFOOD

• Shrimp & vegetable stir-fry w/sweet red chili sauce, served over brown rice vermicelli noodles.
• Pan-seared sea scallops served over red rice noodles w/ baby bok choy, orange bell pepper, & red onion.
• Grilled shrimp served w/ zucchini fritter and fresh cut sweet corn w/red bell pepper.
• Shrimp tacos w/ red & green bell pepper, sweet corn, onion, & parsley. Served with saffron rice and black beans.
• Shrimp scampi, steamed broccoli, & quinoa.
• Shrimp & scallops w/ veggie stir-fry. Served over white or brown rice.
• Almond-crusted sea scallops served over green pea risotto.
• Quinoa-corn mac-n-cheese w/ pan-seared scallops & steamed broccoli.
• Traditional seafood paella served w/prawn, mussel, & jumbo scallop. Prepared w/Spanish Bomba rice.

TURKEY

• Roasted turkey breast. Served with green beans & whipped sweet potatoes.
• Turkey burger served w/ mango salsa and fresh corn.
• Ground turkey picadillo w/tomatillo and potato. Served w/yellow rice.
• Oven-roasted turkey breast, mashed potatoes, & green beans.

COMBINATION

• Honey-tomato trio-meat loaf with almond flour & ground flax; coconut-tarragon haricot vertes; honey-glazed carrots.
• Meatballs w/shallot gravy. Served over garlic-smashed potatoes or rice.
• Seafood paella mixta w/chicken, jamón serrano, prawn, sea scallop, mussel, fish, or clam.
• Almond-flax eggplant or chicken Parmesan w/ fresh mozzarella, basil, and slow-simmered roma tomato sauce.
• Citrus chicken or pork w/golden raisins, sliced almonds, & green onion served w/Napa cabbage wraps.
• Grilled flatbread w/ hummus, ground turkey or chicken, provolone, mushroom & onion.
• Steak, chicken, or shrimp kebabs served over citrus rice with scallions. Served with broccoli slaw & citrus vinaigrette. 

GF VEGETARIAN/VEGAN

• Creamy polenta topped with tomato sauce, fresh mozzarella & basil. Served w/julienned zucchinni.
• Hand-rolled pumpkin gnocchi w/browned garlic-butter sauce. Topped w/ Parmesan.
• Mixed-bean & tomatillo chili.
• Eggplant & zucchini "lasagna" w/ricotta, mozzarella, and fresh tomato sauce.
• Root vegetable tangine w/garbanzo beans, turnip, carrot, sweet potato, onion, peas & green olives. Served w/black rice and pistachios.
• Quinoa-stuffed bell pepper w/shallot gravy.
• Red rice & vegetable stir-fry w/napa cabbage, cremini mushrooms, toasted sesame oil, rice vinegar, agave, cayenne, scallion, garlic, baby bok choy, red bell pepper, garbanzo beans, and chopped cashew.
• Italian vegetable soup w/zucchini, yellow squash, carrot, potato, onion, garlic, peas, cannellini beans, kale, tomato, basil, red wine & olive oil. 
• Red beans w/onion, garlic, parsley, garam masala, & butternut squash. Served with balsamic swiss chard. 
• Sprouted creamed lentils w/sage and nutmeg. Served w/sunflower seed quinoa & roasted brussel sprouts w/fresh herbs, whole cranberries, scallion, flax seed, coconut, and parmesan.
• Yellow Cauliflower Curry w/potato, carrots, squash & chickpeas. Topped with baby spinach. Served w/ ancient grains. 
• Broccoli or Mushroom risotto.

SALADS

• Farm-fresh romaine and butter lettuce w/ bacon, deviled egg, tomato, green onion, toasted almond & homemade ranch.
• Tender baby lettuce with sliced strawberries, raspberries, blueberries, toasted coconut & Champagne Vinaigrette.
• Chef’s Choice made from the freshest ingredients and seasonal produce.
• Chef’s Salad – a hearty choice for a salad as a meal. Includes sliced meats, cheese, egg, and salad vegetables.
• Broccoli & Cauliflower salad with sunflower seeds.
• Tuna Salad served over a bed of fresh green.
• Chicken salad with celery, grapes, walnuts, & cranberries, served over greens w/ citrus vinaigrette, oranges & strawberries.
• Greek Salad.
• Olive Medley with feta cheese.
• Tomato and Cucumber Salad with Italian herb vinaigrette.
• Fresh mozzarella and tomato salad Caprese.
• Caesar Salad.
• Texas Slaw.
• Vinaigrette Slaw.
• Traditional Southern Slaw.
• Southern Creamy Potato Salad.
• Mustard Potato Salad.
• New Potato & Dill Creamy Salad.

FRESH SALSAS 

• Pico de gallo
• Verde/Tomatillo
• Roasted tomato-red pepper
• Chipotle
• Black bean & corn
• Pineapple
• Mango

SOUPS/STEWS

• Nourishing bone broth (great for sipping or during "coffee break")
• Vegetable stock
• Chicken
• Beef & noodle
• Asian pork
• Vegetable beef
• Thai lemongrass w/shrimp
• Korean beef
• Chicken tortilla
• Black bean and corn
• Garden tomato
• Creamy potato
• Potato-tomatillo
• Potato-cabbage
• Gumbo
• Shrimp curry
• Fish/seafood
• Chicken & noodle
• Italian chicken
• Vietnamese pho w/vermicelli
• Italian minestrone w/ cannellini beans & brown rice pasta.
• Pinto beans & cornbread. Served with vinegar slaw & beets.
• Red beans w/onion, garlic, & yam served over rice & scallions w/ sauteed swiss chard.

PUREE/BISQUE/CHOWDER 

• Cream of broccoli
• Cream of mushroom
• Tomato
• Carrot
• Butternut squash
• Potato
• Roasted root vegetables
• Cream of celery
• Seafood
• Black bean
• Pinto bean
• Navy bean
• Corn chowder
• Clam chowder
• Northern chili--tangy tomato base, soupy, loaded with kidney beans, seasoned ground chuck, and pasta
• Texas Red chili/Chile con carne--hearty beef chili, spicy with a thick tomato base, featuring boneless chuck roast
• Split pea
• Loaded baked potato

Nutritional PowerUps

• Pot of Greens: Kale, lacinto kale, red kale, mustard greens, spinach, swiss chard, beet greens, collard greens. Slow-cooked in rendered fats, coconut, & olive oil w/balsamic or apple cider vinegar.
• Power Protein Snack Plates: Sliced roasted turkey breast w/pesto, boiled eggs, sliced beef steak w/pico de gallo, flank & herb chimichurri, Mediterranean sliced chicken strips, chicken salad, egg salad, chicken skewers w/cucumber-vinegar dipping sauce, deli roll-ups/pinwheels w/veg & herb cream cheese, raw nut trail mix blends, hummus/bean dips w/raw dipping vegetables, antipasto mini-plate, cheese balls w/herbs, nuts & seeds, sweet or savory picadillo-lettuce cups, scrambled egg cups, savory meat patties (chicken, turkey, beef, pork, bison, lamb, or blended); whole roasted chicken.

• Fruit/Veggie Lift plate: Fresh assorted fruits and vegetables. Clean/sliced/and ready. Eat raw. Throw in a juicer or make a smoothie. Toss in a heated pan w/sesame oil and stir-fry for 3 minutes. Throw in a food processor, add olive oil, rice vinegar, salt&pepper for a ready-slaw.
• Nourishing Bone Broths: Organic chicken or grass-fed beef. Fish/seafood, lamb, bison also available by request/market pricing.

Gluten-Free Breakfast

• Steak & eggs w/veggie sauté.
• Texas skillets.
• Smoked salmon, capers, celery & herbed cream cheese.
• Diced avocado, onion & tomato on herb-butter toast. Covered with fried egg over medium.
• Potato & egg hash w/Cholula.
• Egg & veggie "muffins."
• Breakfast pizza w/ham, onion, & mushroom or pineapple.
• Cranberry-orange oatcakes served w/ boiled egg.
• Yogurt parfait w/granola, fruit, buts, seeds, and coconut shavings.
• New Zealand mueslix w/ oats, nuts, seeds, & dried fruit.
• Sliced fruit, nuts, & yogurt.
• Scrambled eggs w/fresh pico de gallo.
• Breakfast burrito.
• Frambled egg taco w/chorizo or turkey sausage.
• Hot rice cereal with berries and cream.
• Pancakes w/maple syrup or blueberry-vanilla compote.
• Waffles w/maple syrup or blueberry-vanilla compote.
• Spanish tortilla w/caramelized onion and potato.
• Spinach & cheese frittata.
• Meat & veg omelette (bacon, sausage, ham, ground turkey or chicken).
• Homemade sausage patty and veggie saute.
• Eggs sunny-side-up served over veggie saute.
• Arroz con leche, or rice pudding, w/raisins and cinnamon. Topped with almond slivers.
• Granola with toasted coconut and dried cranberries.
• Carrot muffins with cream cheese filling.
• Boiled eggs & fresh fruit salad.
• Stuffed apples with almond butter and coconut.
• French toast w/fruit compote.
• Egg, sausage, and potato skillet w/onion, tomato, & mushrooms.
• Veggie omelette w/coconut-sweet potato hash browns.
• Egg casserole with sausage and mozzarella cheese. Topped with sauteed tomato, onion, & spinach.

Check back often for new inspirations or connect with me online to share recipes.


Dairy and other allergenic foods can be omitted/substituted upon request.


All grains & dairy omitted/substituted for Paleo orders.

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GF Personal Chef | Gluten-Free & Paleo Meals | Houston Area | 281.451.5896 | gfpersonalchef@gmail.com