June 30, 2016 (7:26 am)

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DIY Thai fish tacos – baked coconut coated wild icelandic snapper with organic romaine lettuce “taco shells”. Side organic red beet salad and rested atop roasted organic acorn squash slices

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Grilled free range Ontario chicken in organic almond/cashew basil pesto sauce atop spiralized organic zuchinni noodles

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Valuable fatty acids and collagen

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Load of fun catering for the Toronto Entrepreneurs of Passion and Purpose

Photo taken at: Ashbridges Bay Park

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Next up in our info graphic series.. Why eat wild caught fish??

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Big salad- Baked citrus dill Rainbow Lake trout, organic baby kale and arugula salad greens, slivered organic red beets/toasted pine nuts, hemp hearts. House apple cider vinaigrette dressing

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100% Ontario grassfed ribeye steak. Sliced and served atop baked Italian portobello mushrooms and organic garlic oiled broccoli

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Spread the word

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Dill and lemon peppered wild Snapper big salad. Slivered organic red beets, hemp hearts, pine nuts and organic spring mix greens. House red onion apple cider vinaigrette dressing. Topped with organic arugula sprouts

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