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30 More Meals in 30 Days

In March, we gave you 30 meals to make over the first 30 days of shelter in place orders. Over the last few months some of your favorite recipes from that post included Flourless Chocolate Brownie Cookies, Quinoa Cheddar Sliders, Chocolate Olive Oil Cake, and Chicken, Spinach & Sun-Dried Tomato Cauliflower Risotto.

Well, we heard you and we’re back with 30 MORE meals to make over the next 30 days. And this time, we’re having themed weeks!

To help you with your grocery shopping, each 5-day cluster of recipes all have one ingredient in common.

Don’t forget to share your home cooked meals on Instagram with us using #FLIKatHome and tag us @flikhospitality.

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Week 1: Tomato, Tomahto

August is all about purchasing fresh, local produce while it’s in abundance and it’s not a coincidence that our Functional Food of the month are tomatoes. And what do we love about tomato season? Other than the obvious (sweet, plump, and juicy), we love the nutrition the pack. Tomatoes are rich in the antioxidant lycopene. Lycopene is the pigment that gives tomatoes their beautiful hue, plus there’s promising evidence that it can decrease our risk of cancer and cardiovascular disease.

Day 1: First up: Local Corn, Pepper, Tomato Saute. Hit up your local farmer’s market, or maybe even your own backyard garden to make this easy, but delicious side dish, topping, or salsa! Don’t skimp on the tarragon – it’s the secret ingredient that give it that extra oomph!   

Day 2: Make a big batch of this Black Bean, Cheddar, Tomato Dip early in the week and snack on it in the afternoon with fresh vegetable crudité in between conference calls.

Day 3: When it’s too hot to cook, a zero-fuss Caprese Stuffed Avocado is just what the doctor ordered.

Day 4: Grilling out? Asparagus, Balsamic Tomatoes, Goat Cheese is the perfect side dish for your summer BBQ.

Day 5: Take all your leftover tomatoes and roast them in this hearty, chunky Roasted Garden Vegetable Sauce. Have some over spaghetti or zucchini noodles and portion the rest to have on hand for the freezer for the fall and winter months. 

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Week 2: One Week of Veg-Forward Meals

This week we’re opting for meatless meals – vegetable forward and full of protein thanks to this week’s featured ingredient: tofu. Made from soybeans, tofu is one of the most versatile plant-based proteins.

Confused about tofu vs. tempeh vs. seitan? Don’t worry, we dove into these plant-based proteins are a few months back. Check out this post for a refresher.

Day 6: A creative, low sodium lunch, Tofu Cucumber Banh Mi is easy to make and a perfectly delicious alternative to a sandwich.

Day 7: Remember that Roasted Garden Vegetable Sauce you made on Day 5? Smother these baked Mushroom Lentil “Meatballs” in the tomato sauce for a truly vegetable-forward dinner.

Day 8: A twist on loaded fries or nachos, Veg Wedge is a perfect build-your-own dinner that is filling, satisfying, and healthy.

Day 9: One-pan dinners are key to having a less-mess, less-stress kitchen. These Sheet Pan Tofu, Vegetable Fajitas are a great substitute for your traditional Taco Tuesday.

Day 10: We know, we know. Tofu Poke, Wakame Seaweed, Corn  is a mouthful. Practice with us: “toh-FOO poh-KAY WAH-kah-may.” Now trust us and make it. You’ll love it. 

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Week 3: Winner, Winner, Chicken Dinner

Whether you buy a whole chicken and carve it yourself (check out this video on how!), opt for chicken breasts, or prefer chicken thighs, this week’s theme is all about poultry.

Day 11: Perfect for grilling season, these Lemon Herb Feta Chicken Sliders are a wonderful Mediterranean twist on a summer favorite.

Day 12: Make life easy with a One Pot Lemon Chicken Thighs, Artichokes, Green Beans, Orzo. This less-mess, less-stress meal is perfectly well-balanced with protein, healthy fats, and fiber.

Day 13: If dark meat is your jam, you’ll love these Sheet Pan Paprika Drumsticks.

Day 14: Swap a sandwich for lunch with this Teriyaki Chicken, Avocado, Collard Green Wrap.

Day 15: Chicken Mushroom Burgers are another great way to get back on the grill! 

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Week 4: Bring on Breakfast

Breakfast can be one of the hardest meals of the day to find balance. Grab some eggs and get ready for a week of delicious, well-balanced breakfasts (or brunch!) 

Day 16: Kick off breakfast-week with a twist on avocado toast. Adding in this zero-waste black bean spread and a hard-boiled egg is a great way to change up your favorite brunch item. Black Bean Spread, Boiled Egg, Avocado Toast is sure to be a new favorite breakfast at home.

Day 17: Get the whole family involved in making Mozzarella Veggie Frittatas. These personalized egg cups are freezer friendly, which makes them egg-stra perfect for busy weeks.

Day 18: If you’re craving something decadent without the guilt, Flour-Free Blender Pancakes are your new best friend.

Day 19: Don’t be afraid to get savory for breakfast! Brown Rice Congee, Egg, Roasted Mushroom is a twist on traditional Chinese savory rice porridge.  

Day 20: Tired of eggs? It’s okay, Stone Fruit Oatmeal is here to change up your week. With summer stone fruit in peak season, try out all different combinations of peaches, plums, apricots, nectarines, and more!

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Week 5: Jazzy Salads

Salad doesn’t have to be boring. As a matter of fact, it doesn’t even have to have lettuce. This week isn’t about one ingredient in particular, it’s about changing up the perception of salads! Let’s get creative.

Day 21: This Soba Noodle, Kimchi, Cucumber Salad is full of delicious crunch and a lovely kick of spice. Perfect alone or as a side, we could honestly eat this every day.

Day 22: Grilled Scallion, Farro, Mint Salad with Lemon-Miso Dressing is the perfect accompaniment to a piece of salmon, shrimp, or chicken.

Day 23: Our recipe for Broccoli Apple Salad, Greek Yogurt Dressing is easy to make and just as creamy as traditional versions. Plus it’s got the added tang of yogurt and a probiotic benefit.

Day 24: Use tomatoes and cucumbers from your local farmer’s market with this Mediterranean Salad and Green Goddess Dressing.

Day 25: Perfect warm, cold, on it’s own, or inside tacos, this Mexican Quinoa Salad, Pumpkin Seeds, Cilantro is happiness in the form of a salad. 

More Week6

Week 6: Chocolate Makes Us Happy

For the last 5 days of the 30 Meals challenge, we’re focusing on chocolate – cocoa powder to be specific. Whether you’re looking for a cake, cookies, or something out of the box, this week’s theme is bound to be delicious.

Day 26: If you promise to be adventurous, we promise you will be pleasantly surprised by Chocolate Chia Avocado Pudding.

Day 27: Chocolate Angel Food Cake is a perfect summer dessert with its light and spongy crumb, fresh berries, and nothing that will weigh you down.

Day 28: Hello, Flourless Chocolate Brownie Cookies. We love you.  

Day 29: Rich, velvety Chocolate Hummus is great as a dessert or snack with fresh fruit.

Day 30: High quality cocoa is critical for this Chocolate Olive Oil Cake


Did you miss out on our first 30 Meals in 30 Days round up? Check it out for even more delicious, nutritious inspiration! 


What We Were Talking About in 2019Global Menu Mix: Quesadillas

What We Were Talking About in 2018: Local Corn, Pepper, Tomato Saute

At FLIK Hospitality Group we believe in great food, great service, and great people. Our wellness first approach ensures our food supports healthy and delicious choices, specially curated by our team of culinary experts and registered dietitians. At FLIK, we believe in seasonality in sourcing our ingredients and providing a customized approach to the culinary and hospitality needs of each client. Our dedication to providing quality hospitality service is unparalleled in the industry.

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