This menu offers a variety of flavors and ingredients that reflect the influences of Hawaiian, Spanish, and Japanese cuisines, ensuring the family has delicious and diverse meals throughout the week!
Monday
Breakfast
Açaí bowl topped with fresh fruits, granola, and coconut flakes (Hawaiian).
Lunch
Spanish quinoa salad with black beans, corn, bell peppers, and a lime vinaigrette.
Dinner
Teriyaki chicken with steamed rice and sautéed bok choy (Japanese).
Tuesday
Breakfast
Spam and egg breakfast sandwich on a Hawaiian roll.
Lunch
Gazpacho soup with crusty bread (Spanish).
Dinner
Miso-glazed salmon with soba noodles and a side of edamame (Japanese).
Wednesday
Breakfast
Tropical smoothie with pineapple, mango, and spinach.
Lunch
Hawaiian poke bowl with marinated tuna, avocado, and seaweed salad.
Dinner
Paella with shrimp, chicken, and chorizo (Spanish).
Thursday
Breakfast
Matcha pancakes with maple syrup and sliced bananas (Japanese-inspired).
Lunch
Tapas platter with olives, cheeses, and Spanish chorizo.
Dinner
Loco moco with rice, hamburger patty, fried egg, and gravy (Hawaiian).
Friday
Breakfast
Onigiri (rice balls) filled with salmon and wrapped in nori.
Lunch
Ensalada de garbanzos (chickpea salad) with tomatoes, cucumbers, and a vinaigrette (Spanish).
Dinner
Sushi night with a variety of rolls (California, spicy tuna, etc.) and miso soup (Japanese).
Saturday
Breakfast
Hawaiian fruit salad with guava, papaya, and passion fruit.
Lunch
Tortilla Española (Spanish omelet) with a side salad.
Dinner
Kalua pork with steamed rice and macaroni salad (Hawaiian).
Sunday
Breakfast
French toast with a twist, using Hawaiian sweet bread and topped with coconut syrup.
Lunch
Chicken adobo (Spanish-Filipino influence) served with jasmine rice.
Dinner
Ramen with pork belly, soft-boiled egg, and green onions (Japanese).