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IMPACT GROCERY COOKING TIPS

ORDERING DETAILS

Lead Time:
• 24 hours preferred; contact for more information

Order Basics:
• Compostable and recyclable takeout packaging and sealed eco cutlery included for all orders
• Minimum order size of $100 before tax and delivery fee
• Delivery available for all orders

To reduce the spread of COVID-19, Impact Kitchen Catering will not be offering Family Style items for the time being. All meals, baked goods, & snacks will be individually wrapped and packaged. Click here to find out more about our COVID-19 protocols.

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POWER BOWL KITS

Zesty Mexican Kit

Serves 2

Included Ingredients

  • kale
  • sweet potatoes
  • rice
  • avocado
  • lemon juice
  • red bell peppers
  • black bean mole
  • jalapeño lime dressing
  • salsa (tomatoes, jalapeño, shallot, garlic, cilantro)
  • cashew sour cream
  • lime
  • tostada crumble (contains nuts)

What You'll Need

  • olive oil
  • salt + pepper

Directions

  • Preheat the oven to 400F and line a baking sheet with parchment paper.
  • Spread out sweet potatoes on a parchment-lined baking sheet and toss with 2 tsp olive oil, salt and pepper to taste. Roast for 25 - 30 minutes until cooked through.
  • Meanwhile, pour rice into a small pot. Top with 1 cup of water, cover and bring to a boil. Simmer for 15 minutes.
  • For the avocado smash: cut avocado in half and remove the pit. Scoop out the filling and place into a small bowl. Add 1 tbsp lemon juice, salt and pepper to taste. Mash with a fork until well combined.
  • For the salsa: finely dice the tomatoes. Mince the jalapeño, shallot, garlic and cilantro. Combine all ingredients into a bowl with 1 tbsp lemon juice, salt and pepper to taste.
  • Cut lime into wedges.
  • For the bowls: divide the kale, roasted sweet potatoes and rice amongst two bowls. Drizzle with cashew sour cream.
  • Top with avocado smash, salsa, black bean mole, tostada crumble and red bell peppers.
  • Drizzle with jalapeño cilantro dressing and garnish with a lime wedge.

Warrior Power Bowl Kit

Serves 2

Included Ingredients

  • rice
  • arugula
  • pickled onions
  • sprouts
  • black pitted olives
  • feta
  • hummus
  • balsamic & olive oil dressing

What You'll Need

  • salt + pepper

Directions

  • In a small pot, add rice and 1 cup of water, cover and bring to a boil. Simmer for 15 minutes. Fluff with a fork.
  • To assemble: divide rice between two bowls. Top with arugula and drizzle with balsamic & olive oil dressing.
  • Add on hummus, olives, feta, pickled onions and sprouts.

Harvest Power Bowl Kit

Serves 2

Included Ingredients

  • arugula
  • quinoa
  • bacon
  • apple
  • Brussels sprouts
  • hard boiled eggs
  • pickled celery root
  • honey lemon dressing
  • pickled onions
  • hemp seeds
  • candied walnuts

What You'll Need

  • salt + pepper
  • olive oil

Directions

  • Preheat the oven to 400F and line a baking sheet with parchment paper.
  • Pour quinoa into a small pot. Top with 1 1/4 cup water, cover and bring to a boil. Simmer for 12 minutes and fluff with a fork.
  • Place bacon on a baking sheet and bake for 15 - 18 minutes, until bacon is crispy.
  • In a medium pan, add 2 tsp olive oil. Add Brussels sprouts and sautée on medium heat for 5 - 7 minutes, until it is cooked through and the edges are crispy. Add salt and pepper to taste.
  • Slice the apple.
  • Halve the hard boiled eggs.
  • For the bowls: divide the arugula between two plates. Top with quinoa down the centre. Add the Brussels sprouts to one side. Drizzle with honey lemon dressing.
  • Add pickled onions, pickled celery root, bacon, apple slices, egg halves, candied walnuts and hemp seeds.

BAKED GOODS

Chocolate Sea Salt Cookie

6 PCS | Frozen | Ready to Bake

Ingredients
almond flour, semi sweet chocolate, unsalted butter, cacao powder, coconut sugar, eggs, tapioca starch, baking soda, vanilla extract, apple cider vinegar, sea salt

What You'll Need

  • baking sheet
  • parchment paper

Directions

  • Preheat oven to 350F.
  • Once thawed, place cookie dough on baking sheet lined with parchment paper.
  • Bake for 15 minutes or until cookies have flattened.
  • While cooling, sprinkle sea salt on top.

Breakfast Cookie

6 PCS | Frozen | Ready to Bake

Ingredients
rolled oats, oat flour, hemp hearts, pumpkin seeds, cranberries, walnuts, egg, coconut oil, almond butter, carrots, maple syrup, vanilla extract, cinnamon, nutmeg, ground ginger, baking powder, dates, baking soda, sea salt

What You'll Need

  • baking sheet
  • parchment paper

Directions

  • Thaw cookies in the fridge overnight.
  • Preheat oven to 350F and line a baking sheet with parchment paper.
  • Bake cookies for 12 minutes. Cookies should be golden on the edges and set in the centre.

IMMUNITY BOX

Chicken Bone Broth

2 Litres | Frozen

Ingredients
antibiotic free chicken bones, onions, apple cider vinegar, carrots, garlic, thyme, celery, black pepper, parsley, bay leaf, water

Chicken Noodle Soup

2 Litres | Frozen

Ingredients
chicken, chicken bone broth, sweet potato noodles, celery, carrots, onion, ginger, garlic, turmeric powder, olive oil, sea salt, black pepper

Germ Kick 2.0

4 Boosters | 60 ML

Ingredients
cayenne, oregano oil, echinacea, raw honey, lemon, lime, ginger, turmeric

Vit C + Collagen

4 Boosters | 60 ML

Ingredients
orange, grapefruit, filtered water, lemon, strawberry,  collagen, camu camu, lucuma

WARM UP BOX

Venison & Beef Stew

2 Litres | Frozen

Ingredients
stewed venison, beef, carrots, celery, mushrooms, red peppers, garlic, tomatoes, smoked paprika, chili powder, rosemary, sea salt, black pepper, olive oil, chicken bone broth, russet potatoes

Chicken Noodle Soup

2 Litres | Frozen

Ingredients
chicken, chicken bone broth, sweet potato noodles, celery, carrots, onion, ginger, garlic, turmeric powder, olive oil, sea salt, black pepper

Chicken Bone Broth

2 Litres | Frozen

Ingredients
antibiotic free chicken bones, onions, apple cider vinegar, carrots, garlic, thyme, celery, black pepper, parsley, bay leaf, water

Recipe Idea: Cauliflower Mash

  • 2 cups / 16oz Impact Bone Broth
  • 1 head cauliflower
  • 3 cloves of garlic
  • salt and pepper to taste

Directions

  • In a large pot, add broth, cauliflower and garlic. Bring to a boil.
  • 1 head cauliflower
  • Simmer for 20 minutes, until cauliflower is cooked through. Remove from heat.
  • Mash together cauliflower, garlic and reserved broth. Drizzle with olive oil and season with salt and pepper.

VEGAN BOX

Thai Butternut Squash Soup

1 Litre | Frozen

Ingredients
butternut squash, onion, apple, ginger, maple syrup, vegan red Thai curry paste, garlic, olive oil, lime juice, sea salt, black pepper, coconut milk, water

Protein Force Bar

6 PCS | Frozen

Ingredients
chia seeds, rolled oats, Medjool dates, cinnamon, banana, pumpkin seeds, vegan protein, coconut flakes, sea salt, maple syrup, coconut oil

Directions

  • Defrost in fridge and enjoy as is.

Mushroom Broth

1 Litre | Frozen

Ingredients
seaweed (kombu), mushroom blend, onions, carrots, garlic, celery, tomatoes, ginger, turmeric, lemongrass, apple cider vinegar, thyme, parsley, black peppercorn, coconut oil

Organic Marinated Tempeh

8 OZ | non-GMO | vacuum packed

Ingredients
tempeh, tamari, maple syrup, apple cider vinegar

Directions

  • Preheat the oven to 400F and line a baking sheet with parchment paper.
  • Spread out tempeh evenly on parchment paper and bake for 25 minutes.

Zesty Mexican Kit

Serves 2

Included Ingredients

  • kale
  • sweet potatoes
  • rice
  • avocado
  • lemon juice
  • red bell peppers
  • black bean mole
  • jalapeño lime dressing
  • salsa (tomatoes, jalapeño, shallot, garlic, cilantro)
  • cashew sour cream
  • lime
  • tostada crumble (contains nuts)

What You'll Need

  • olive oil
  • salt + pepper

Directions

  • Preheat the oven to 400F and line a baking sheet with parchment paper.
  • Spread out sweet potatoes on a parchment-lined baking sheet and toss with 2 tsp olive oil, salt and pepper to taste. Roast for 25 - 30 minutes until cooked through.
  • Meanwhile, pour rice into a small pot. Top with 1 cup of water, cover and bring to a boil. Simmer for 15 minutes.
  • For the avocado smash: cut avocado in half and remove the pit. Scoop out the filling and place into a small bowl. Add 1 tbsp lemon juice, salt and pepper to taste. Mash with a fork until well combined.
  • For the salsa: finely dice the tomatoes. Mince the jalapeño, shallot, garlic and cilantro. Combine all ingredients into a bowl with 1 tbsp lemon juice, salt and pepper to taste.
  • Cut lime into wedges.
  • For the bowls: divide the kale, roasted sweet potatoes and rice amongst two bowls. Drizzle with cashew sour cream.
  • Top with avocado smash, salsa, black bean mole, tostada crumble and red bell peppers.
  • Drizzle with jalapeño cilantro dressing and garnish with a lime wedge.

KETO BOX

Paleo Chicken Tenders

5-6 PCS | 10 OZ | Frozen

Ingredients
tapioca starch, eggs, almond flour, smoked paprika, garlic powder, black pepper, sea salt

Chia Pudding

350 ML

Ingredients
chia seeds, coconut milk, maple syrup, vanilla extract

Free Run Chicken Breast

2 x 10 OZ | Frozen

Marinade Ingredients
Impact chicken bone broth, salt, pepper

Cooking Tip

  • Make an easy one-pan meal by placing the chicken breast on a prepared baking sheet, along with some veggies tossed in oil. Bake at 400F for 25-30 minutes.

Grass Fed Flank Steak

8 OZ | Frozen

Steak Spice Ingredients
chili powder, paprika, cumin, coriander, ginger, oregano, salt, pepper

Cooking Tip

  • Perfect for the bbq, grill the steak 3-4 minutes per side and serve thinly sliced.

Pickled Celery Root

150 GR

Ingredients
celery root, turmeric, apple cider vinegar, honey, sea salt, water

Pickled Cabbage

150 GR

Ingredients
red cabbage, apple cider vinegar, coconut sugar, sea salt, water

Free Run Eggs

1 dozen

Chicken Bone Broth

2 Litres | Frozen

Ingredients
antibiotic free chicken bones, onions, apple cider vinegar, carrots, garlic, thyme, celery, black pepper, parsley, bay leaf, water

Recipe Idea: Cauliflower Mash

  • 2 cups / 16oz Impact Bone Broth
  • 1 head cauliflower
  • 3 cloves of garlic
  • salt and pepper to taste

Directions

  • In a large pot, add broth, cauliflower and garlic. Bring to a boil.
  • 1 head cauliflower
  • Simmer for 20 minutes, until cauliflower is cooked through. Remove from heat.
  • Mash together cauliflower, garlic and reserved broth. Drizzle with olive oil and season with salt and pepper.

PALEO BOX

Paleo Pancake Waffle Kit

Serves 2 Waffles | 6 Pancakes

Dry Mix Ingredients
almond flour, tapioca starch, coconut sugar, baking powder, sea salt

Included Ingredients

  • 1 bag dry mix
  • 2 eggs
  • 1 tbsp coconut oil, to be melted

Directions

  • In a medium bowl, whisk together dry ingredients to combine.
  • Whisk in 1/2 cup water (or milk of choice), eggs and melted coconut oil.
  • Heat a pan with oil or butter on the stove over medium heat.
  • For pancakes: scoop 1/4 of batter into the pan and cook for 3-4 minutes on each side. Makes 6 pancakes.
  • For waffles: scoop 2/3 cup batter into a hot greased waffle iron for 3-4 minutes, until golden and cooked through. Makes 2 waffles.

Paleo Power Cookie

6 PCS | Frozen | Ready to Bake

Ingredients
almond butter, vanilla extract, cranberry, flax meal, eggs, coconut sugar, coconut flour, hemp hearts, baking soda

What You'll Need

  • baking sheet
  • parchment paper

Directions

  • Thaw cookies in the fridge overnight.
  • Preheat oven to 350F and line a baking sheet with parchment paper.
  • Bake cookies for 10 minutes. Cookies should be golden on the edges.

Venison & Beef Stew

2 Litres | Frozen

Ingredients
stewed venison, beef, carrots, celery, mushrooms, red peppers, garlic, tomatoes, smoked paprika, chili powder, rosemary, sea salt, black pepper, olive oil, chicken bone broth, russet potatoes

Paleo Chicken Tenders

5-6 PCS | 10 OZ | Frozen

Ingredients
tapioca starch, eggs, almond flour, smoked paprika, garlic powder, black pepper, sea salt

Chicken Bone Broth

2 Litres | Frozen

Ingredients
antibiotic free chicken bones, onions, carrots, apple cider vinegar, garlic, thyme, celery, peppercorns

Recipe Idea: Cauliflower Mash

  • 2 cups / 16oz Impact Bone Broth
  • 1 head cauliflower
  • 3 cloves of garlic
  • salt and pepper to taste

Directions

  • In a large pot, add broth, cauliflower and garlic. Bring to a boil.
  • 1 head cauliflower
  • Simmer for 20 minutes, until cauliflower is cooked through. Remove from heat.
  • Mash together cauliflower, garlic and reserved broth. Drizzle with olive oil and season with salt and pepper.

PROTEIN BOX

Chorizo Sausage

5 PCS | Frozen

Cooking Tip

  • This chorizo is best served hot: you can slice the sausages and sautee it, or leave it whole and grill it for best results!

Sustainably Farmed Salmon

2 PCS | 8 OZ | Frozen

Cooking Tip

  • Season with salt and pepper, pan-fry the salmon, skin up, in a little oil until golden. Finish off in the oven at 400F for 8-10 minutes, until cooked through and flakes with a fork.

Free Run Chicken Breast

4 PCS | 5 OZ | Frozen

Marinade Ingredients
Impact chicken bone broth, salt, pepper

Cooking Tip

  • Make an easy one-pan meal by placing the chicken breast on a prepared baking sheet, along with some veggies tossed in oil. Bake at 400F for 25-30 minutes.

Grass Fed Flank Steak

2 PCS | 8 OZ | Frozen

Steak Spice Ingredients
chili powder, paprika, cumin, coriander, ginger, oregano, salt, pepper

Cooking Tip

  • Perfect for the bbq, grill the steak 3-4 minutes per side and serve thinly sliced.

Gluten Free

Dairy Free

Vegan

Paleo

Vegetarian