Slow-roasted Thai lemongrass pork collar with braised spicy wombok, spicy kangkong, spring onion omelette, and fried cauliflower rice.
Fat: 62.4g, Protein: 41.3g, Net Carbs 9.5g, Total Carbs: 20.8g, Calories: 786Kcals
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Slow-roasted Thai lemongrass pork collar with braised spicy wombok, spicy kangkong, spring onion omelette, and fried cauliflower rice.
Fat: 62.4g, Protein: 41.3g, Net Carbs 9.5g, Total Carbs: 20.8g, Calories: 786Kcals
Thai style chicken with stir-fried vegetables, okra, and papaya salad.
Braised beef brisket, tripes, and tendon noodles with bean spout, spicy kang kong, and Nakaki Konjac noodles.
Fat: 71.8g, Protein: 17.1g, Net Carbs: 2.7g, Total Carbs: 10.2g, Calories: 754.9Kcals
BY CHOOSING THIS MEAL, THIS WILL REPLACE THE NORMAL 3 CUP CHICKEN ON THE 20/4/21 MENU.
Sautéed impossible meat with garlic you mai cai, braised shitake mushrooms, braised egg, and cauliflower rice. [For this meal, we will be using Tindle’s meat, so it is plant-based.]
Fat: 57.2g, Protein: 38.4g, Net Carbs: 20g, Total Carbs: 30.3g, Calories: 782.8Kcals
*Meal is considered Low Carb rather than Keto.
*Carbs are slightly higher due to the plant-based meat.
Sautéed plant-based chicken with bell peppers, button mushrooms, and truffle cauliflower mash. [For this meal, we will be using Tindle’s meat, so it is plant-based.]
Fat: 22.2g, Protein: 38.2g, Net Carbs: 17.3g, Total Carbs: 28.7g, Calories: 468.6Kcals
*Meal is considered Low Carb rather than Keto.
*Carbs are slightly higher due to the plant-based meat.
Sautéed sambal chicken with sambal eggplant, sautéed cabbage & mushroom and cauliflower rice. [For this meal, we will be using Tindle’s meat, so it is plant-based.]
Fat: 100.6g, Protein: 52.4g, Net Carbs: 28.3g, Total Carbs: 41.4g, Calories: 1282.5KCals
*Meal is considered Low Carb rather than Keto.
*Carbs are slightly higher due to the plant-based meat.