Slow-roasted beef brisket with baked cauliflower, sautéed mushrooms, and baked zucchini.
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Slow-roasted beef brisket with baked cauliflower, sautéed mushrooms, and baked zucchini.
Slow-cooked shredded pulled pork with sautéed balsamic purple cabbage, broccoli mash, baked button mushrooms, and housemade BBQ sauce. [For this meal, we will be using KARANA’s meat, so it is plant-based.]
Fat: 60.6g, Protein: 11.8g, Net Carbs: 15.4g, Total Carbs: 42.3g, Calories: 762.1Kcals
*Meal is considered Low Carb rather than Keto.
*Carbs are slightly higher due to the plant-based meat.
Beef rendang with braised tau kwa, french bean, and cucumber & tomato salad.
Sautéed black pepper prawns with black bean bitter gourd, nai bai, and achar.
lamb stew with mashed cauliflower, roasted zucchini, and baked capsicum