Smoked duck breast salad with roasted zucchini, baked capsicum, and cabbage slaw.
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Smoked duck breast salad with roasted zucchini, baked capsicum, and cabbage slaw.
Marinated spicy chicken with roasted zucchini, roasted broccoli, and cherry tomato.
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.
BY CHOOSING THIS MEAL, THIS WILL REPLACE THE NORMAL SPICY SOUR CHICKEN SOUP ON THE 16/4/21 MENU.
Spicy sour chicken soup with enoki mushrooms, wombak, and fried cauliflower rice. [For this meal, we will be using Tindle’s meat, so it is plant-based.]
Fat: 42.5g, Protein: 53.7g, Net Carbs: 9.1g, Total Carbs: 20.9g, Calories: 683.4Kcals
*Meal is considered Low Carb rather than Keto.
*Carbs are slightly higher due to the plant-based meat.
Tomato seafood stew with baked cauliflower, long cabbage, and eggplant.