Slow-roasted beef brisket with sautéed cauliflower, roasted Cajun French beans, baked button mushrooms, and mustard cream sauce.
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Slow-roasted beef brisket with sautéed cauliflower, roasted Cajun French beans, baked button mushrooms, and mustard cream sauce.
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 chicken cubes with button mushrooms in cream sauce, creamy spinach, and truffle broccoli 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.
Marinated chicken leg with baked cauliflower, truffle broccoli mash, sautéed kale, cherry tomato, and lemon cream sauce.
Sautéed chicken cube with spinach in cream sauce served with konjac noodle, cabbage salad, and bitter gourd with black bean sauce.
Wok-charred tandoori chicken with cucumber salad, hard boiled egg, and baked broccoli.