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 served with papaya salad, HK kai lan, and sauteed cabbage.
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.