Our Menu Last Week

Roasted rosemary garlic chicken with baked button mushrooms, grilled zucchini, sautéed creamy spinach, and rosemary garlic sauce.

 

Braised wombok, cauliflower, egg omelette

Fat 61.4g, Protein 48.3g, Net Carbs 10g, Total Crabs 15.8g, 800 Kcals

Nanyu cabbage, broccoli, egg

Fat 83g, Protein 48.2g, Net Carbs 10.4g, Total Crabs 15.4g, 996Kcals

Roasted chimichurri chicken with thai asparagus, cherry tomatoes, sauteed zucchini, and cauliflower confit.

 

Philippines-inspired pork belly adobo with garlic bok choy, braised egg, mushrooms, and fried cauliflower rice.

 

Baked marinated Moroccan chicken with cumin French beans, roasted cauliflower, and cucumber tzatziki.

 

 

 

Cottage pie stuffed with minced beef and sautéed garlic kale.

Fat: 60.9g, Protein: 27g, Net Carbs: 9.7g, Total Carbs: 14.5g, Calories: 701Kcals

Green bean, cumin sautéed cabbage, cherry tomatoes, green yoghurt sauce

Fat 52.3g, Protein 32.5g, Net Carbs 10.8g, Total Carbs 15.9g, 654 Kcals

Asian spiced braised chicken cubes with braised shiitake mushrooms, braised egg, sautéed cai xin, and Nakaki konjac noodles.

Fat: 41.5, Protein: 71g, Net Carbs: 7.4g, Total Carbs: 12.2g, Calories: 703Kcals

Roasted marinated chicken with bake broccoli, sautéed button mushroom, braised red cabbage and lemon wedge

(Fat: 67.8g, Protein: 54.8g, Net Carbs: 10.7g, Total Carbs: 15.9g, Calories: 883Kcals)

Poached turmeric chicken with sautéed zucchini, fried cabbage with dried prawn, and cauliflower rice.