Steamed chicken cube with herbs, red date, and wolfberries served with garlic nai bai, bitter gourd with black bean sauce, and steamed brown rice with yam.
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Steamed chicken cube with herbs, red date, and wolfberries served with garlic nai bai, bitter gourd with black bean sauce, and steamed brown rice with yam.
Cottage pie stuffed with minced beef and sautéed garlic kale. [For this meal, we will be using impossible meat, so it is plant-based.]
Fat: 54.2g, Protein: 20.5g, Net Carbs: 22.2g, Total Carbs: 30.2g, Calories: 694.2Kcals
*Meal is considered Low Carb rather than Keto.
*Carbs are slightly higher due to impossible meat.
BY CHOOSING THIS MEAL, THIS WILL REPLACE THE NORMAL BLACK PEPPER BEEF ON THE 6/4/21 MENU.
Sautéed black pepper impossible meat with you mai cai, roasted cauliflower, and baked mushrooms. [For this meal, we will be using impossible meat, so it is plant-based.]
Fat: 42.8g, Protein: 34.6g, Net Carbs: 17.5g, Total Carbs: 27g, Calories: 634.3Kcals
*Meal is considered Low Carb rather than Keto.
*Carbs are slightly higher due to impossible meat.
Philippine-style meat pattie with mushroom sauce, baked broccoli and cauliflower rice. [For this meal, we will be using impossible meat, so it is plant-based]
Stewed duck with bamboo shoot, mushroom, salted bean served with konjac rice, golden mushroom, and french bean.
Grandma’s slow cook mutton with yam, red date and wolfberries served with mango salad, sauteed long cabbage with ear fungus, and HK kai lan.