Slow-roasted beef brisket with kimchi, HK kai lan, and cherry tomato confit.
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Slow-roasted beef brisket with kimchi, HK kai lan, and cherry tomato confit.
Chicken stir-fried in kam heong spices with garlic nai bai, mango salad, and brown rice.
Chicken stir-fried in kam heong spices with garlic nai bai, mango salad, and konjac rice.
Italian Pork Ragu with mozzarella cheese, baked mushrooms, and Nakaki Konjac noodles. [For this meal, we will be using KARANA’s meat, so it is plant-based.]
Fat: 71.9g, Protein: 9.8g, Net Carbs: 18.8g, Total Carbs: 48.1g, Calories: 881.9Kcals
*Meal is considered Low Carb rather than Keto.
*Carbs are slightly higher due to the plant-based meat.
Slow-cooked shredded pulled pork with sautéed balsamic purple cabbage, broccoli mash, baked button mushrooms, and housemade BBQ sauce. [For this meal, we will be using KARANA’s meat, so it is plant-based.]
Fat: 60.6g, Protein: 11.8g, Net Carbs: 15.4g, Total Carbs: 42.3g, Calories: 762.1Kcals
*Meal is considered Low Carb rather than Keto.
*Carbs are slightly higher due to the plant-based meat.
Aglio-olio with sliced smoked salmon served with konjac noodle, sauteed mushroom, and roasted cajun capsicum.