Chicken stir-fried in kam heong spices with garlic nai bai, mango salad, and konjac rice.
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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 baked herbs zucchini, roasted wild mushroom, and cherry tomato confit.
Sautéed black pepper prawns with black bean bitter gourd, nai bai, and achar.
Oven-baked garlic and cajun chicken breast with orange reduction sauce served with garlic xiao bai cai, baked herbs assorted wild mushroom, and garlic cauliflower rice.