Thursday, January 30, 2020

Meal 1: Vegetable stir-fry with bok choy, snow peas, bell pepper, and carrot in a light garlic sauce. Served over white rice and garnished with scallion.

Meal 2: Roasted potato with Brussels sprouts and a jalapeño-coconut-lime sauce. Garnished with tamari pumpkin seeds, lime and cilantro.

Salad: Mixed green and endive salad with pear, candied walnuts, and a preserved lemon vinaigrette.

January 30 @ 00:00
00:00 — 01:00 (1h)

Article by Karri Bruce