Thursday, March 21st, 2019

Meal 1: Tofu and asparagus stir-fry with julienne red peppers, onions, and crushed cashews. Served with ginger-garlic rice and garnished with spring onion.

Meal 2: Purple potatoes, green beans, caramelized shallot, white beans, and carrot. Served in a light vegetable broth and drizzled with a sweet pea and tomato pesto.

Salad: Romaine salad with cilantro lime dressing, charred cherry tomatoes, and avocado.

March 21 @ 00:00
00:00 — 01:00 (1h)

Article by ccapps