Meal 1: Steak and asparagus stir-fry with julienne red peppers, onions, and crushed cashews. Served with ginger-garlic rice and garnished with spring onion.
Meal 2: Roast chicken and vegetables with purple potatoes, green beans, caramelized shallot, white beans, and carrot. Served in a light 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)