Thursday, March 21st, 2019

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.