Meal 1: Grilled tempeh with chimichurri sauce. Served with roasted sweet potato wedges and a sherry vinaigrette and parmesan side salad.
Meal 2: Veggie fajitas with pepper, onions, squash, and avocado. Served with flour tortillas and rice. Garnished with cilantro and sour cream.
Salad: Red leaf lettuce salad with raspberry vinaigrette and walnuts.
March 25 @ 00:00
00:00 — 01:00 (1h)