Meal 1: Coconut-ginger tofu, potato and cauliflower curry drizzled with a honey-yogurt sauce. Served with naan flatbread and stir-fried boy choy and garlic. Garnished with lime.
Meal 2: Crispy veggie cake wrap on a spinach flour tortilla with a honey-garlic sauce, pickled peppers, and a crunchy Asian cabbage and peanut slaw. Served with potato chips.
Salad: Butter lettuce salad with sliced citrus, roasted beets, feta cheese, and a pink peppercorn vinaigrette.