Thursday, November 19, 2020

Meal 1: Coconut-ginger beef curry drizzled with a honey-yogurt sauce. Served with naan flatbread and stir-fried bok choy and garlic. Garnished with lime.

Meal 2: Crispy chicken 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.