Meal 1: Creamy garlic chicken breast with roast potato and sautéed vegetable medley. Garnished with grated Parmesan and chopped parsley.
Meal 2: Carintas pork bowl with brown rice, pinto beans, and grilled fall vegetables. Garnished with cilantro, lime, and Monterey Jack cheese.
Salad: Pear and arugula salad with roasted walnuts, dried cherries, a creamy walnut vinaigrette.
October 17 @ 00:00
00:00 — 01:00 (1h)