Wednesday , June 20th, 2018

Meal 1: Grilled chicken salad with herbs, crunchy cabbage, mixed vegetables, and cashews. Served with a spicy ginger dressing. Paired with veggie spring rolls and a peanut dipping sauce.

Meal 2. Beef and kale enchiladas with red sauce and queso cotija. Served with clove spiced black beans and homemade chips and salsa.

Salad: Chopped butter lettuce salad with chick peas, grilled corn, red onion, cherry tomatoes, and a cilantro-lime dressing.

June 20 @ 00:00
00:00 — 01:00 (1h)