Your food ration

Elevate your everyday with delicious, balanced meals that fuel your body and delight your senses. It's time to savor each day, one bite at a time.

Individual plan

Monday

Start your week on a flavorful note with our Monday feast. Dive into a symphony of fresh ingredients and vibrant flavors carefully curated to kickstart your week with energy and vitality.

Breakfast

Omelette

Ingredients:

● 3 large eggs

● Pinch of salt and pepper

● 2 tablespoons butter or cooking oil

● Fillings of choice (e.g., diced vegetables, cheese, ham)

Instructions:

Beat 3 large eggs in a bowl, season with a pinch of salt and pepper, and set aside. Heat a non-stick skillet over medium heat and add 2 tablespoons of butter or cooking oil, ensuring an even coating. Pour the beaten eggs into the pan, tilt to spread evenly, and lift the set edges with a spatula, allowing the uncooked egg to flow to the edges. Sprinkle chosen fillings over one-half of the omelette. When the eggs are mostly set but still slightly runny on top, fold the omelette in half with the spatula. Slide it onto a plate, garnish if desired, and season to taste.

Lunch

Bowl

Ingredients:

● 1 cup shiitake mushrooms, sliced

● 2 eggs

● 1 cup spinach, chopped

● 1/2 cup cherry tomatoes, halved

● 1/4 cup feta cheese, crumbled

● 1 tablespoon olive oil

● Salt and pepper to taste

● Optional: Fresh herbs for garnish

Instructions:

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced shiitake mushrooms and sauté until they are golden brown and tender. Push the mushrooms to the side of the pan and crack 2 eggs into the empty space. Scramble the eggs and let them cook for a minute until they start to set. Mix the mushrooms and eggs together, then add chopped spinach, halved cherry tomatoes, and crumbled feta cheese. Stir the mixture until the spinach wilts and the tomatoes soften. Season with salt and pepper to taste. Continue cooking until the eggs are fully cooked and the ingredients are well combined. Transfer the bowl contents to a serving dish, garnish with fresh herbs if desired, and enjoy!

Dinner

Spicy Beef Hokkien Noodles

Ingredients:

● 200g Hokkien noodles

● 300g beef strips

● 2 tbsp vegetable oil

● 1 onion, thinly sliced

● 2 cloves garlic, minced

● 1 red bell pepper, thinly sliced

● 1 carrot, julienned

● 1 cup broccoli florets

● 2 tbsp soy sauce

● 1 tbsp oyster sauce

● 1 tsp chili paste (adjust to taste)

● 1 tsp sesame oil

Instructions:

Cook noodles; set aside. Brown beef in a wok, then set aside. Stir-fry onion, garlic, red pepper, carrot, and broccoli. Reintroduce beef. Mix soy sauce, oyster sauce, chili paste, and sesame oil; pour over the beef and veggies. Add cooked noodles and toss. Garnish with green onions and sesame seeds. Serve hot.

Tuesday

Whether you're tackling tasks at work or enjoying a day of self-care, our Tuesday selection offers a perfect blend of flavors and nutrients to keep you going.

Breakfast

Taco with Shrimps

Ingredients:

● 1 lb shrimp, peeled and deveined

● 1 tablespoon olive oil

● 1 teaspoon chili powder

● 1 teaspoon cumin

● 1/2 teaspoon garlic powder

● Salt and pepper to taste

● 8 small taco shells

● 1 cup shredded lettuce

● 1 cup diced tomatoes

Instructions:

In a bowl, toss shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Heat a skillet over medium-high heat and cook the seasoned shrimp for 2-3 minutes per side until they are opaque and cooked through. Warm taco shells according to package instructions. Assemble tacos by placing a layer of shredded lettuce in each shell, followed by the seasoned shrimp. Top with diced tomatoes, red onion, and fresh cilantro. Squeeze lime wedges over the tacos. Add optional toppings like salsa, sour cream, or shredded cheese if desired. Serve the shrimp tacos immediately.

Lunch

Beef Stir Fry with Rice Noodles

Ingredients:

● 200g rice noodles

● 300g thinly sliced meat (beef, chicken, or pork)

● 2 tablespoons vegetable oil

● 1 onion, thinly sliced

● 2 cloves garlic, minced

● 1 carrot, julienned

● 1 bell pepper, thinly sliced

● 3 tablespoons soy sauce

Instructions:

Cook rice noodles according to package instructions; drain and set aside. In a wok or large pan, heat vegetable oil over medium-high heat. Add sliced meat and cook until browned. Push meat to one side and add onion, garlic, carrot, bell pepper, and bean sprouts to the other side of the pan. Stir-fry vegetables until slightly tender. Mix in cooked noodles. In a small bowl, combine soy sauce, oyster sauce, fish sauce, and sugar; pour over the noodles and meat. Toss everything together until well combined and heated through. Serve the rice noodle stir-fry hot, garnished with fresh cilantro and lime wedges.

Dinner

Pasta with Meatballs

Ingredients:

● 250g pasta (spaghetti or your choice)

● 400g ground meat (beef or a mix of beef and pork)

● 1/2 cup breadcrumbs

● 1/4 cup grated Parmesan cheese

● 1 egg

● 2 cloves garlic, minced

● Salt and pepper to taste

● 2 tablespoons olive oil

● 1 onion, finely chopped

● 2 cups tomato sauce

Instructions:

Cook the pasta according to package instructions. In a bowl, combine ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, salt, and pepper. Mix well and form the mixture into meatballs. Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides, then set aside. In the same skillet, sauté the chopped onion until translucent. Add tomato sauce and bring it to a simmer. Return the meatballs to the skillet and let them cook in the sauce for about 15-20 minutes or until cooked through. Serve the meatballs over the cooked pasta, garnished with fresh basil leaves.

Individual Plan

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Wednesday

Midweek indulgence awaits you with our Wednesday culinary creations. Break up the week with a delightful array of dishes designed to recharge your spirit and tantalize your taste buds.

Breakfast

Spring Rolls

Ingredients:

● Spring roll wrappers

● 200g shrimp, peeled and deveined

● 1 cup shredded cabbage

● 1/4 cup chopped fresh cilantro

● 2 tablespoons soy sauce

● 1 tablespoon fish sauce

● 1 teaspoon grated ginger

Instructions:

In a bowl, combine shrimp, shredded cabbage, julienned carrot, bean sprouts, and chopped cilantro. In a small bowl, whisk together soy sauce, fish sauce, lime juice, sugar, minced garlic, and grated ginger. Pour the sauce over the shrimp and vegetable mixture, tossing to coat evenly. Working with one spring roll wrapper at a time, place a spoonful of the shrimp and vegetable filling in the center. Fold the sides of the wrapper over the filling, then roll tightly from the bottom to the top, sealing the edge with a bit of water. Repeat with the remaining wrappers. Heat vegetable oil in a pan over medium heat. Fry the spring rolls until they are golden brown and crispy. Drain on paper towels. Serve the spring rolls with sweet chili sauce for dipping.

Lunch

Rolls

Ingredients:

● 10 sheets nori (seaweed)

● 2 cups sushi rice, cooked and seasoned with rice vinegar, sugar, and salt

● 200g fresh raw fish (such as tuna or salmon), thinly sliced

● 1 cucumber, julienned

● 1 avocado, sliced

● Soy sauce, pickled ginger, and wasabi for serving

Instructions:

Place a sheet of nori on a bamboo sushi rolling mat. Wet your hands and spread a thin layer of sushi rice evenly over the nori, leaving a small border at the top. Arrange slices of fresh fish, julienned cucumber, and avocado along the bottom edge of the rice. Lift the edge of the bamboo mat and the nori closest to you, rolling it over the filling to form a tight cylinder. Moisten the top border of the nori with a little water to seal the roll. Repeat the process with the remaining ingredients. Once the rolls are complete, use a sharp knife to slice each roll into bite-sized pieces. Serve with soy sauce, pickled ginger, and wasabi.

Dinner

Grilled Rice

Ingredients:

● 2 cups cooked rice

● 300g meat of choice (chicken, beef, or pork), thinly sliced

● 2 cups mixed vegetables (bell peppers, zucchini, broccoli), chopped

● 2 tablespoons soy sauce

● 1 tablespoon oyster sauce

● 1 tablespoon vegetable oil

● 2 eggs

● Salt and pepper to taste

Instructions:

Heat vegetable oil in a large skillet or grill pan over medium-high heat. Add the sliced meat and cook until browned. Push the meat to one side of the pan and add the chopped vegetables. Stir-fry the vegetables until they are slightly tender but still crisp. Mix the vegetables with the meat. Push the meat and vegetables to one side again, add a bit more oil if needed, and pour the beaten eggs into the empty space. Scramble the eggs and cook until they are just set. Mix the eggs with the meat and vegetables. Add the cooked rice to the pan and pour soy sauce and oyster sauce over the mixture. Toss everything together until well combined and heated through. Season with salt and pepper to taste. Garnish with chopped green onions if desired. Serve the grilled rice, vegetables, meat, and egg hot.

Thursday

Thursday's culinary journey is a testament to both resilience and indulgence. As the week progresses, treat yourself to the artistry of our Thursday menu – a collection of carefully curated dishes that fuse health and pleasure.

Breakfast

Gyozas

Ingredients:

● Gyoza wrappers

● 200g ground pork

● 1 cup cabbage, finely chopped

● 2 green onions, finely chopped

● 2 cloves garlic, minced

● 1 teaspoon ginger, grated

● 2 tablespoons soy sauce

● 1 tablespoon sesame oil

● 1/2 teaspoon sugar

Instructions:

In a bowl, combine ground pork, chopped cabbage, green onions, minced garlic, grated ginger, soy sauce, sesame oil, sugar, and black pepper. Place a small spoonful of the filling in the center of a gyoza wrapper. Moisten the edges of the wrapper with water, then fold it in half, pleating the edges to seal the gyoza. Repeat with the remaining wrappers and filling. Heat a pan over medium-high heat and add a small amount of oil. Place the gyoza in the pan in a single layer, flat side down. Cook until the bottoms are golden brown. Add about 1/4 cup of water to the pan, cover, and steam the gyoza for 5-7 minutes or until the wrappers are translucent and the filling is cooked through. Serve the gyoza with dipping sauce made from soy sauce and rice vinegar.

LuNch

Noodles

Ingredients:

● 200g noodles (such as egg noodles or rice noodles)

● 200g shrimp, peeled and deveined

● 2 tablespoons vegetable oil

● 2 cloves garlic, minced

● 1 teaspoon ginger, grated

● 2 eggs, beaten

● 1 cup mixed vegetables (carrots, bell peppers, snap peas)

● 3 tablespoons soy sauce

● 1 tablespoon oyster sauce

● Salt and pepper to taste

Instructions:

Cook the noodles according to package instructions; drain and set aside. In a large skillet or wok, heat vegetable oil over medium-high heat. Add shrimp and cook until pink and opaque, then remove and set aside. In the same pan, add minced garlic and grated ginger, sautéing until fragrant. Push the garlic and ginger to one side of the pan and pour the beaten eggs into the empty space. Scramble the eggs until just set. Add the mixed vegetables to the pan and stir-fry until they are crisp-tender. Return the cooked shrimp to the pan. Add the cooked noodles, soy sauce, oyster sauce, salt, and pepper. Toss everything together until well combined and heated through. Garnish with chopped green onions and serve hot.

Dinner

Steamed Vegetables

Ingredients:

● Assorted vegetables (broccoli florets, cauliflower, carrots, snap peas, etc.)

● 2 tablespoons olive oil

● 2 cloves garlic, minced

● 1 teaspoon lemon juice

● Salt and pepper to taste

Instructions:

Prepare the vegetables by washing and cutting them into bite-sized pieces. Arrange a steamer basket over a pot of simmering water. Place the vegetables in the steamer basket, cover, and steam for 5-7 minutes or until they are tender-crisp. In a small saucepan, heat olive oil over medium heat, add minced garlic, and sauté until fragrant. Drizzle the garlic-infused oil over the steamed vegetables. Sprinkle with lemon juice, salt, and pepper to taste. Toss the vegetables gently to coat them evenly with the seasoned oil. Garnish with fresh herbs if desired. Serve the steamed vegetables hot as a healthy and flavorful side dish.

Friday

As the week draws to a close, indulge in the artistry of our carefully crafted dishes designed to elevate your Friday dining experience.

Breakfast

omelette

Ingredients:

● 3 large eggs

● Pinch of salt and pepper

● 2 tablespoons butter or cooking oil

● Fillings of choice (e.g., diced vegetables, cheese, ham)

Instructions:

Beat 3 large eggs in a bowl, season with a pinch of salt and pepper, and set aside. Heat a non-stick skillet over medium heat and add 2 tablespoons of butter or cooking oil, ensuring an even coating. Pour the beaten eggs into the pan, tilt to spread evenly, and lift the set edges with a spatula, allowing the uncooked egg to flow to the edges. Sprinkle chosen fillings over one-half of the omelette. When the eggs are mostly set but still slightly runny on top, fold the omelette in half with the spatula. Slide it onto a plate, garnish if desired, and season to taste.

Lunch

Tom Yum

Ingredients:

● 200g shrimp, peeled and deveined

● 200g mushrooms, sliced

● 2 stalks lemongrass, bruised and cut into pieces

● 3 kaffir lime leaves

● 1-2 red chili peppers, sliced

● 3 cloves garlic, minced

● 1 thumb-sized piece of galangal or ginger, sliced

● 2 tablespoons fish sauce

● 1 tablespoon soy sauce

● 4 cups chicken or vegetable broth

Instructions:

In a pot, heat vegetable oil over medium heat. Add minced garlic, sliced galangal or ginger, lemongrass, and sliced red chili peppers. Stir-fry for a couple of minutes until fragrant. Pour in the chicken or vegetable broth and bring to a simmer. Add sliced mushrooms, kaffir lime leaves, fish sauce, soy sauce, and lime juice. Simmer for 10-15 minutes to infuse flavors. Meanwhile, cook rice noodles according to package instructions; drain and set aside. Add shrimp to the soup and cook until they turn pink and opaque. Remove lemongrass and kaffir lime leaves. Adjust the seasoning to taste. To serve, divide the rice noodles among bowls, ladle the hot soup over them, and garnish with fresh cilantro leaves. Optionally, add Thai bird chilies for extra heat.

Dinner

Baked Rice

Ingredients:

● 2 cups cooked rice

● 300g meat of choice (chicken, beef, or pork), thinly sliced

● 2 cups mixed vegetables (bell peppers, zucchini, broccoli), chopped

● 2 tablespoons soy sauce

● 1 tablespoon oyster sauce

● 1 tablespoon vegetable oil

● 2 eggs

● Salt and pepper to taste

Instructions:

Heat vegetable oil in a large skillet or grill pan over medium-high heat. Add the sliced meat and cook until browned. Push the meat to one side of the pan and add the chopped vegetables. Stir-fry the vegetables until they are slightly tender but still crisp. Mix the vegetables with the meat. Push the meat and vegetables to one side again, add a bit more oil if needed, and pour the beaten eggs into the empty space. Scramble the eggs and cook until they are just set. Mix the eggs with the meat and vegetables. Add the cooked rice to the pan and pour soy sauce and oyster sauce over the mixture. Toss everything together until well combined and heated through. Season with salt and pepper to taste. Garnish with chopped green onions if desired. Serve the grilled rice, vegetables, meat, and egg hot.