Southernwholefood Posted January 24, 2013 Share Posted January 24, 2013 This was my lunch today that i shared with another chef. for the hot protein portion: 6 wild caught gulf shrimp 1 chicken breast grilled and cubed these were cooked with a shallot, garlic, and ginger mixture i had roasted turnips that went into this also. spiced with cumin, black pepper, dried arbor chilis for the cold salad: avacado watermelon radish celery fresno chili cilantro, mint, chives tons of lime juice, olive oil bibb lettuce wraps... I loved this and felt completely full and content without the BS! Link to comment Share on other sites More sharing options...
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