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週間補充蔬菜 燙高麗菜、玉米筍 炒青江菜 蝦仁炒蛋
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1595 kcal
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Fat: 63.83g | Prot: 59.63g | Carbs: 204.35g.
Breakfast: 沙拉, 麵包, Kewpie 胡麻醬 (10ml), 黑咖啡. Lunch: 豆干, 毛豆, 煮熟的竹筍（烹飪中加油）, 中華 板豆腐, 燙青菜, 炒青菜, 木耳, 紅蘿蔔, 雪菜, 獅子頭. Dinner: 全聯 豬梅花肉, 雪菜, 炒青菜, 陽春麵. Snacks/Other: 曲奇餅, Pocky 巧克力棒. more...
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