Meal Details
1. Ginger almond steak salad
375 cals, 23p, 6c, 27f (per meal)
4 tsp (20mL)
2 tsp (10mL)
2 tsp (10mL)
4 tbsp (60mL)
4 medium (4-1/8" long) (60g)
4 tbsp (64g)
4 tsp (8g)
4 cup (360g)
3/4 lbs (340g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Heat cooking oil in a skillet over medium-high heat.
2
Add steak and cook 3-5 minutes on each side until done to your liking. Remove and let rest a few minutes.
3
Meanwhile, make the sauce by mixing together the almond butter, lime juice, sesame oil, ginger, and soy sauce together. Add a splash of water to thin it out into a pourable, yet thick, consistency.
4
Slice steak into strips and place on a bed of coleslaw and green onion greens. Pour ginger almond sauce on top. Serve.
3. Bone both rice
275 cals, 12p, 55c, 1f (per meal)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
In a saucepan with a good fitting lid bring bone broth to a boil.
2
Add rice and stir.
3
Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
4
Cook for 20 minutes.
5
Do not lift lid! The steam that is trapped inside the pan is what allows the rice to cook properly.
6
Remove from heat and fluff with fork, season with salt and pepper to taste, and serve.