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. Brown rice
345 cals, 7p, 70c, 3f (per meal)
2 cup (380g)
1/2 tbsp (9g)
4 cup(s) (948mL)
1/2 tbsp, ground (3g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Rinse the starch off the rice in a strainer under cold water for 30 seconds.
2
Bring the water to a boil over high heat in a large pot that has a tight fitting lid.
3
Add the rice, stir it just once, and boil, covered, for 30 minutes.
4
Pour the rice into a strainer over the sink and drain for 10 seconds.
5
Return the rice to the same pot, off the heat.
6
Cover immediately and set aside for 10 minutes (this is the steaming part).
7
Uncover, fluff with a fork, and season with salt and pepper.