Meal Details
1. Ginger almond steak salad
560 cals, 35p, 10c, 40f (per meal)
2 tbsp (30mL)
1 tbsp (15mL)
1 tbsp (15mL)
6 tbsp (90mL)
6 medium (4-1/8" long) (90g)
6 tbsp (96g)
2 tbsp (12g)
6 cup (540g)
1 lbs (510g)
Recipe has been scaled from original by 6x. 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.
2. Cauliflower rice
120 cals, 2p, 6c, 9f (per meal)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Cook cauliflower according to package instructions.
2
Mix in oil and some salt and pepper.
3
Serve.