Meal Details

Cranberry spinach salad
1. Cranberry spinach salad
95 cals, 2p, 7c, 6f (per meal)
  • Dried cranberries
    2 2/3 tbsp (27g)
  • Walnuts
    2 2/3 tbsp, chopped (19g)
  • Fresh spinach
    1/2 package (~6 oz) (85g)
  • Raspberry walnut vinaigrette
    2 2/3 tbsp (39mL)
  • Romano cheese, finely shredded
    1/2 tbsp (3g)
  • Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
    Mix ingredients in a bowl and serve.
    For leftovers you can simply mix all the ingredients in advance and store in a tupperware in the fridge and then just serve and dress each time you eat.
    Turkey burrito bowl
    2. Turkey burrito bowl
    410 cals, 27p, 29c, 18f (per meal)
  • Olive oil
    4 tsp (20mL)
  • Onion
    2 2/3 tbsp, chopped (27g)
  • Flavored rice mix, mexican or spanish flavored
    2/3 pouch (~5.6 oz) (105g)
  • Black beans, rinsed and drained
    2/3 can (~16 oz) (299g)
  • Mexican blend cheese
    2/3 cup shredded (75g)
  • Salsa
    1/3 cup (87g)
  • Sour cream
    2 2/3 tbsp (32g)
  • Romaine lettuce
    2/3 cup shredded (31g)
  • Ground turkey, raw
    2/3 lb (303g)
  • Salt
    1/4 tbsp (4g)
  • Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
    Heat 2 tablespoon olive oil over medium high heat; add onions and cook and stir until they start to soften, 3 or 4 minutes.
    Add ground turkey and salt to pan and cook over medium high heat, stirring/mashing occasionally, until turkey is browned and cooked through, about 5 minutes.
    Prepare the rice mix as directed on the package. Stir in cooked turkey, black beans and cheese; heat through. Top with salsa, sour cream, lettuce when ready to serve.
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