Meal Details

In a dutch oven or similar type of thick pot with a lid, add the water, soy sauce, and frozen spinach. Put the lid on and simmer the mixture over low heat for a couple minutes until the spinach has thawed completely. Stir to break apart the spinach.

Season fish with a pinch of salt.

Add ginger and green onion whites to the pot, then add the mushrooms, then top with the fish.

Cover the pot and steam the fish 6-8 minutes until fully cooked. Top with sesame oil and green onion greens and serve.

2. Simple Greek cucumber salad

210 cals, 13p, 14c, 11f (per meal)

Scale to:

3 tbsp (45mL)

1 tbsp (15mL)

1 tbsp (3g)

1 1/2 tbsp (23mL)

Nonfat greek yogurt, plain

1 1/2 cup (420g)

Purple onions, thinly sliced

3/4 medium (2-1/2" dia) (83g)

Cucumber, sliced into half moons

3 cucumber (8-1/4") (903g)

Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.

In a small bowl, mix together the yogurt, lemon juice, vinegar, olive oil, dill, and some salt and pepper.

Add cucumbers and onions to a large bowl and pour the dressing on top. Toss to coat evenly, add more salt/pepper if needed, and serve.

Meal prep note: Store prepped vegetables and dressing separately in the fridge. Combine right before serving.