Meal Details
1. Ginger & soy steamed fish
400 cals, 58p, 11c, 10f (per meal)
8 1 inch cube (40g)
4 small (3" long) (20g)
2 tbsp (30mL)
2 lbs (907g)
1 1/4 lbs (567g)
3/4 cup (180mL)
4 cup(s) (948mL)
2 lbs (907g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
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.
2
Season fish with a pinch of salt.
3
Add ginger and green onion whites to the pot, then add the mushrooms, then top with the fish.
4
Cover the pot and steam the fish 6-8 minutes until fully cooked. Top with sesame oil and green onion greens and serve.
2. Tossed salad
120 cals, 4p, 10c, 4f (per meal)
1/8 medium (2-1/2" dia) (14g)
1/8 cucumber (8-1/4") (38g)
1/2 hearts (250g)
1/2 small (5-1/2" long) (25g)
1/2 small whole (2-2/5" dia) (46g)
1 tbsp (15mL)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients together in a bowl and serve.
2
If you want to prepare multiple servings in advance, you can shred the carrots and lettuce and slice the onion in advance and store them in the fridge in a ziploc bag or tupperware container so you just have to dice a little cucumber and tomato and add a little dressing the next time.
3. 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.