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. Caprese salad
140 cals, 8p, 5c, 9f (per meal)
2 2/3 tbsp (40mL)
2/3 cup leaves, whole (16g)
1 1/3 cup cherry tomatoes (199g)
1 1/3 package (5.5 oz) (207g)
4 oz (113g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
In a large bowl, mix together the mixed greens, basil, and tomatoes.
2
When serving, top with mozzarella and balsamic vinaigrette.