Meal Details
1. Ginger & soy steamed fish
500 cals, 73p, 14c, 13f (per meal)
10 1 inch cube (50g)
5 small (3" long) (25g)
2 1/2 tbsp (38mL)
2 1/2 lbs (1134g)
1 1/2 lbs (709g)
1 cup (225mL)
5 cup(s) (1185mL)
2 1/2 lbs (1134g)
Recipe has been scaled from original by 5x. 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
390 cals, 23p, 14c, 25f (per meal)
1/2 cup (110mL)
2 cup leaves, whole (44g)
3 2/3 cup cherry tomatoes (546g)
3 2/3 package (5.5 oz) (568g)
2/3 lbs (312g)
Recipe has been scaled from original by 3.67x. 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.