Meal Details
1. Ginger & soy steamed fish
800 cals, 117p, 23c, 20f (per meal)
16 1 inch cube (80g)
8 small (3" long) (40g)
4 tbsp (60mL)
4 lbs (1814g)
2 1/2 lbs (1134g)
1 1/2 cup (360mL)
8 cup(s) (1896mL)
4 lbs (1814g)
Recipe has been scaled from original by 8x. 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
180 cals, 10p, 6c, 11f (per meal)
1/4 cup (50mL)
13 1/3 tbsp leaves, whole (20g)
1 2/3 cup cherry tomatoes (248g)
1 2/3 package (5.5 oz) (258g)
5 oz (142g)
Recipe has been scaled from original by 1.67x. 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.