Meal Details
1. Caribbean seafood skewers
204cal, 22p, 10c, 8f (per meal)
8 skewer(s) (8g)
1 1/2 cup, chunks (272g)
2 tsp (10mL)
1 tsp (2g)
2 dash (0g)
4 dash (2g)
2 dash (2g)
2 tbsp (30mL)
1/2 lbs (227g)
1/2 lbs (227g)
1
Skewer the shrimp, cod, and pineapple in an alternating pattern.
2
Mix the dry spices in a small bowl. Rub the skewers with half of the oil and pat the spices evenly over them.
3
Heat the remaining half of oil in a large skillet over medium heat. Add the skewers and cook for about 5 minutes, flip it gently to the other side, and cook for another 5 minutes or until the shrimp is pink and the cod is fully cooked.
4
Serve with a sprinkle of lime juice.
2. Spinach cauliflower mince
71cal, 3p, 1c, 5f (per meal)
4 cup, frozen (424g)
4 tsp (20mL)
2 cup(s) (60g)
4 clove(s) (12g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Cook riced cauliflower according to package.
2
Meanwhile finely chop the spinach and garlic.
3
When cauliflower is done and still hot, add in the spinach, oil, garlic and some salt and pepper. Mix well.
4
Serve.