Meal Details
1. Caribbean seafood skewers
613cal, 66p, 31c, 23f (per meal)
24 skewer(s) (24g)
4 1/2 cup, chunks (815g)
2 tbsp (30mL)
1 tbsp (7g)
1/4 tbsp (1g)
1/2 tbsp (5g)
1/4 tbsp (5g)
6 tbsp (90mL)
1 1/2 lbs (680g)
1 1/2 lbs (680g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
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. Green beans with ghee, almonds & lemon
277cal, 9p, 14c, 16f (per meal)
5 dash (4g)
5 tsp (25mL)
2 1/2 tbsp (36g)
10 tbsp, slivered (68g)
2 1/2 lbs (1134g)
Recipe has been scaled from original by 2.5x. Adjust cook times and pan sizes accordingly.
1
Bring a large pot of water to a boil and add the green beans. Cook for about 4-6 minutes, until tender. Drain and transfer to a bowl.
2
Meanwhile, add the ghee to a small skillet over medium heat and melt.
3
When sizzling, add almonds and cook for about a minute until almonds are lightly toasted.
4
Add the lemon juice and salt and stir, continuing to cook for about 30 more seconds.
5
Drizzle ghee and almond mixture over green beans.
6
Serve.