Meal Details
1. Caribbean seafood skewers
715cal, 77p, 36c, 27f (per meal)
28 skewer(s) (28g)
5 1/4 cup, chunks (950g)
2 1/3 tbsp (35mL)
3 1/2 tsp (8g)
1 tsp (2g)
1 3/4 tsp (5g)
1 tsp (5g)
1/2 cup (105mL)
1 3/4 lbs (794g)
1 3/4 lbs (794g)
Recipe has been scaled from original by 3.5x. 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. Creamed spinach
236cal, 8p, 7c, 17f (per meal)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Heat a small amount of the coconut milk in a skillet over medium heat. Add the garlic and cook for about 1 minute, until fragrant.
2
Add the spinach and a pinch of salt and pepper, and toss until it begins to wilt. Reduce the heat to low and stir in the remaining coconut milk. Simmer for 1-2 minutes, until slightly thickened.
3
Season to taste with salt and pepper and serve.