Meal Details
1. Chili lime salmon
119cal, 12p, 0c, 8f (per meal)
1/2 lbs (227g)
1 tsp (3g)
4 dash (1g)
1 fruit (2" dia) (67g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Arrange enough lime slices on the parchment to create a bed for the salmon. Place the salmon skin-side down on top of the limes.
3
Squeeze some lime juice over the salmon and rub with chili powder, cumin, and some salt. Place any remaining lime slices on top.
4
Bake for 12-15 minutes until the salmon flakes easily with a fork. Squeeze extra lime juice over the top and serve.
2. Creamed spinach
30cal, 1p, 1c, 2f (per meal)
Recipe has been scaled from original by 0.5x. 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.