Meal Details

1. Salmon burger

440 cals, 20p, 27c, 28f (per meal)

Scale to: , 4 burger(s)

1 tsp (5mL)

1 tsp (1g)

6 tbsp (90mL)

1 cup (30g)

4 patty (452g)

4 bun(s) (204g)

Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.

Heat oil in a skillet over medium-low heat. Add salmon burger to the skillet and cook for about 4-6 minutes on each side until fully cooked.

Meanwhile, mix together the mayo and the dill.

Place the salmon burger on the bun and top with mayo and greens. Serve.

2. Sugar snap peas

40 cals, 3p, 4c, 0f (per meal)

Scale to:

2 2/3 cup (384g)

Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.

Prepare according to instructions on package.

3. Brussels sprouts & broccoli salad

145 cals, 4p, 8c, 10f (per meal)

Scale to:

2 tsp (3g)

2 tbsp (30mL)

1 tbsp (15g)

1 tbsp (1mL)

1 tbsp (21g)

3 tbsp, slivered (20g)

2 cup chopped (182g)

2 cup, shredded (100g)

Make dressing by mixing olive oil, dijon, honey, apple cider vinegar and some salt and pepper in a small bowl. Set aside.

Toss brussel sprouts, broccoli, and almonds in a bowl. Sprinkle parmesan and drizzle dressing on top. Serve.