Meal Details
1. Salmon burger
440 cals, 20p, 27c, 28f (per meal)
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.
1
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.
2
Meanwhile, mix together the mayo and the dill.
3
Place the salmon burger on the bun and top with mayo and greens. Serve.
2. Tomato and avocado salad
315 cals, 4p, 9c, 24f (per meal)
1/3 cup minced (80g)
1/3 cup (80mL)
2 2/3 avocado(s) (536g)
2 2/3 medium whole (2-3/5" dia) (328g)
4 tsp (20mL)
1/2 tbsp (4g)
1/2 tbsp (8g)
1/2 tbsp, ground (3g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Add minced onions and lime juice to a bowl. Allow to sit for a few minutes to help break down the strong flavors of the onion.
2
Meanwhile, prepare the avocado and tomato.
3
Add the cubed avocado, diced tomato, oil, and all seasonings to the onion and lime; mix until coated.
4
Serve chilled.
3. Garlic collard greens
210 cals, 10p, 6c, 11f (per meal)
2 2/3 lbs (1209g)
2 2/3 tbsp (40mL)
8 clove(s) (24g)
1/4 tbsp (4g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Rinse the collards, pat them dry, remove their stems, and chop up the leaves.
2
Add the oil of your choice to a pan on medium-low heat. Once the oil is heated (about 1 minute), add the garlic and saute until garlic is fragrant, about 1-2 minutes.
3
Add the collards and stir frequently for about 4-6 minutes until they are softened and bright (do not let them turn dark as this will affect the flavor).
4
Season with salt and serve.