Meal Details
1. Honey dijon salmon
270 cals, 24p, 6c, 16f (per meal)
2 2/3 fillet/s (6 oz each) (454g)
2 2/3 tbsp (40g)
4 tsp (28g)
1 1/3 clove (4g)
1 tbsp (13mL)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 350 F (180 C)
2
Take half of the mustard and spread it over the top of the salmon.
3
Heat the oil over medium high heat and sear the top of the salmon for about 1 or 2 minutes.
4
Meanwhile, combine remaining mustard, honey, and garlic in a small bowl.
5
Transfer salmon to a greased baking sheet, skin side down, and brush on the honey mixture all over the top.
6
Bake for about 15-20 minutes until done.
7
Serve.
2. Cranberry spinach salad
190 cals, 3p, 14c, 12f (per meal)
1/3 cup (53g)
1/3 cup, chopped (39g)
1 6oz package (170g)
1/3 cup (80mL)
1 tbsp (6g)
1
Mix ingredients in a bowl and serve.
2
For leftovers you can simply mix all the ingredients in advance and store in a tupperware in the fridge and then just serve and dress each time you eat.
3. Lentils
115 cals, 8p, 17c, 0f (per meal)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Cooking instructions of lentils can vary. Follow package instructions if possible.
2
Heat lentils, water, and salt in a saucepan over medium heat. Bring to a simmer and cover, cooking for about 20-30 minutes or until lentils are soft. Drain any extra water. Serve.