Meal Details
1. Honey dijon salmon
705 cals, 62p, 16c, 43f (per meal)
7 fillet/s (6 oz each) (1190g)
1/2 cup (105g)
1/4 cup (74g)
3 1/2 clove (11g)
2 1/3 tbsp (35mL)
Recipe has been scaled from original by 3.5x. 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. Sauteed mushrooms & kale
100 cals, 8p, 11c, 1f (per meal)
8 clove(s) (24g)
8 cup, chopped (320g)
1 1/2 lbs (680g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
This recipe uses a method called "dry sauté," allowing you to cook the vegetables without oil. You'll need a pan or skillet with a lid.
2
Heat the pan over medium heat. Once hot, add the mushrooms and immediately cover with the lid. Cook for 3-4 minutes until the mushrooms release their juices.
3
Add the garlic and kale, stirring to combine. Replace the lid and cook for an additional 4 minutes, or until the kale is tender.
4
Season with salt and pepper, then serve.