Meal Details
1. Firecracker shrimp
470cal, 78p, 27c, 6f (per meal)
6 2/3 tbsp (133g)
5 tsp (25mL)
6 2/3 tbsp (100g)
1 tbsp (17mL)
3 1/3 lbs (1512g)
Recipe has been scaled from original by 3.33x. Adjust cook times and pan sizes accordingly.
1
Add the orange marmalade to a small bowl and stir in the soy sauce, sriracha and some salt. Set aside.
2
Heat sesame oil in a skillet over medium heat. Add the shrimp and cook until they are bright pink on the outside and the inside is no longer transparent, about 2-3 minutes per side. Turn off heat and pour in sauce. Stir to coat shrimp. Serve.
2. Brown rice
172cal, 4p, 35c, 1f (per meal)
1/4 tbsp (5g)
2 cup(s) (474mL)
1/4 tbsp, ground (2g)
1 cup (190g)
1
(Note: Follow rice package instructions if they differ from below)
2
Rinse the starch off the rice in a strainer under cold water for 30 seconds.
3
Bring the water to a boil over high heat in a large pot that has a tight fitting lid.
4
Add the rice, stir it just once, and simmer, covered, for 30-45 minutes or until water is absorbed.
5
Remove from the heat and let it sit, covered for 10 more minutes. Fluff with a fork.
3. Simple kale & avocado salad
403cal, 8p, 17c, 27f (per meal)
3 1/2 bunch (595g)
3 1/2 avocado(s) (704g)
3 1/2 small (203g)
Recipe has been scaled from original by 3.5x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients into a bowl.
2
Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.
3
Season with salt and pepper if desired. Serve.