Meal Details
1. Spicy shrimp & basil stir fry
260 cals, 35p, 2c, 12f (per meal)
1 1/2 tbsp (23mL)
3/4 fruit (2" dia) (50g)
6 clove(s) (18g)
1 1/2 tbsp (23mL)
1 tbsp (5g)
3 cup leaves, whole (72g)
1 1/2 lbs (680g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Heat oil in skillet over medium heat. Add shrimp, garlic, and crushed red pepper and cook until shrimp is cooked, 1-2 minutes on each side.
2
Remove skillet from heat and add in basil and sesame oil. Stir around until wilted. Serve with lime wedges.
2. Tomato cucumber salad
70 cals, 2p, 7c, 3f (per meal)
1/2 medium whole (2-3/5" dia) (62g)
1/4 cucumber (8-1/4") (75g)
1/4 small (18g)
1 tbsp (15mL)
Recipe has been scaled from original by 0.25x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients together in a bowl and serve.
3. Bone both rice
185 cals, 8p, 36c, 1f (per meal)
1
In a saucepan with a good fitting lid bring bone broth to a boil.
2
Add rice and stir.
3
Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
4
Cook for 20 minutes.
5
Do not lift lid! The steam that is trapped inside the pan is what allows the rice to cook properly.
6
Remove from heat and fluff with fork, season with salt and pepper to taste, and serve.