Meal Details
1. Pan fried salmon poke bowl
197cal, 13p, 4c, 13f (per meal)
1/2 tbsp (8mL)
1/2 lbs (227g)
2 tbsp (30mL)
1 tsp (5mL)
1/2 avocado(s) (101g)
1 medium (61g)
1/2 cucumber (8-1/4") (151g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Heat oil in skillet over medium heat.
2
Season salmon with salt and pepper to taste.
3
Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the salmon over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more. Remove from heat and cut into bite-sized pieces. Set aside.
4
Assemble bowl by arranging avocado, cucumber, carrots, and salmon and drizzling lime juice and teriyaki sauce on top. Serve.
2. Simple kale & avocado salad
115cal, 2p, 5c, 8f (per meal)
1 bunch (170g)
1 avocado(s) (201g)
1 small (58g)
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.
3. Raspberries
72cal, 2p, 7c, 1f (per meal)
4 cup (492g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Rinse raspberries and serve.