Taste of Tropical Places Lunch Box (390 cal w/pic)
With all this rain in the middle of June it makes the surrounding area of my house turn into a lush, tropical-ish world. Deep, dark greens from the wet leaves. Bright fresh green from the new leaves on the trees. And earthy yellow-green of the grass. The flowers with all their multiple colors once drooping from the heat but now all perky.
It had me thinking about tropical areas I've visited only a few times during excursions on cruises. So naturally my thoughts of today's lunch were turned toward oceanic things.
2 Servings (1 pictured) | 390 Calories ea
1 Salmon Fillet (about 200g or 340 calories worth)
1 Bundle Saifun/Bean Threads
1 Tbl Teriyaki Sauce
2 Romaine Leaves
6 Cucumber Slices
12 Grape Tomatoes
4 Radishes, trimmed
1 cup Broccoli Florets
2 Small Carrots, trimmed
1 cup Fresh Pineapple Chunks
1/2 cup Red Seedless Grapes
6 Strawberries, halved
Salad Dressing if desired (will add calories)
Heat a non-stick pan over medium-low heat. Spray lightly with cooking spray. Add salmon and teriyaki sauce and 1/2 cup of water. Cover and let cook until most of the water has evaporated. Turn, add another 1/2 cup of water, cover and let cook again until most of the water has evaporated. Repeat until fish is fully cooked and flakes easily. Remove from pan, slice in half and set aside. Meanwhile, bring a pot of water to a boil. When fish is done and removed from pan, add bean threads to the boiling water and let cook for 2 minutes then removed the threads from the water and transfer directly to the pan you cooked the fish in. Toss in remaining teriyaki sauce and fish juices then set aside with fish.
Divide and arrange ingredients as shown above, using the romaine leaves to separate the fish & bean threads from the veggies. Remember to allow all ingredients to cool completely before closing your lunch box. If you are not eating it within 1 hour of cooking you need to store it in the fridge or pack it with an ice pack.
It had me thinking about tropical areas I've visited only a few times during excursions on cruises. So naturally my thoughts of today's lunch were turned toward oceanic things.
2 Servings (1 pictured) | 390 Calories ea
1 Salmon Fillet (about 200g or 340 calories worth)
1 Bundle Saifun/Bean Threads
1 Tbl Teriyaki Sauce
2 Romaine Leaves
6 Cucumber Slices
12 Grape Tomatoes
4 Radishes, trimmed
1 cup Broccoli Florets
2 Small Carrots, trimmed
1 cup Fresh Pineapple Chunks
1/2 cup Red Seedless Grapes
6 Strawberries, halved
Salad Dressing if desired (will add calories)
Heat a non-stick pan over medium-low heat. Spray lightly with cooking spray. Add salmon and teriyaki sauce and 1/2 cup of water. Cover and let cook until most of the water has evaporated. Turn, add another 1/2 cup of water, cover and let cook again until most of the water has evaporated. Repeat until fish is fully cooked and flakes easily. Remove from pan, slice in half and set aside. Meanwhile, bring a pot of water to a boil. When fish is done and removed from pan, add bean threads to the boiling water and let cook for 2 minutes then removed the threads from the water and transfer directly to the pan you cooked the fish in. Toss in remaining teriyaki sauce and fish juices then set aside with fish.
Divide and arrange ingredients as shown above, using the romaine leaves to separate the fish & bean threads from the veggies. Remember to allow all ingredients to cool completely before closing your lunch box. If you are not eating it within 1 hour of cooking you need to store it in the fridge or pack it with an ice pack.
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Replies
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Wow that looks sooo good!0
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That looks incredibly good...and refreshing!0
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