Tag: Dinner

🍽️ Recipe: Toss 200g boiled potatoes, 50g cucumber, 30g radish with 3 tbsp mayo + herbs.

🍽️ Recipe: Stir-fry 100g salmon cubes with 120g broccoli, 1 tsp grated ginger, and 1 tbsp coconut aminos. Serve with 50g cauliflower rice.

🍽️ Recipe: Sauté 80g shrimp with 100g pineapple chunks and 80g zucchini. Serve over 70g cauliflower rice. Dress with lime juice (10ml) and 1 tsp olive oil. Garnish with cilantro.

🍽️ Recipe: Chicken-Zoodle Stir-Fry Spiralize 150g zucchini. Stir-fry 80g chicken breast with 50g bell peppers. Toss with zucchini “noodles” and 1 tsp ginger.

🍽️ Recipe: Salmon & Zucchini Noodles Pan-sear 100g salmon in 1 tbsp ghee. Spiralize 150g zucchini as “noodles.” Toss with 1 tbsp homemade pesto (basil, pine nuts, olive oil).

🍽️ Recipe: Alkaline Evening Meal with Baked Cod Season cod fillet (150g) with a pinch of salt, pepper, and lemon juice. Wrap in parchment paper and bake at 200°C (400°F) for 15-20 minutes. Serve with a large fresh salad made from lettuce (70g), cucumber (100g), and red bell pepper (50g), dressed with olive oil (1 tsp) and lemon juice.

🍽️ Recipe: Salmon-Spinach Nigiri Press 50g cooked salmon on 40g quinoa. Top with blanched spinach (20g). Dip in coconut aminos (low-sodium soy alternative). Garnish with microgreens.

🍽️ Recipe: Ruby Beet & Walnut Elegance Roast 50g beetroot with 1 tsp olive oil. Mix with 10g walnuts, 60g arugula, and 1/4 orange (segments). Drizzle with 5ml balsamic vinegar.

🍽️ Recipe: Citrus Herb Chicken Bake 120g chicken with orange zest + thyme. Serve with 50g quinoa and roasted plums (50g).

🍽️ Recipe: Cauliflower Crust Veggie Pizza Mix 150g riced cauliflower with 2 egg whites (60g) and bake into crust. Top with 50g low-fat mozzarella, 50g cherry tomatoes, and 30g spinach. Bake at 200°C for 15 mins.