Early birthday lunch treat for me from my parents 😍 Can’t believe I’m turning 27 soon! I enjoyed eating 13 oysters, grilled salmon head and teppanyaki. The little kids corner there is a great idea too! 💕
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Was also thinking how blessed we are to be able to enjoy so much food when people in other parts of the world are suffering from starvation. All by God’s Grace.
Hopefully the new year brings increased ability to help those in need.
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When you go for a buffet meal, what type of foods do you target first?
If you don’t eat buffet, then what are some popular foods in your local cuisine? 😄
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#birthdaycelebration #birthdaylunch #familytime
同時也有3部Youtube影片,追蹤數超過250萬的網紅Joanna Soh Official,也在其Youtube影片中提到,Get 25% Off All FIO Premium Plans: https://www.fiolife.com/go-premium/FIOWITHJO Full recipes and meal plans are available on FIO! SUBSCRIBE: http://b...
how to eat salmon head 在 Joanna Soh Official Youtube 的精選貼文
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You only need 20 ingredients for all these recipes!! They are absolutely flavourful, simple to prep and wholesome!! I've used healthier cooking methods such as light stir-frying, baking, steaming and boiling. Try them out and let me know which is your favourite dish in the comments below!
BREAKFAST - Mushroom Egg Muffins (6 muffins)
1) 6 Eggs - 468cals
2) 1/2 Red Bell Pepper, diced
3) 1/4 cup Mushroom, diced
4) 1/2 can of Tuna
5) 1/2 tsp. Cajun Seasoning
6) Salt & Pepper to taste
Per Egg Muffin - 94Cals
LUNCH - Asian Salmon Stir Fry (serves 2)
1) 1 Salmon Fillet, cut into cubes
2) 1/2 cup Green Beans, trimmed & sliced
3) 1 cup Mushrooms, sliced
4) 2 garlic Cloves, minced
5) 1 tbsp. Soy Sauce, divided
6) 1 tsp. Sesame Oil
7) Spring Onions, chopped
Soba Noodles & Edamame Salad (Serves 2)
1) 90g uncooked soba noodles
2) 1/4 cup Edamame, unshelled
3) 1/2 tbsp. Sesame Seeds
4) 1 tsp. Sesame Oil
5) 1 tsp. Chilli Flakes
6) Spring Onions
TOTAL LUNCH CALORIES - 470Cals
DINNER - Steamed Soy Ginger Barramundi (serves 2)
1) 1 Barramundi Fillet (about 12oz), or other white fish of your choice
2) 1/4 cup Ginger, finely sliced
3) 1/4 cup Spring Onions, sliced
4) 2 Small Chillies, chopped
5) 1 tsp. Sesame Oil
6) 1 tsp. Soy Sauce
Stir-Fried Mixed Vegetables (serves 3)
1) 1 Head Broccoli, cut into florets
2) 1 Carrot, thinly sliced
3) 1/2 Red Bell Pepper, sliced
4) 2 Garlic Cloves
5) 1/2 tsp. Sesame Oil
6) 1/2 tsp. Soy Sauce
7) 1/2 tsp. Chili flakes
Total Dinner Calories (including 1 bowl of white rice) - 500Cals
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how to eat salmon head 在 Joanna Soh Official Youtube 的最佳貼文
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Most of you have never met Terrence before. =) If you've been following my insta stories, you must have seen my delicious and healthy meal preps. Well, I've been lucky and spoilt to have him meal prep for me. Watch this video!
Do you want to watch more video of us together? Let me know in the comments below! Follow Terrence on his IG www.instagram.com/TerrenceTeo7
READ below for the recipes and steps.
No idea how or where to start? Watch this -
Beginner's Guide to Meal Prepping (5 Easy Steps):
https://youtu.be/eP10vDBmnzQ
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INGREDIENTS
Boyfriend's Portion
1)500g Chicken Breast - 820Cals, 154g protein, 38.6g fat
2) 300g Beef Fillet - 561Cals, 90g protein, 29g fat
3) 200g Salmon Fillet - 416cals, 40g protein, 26g fat
4) 200g Perch Fillet - 188cals, 37.5g protein, 0.9g Fat
Total Calories = 2343Cals, 335.4g Protein, 96g Fat, 80.2g Carbs
(including vegetables)
My Portion
1) 200g Salmon Fillet - 416cals, 40g protein, 26g fat
2) 200g Perch Fillet - 188cals, 37.5g protein, 0.9g Fat
Total Calories = 876Cals, 90g Protein, 28.4g Fat, 60g Carbs
(including vegetables)
Vegetables
1) 1 Head Broccoli - 207Cals, 17.1g protein, 2.2g Fat, 40.4g Carbs
2) 1 cup Cherry Tomatoes - 28Cals, 1.4g protein, 0.3g Fat, 6g Carbs
3) 2 medium Carrots - 50Cals, 1.2g protein 0.34g Fat, 14gCarbs
4) 400g Sweet Potato - 344Cals, 6.3g protein, 0.2g Fat, 80.5g Carbs
Boyfriend Meal Preps for Me | Joanna Soh
how to eat salmon head 在 Joanna Soh Official Youtube 的最佳解答
SUBSCRIBE for new videos every week: https://www.youtube.com/user/joannasohofficial Oven-baked recipes are a life-saver for those who are busy. All you need is to do a little bit of prep work, pop it all in the oven, and you can get on with doing what you need to, while a nutritious meal is cooking for your family.
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ROASTED CHICKEN W MIXED VEGETABLES (serves 2)
1. 2 Chicken Legs Quarter – 336Cals each
2. 2 Carrots, sliced – 50Cals
3. 1 head Broccoli – 98Cals
4. 1 Sweet Potato, sliced into cubes – 112Cals
5. 1 Red Onion, sliced – 46Cals
6. 6 Garlic Cloves, crushed – 27Cals
7. 1 tbsp. Olive Oil – 69Cals
8. 1 tbsp. Apple Cider Vinegar – 3Cals
9. ¼ tsp. Fresh Rosemary, chopped
10. ¼ tsp. Mixed herbs
11. Salt & Pepper to taste
Steps:
1. Pre-heat oven to 425°F/220°C.
2. Rub the chicken legs with olive oil. Season with fresh rosemary, salt and pepper. Set aside.
3. Next, make a bed for the chicken pieces by arranging the vegetables on the bottom of a baking dish. Season the vegetables with a little bit of olive oil, apple cider vinegar, salt, pepper, mixed herbs and some rosemary.
4. Transfer and arrange the chicken legs on top of the vegetables.
5. Bake for an hour or until chicken is cooked through.
6. Serve warm!
Per serving: 540Cals
BAKED SALMON & ZUCCHINI (serves 1)
1. 1 Salmon Fillet - 416Cals
2. ½ Zucchini, halved lengthwise and thinly sliced – 9Cals
3. ½ cup Cherry Tomatoes, halved – 13Cals
4. ½ Lemon, slices, plus 2 teaspoons fresh lemon juice – 8Cals
5. 1 Garlic Cloves, minced – 4.5Cals
6. ¼ tsp. Rosemary, chopped
7. ¼ tbsp. Olive Oil – 17.5Cals
8. Salt & pepper to taste
Steps:
1. Preheat oven to 350°F/180°C.
2. Let’s prep the salmon. Marinade the salmon fillet with olive oil, salt & pepper, chopped rosemary and garlic clove. Gently massage the seasoning into the salmon and set aside.
3. Next, line a baking tray with tin foil. Then make a bed for the salmon fillet by arranging all the vegetables on the bottom of a baking dish and season with salt and pepper.
4. Place the salmon and drizzle with freshly squeezed lemon juice. 5. Seal it all in tightly. Place into oven and bake until cooked through for about 30 minutes.
5. Enjoy warm
Per serving: 468Cals
AUBERGINE & BLACK BEAN RATATOUILLE (serves 4)
1. 2 Aubergines, sliced – 272Cals
2. 1 Zucchini, sliced – 33Cals
3. 1 tbsp. olive oil – 69Cals
4. 1 can Diced Tomato – 108Cals
5. 1 can Black bean- 316Cals
6. 1 Onion, chopped – 46Cals
7. 2 Garlic Cloves, chopped – 9Cals
8. 25g Grated Parmesan -108Cals
9. ¼ tsp. Cayenne Pepper
10. Salt & Pepper to taste
Steps:
1. Pre-heat oven to 220°C.
2. In a large bowl, season the aubergine and zucchini slices with olive oil, and salt and pepper. Set aside.
3. To make the sauce, mix together the diced tomato, black beans, onion, garlic, cayenne pepper and salt & pepper. Set aside.
4. Now let's assemble the dish. In a baking dish, arrange the aubergines and zucchini slices in a single layer.
5. Next, pour in a layer of the black bean sauce. Then top it up with another layer of aubergine and zucchini slices. Repeat until the baking tray is filled.
6. Finally, sprinkle with some grated cheese. Bake in the oven for 30 - 40 minutes until the top layer is golden brown. Serve hot.
Per serving: 241Cals