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Mmm...Lunch

Food:

Wild Salmon and Veggies

I made 8 lunch containers, 1 for Billy and me Mon-Thurs, I am going to just give the amounts for one container.

4 oz baked wild salmon (I baked the salmon in the oven for 20 minutes @400 degrees the salmon was a little room temp)

1/4c. forbidden rice

1/4c. steamed peas

1/4c. steamed edamame

1/4c. Sunbridge sunflower sprouts (they are a local grower here in Ut, they have great food items)

Dressing: Cilantro Miso Vinaigrette

1. Measure all the ingredients into your favorite lunch container with a lid. Place in the fridge until ready to eat.

2. When ready to eat, drizzle the dressing on the wild salmon and veggies and EAT!

Nutrition:

Wild Salmon- Omega 3 fatty acids, High Quality Protein, Essential Amino Acids, Vitamin A, Vitamin D, Vitamin B6, Vitamin B, Vitamin E, Appreciable amounts of calcium, iron, zinc, magnesium, and phosphorus (Courtesy of Wild for Salmon)

Peas- Peas are lower in calcium and phosphorus than beans but provide similar levels of protein, carbohydrates and fat. They are a good source of protein, B vitamins and a variety of minerals including phosphorus, manganese, magnesium, potasium and iron. (Courtesy of ‘The Encyclopedia of Healing Foods’ by Micheal Murray, N.D.)

Miso- Miso contains living enzymes that aid digestion and help maintain healthy intestinal flora. Miso is a rich of minerals. It tones and cleanses the body of toxins and metals such as radiation and mercury, and it helps the body assimilate good cholesterol and break down bad. (Staple in my house) (Courtesy of ‘Clean Food’ by Terry Waters)

Forbidden Rice Forbidden Rice is a black. During the Ming Dynasty in China, black rice was fed only to the emperors. It was referred to as “longevity rice” or “tribute rice” and was believed to ensure good health and a long life. Black rice is rich in antioxidants, low in fat and high in fiber. It is a nutritionally balanced food. In addition, its dark purple hue adds a wonderful color to any meal. (A new staple in my pantry)

Love:

Every week is a new challenge for me to create meal plans that are balanced and healthy, dinner seems to be the most indulgent meal of the day so I need lunch to pack a powerful nutritional punch. The last two weeks for lunches we have had the Azuki/Aduki Bean and Kabocha Squash which is a nutritional powerhouse but I was ready to switch things up, it didn’t hurt that I had a huge Wild Salmon fillet begging to get out of my freezer. This is a simple dish that can be made for lunch or dinner- you decide. ENJOY!

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