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Jennie Hood Flynn
Kids poke bowl
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Ingredients
Directions
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Roast the sesame seeds in a dry, hot frying pan until golden brown. Heat the oil in the pan, pour the eggs in and let it slowly solidify on a low setting.
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Arrange the cucumber with a cheese slicer in long strips and drizzle with the vinegar. Grate or scrape the carrot. Cut the flesh of the avocado into slices.
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Cut the omelet into small pieces and mix through the rice. Spoon the rice into 4 bowls and divide the cucumber, fish, carrot, avocado and over it.
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Sprinkle with the sesame seed. Slice the seaweed into strips and place on it.
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20 minMain dishbaby potatoes, frozen garden peas, tomato, onion, fries sauce, salad mix onion-chives, fresh pink prawn,shrimp meal salad with slender dressing
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20 minMain dishgarlic, traditional olive oil, steak, smoked paprika, roasted red and yellow pepper strips in pot, fresh green olives with white cheese, fresh tagliatelle, zucchini,tagliatelle with steak and paprika tapenade
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30 minMain dishMussels, butter, onions, celery, whipped cream, mustard, dry white wine, dill,creamy mussels with dill
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80 minMain dishfennel bulb, butter or margarine, Cherry tomatoes, green (garlic) olives, anchovy fillets, Eggs, salt, flour, milk, oregano,clafoutis with fennel and tomato
Nutrition
405Calories
Fat25% DV16g
Protein48% DV24g
Carbs13% DV39g
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