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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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30 minMain disholive oil, onion, eggplant, ground cinnamon, orange, couscous, walnuts, honey, coriander herbs, Greek yoghurt,orange couscous with eggplant
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30 minMain dishgarlic, chilled sun-dried to, cottage cheese, chicken fillet à la minute, cool fresh broccoli, (olive oil, fresh tagliolini, pestrel egret,stuffed chicken fillet with fresh tagliolini and broccoli
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20 minMain dishSpaghetti, medium sized egg, mature cheese, fresh cream, baking bacon, fresh parsley,smooth spaghetti carbonara
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30 minMain dishminced beef, medium sized egg, tomato ketchup, bread-crumbs, margarine, new potatoes, fresh green beans,giant minced meat with beans
Nutrition
405Calories
Fat25% DV16g
Protein48% DV24g
Carbs13% DV39g
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