⇩ Full Recipe 🥬 ⇩ Macros per 2 servings: Protein: 4g Carbs: 6g Fat: 4g Calories: 67 Ingredients per 2 servings: - 8 ounces spinach - 1 garlic clove - 1 green onion - 1 tsp soy sauce - 1 tsp toasted sesame oil - 2 teaspoon toasted sesame seeds Recipe inspo: Maangchi How to make it yourself: 1. In a pot of boiling water, add in your spinach for 1-2 minutes than quickly transfer it to a bowl of cold water to blanch it 2. Remove the spinach from the cold water and form it into a ball to squeeze out any excess water 3. Chop the ball of spinach into 4 equal pieces 4. In a bowl, combine soy sauce, sesame oil, minced garlic, diced green onions, and sesame seeds then add in your cut spinach and mix well 5. Transfer to an airtight container and sore in your refrigerator to enjoy later! 📩 Save this Korean Spinach Side Dish (Sigeumchi-namul) recipe to make for later and if you make it, post it and tag me in it! I’d love to see how you liked the recipe :) #lowcaloriemeals #salad #koreanfood #weightlossfood #healthyrecipes #sidedish #koreansidedishes #banchan #spinach

⇩ Full Recipe 🍛 ⇩ Macros per bowl: Protein: 47g Carbs: 34g Fat: 14g Calories: 462 Ingredients (makes 2 bowls): - 1 cup cooked rice - 2 cups chicken bone broth - 3 garlic cloves, minced - 1/4 cup onion - 3/4 lbs boneless, skinless chicken thigh - 1 tbsp sesame oil - 1 small carrot - salt and pepper to taste - 1/2 green onion - 1 tsp sesame seeds - 1/3 second spray oil - 1/2 tbsp soy sauce - 1/4 cup kimchi How to make it yourself: 1. Dice your onions, green onions, and carrots into small pieces and mince your garlic 2. In a blender, add in your chicken bone broth and cooked rice and blend for 5-10 seconds 3. In a pot on medium heat coated with spray oil, add your sesame oil, onions, minced garlic, and carrots and stir fry them 4. Pour your blended rice into the pot and keep the heat on medium to bring it to a light boil 5. Add in your diced chicken thighs and boil until the chicken is fully cooked through but make sure to keep stirring to avoid the rice from burning or sticking to the bottom 6. Remove the chicken from the pot once cooked and use a form to shred it into thin pieces 7. Add the cooked, shredded chicken back into the pot, season the porridge with salt and pepper to taste, and top it off with green onions, sesame seeds, and soy sauce and enjoy it with some fresh kimchi! 📩 Save this Dakjuk (Korean chicken & rice porridge) recipe to make for later and if you make it, post it and tag me in it! I’d love to see how you liked the recipe :) #dakjuk #highprotein #lowcalorierecipes #healthyrecipes #porridge #koreanfood #weightlossmeals #mealprep

⇩ Full Recipe 🥟 ⇩ Macros per 6 rolls: Protein: 53g Carbs: 23g Fat: 9g Calories: 375 Ingredients per 6 rolls: - 6 napa cabbage leaves - 1 second spray oil - 1/2 medium sized carrot - 2 green onion - 2 tsp minced garlic - 10oz red Argentine shrimp, raw - 1/2 tbsp sesame oil - 1 tbsp soy sauce - 1/2 tsp black pepper - 3 tbsp ponzu How to make it yourself: 1. Bring a pot of water to a boil 2. Add your nappa cabbage leaves into the boiling water until they start to become more bendy 3. Immediately transfer them to a bowl of cold water 4. Dice your green onions, cut you carrots into small pieces, and chop your shrimp onto small pieces 5. In a bowl, add in your green onions, carrots, and shrimp and mix in minced garlic, sesame oil, soy sauce, and black pepper and mix 6. Lat your soft nappa cabbage leaves flat and add your shrimp veggie mix onto the leaves and roll them into small dumplings with the shrimp mix filling inside 7. In a pan on medium low heat coated with spray oil, add your “dumplings” and let them develop a brown sear on both sides and until the shrimp is cooked through 8. Once ready, transfer to your plate, pour your ponzu on top, and enjoy! 📩 Save this shrimp cabbage dumpling roll recipe to make for later and if you make it, post it and tag me in it! I’d love to see how you liked the recipe :) #highprotein #nappacabbage #keto #lowcarb #weightlossfood #healthyrecipes #lowcalorierecipes #asianfood

⇩ Full Recipe 🍱🌶️ ⇩ Macros per bowl: Protein: 38g Carbs: 78g Fat: 14g Calories: 589 Ingredients (makes 2 bowls): 8 oz boneless skinless chicken thighs raw 2 tsp minced garlic 1 tsp minced ginger 2 tbsp soy sauce (1 tbsp for marinade and 1 tbsp for glaze) 2 tbsp gochujang 1/2 tsp salt 1 tsp sesame oil 1 tsp rice vinegar 1 tbsp honey 1 tbsp brown sugar 1 green onion 1.5 tsp sesame seeds 1.5 cups cooked rice 1 cup edamame 1 persian cucumber How to make it yourself: 1. Dice your cucumbers and green onions and peel your edamame 2. In a bowl combine honey, brown sugar, rice vinegar, salt, soy sauce, gochujang, and sesame oil to make your glaze 3. In a new bowl, add in your chicken thighs and soy sauce, minced garlic and minced ginger and rub into the chicken thighs and the set aside 4. On a piece of parchment paper, place your marinaded chicken thighs flat. Then, brush the gochujang glaze to fully coat all of the chicken thighs 5. Place the chicken thighs with the parchment paper into your airfrier at 370 Fahrenheit for 17-20min (cooking time will very depending on your airfrier) 6. In a meal prep container, add your cooked rice, edamame, cucumbers, and gochujang chicken topped with sesame seeds and enjoy! 📩 Save this Korean BBQ Gochujang Chicken Meal Prep recipe to make for later and if you make it, post it and tag me in it! I’d love to see how you liked the recipe :) #highprotein #mealprep #lowcalorierecipes #weightlossmeals #healthyrecipes #mealplan #koreanfood #asianfood

⇩ Full Recipe 🍙 ⇩ Macros per wrap: Protein: 27g Carbs: 36g Fat: 33g Calories: 549 Ingredients per wrap: - 1/4 cup kimchi - 1/2 tbsp sesame oil - 1 egg - 1/2 cup cooked white rice - 3oz thinly sliced ribeye raw (also labeled as Bulgogi meat at your local Korean market) - 1 tsp honey - 1/3 tsp minced garlic - 1 tbsp soy sauce - 1 tsp sesame oil - 1/2 tsp sesame seeds - 1/3 second spray oil - black pepper - 1 full sheet nori How to make it yourself: 1. In a bowl, mix together sesame oil, minced garlic, soy sauce, honey, sesame seeds, and black pepper 2. Add into the marinade your sliced meat and mix well 3. On a pan coated with spray oil on medium-low heat, cook your marinated meat until cooked through 4. On the same pan, cook a sunny side up egg. 5. Grab a sheet of nori and cut a slit halfway up into the nori. 6. In each of the 4 quadrants of the nori, add your cooked rice on the first quadrant, your cooked meat on the second quadrant, your cooked egg topped with kimchi on the third quadrant, and more cooked rice on the 4th quadrant. 7. Fold into a square and cut in half to enjoy! 📩 Save this Bulgogi Kimbap Wrap recipe to make for later and if you make it, post it and tag me in it! I’d love to see how you liked the recipe :) #highproteinmeals #lowcaloriemeals #healthyrecipes #weightlossfood #gimbap #bulgogi #kimbap #koreanfood