|Salmon filet, cut into ¾-inch cubes||¾ pound|
|Reduced sodium soy sauce||1 teaspoon + 2 teaspoons|
|Fresh ginger, grated||1 teaspoon|
|Rice wine vinegar||1 tablespoon|
|Canola oil||2 teaspoons|
|Garlic, minced||2 cloves|
|Snow peas||½ cup|
|Trimmed scallions, cut into 1-inch pieces||4|
- Combine salmon, soy sauce, ginger, and rice wine vinegar in a resealable plastic bag. Toss to combine and marinate for 30 minutes to 1 hour in the refrigerator.
- Heat oil in a wok or large nonstick skillet over medium-high heat. Add salmon, discarding any excess marinade first, and stir-fry for 4-5 minutes, or until cooked through. Transfer to a plate.
- Add garlic and vegetables and cook for 2-3 minutes, until tender-crisp. Add salmon back in and also add water and remaining 2 teaspoons of soy sauce.
4.5 lean meats; 1 vegetable; 1 fat
Side Suggestions: Brown Rice
|Saturated Fat||4 g|
|Dietary Fiber||2 g|
A randomized trial found that fecal microbiota transplantation had a higher rate of remission in patients with active ulcerative colitis than those who recieved placebo. Fecal transplantation is believed to help the intestine develop a healthy balance of bacteria in the gut which can help the intestine recover and function more effectively.
Exercise Associated with Healthy Baby Weight
Mindful Meditation May Reduce Symptoms and Complications of Insomnia
Chewing Gum After Surgery May Improve Digestive Tract Recovery