Today's lunch was one of my favorites. Salmon Fingers, with sugar snap peas, cauliflower rice and roasted shrimp. To make the salmon fingers, I simply sliced up a salmon fillet, rubbed a bit of mayo on the pieces and fried them in a bit of oil on the stove top. The shrimp was done in my toaster oven while I did that, and the rice was pre-made.
Total Carbs: 8 grams
Net Carbs: 5.3