Meal Details

Bread and butter
1. Bread and butter
115 cals, 4p, 12c, 5f (per meal)
  • ,
  • Bread
    1 slice (32g)
  • Butter
    1/3 tbsp (5g)
  • Ingredient list is scaled but specific measurements (e.g. cook times, pan sizes, specific quantities) in the directions below aren't. The original recipe was for 2 slice, scale accordingly (0.5x).
    1
    Spread the butter on the bread and serve.
    Fruit juice
    2. Fruit juice
    115 cals, 2p, 25c, 1f (per meal)
  • ,
  • Fruit juice
    8 fl oz (237mL)
  • Caesar pasta salad
    3. Caesar pasta salad
    290 cals, 7p, 30c, 14f (per meal)
  • Uncooked dry pasta
    1/3 lb (152g)
  • Tomatoes
    1 cup cherry tomatoes (149g)
  • Olive oil
    1/3 tbsp (5mL)
  • Kale leaves
    1/3 bunch (~6oz) (57g)
  • Parmesan cheese
    2 2/3 tbsp (17g)
  • Caesar salad dressing
    1/3 cup (78g)
  • Salt
    1/3 tsp (2g)
  • Black pepper
    1/3 tsp, ground (1g)
  • Ingredient list is scaled but specific measurements (e.g. cook times, pan sizes, specific quantities) in the directions below aren't. The original recipe was for 6 serving(s), scale accordingly (0.33x).
    1
    Cook pasta according to package. Drain and place in bowl and let cool completely.
    2
    Preheat oven to 425 F (220 C).
    3
    Toss tomatoes with olive oil and place on baking tray. Cook for 8-10 minutes until soft and bursting. Remove and let cool.
    4
    Rip kale into pieces and add to the cooled pasta.
    5
    Add tomatoes, salt and pepper into pasta bowl and mix.
    6
    Refrigerate bowl.
    7
    Serve with parmesan and dressing.
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