Meal Details
1. Vegan garden veggie pizza
325 cals, 10p, 42c, 11f (per meal)
1 1/2 cup (378g)
1 tbsp (15mL)
1/3 cup, sliced (31g)
4 tbsp, sliced (35g)
2 oz (57g)
2 large (252g)
4 dash (1g)
2 tsp (7g)
2 dash (1g)
4 oz (113g)
1
Preheat oven to 350°F (180°C).
2
Heat oil in a small skillet over medium heat. Add mushrooms and some salt and pepper. Cook until mushrooms have softened, 5-7 minutes. Remove from heat and set aside.
3
Place naan on a foil-lined baking sheet. Spread pizza sauce evenly on the naan and swirl in the garlic powder, Italian seasoning, and crushed red pepper (for no heat, omit the crushed red pepper).
4
Sprinkle cheese, mushrooms, onion, and bell pepper on top. Bake until onions are translucent and edges are crispy, about 10-15 minutes.
5
Slice pizza and serve.
2. Tomato and avocado salad
235 cals, 3p, 7c, 18f (per meal)
4 tbsp minced (60g)
4 tbsp (60mL)
2 avocado(s) (402g)
2 medium whole (2-3/5" dia) (246g)
1 tbsp (15mL)
1 tsp (3g)
1 tsp (6g)
1 tsp, ground (2g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Add minced onions and lime juice to a bowl. Allow to sit for a few minutes to help break down the strong flavors of the onion.
2
Meanwhile, prepare the avocado and tomato.
3
Add the cubed avocado, diced tomato, oil, and all seasonings to the onion and lime; mix until coated.
4
Serve chilled.