Meal Details
1. Vegan garden veggie pizza
650 cals, 19p, 84c, 23f (per meal)
3 cup (756g)
2 tbsp (30mL)
2/3 cup, sliced (61g)
1/2 cup, sliced (70g)
4 oz (113g)
4 large (504g)
1 tsp (2g)
4 tsp (14g)
4 dash (2g)
1/2 lbs (227g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
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. Brussels sprout, apple & walnut side salad
340 cals, 6p, 16c, 26f (per meal)
4 cup (352g)
1 small (2-3/4" dia) (132g)
2/3 cup, chopped (75g)
4 tsp (20g)
1 3/4 tbsp (27mL)
4 tbsp (60mL)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Thinly slice brussel sprouts and place them in a bowl. Mix with apples and walnuts (optional: to bring out a more earthy flavor in the walnuts, you can toast them in a skillet over medium heat for 1-2 minutes).
2
In a small bowl make the vinaigrette by mixing together the olive oil, apple cider vinegar, maple syrup, and a pinch of salt/pepper.
3
Drizzle vinaigrette over the salad and serve.