Meal Details

1. Belizean rice & beans

180 cals, 5p, 26c, 5f (per meal)

Scale to:

1 1/2 clove(s) (5g)

1/4 medium (2-1/2" dia) (28g)

1/4 medium (approx 2-3/4" long, 2-1/2 dia.) (30g)

1/2 cup (93g)

3/8 cup(s) (89mL)

1/2 can (224g)

6 tbsp (90mL)

Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.

Add all ingredients to a pot and season with some salt.

Stir and bring to a boil. Reduce heat to low, cover, and cook until rice is tender, 20-30 minutes.

Serve.

2. Simple salad with tomatoes and carrots

100 cals, 4p, 7c, 3f (per meal)

Scale to:

3 tbsp (45mL)

2 medium whole (2-3/5" dia) (246g)

1 medium (61g)

2 hearts (1000g)

In a large bowl, add the lettuce, tomato, and carrots; mix.

Pour dressing over when serving.