Meal Details
1. Belizean rice & beans
545 cals, 16p, 77c, 15f (per meal)
4 1/2 clove(s) (14g)
3/4 medium (2-1/2" dia) (83g)
3/4 medium (approx 2-3/4" long, 2-1/2 dia.) (89g)
1 1/2 cup (278g)
1 cup(s) (267mL)
1 1/2 can (672g)
1 cup (270mL)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients to a pot and season with some salt.
2
Stir and bring to a boil. Reduce heat to low, cover, and cook until rice is tender, 20-30 minutes.
3
Serve.
3. Simple salad with celery, cucumber & tomato
85 cals, 3p, 9c, 3f (per meal)
1 1/3 package (5.5 oz) (207g)
4 tbsp (60mL)
1 1/3 medium whole (2-3/5" dia) (164g)
1 1/3 cucumber (8-1/4") (401g)
2 2/3 stalk, medium (7-1/2" - 8" long) (107g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Mix all vegetables in a large bowl.
2
Drizzle salad dressing over when serving.