Meal Details
1. Jackfruit gyro
420 cals, 12p, 41c, 17f (per meal)
1/8 cup(s) (28g)
1/2 tsp (1g)
4 dash (1g)
4 dash, leaves (1g)
1 tbsp (15mL)
1/2 roma tomato (40g)
1 pita, large (6-1/2" dia) (64g)
2 tbsp, sliced (14g)
5 slices (35g)
1/4 lbs (99g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
If using canned jackfruit, drain, rinse, and pat it dry. Tear into bite-sized shreds. If using packaged jackfruit, follow the package instructions (drain if necessary) and tear into bite-sized pieces if not already shredded.
2
Heat oil in a skillet over medium-high heat. Add the jackfruit and a pinch of salt. Cook for 5-7 minutes until browned and crispy in spots.
3
Stir in cumin, smoked paprika, and oregano. Cook for about 1 minute until fragrant.
4
Place the cooked jackfruit on a pita and top with cucumber, onion, tomato, and a drizzle of tzatziki.
5
Fold the pita in half and enjoy!
2. Tomato cucumber salad
140 cals, 3p, 15c, 6f (per meal)
1 medium whole (2-3/5" dia) (123g)
1/2 cucumber (8-1/4") (151g)
1/2 small (35g)
2 tbsp (30mL)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients together in a bowl and serve.
3. Roasted cashews
415 cals, 10p, 20c, 32f (per meal)
1/2 cup, halves and whole (69g)