Meal Details
1. Jackfruit gyro
842cal, 24p, 83c, 34f (per meal)
1/2 lbs (198g)
10 slices (70g)
4 tbsp, sliced (29g)
2 pita, large (6-1/2" dia) (128g)
1 tsp, leaves (1g)
1 tsp (2g)
1 tsp (2g)
1/4 cup(s) (56g)
2 tbsp (30mL)
1 roma tomato (80g)
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. Walnut almond trail mix
162cal, 4p, 9c, 11f (per meal)
4 tbsp, chopped (29g)
4 tbsp, whole (36g)
2 tbsp (28g)
2 tbsp (not packed) (18g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Mix the ingredients together. Sore any leftovers in a cool area.