Meal Details
1. Roasted pepper wedges with vegan cheese
101cal, 2p, 7c, 7f (per meal)
Recipe has been scaled from original by 0.38x. Adjust cook times and pan sizes accordingly.
1
Preheat oven or toaster oven to 400°F (200°C).
2
Slice the sides off the bell pepper to make wedges, 4 per pepper.
3
Rub wedges with oil and season with a sprinkle of salt and pepper. Place pepper wedges on a lined baking sheet and bake for 15 minutes.
4
Remove sheet from oven and add the vegan cheese into the wedges. Bake another 7 minutes until cheese is bubbly.
5
Serve and enjoy.
2. Walnut almond trail mix
216cal, 5p, 12c, 15f (per meal)
1/3 cup, chopped (39g)
1/3 cup, whole (48g)
2 2/3 tbsp (38g)
2 2/3 tbsp (not packed) (24g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Mix the ingredients together. Sore any leftovers in a cool area.
