Meal Details
Lemon garlic cod
1. Lemon garlic cod
250 cals, 52p, 5c, 2f (per meal)
  • ,
  • 1 1/4 tsp (5g)
  • 10 clove(s) (30g)
  • 2 1/2 large (210g)
  • 2 1/2 lbs (1134g)
  • Recipe has been scaled from original by 2.5x. Adjust cook times and pan sizes accordingly.
    1
    Preheat the oven to 400°F (200°C).
    2
    Layer garlic and lemon slices on top of a baking sheet. Place cod on top and season with italian seasoning and a dash of salt and pepper.
    3
    Bake for 10-13 minutes or until cod is fully cooked and flakes with a fork.
    4
    Squeeze roasted lemon on top and serve.
    Roasted rosemary sweet potatoes
    2. Roasted rosemary sweet potatoes
    315 cals, 4p, 37c, 14f (per meal)
  • 4 sweetpotato, 5" long (840g)
  • 2 tbsp (7g)
  • 4 tbsp (60mL)
  • 2 tsp (12g)
  • 2 tsp, ground (5g)
  • Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
    1
    Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper.
    2
    Combine all ingredients in a medium mixing bowl and toss to coat.
    3
    Spread sweet potatoes evenly over the baking sheet.
    4
    Cook in the oven for about 30 minutes until golden.
    5
    Remove from oven and serve.
    Buttered lima beans
    3. Buttered lima beans
    220 cals, 9p, 21c, 8f (per meal)
  • 2 package (10 oz) (568g)
  • 1 tsp (6g)
  • 2 2/3 tbsp (36g)
  • 4 dash, ground (1g)
  • Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
    1
    Cook lima beans according to package.
    2
    Once drained, add in butter, salt, and pepper; stir until butter is melted.
    3
    Serve.
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