Meal Details
1. Lemon garlic cod
350 cals, 72p, 7c, 3f (per meal)
1 3/4 tsp (6g)
14 clove(s) (42g)
3 1/2 large (294g)
3 1/2 lbs (1587g)
Recipe has been scaled from original by 3.5x. 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.
2. Cauliflower rice
240 cals, 4p, 12c, 18f (per meal)
Recipe has been scaled from original by 8x. Adjust cook times and pan sizes accordingly.
1
Cook cauliflower according to package instructions.
2
Mix in oil and some salt and pepper.
3
Serve.
3. Garlic collard greens
200 cals, 9p, 6c, 11f (per meal)
2 1/2 lbs (1134g)
2 1/2 tbsp (38mL)
7 1/2 clove(s) (23g)
5 dash (4g)
Recipe has been scaled from original by 2.5x. Adjust cook times and pan sizes accordingly.
1
Rinse the collards, pat them dry, remove their stems, and chop up the leaves.
2
Add the oil of your choice to a pan on medium-low heat. Once the oil is heated (about 1 minute), add the garlic and saute until garlic is fragrant, about 1-2 minutes.
3
Add the collards and stir frequently for about 4-6 minutes until they are softened and bright (do not let them turn dark as this will affect the flavor).
4
Season with salt and serve.