Meal Details
1. Honey mustard chicken thighs
343cal, 44p, 9c, 14f (per meal)
3 tbsp (45g)
2 lbs (907g)
4 dash (3g)
2 tsp, ground (3g)
2 tbsp (42g)
1
Preheat oven to 375 F (190 C).
2
Whisk honey, mustard, thyme and salt in a medium bowl. Add chicken thighs and coat.
3
Arrange chicken on a parchment-lined baking sheet.
4
Roast chicken until cooked through, 40 to 45 minutes. Let rest 4 to 6 minutes before serving.
2. Simple salad with celery, cucumber & tomato
85cal, 3p, 9c, 3f (per meal)
1 1/3 cucumber (8-1/4") (401g)
1 1/3 medium whole (2-3/5" dia) (164g)
1 1/3 package (5.5 oz) (207g)
2 2/3 stalk, medium (7-1/2" - 8" long) (107g)
4 tbsp (60mL)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Mix all vegetables in a large bowl.
2
Drizzle salad dressing over when serving.
3. Baked cinnamon sweet potato with ghee
475cal, 5p, 64c, 17f (per meal)
3 tbsp (39g)
6 tbsp (85g)
3/4 tbsp (6g)
6 sweetpotato, 5" long (1260g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
OVEN:
2
Preheat oven to 400°F.
3
Bake sweet potatoes for 45 to 75 minutes (bigger ones take longer to cook).
4
When they are done, the outside will have darkened and the inside will be soft.
5
MICROWAVE:
6
Pierce the sweet potato skins 5-6 times.
7
Place on a microwaveable plate and microwave for 5-8 minutes, rotating halfway through. The potato is ready when the skin puffs to a crisp finish and the inside is soft. Cooking time will be longer if microwaving multiple potatoes at once.
8
Mix the coconut sugar and cinnamon together and set aside.
9
To serve, slice a potato down the center.
10
Add one Tbs of ghee, then sprinkle some cinnamon/coconut sugar over the top.