Meal Details
1. Green bean, beet, & pepita salad
120 cals, 4p, 7c, 8f (per meal)
4 tbsp (60mL)
4 tbsp (30g)
2 beets (2" dia, sphere) (100g)
1 1/2 cup 1/2" pieces (150g)
2 cup (60g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Add green beans to a saucepan and cover with water. Bring to a boil and cook for 4-7 minutes. Drain, rinse with cold water, and set aside.
2
Assemble salad with greens, green beans, and beets. Top with pumpkin seeds, drizzle balsamic vinaigrette on top and serve.
2. Carrot sticks
25 cals, 1p, 4c, 0f (per meal)
4 medium (244g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Cut carrots into strips and serve.