Meal Details
1. Sauteed rosemary baby clams
185 cals, 19p, 4c, 10f (per meal)
1 can (142g)
2 tsp (10mL)
4 dash (1g)
2 tsp (10mL)
1
Heat oil in skillet over medium heat.
2
Add clams and rosemary. Saute for about 2-3 minutes, stirring occasionally until clams are heated through.
3
Splash lemon juice onto clams, continue cooking another minute.
4
Remove from heat and serve.
2. Sweet potato wedges
345 cals, 5p, 48c, 11f (per meal)
4 tbsp (60mL)
5 1/3 sweetpotato, 5" long (1120g)
2 2/3 tsp (16g)
1/2 tbsp, ground (3g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 400 F (200 C) and grease a baking sheet.
2
Toss sweet potatoes in oil until all sides are well coated. Season with salt and pepper and toss once more, then arrange in a single layer on the baking sheet (if crowded, use two baking sheets).
3
Bake for a total of 25 minutes, or until golden brown and tender, flipping once at the halfway point to ensure even cooking.
3. Simple kale & avocado salad
305 cals, 6p, 13c, 20f (per meal)
2 2/3 bunch (453g)
2 2/3 small (155g)
2 2/3 avocado(s) (536g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients into a bowl.
2
Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.
3
Season with salt and pepper if desired. Serve.