Meal Details
1. Sauteed rosemary baby clams
184cal, 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. Homemade mashed potatoes (dairy-free)
230cal, 6p, 41c, 2f (per meal)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Place the potatoes chunks in a large pot and cover with cold water.
2
Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender, about 15-20 minutes.
3
Drain the potatoes and return them to the pot.
4
Add the almond milk to the pot. Mash the potatoes with a potato masher, fork, or electric mixer until smooth and creamy.
5
Season with salt and pepper to taste. Serve.
3. Roasted veggies
290cal, 8p, 26c, 12f (per meal)
8 medium (488g)
6 1/2 cup chopped (582g)
3 cup cherry tomatoes (477g)
5 tsp (17g)
1/4 tbsp, ground (2g)
1/4 tbsp (5g)
3 medium (381g)
3 tbsp (48mL)
1 1/2 medium (2-1/2" dia) (176g)
6 1/2 clove(s) (19g)
Recipe has been scaled from original by 1.6x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 425 F (220 C).
2
Chop and slice all veggies and lay them out on a baking sheet. You can leave the garlic cloves whole as they will soften and sweeten as they roast.
3
Drizzle olive oil over the veggies and garlic and sprinkle on all of the seasonings.
4
Toss to coat.
5
Place in oven for about 20 minutes until tender. Cook time will depend on the size of your vegetables, so keep an eye while cooking, and leave in oven longer if needed.