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. Spinach cauliflower mince
285cal, 12p, 4c, 19f (per meal)
8 cup(s) (240g)
1/3 cup (80mL)
16 cup, frozen (1696g)
16 clove(s) (48g)
Recipe has been scaled from original by 5.33x. Adjust cook times and pan sizes accordingly.
1
Cook riced cauliflower according to package.
2
Meanwhile finely chop the spinach and garlic.
3
When cauliflower is done and still hot, add in the spinach, oil, garlic and some salt and pepper. Mix well.
4
Serve.
3. Pan roasted zucchini
222cal, 4p, 8c, 17f (per meal)
1/3 cup (80mL)
2 2/3 tsp (16g)
2 2/3 tsp (8g)
2 2/3 tsp, ground (5g)
2 2/3 tbsp, ground (18g)
5 1/3 medium (1045g)
Recipe has been scaled from original by 5.33x. Adjust cook times and pan sizes accordingly.
1
Cut the zucchini lengthwise into four or five fillets.
2
In a small bowl whisk together the olive oil and seasonings.
3
Brush the oil mixture over all sides of the zucchini slices.
4
Place zucchini in heated pan for 2-3 minutes on one side. Then flip and cook for another minute on the other side.
5
Serve.