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. Edamame & beet salad
257cal, 14p, 19c, 11f (per meal)
3 cup (354g)
6 tbsp (90mL)
12 beet(s) (600g)
6 cup (180g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Cook edamame according to package instructions.
2
Arrange greens, edamame, and beets in a bowl. Drizzle with dressing and serve.
3. Roasted rosemary sweet potatoes
525cal, 6p, 61c, 23f (per meal)
1/4 cup (11g)
1 tbsp, ground (8g)
1 tbsp (20g)
6 2/3 tbsp (100mL)
6 2/3 sweetpotato, 5" long (1400g)
Recipe has been scaled from original by 3.33x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper.
2
Combine all ingredients in a medium mixing bowl and toss to coat.
3
Spread sweet potatoes evenly over the baking sheet.
4
Cook in the oven for about 30 minutes until golden.
5
Remove from oven and serve.