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. Rice & quinoa
267cal, 8p, 51c, 3f (per meal)
3 1/3 cup(s) (790mL)
13 1/3 tbsp (142g)
13 1/3 tbsp (154g)
Recipe has been scaled from original by 1.67x. Adjust cook times and pan sizes accordingly.
1
Add the rice, quinoa, water, and a pinch of salt to a pot and stir.
2
Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and both the rice and quinoa are tender.
3
Remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork and serve.
3. Roasted brussels sprouts
405cal, 12p, 21c, 24f (per meal)
1/2 cup (105mL)
3 1/2 lbs (1588g)
1 tsp, ground (3g)
1 3/4 tsp (10g)
Recipe has been scaled from original by 2.33x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 400 F (200 C).
2
To prepare the brussels sprouts, cut off the brown ends and remove any yellow outer leaves.
3
In a medium bowl, mix them with the oil, salt, and pepper until evenly coated.
4
Spread them out evenly on a sheet pan and roast for about 30-35 minutes until tender on the inside. Keep an eye on them while cooking and shake the pan every so often so that they brown evenly.
5
Remove from oven and serve.