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. Garlic cauliflower mashed 'potatoes'
250 cals, 5p, 9c, 20f (per meal)
1 tsp, ground (2g)
1/2 tbsp (10g)
6 2/3 cup chopped (713g)
6 2/3 tbsp (95g)
3 1/3 clove (10g)
5/6 cup(s) (198mL)
Recipe has been scaled from original by 1.67x. Adjust cook times and pan sizes accordingly.
1
Combine all ingredients in a microwave-safe bowl.
2
Put in microwave until it's soft enough to mash with a fork, approximately 5 minutes, but timing will vary depending on your microwave. Check throughout process.
3
When it's soft, mash and mix with a fork.
4
Serve.
3. Green beans with ghee, almonds & lemon
445 cals, 14p, 22c, 26f (per meal)
1 tsp (6g)
1 cup, slivered (108g)
2 2/3 tbsp (40mL)
4 lbs (1814g)
4 tbsp (57g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Bring a large pot of water to a boil and add the green beans. Cook for about 4-6 minutes, until tender. Drain and transfer to a bowl.
2
Meanwhile, add the ghee to a small skillet over medium heat and melt.
3
When sizzling, add almonds and cook for about a minute until almonds are lightly toasted.
4
Add the lemon juice and salt and stir, continuing to cook for about 30 more seconds.
5
Drizzle ghee and almond mixture over green beans.
6
Serve.