Meal Details
1. Flatbread margherita pizza
158cal, 5p, 14c, 9f (per meal)
1 piece(s) (90g)
1/2 cup (43g)
6 leaves (3g)
1 1/2 tbsp (23mL)
1 1/2 tbsp (23mL)
1 dash (0g)
1 dash (0g)
1 medium whole (2-3/5" dia) (123g)
3 clove(s) (9g)
1
Preheat the oven to 350°F (180°C).
2
Mix half the oil and all the diced garlic. Spread half of the mixture over the naan.
3
Cook in oven for about 5 minutes.
4
Remove from oven and sprinkle cheese on top, and place tomato slices over the cheese. Season with salt and pepper.
5
Place back in oven for another 5 minutes, plus 2-3 minutes under the broiler. Watch bread closely while cooking to make sure it doesn't get too dark.
6
While it's in the oven, mix the balsamic vinegar and the remaining oil together until well-mixed. Chop the basil.
7
Once flatbread is out of the oven, drizzle vinegar mixture over bread to your liking, top with basil leaves, and slice.
3. Simple Greek cucumber salad
70cal, 5p, 5c, 4f (per meal)
1/2 cup (140g)
1/2 tbsp (8mL)
1 tsp (1g)
1 tsp (5mL)
1 tbsp (15mL)
1/4 medium (2-1/2" dia) (28g)
1 cucumber (8-1/4") (301g)
1
In a small bowl, mix together the yogurt, lemon juice, vinegar, olive oil, dill, and some salt and pepper.
2
Add cucumbers and onions to a large bowl and pour the dressing on top. Toss to coat evenly, add more salt/pepper if needed, and serve.
3
Meal prep note: Store prepped vegetables and dressing separately in the fridge. Combine right before serving.