Meal Details

1. Flatbread margherita pizza

158cal, 5p, 14c, 9f (per meal)

Scale to:

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)

Preheat the oven to 350°F (180°C).

Mix half the oil and all the diced garlic. Spread half of the mixture over the naan.

Cook in oven for about 5 minutes.

Remove from oven and sprinkle cheese on top, and place tomato slices over the cheese. Season with salt and pepper.

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.

While it's in the oven, mix the balsamic vinegar and the remaining oil together until well-mixed. Chop the basil.

Once flatbread is out of the oven, drizzle vinegar mixture over bread to your liking, top with basil leaves, and slice.

2. Milk

112cal, 6p, 9c, 6f (per meal)

Scale to: , 3/4 cup(s)

3/4 cup(s) (180mL)

3. Simple mozzarella and tomato salad

121cal, 7p, 3c, 9f (per meal)

Scale to:

1/2 tbsp (8mL)

1/2 tbsp, chopped (1g)

1 oz (28g)

3/8 large whole (3" dia) (68g)

Recipe has been scaled from original by 0.13x. Adjust cook times and pan sizes accordingly.

Arrange the tomato and mozzarella slices in an alternating fashion.

Sprinkle the basil over the slices and drizzle with dressing.