Meal Details
1. Flatbread margherita pizza
317cal, 10p, 29c, 17f (per meal)
2 piece(s) (180g)
1 cup (86g)
12 leaves (6g)
3 tbsp (45mL)
3 tbsp (45mL)
2 dash (1g)
2 dash (0g)
2 medium whole (2-3/5" dia) (246g)
6 clove(s) (18g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
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. Edamame & beet salad
86cal, 5p, 6c, 4f (per meal)
2 cup (60g)
2 tbsp (30mL)
1 cup (118g)
4 beet(s) (200g)
1
Cook edamame according to package instructions.
2
Arrange greens, edamame, and beets in a bowl. Drizzle with dressing and serve.