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.
2. Easy chickpea salad
350cal, 18p, 38c, 7f (per meal)
3 tbsp (45mL)
3 tbsp (2mL)
3 can(s) (1344g)
1 1/2 small (105g)
3 cup cherry tomatoes (447g)
9 sprigs (9g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients to a bowl and toss. Serve!