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. Warm brussels sprouts & sweet potato salad
160cal, 3p, 13c, 9f (per meal)
1 sweetpotato, 5" long (210g)
1/2 cup (68g)
4 tbsp, chopped (29g)
1 tbsp (15mL)
4 dash, leaves (1g)
4 dash (1g)
1 tbsp (15mL)
1/4 lbs (99g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2
In a mixing bowl, combine the brussels sprouts, sweet potatoes, beets, and walnuts. Toss with the oil, thyme, rosemary, and a pinch of salt and pepper until evenly coated. Spread in an even layer on the sheet pan.
3
Roast for 20-25 minutes, until the vegetables are fork-tender. Let cool for 5 minutes, then toss with the balsamic vinaigrette and serve.
4
Meal Prep Tip: If making for multiple days, store the roasted vegetable mixture and vinaigrette separately, and dress just before serving. To reheat, warm on a sheet pan at 350°F (175°C) for 8-10 minutes, or microwave for 1-2 minutes.