Meal Details
1. Flatbread margherita pizza
475cal, 16p, 43c, 26f (per meal)
3 piece(s) (270g)
1 1/2 cup (129g)
18 leaves (9g)
1/4 cup (68mL)
1/4 cup (68mL)
3 dash (1g)
3 dash (0g)
3 medium whole (2-3/5" dia) (369g)
9 clove(s) (27g)
Recipe has been scaled from original by 3x. 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
342cal, 18p, 25c, 14f (per meal)
8 cup (240g)
1/2 cup (120mL)
4 cup (472g)
16 beet(s) (800g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Cook edamame according to package instructions.
2
Arrange greens, edamame, and beets in a bowl. Drizzle with dressing and serve.