Meal Details
1. Flatbread margherita pizza
633cal, 21p, 57c, 34f (per meal)
4 piece(s) (360g)
2 cup (172g)
24 leaves (12g)
6 tbsp (90mL)
6 tbsp (90mL)
4 dash (2g)
4 dash (0g)
4 medium whole (2-3/5" dia) (492g)
12 clove(s) (36g)
Recipe has been scaled from original by 4x. 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. Brussels sprouts & broccoli salad
292cal, 7p, 16c, 20f (per meal)
6 tbsp, slivered (41g)
2 tbsp (42g)
2 tbsp (2mL)
2 tbsp (30g)
4 tbsp (60mL)
4 tsp (6g)
4 cup chopped (364g)
4 cup, shredded (200g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Make dressing by mixing olive oil, dijon, honey, apple cider vinegar and some salt and pepper in a small bowl. Set aside.
2
Toss brussel sprouts, broccoli, and almonds in a bowl. Sprinkle parmesan and drizzle dressing on top. Serve.