Meal Details
1. Flatbread margherita pizza
1109cal, 36p, 100c, 60f (per meal)
7 piece(s) (630g)
3 1/2 cup (301g)
42 leaves (21g)
2/3 cup (158mL)
2/3 cup (158mL)
1 tsp (3g)
1 tsp (1g)
7 medium whole (2-3/5" dia) (861g)
21 clove(s) (63g)
Recipe has been scaled from original by 7x. 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 sprout, apple & walnut side salad
886cal, 15p, 41c, 67f (per meal)
1/3 cup (70mL)
1 3/4 cup, chopped (196g)
1/4 cup (52g)
2/3 cup (158mL)
2 1/3 small (2-3/4" dia) (348g)
10 1/2 cup (924g)
Recipe has been scaled from original by 7x. Adjust cook times and pan sizes accordingly.
1
Thinly slice brussel sprouts and place them in a bowl. Mix with apples and walnuts (optional: to bring out a more earthy flavor in the walnuts, you can toast them in a skillet over medium heat for 1-2 minutes).
2
In a small bowl make the vinaigrette by mixing together the olive oil, apple cider vinegar, maple syrup, and a pinch of salt/pepper.
3
Drizzle vinaigrette over the salad and serve.