Meal Details
1. Carrots and hummus
80 cals, 3p, 7c, 3f (per meal)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Serve carrots with hummus.
2. Fruit salad
95 cals, 1p, 18c, 0f (per meal)
5/8 orange (88g)
1/2 cup (85g)
5/8 pint (204g)
5/8 medium (2-2/3" dia) (86g)
1 cup, sliced (185g)
1 1/4 fruit (2-1/8" dia) (75g)
Recipe has been scaled from original by 0.57x. Adjust cook times and pan sizes accordingly.
1
Juice orange, being sure to remove all seeds from juice.
2
Put the rest of the fruits in a bowl and pour orange juice over top; mix.
3
Serve chilled.
3. Caesar salad wrap
395 cals, 18p, 26c, 23f (per meal)
8 large (400g)
4 tbsp (59g)
4 tortilla (approx 7-8" dia) (196g)
16 leaf inner (96g)
2 tbsp (10g)
4 tbsp, chopped (40g)
2 plum tomato (124g)
1
Toss romaine, onion, cheese and dressing to coat.
2
Spread romaine mixture evenly down center of each tortilla. Top with the sliced hard-boiled eggs and tomatoes.
3
Fold up one end of tortilla about 1 inch over filling; fold right and left sides over folded end, overlapping. Secure with toothpick if necessary.