Meal Details
1. Pork steaks with mushrooms
385 cals, 42p, 7c, 20f (per meal)
1 1/2 lbs (680g)
1 1/2 small (105g)
1/4 tbsp, leaves (1g)
1/4 tbsp (2g)
1/2 cup(s) (mL)
1 1/2 lbs (680g)
1 1/2 tbsp (23mL)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Season the pork with garlic powder and some salt/pepper.
2
Heat oil in a skillet over medium heat. Add pork and cook for 5-10 minutes on each side until almost fully cooked. Transfer pork to a plate.
3
Add mushrooms, onions, thyme, and broth to the skillet and cook for about 10-15 minutes until vegetables have softened.
4
Return the pork to the skillet and finish cooking, about 2-5 minutes. Serve.
2. Simple kale & avocado salad
305 cals, 6p, 13c, 20f (per meal)
2 2/3 bunch (453g)
2 2/3 small (155g)
2 2/3 avocado(s) (536g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients into a bowl.
2
Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.
3
Season with salt and pepper if desired. Serve.
3. Cheesy zucchini noodles
260 cals, 12p, 4c, 22f (per meal)
2 medium (392g)
2 tbsp (30mL)
2 tbsp (10g)
1 1/2 cup, shredded (170g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Use a zoodler or a vegetable peeler with teeth to spiralize the zucchini.
2
Heat the oil in a pan on medium high. Add the zucchini noodles and saute them, turning them continuously, until they are soft but not soggy, about 5 minutes. Mix in the cheese and heat through until melted.
3
Remove from heat, top with parmesan, and serve.