Meal Details
1. Pepper steak
265 cals, 15p, 1c, 22f (per meal)
3/4 lbs (340g)
4 dash (3g)
1 1/2 tbsp (21g)
4 dash (1g)
1 tbsp, ground (7g)
1
Coat both sides of steaks with pepper and rosemary.
2
Heat butter in a large skillet. Add steaks and cook over medium-high heat for 5-7 minutes per side for medium (or to your desired degree of doneness).
3
Remove steaks from skillet and sprinkle with salt. Serve.
2. Simple salad with celery, cucumber & tomato
85 cals, 3p, 9c, 3f (per meal)
1 1/3 package (5.5 oz) (207g)
4 tbsp (60mL)
1 1/3 medium whole (2-3/5" dia) (164g)
1 1/3 cucumber (8-1/4") (401g)
2 2/3 stalk, medium (7-1/2" - 8" long) (107g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Mix all vegetables in a large bowl.
2
Drizzle salad dressing over when serving.
3. 'Buttery' cauliflower rice
85 cals, 1p, 3c, 7f (per meal)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Cook frozen cauliflower according to package instructions.
2
Stir in ghee and season with salt and pepper to taste. Serve.