Meal Details
1. Beet & mozzarella salad
565 cals, 24p, 12c, 45f (per meal)
8 beets (2" dia, sphere) (400g)
3/4 lbs (340g)
2/3 cup, chopped (77g)
4 tbsp (60mL)
2 tbsp (30mL)
2 tsp, leaves (2g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
In a small bowl, mix together the olive oil, lemon juice, thyme and salt/pepper to taste. Set aside.
2
In a larger bowl, toss the beets, mozzarella, and walnuts together. Top with dressing and serve.
2. Watermelon
80 cals, 2p, 17c, 0f (per meal)
32 oz (907g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Slice watermelon and serve.