Breakfast
261.0 Calories |
36.2g Carbs |
8.3g Fat |
11.3g Protein
1
serving
Quick Brownbag Burritos
261.0 Calories |
36.2g Carbs |
8.3g Fat |
11.3g Protein
|
Quick Brownbag Burritos
scaled to 1 serving
1 tortilla
Tortillas
3/4 tsp, ground
Cumin
1/8 can
Canned black beans
1/8 cup, shredded
Cheddar cheese
1/8 cup
Salsa
3/8 tsp
Chili powder
|
Quick Brownbag Burritos
Rinse beans in cold water, drain well.
Combine beans, salsa, cumin and chili powder in large pan. Cook over medium-high heat for about ten minutes, mashing beans slightly with back of wooden spoon. Stir occasionally, adding a little water if mixture looks too dry.
Spoon bean mixture into tortillas. Top with cheese. Fold each tortilla into an envelope shape, ensuring both ends are tucked in. Eat warm or wrap in plastic to take for lunch.
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Dinner
418.3 Calories |
40.5g Carbs |
22.3g Fat |
20.2g Protein
1
serving
Roasted Pacific Cod with Spring Vegetables and Mint
243.8 Calories |
18.1g Carbs |
14.8g Fat |
13.2g Protein
1
serving
Carrots with Hummus
174.5 Calories |
22.4g Carbs |
7.5g Fat |
7.1g Protein
|
Roasted Pacific Cod with Spring Vegetables and Mint
scaled to 1 serving
1/4 package
Artichokes
1/4 cup
Peas
1 tbsp
Water
1/2 medium
Zucchini
1 tbsp
Olive oil
1 1/2 oz
Cod
1/4 head
Lettuce
1/4 tbsp
Peppermint
1/4 medium
Scallions
Carrots with Hummus
scaled to 1 serving
5 tbsp
Hummus
1 cup strips or slices
Carrots
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Roasted Pacific Cod with Spring Vegetables and Mint
Cut the cod into 4 pieces of 1 inch thickness. Thaw the artichoke hearts and the peas. Peel and cut the zucchini into 1/2 inch thick moons. Cut the romaine crosswise into thin slices and the scallions into 1 inch thick pieces.
Preheat oven to 450F with rack in middle.
Put fish in a 4-sided sheet pan, then drizzle with 1 tablespoon oil and season with
a slightly rounded 1/4 teaspoon each of salt and pepper (total). Roast until just cooked through, 8 to 10 minutes.
While fish cooks, heat remaining
3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook scallions, zucchini, artichokes,
1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, 4 minutes.
Stir in peas, romaine, and water and cook, covered, until zucchini is tender, about 3 minutes more. Stir in mint. Serve fish over vegetables and drizzle with oil.
Carrots with Hummus
Dip carrots into hummus, eat.
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