November Plant-Based Recipe Pack Discover 15 easy, healthy and tasty recipes, including: breakfast, lunch, dinner, treat and smoothies.
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Contents & Key 6
Sweet Potato Breakfast Bowls
8
Green Peanut Butter & Date Smoothie
10
Sweet Potato & Avocado Toast with Walnuts
12
Chickpea Falafel Pancakes
14
Roasted Root Vegetable Traybake
16
Gochujang Potatoes
18
Kale & Quinoa Salad with Dates, Almonds & Citrus Dressing
20
Creamy Cauliflower Soup
22
Beetroot Tarte Tatin
24
Vegan Tofu Tikka
26
Meal Prep Vegan Bolognese
28
Quick Spinach Lemon Pasta
30
Vegan & Paleo Pecan Pie Bars
32
Muhammara Dip
34
Dark Chocolate Energy Bites with Dates
3
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GF
Gluten Free
DF
Dairy Free
LC
Low Carb (20g- serve)
MP
Meal Prep/Freezer Friendly
HP
High Protein (20g+ per serve)
V
Vegetarian
Q
Quick (under 30 mins)
N
Contains Nuts
Weekly Shopping List Fruits, Vegetables
Plant-Based Produce
Seeds, Baking, Spices
Cans, Condiments, Misc
Fruits 4 lemons 2 limes 1 orange 1 banana mixed berries 2 avocados
Cold almond milk, unsweetened natural, non-dairy yogurt 14 oz. (400g) block firm tofu pack ready-made puff pastry vegan feta
Grains red lentils red quinoa
Oils olive oil coconut oil sesame oil
Vegetables 3 onions 1 red onion bunch green onions (spring onion) 1 leek 2 bulbs garlic ginger root large bag spinach 12 oz. (340g) kale mushrooms 2 celery sticks 2 bell peppers 1 lb. (450g) cooked beetroot 1 cauliflower white cabbage 1 lb. (450g) potatoes 8 oz. (230g) new potatoes 4 sweet potatoes 1 lb. (450g) carrots 1 lb. (450g) parsnips 2 tomatoes Dried 7.7 oz. (220g) pitted dates 2 medjool dates
Nuts & Seeds walnuts hemp seeds pecans pine nuts almonds sesame seeds mixed nuts & seeds Baking vanilla extract baking powder baking soda cocoa powder almond flour chickpea flour cocoa nibs Dried Herbs & Spices black pepper cumin seeds ground cumin cayenne pepper red pepper flakes (chili flakes) chili powder cinnamon sticks ground cinnamon bay leaves garam masala paprika smoked paprika ground turmeric onion powder Fresh Herbs cilantro (coriander) parsley thyme rosemary
4
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Sweeteners maple syrup coconut sugar Boxed, Canned & Condiments almond butter peanut butter dijon mustard breadcrumbs jar roasted red bell pepper pasta of choice nutritional yeast tomato paste (puree) 4x 14 oz. (400g) cans chopped tomatoes apple cider vinegar balsamic vinegar red wine vinegar vegetable broth (stock) gochujang (Korean chili paste) tamari sauce tahini Misc/Other sea salt bamboo skewers
Sample Weekly Meal Planner
Breakfast
Lunch
Snack
Dinner
Roasted Root Vegetable Traybake
E.g. Vegan & Paleo Pecan Pie Bars, Muhammara Dip, Dark Chocolate Energy Bites, Green Peanut Butter Date Smoothie
Gochujang Potatoes
Sweet Potato Breakfast Bowl
Roasted Root Vegetable Traybake
E.g. Vegan & Paleo Pecan Pie Bars, Muhammara Dip, Dark Chocolate Energy Bites, Green Peanut Butter Date Smoothie
Vegan Tofu Tikka
Sweet Potato Breakfast Bowl
Kale & Quinoa Salad with Dates, Almonds & Citrus Dressing
E.g. Vegan & Paleo Pecan Pie Bars, Muhammara Dip, Dark Chocolate Energy Bites, Green Peanut Butter Date Smoothie
Vegan Tofu Tikka
Sweet Potato & Avocado Toast with Walnuts
Kale & Quinoa Salad with Dates, Almonds & Citrus Dressing
E.g. Vegan & Paleo Pecan Pie Bars, Muhammara Dip, Dark Chocolate Energy Bites, Green Peanut Butter Date Smoothie
Meal Prep Vegan Bolognese
Beetroot Tarte Tatin
Green Peanut Butter Date Smoothie
Mon
Tue
Wed
Thu
5
Fri
Sweet Potato & Avocado Toast with Walnuts
Leftover Meal Prep Vegan Bolognese
E.g. Vegan & Paleo Pecan Pie Bars, Muhammara Dip, Dark Chocolate Energy Bites, Green Peanut Butter Date Smoothie
Sat
Chickpea Falafel Pancakes
Creamy Cauliflower Soup
E.g. Vegan & Paleo Pecan Pie Bars, Muhammara Dip, Dark Chocolate Energy Bites, Green Peanut Butter Date Smoothie
Meal Out - Enjoy!
Sun
Chickpea Falafel Pancakes
Creamy Cauliflower Soup
E.g. Vegan & Paleo Pecan Pie Bars, Muhammara Dip, Dark Chocolate Energy Bites, Green Peanut Butter Date Smoothie
Beetroot Tarte Tatin
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Sweet Potato Breakfast Bowls Serves 2
What you need to do
2 medium sweet potatoes 1 tbsp. olive oil 2 tbsp. peanut butter 2 tbsp. almonds, chopped ½ cup (80g) berries, to serve 2 tbsp. cocoa nibs
Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a knife and place on a baking tray. Rub with olive oil and bake in the hot oven for 45 minutes, or until cooked all of the way through. Once ready, remove the potatoes from the oven and set aside to cool. When cool enough to handle, cut the potatoes in half and divide between 2 bowls. Top with peanut butter, almonds, berries, cacao nibs and serve immediately.
GF
V
N
myfitnesspal
02525648
Prep
Cook
Kcal
Fats(g)
Carbs(g)
Protein(g)
Fibre(g)
5 mins
45 mins
381
23
38
9
9
*Nutrition per serve
7
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Green Peanut Butter & Date Smoothie Serves 2
What you need to do
1 cup (240ml) almond milk, unsweetened 2 tbsp. hemp seeds 1 banana 2 cups (60g) spinach 2 medjool dates 2 tbsp. peanut butter 1 cup ice cubes
Place all the ingredients into a high-speed blender and blitz until smooth and creamy. Serve immediately.
GF
DF
V
Q
N
myfitnesspal
08359148
Prep
Cook
Kcal
Fats(g)
Carbs(g)
Protein(g)
Fibre(g)
5 mins
0 min
291
15
38
9
4
*Nutrition per serve
9
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Sweet Potato & Avocado Toast with Walnuts Serves 4
What you need to do
2 sweet potatoes 4 tsp. olive oil 2 avocados, thinly sliced ½ cup (60g) walnuts, chopped ½ tsp. red pepper flakes ¾ tsp. sea salt
Slice each sweet potato lengthwise into ¼ inch thick slices. Prepare the sweet potato by following either the toaster, or oven preparation instructions below. For toaster preparation, place the sweet potato slices in the toaster and toast until tender. You may have to toast the slices a few times, depending on your toaster. For oven preparation, preheat the oven to 350°F (180°C). Lay the sweet potato slices on a baking sheet and drizzle with olive oil. Place the tray into the hot oven and cook for 7 minutes on each side, or until tender. To serve, lay the sweet potato slices onto a serving plate, top with sliced avocado, walnuts, red pepper flakes and sea salt. Serve immediately.
GF
DF
V
N
myfitnesspal
04712855
Prep
Cook
Kcal
Fats(g)
Carbs(g)
Protein(g)
Fibre(g)
10 mins
20 mins
436
38
24
5
10
*Nutrition per serve
11
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Chickpea Falafel Pancakes Serves 4
What you need to do
1 cup (240ml) water 1 cup (20g) cilantro 1 cup (25g) parsley ½ tsp. ground cumin ½ tsp. sea salt 2 cups (185g) chickpea flour 2 tsp. baking powder ½ tsp. baking soda 2 tbsp. onion, chopped 1 clove garlic, minced 1 tsp. apple cider vinegar 1 tbsp. olive oil 1 cup (100g) mushrooms, sliced 2 tomatoes, chopped salt & pepper, to taste
Place the water, cilantro, parsley, cumin and sea salt in a food processor and blitz until smooth.
For the lemon tahini dressing: 2 tbsp. tahini 2 tbsp. olive oil 2 tbsp. lemon juice 1 tsp. dijon mustard 1 tsp. maple syrup salt & pepper, to taste 2 tbsp. water, cold
Sift the chickpea flour, baking powder and baking soda into a large bowl. Stir in the chopped onion, minced garlic and earlier prepared herb mixture. Finally, add in the apple cider vinegar and combine. Heat a non-stick skillet over a medium heat. Cook ¼ cup of batter per pancake for 2-3 minutes, or until bubbles appear. Then flip the pancake over and cook for a further 1-2 minutes. Continue cooking the pancakes until all the batter has been used. Heat the olive oil in a pan over a medium heat and sauté the mushrooms for 3-4 minutes and season with salt and pepper. Make the tahini sauce by mixing all the sauce ingredients together in a small bowl. Add more water until the desired consistency is achieved. Serve the pancakes warm with sautéed mushrooms, fresh tomatoes and the lemon tahini dressing.
GF
DF
MP
V
myfitnesspal
04761608
Prep
Cook
Kcal
Fats(g)
Carbs(g)
Protein(g)
Fibre(g)
10 mins
20 mins
226
7
30
12
6
*Nutrition per serve
13
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Roasted Root Vegetable Traybake Serves 4
What you need to do
1 lb. (450g) carrots, cut lengthwise 1 lb. (450g) parsnips, cut lengthwise 8 oz. (225g) new potatoes, halved 3 garlic cloves, with skin on 4 rosemary sprigs 4 thyme sprigs 2 tbsp. olive oil salt & pepper 2 oz. (60g) pack mixed nuts & seeds ¼ cup (40g) vegan feta
Preheat the oven to 400°F (200°C). Place the carrot, parsnips, potatoes and garlic cloves into a large roasting tin. Add the rosemary and thyme and drizzle over the olive oil. Now season with salt and pepper, toss everything to combine, and place the vegetables into the hot oven to roast for 45-50 minutes, or until tender. To make the dressing, remove the roasted garlic from the tray and squeeze the garlic out of its skin and place in a food processor or high speed blender. Add the remaining ingredients and blitz until smooth. Drizzle the roasted vegetables with the dressing, sprinkle with the nut and seed mix and the feta cheese and serve.
For the herb dressing: 2 tbsp. olive oil 1 oz. (30g) parsley, finely chopped 1 lemon, juiced
GF
DF
MP
V
N
myfitnesspal
07999598
Prep
Cook
Kcal
Fats(g)
Carbs(g)
Protein(g)
Fibre(g)
15 mins
50 mins
412
24
45
9
8
*Nutrition per serve
15
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Gochujang Potatoes Serves 3
What you need to do
1 tbsp. olive oil 1 lb. (450g) potatoes, cut into cubes 5 oz. (140g) white cabbage, chopped 2 cloves garlic, minced
Heat the olive oil in a skillet over a medium/high heat. Add the potatoes and cook for 5-6 minutes, until browned on all sides.
For the sauce: 1 tbsp. gochujang (Korean chili paste) 1 tbsp. red pepper flakes 1 tbsp. tamari 1 tbsp. maple syrup ½ cup (240ml) water
Add the garlic and cabbage and cook for a further 3-4 minutes, stirring frequently. Mix the sauce ingredients together in a small bowl and add to the pan. Bring to a boil then reduce the heat, cover and simmer gently until the potatoes are tender, around 10-15 minutes. Place the potatoes into a serving bowl and garnish with green onions, sesame seeds and a drizzle of sesame oil. Serve immediately.
To serve: 2 green onions, sliced 1 tsp. toasted sesame seeds sesame oil
GF
DF
MP
V
myfitnesspal
03863048
Prep
Cook
Kcal
Fats(g)
Carbs(g)
Protein(g)
Fibre(g)
10 mins
25 mins
208
5
37
5
5
*Nutrition per serve
17
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Kale & Quinoa Salad with Dates, Almonds & Citrus Dressing Serves 6
What you need to do
For the salad: 1 tbsp. olive oil 1 large onion, diced sea salt ½ cup (85g) red quinoa 1 clove garlic, minced 12 oz. (340g) kale, stems removed ¼ cup (45g) dates, pitted, sliced ½ cup (45g) roasted almonds, chopped
Heat the olive oil in a large pot over a medium heat. Add the onion, season with salt and cook, stirring often, until it starts to caramelize, around 20 minutes. Remove from the heat and set aside.
For the dressing: ½ orange, juiced ½ lime, juiced 2 tsp. maple syrup 4 tbsp. olive oil salt & pepper
Rinse and drain the quinoa, and cook according to instructions on packaging. Make the dressing by mixing all the dressing ingredients together in a small bowl. Season with salt and pepper and stir about 2 tablespoons of the dressing into the cooked quinoa. Toss the kale with the warm quinoa and the caramelized onions. Drizzle with the remaining dressing then toss with the dates and almonds. Serve immediately, or store in the refrigerator for up to 5 days.
GF
DF
MP
V
N
myfitnesspal
06564245
Prep
Cook
Kcal
Fats(g)
Carbs(g)
Protein(g)
Fibre(g)
15 mins
30 mins
292
17
33
6
5
*Nutrition per serve
19
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Creamy Cauliflower Soup Serves 4
What you need to do
½ tbsp. olive oil 1 medium cauliflower, florets 2 tbsp. almonds, chopped ¼ tsp. red pepper flakes ¼ tsp. ground cinnamon ¼ tsp. ground cumin 1 tsp. paprika powder ¾ tsp. onion powder 1 cup (240ml) almond milk, unsweetened 2½ cups (600ml) vegetable broth 1 tsp. sea salt ⅓ cup (60g) red lentils 1 handful cilantro, chopped
Heat the olive oil in a large pot over a high heat. Add the cauliflower florets and chopped almonds. Cook for 3-4 minutes, until starting to brown. Add the red pepper flakes, cinnamon, cumin, paprika and onion powder. Mix together and cook for a further minute. Now add the almond milk and half the vegetable stock. Bring to a boil, then reduce the heat and simmer for 5 minutes until the cauliflower becomes tender. With a hand blender, blend the soup until it becomes smooth and creamy. Add the remaining vegetable broth, salt and red lentils. Continue to simmer for about 15 minutes with a lid on, stirring occasionally, until the lentils have cooked. Serve the soup garnished with fresh cilantro and optional chopped almonds and a drizzle of olive oil.
GF
DF
LC
MP
V
N
myfitnesspal
04705505
Prep
Cook
Kcal
Fats(g)
Carbs(g)
Protein(g)
Fibre(g)
10 mins
25 mins
144
5
19
8
5
*Nutrition per serve
21
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Beetroot Tarte Tatin Serves 4
What you need to do
1 lb. (450g) block ready-made puff pastry 1 tbsp. olive oil + extra 1 tsp. to glaze pastry 1 lb. (450g) beetroot, cooked & cut into wedges salt & pepper 4 tbsp. coconut sugar 4 tbsp. apple cider vinegar 2 tsp. cumin seeds
Preheat the oven to 400°F (200°C). Roll out the block of pastry and cut to a circle roughly the size of a 11 inch (28cm) circular, ovenproof dish.
For the salsa verde: 1 cup (30g) parsley 1 clove garlic 3 tbsp. red wine vinegar 2 tsp dijon mustard 2 tbsp. olive oil salt & pepper
Place in the hot oven to bake for 30-35 minutes until golden, or according to instructions on pastry packaging. Remove from the oven and set aside to cool for 5 minutes, then use a plate to flip the tart out of the dish so that the beetroot is facing upwards.
Heat the olive oil in a large skillet, add the beetroot and season well with salt and pepper. Add in the sugar, vinegar and cumin seeds, mix well, and cook for a further 10-15 minutes, uncovered, until caramelized. Arrange the beetroot in the ovenproof dish. Lay the circle of pastry over the dish, and tuck it in around the edges. Poke holes all over the top of the pastry with a small knife, and brush with the remaining 1 teaspoon of olive oil.
Now make the salsa verde by placing the parsley, garlic and vinegar into a high-speed blender or food processor and blitz until smooth. Add the mustard, olive oil, season with salt and pepper, and blitz again. Cut the tarte into wedges and serve with the salsa verde.
DF
MP
V
myfitnesspal
08819325
Prep
Cook
Kcal
Fats(g)
Carbs(g)
Protein(g)
Fibre(g)
15 mins
40 mins
329
17
39
5
0
*Nutrition per serve
23
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Vegan Tofu Tikka Serves 2
What you need to do
⅔ cup (160g) natural, non-dairy yogurt 3 tbsp. tomato paste 3 garlic cloves, minced 1 tbsp. ginger root, grated 2 tsp. lime juice 2 tsp. garam masala 1 tsp. smoked paprika ½ tsp. ground turmeric ½ tsp. chili powder 1 tsp. sea salt 14 oz. (400g) block firm tofu, drained & pressed, cut into 1inch (2.5 cm) cubes ½ medium red onion, cut into chunks 2 bell peppers, cut into cubes bamboo skewers, soaked 1 lemon, cut into wedges
In a large mixing bowl, whisk together the yogurt, tomato paste, garlic, ginger, lime juice, garam masala, paprika, salt, turmeric, chili powder and salt. Add the tofu, onion, and bell peppers to the mixing bowl and stir gently until well coated in the spice marinade. Transfer to an airtight container and marinate for at least 2 hours or overnight in the refrigerator (up to 24 hours). When ready to cook the tikka, preheat the oven to 450°F (230°C). Soak the bamboo skewers in cold water for at least 30 minutes. Remove the marinated tofu and vegetables from the refrigerator and skewer onto 6 bamboo skewers. Alternate the tofu, pepper, and onion on the skewers. Reserve the remaining marinade. Line a baking sheet with baking paper and arrange the skewers on the sheet without them touching. Place in the hot oven to bake for 15 minutes, until starting to brown. Remove from the oven, brush with the remaining marinade, rotate and cook in the oven for an additional 10 minutes. Serve the skewers with wedges of lemon.
GF
DF
MP
HP
V
myfitnesspal
05547470
Prep
Cook
Kcal
Fats(g)
Carbs(g)
Protein(g)
Fibre(g)
15 mins
25 mins
291
13
21
30
6
*Nutrition per serve
25
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Meal Prep Vegan Bolognese Serves 6
What you need to do
1 cup (190g) red lentils 1 white onion, chopped 1.3 lbs. (590g) mushrooms, chopped 1 leek, chopped 2 stalks celery, chopped 4 garlic cloves 4 tbsp. parsley, chopped 1 tbsp. olive oil 4 tbsp. tomato puree 4 tbsp. balsamic vinegar 4 cups (960ml) vegetable broth 4x 14 oz. (400g) cans chopped tomatoes 2 cinnamon sticks 2 bay leaves 6 thyme sprigs salt & pepper
Place the lentils into a bowl and cover with cold water to soak. Set aside. Add the onion and half the mushrooms into a food processor, and pulse until roughly diced, then transfer into a bowl.
Add the leek, celery, garlic and parsley to the food processor with the rest of the mushrooms and pulse to chop, then add to the bowl with the diced onion and mushrooms. Heat the olive oil in a large pot over a medium heat, add the vegetables. Cover the pot with a lid and cook over a low heat for 10 minutes, stirring occasionally, then remove the lid. Add the tomato puree, balsamic vinegar, vegetable broth, chopped tomatoes, cinnamon sticks, bay leaves and thyme. Season to taste with salt and pepper and simmer for 30 minutes. Now, drain the lentils and add them to the pot, cover with a lid and cook for a further 10-15 minutes, until the lentils are cooked. Remove the cinnamon sticks and bay leaves, taste for seasoning and serve. Allow the bolognese to cool completely before freezing.
GF
DF
MP
V
myfitnesspal
02405377
Prep
Cook
Kcal
Fats(g)
Carbs(g)
Protein(g)
Fibre(g)
15 mins
55 mins
212
3
35
13
7
*Nutrition per serve
27
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Quick Spinach Lemon Pasta Serves 4
What you need to do
9 oz. (255g) pasta 5.3 oz. (150g) spinach 1 lemon, zested & juiced 2 garlic cloves, minced 3 tbsp. + 1 tsp. olive oil 4 tbsp. nutritional yeast salt & pepper 3 tbsp. pine nuts, roasted
Cook the pasta according to instructions on the packaging, reserve some of the pasta water before draining the pasta. Blanch the spinach in boiling water until it’s just wilted. Cool and squeeze out any excess water. Place the spinach into a food processor along with the garlic, lemon zest, half the lemon juice, olive oil and nutritional yeast. Season with salt and pepper and blitz until smooth. Mix the spinach paste with the cooked pasta. Add a little of the reserved pasta water if necessary, to achieve a creamy consistency. Season with salt and pepper, top with pine nuts and serve immediately.
DF
MP
V
Q
N
myfitnesspal
07735901
Prep
Cook
Kcal
Fats(g)
Carbs(g)
Protein(g)
Fibre(g)
10 mins
10mins
409
19
47
10
5
*Nutrition per serve
29
Youbefitnutrition.com
Vegan & Paleo Pecan Pie Bars Serves 16
What you need to do
For the crust: 1½ cups (170g) almond flour 3 tbsp. coconut oil, melted 3 tbsp. maple syrup 1 tsp. vanilla extract ¼ tsp. sea salt
Preheat the oven to 350°F (180°C). Line an 8x8 inch square baking pan with baking paper.
For the filling: ⅓ cup (60g) coconut sugar ⅓ cup (80ml) maple syrup 1 tsp. vanilla extract pinch of salt 1⅓ cups (160g) pecans, roughly chopped
Place the pan into the hot oven and bake for 6-7 minutes. Then remove from the oven and set aside to cool on a wire rack.
Add the almond flour, coconut oil, maple syrup, vanilla extract and salt to a medium size bowl and mix until a crumb texture forms. Transfer to the pan and press the mixture down using the back of a spoon or your fingers.
Add the coconut sugar, maple syrup, vanilla extract and salt to a small pot and place over a medium/low heat. Stir constantly until the mixture has melted. Add in the pecans and continue to cook for a further 30 seconds, then immediately pour the mixture over the earlier baked base. Spread evenly over the top of the base and place the pan back into the oven. Bake for 15-20 minutes, then remove from the oven and set aside on a wire rack to cool completely before placing in the refrigerator for at least 1 hour to set. When ready to enjoy, remove from the refrigerator and rest for 10 minutes before cutting into 16 equal sized bars and serving.
GF
DF
MP
V
N
myfitnesspal
07927485
Prep
Cook
Kcal
Fats(g)
Carbs(g)
Protein(g)
Fibre(g)
15 mins
30 mins
166
14
10
3
2
*Nutrition per serve
31
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Muhammara Dip Serves 8
What you need to do
3 tbsp. olive oil 1 cup (120g) walnuts ½ cup (60g) breadcrumbs 7 oz. (200g) roasted red bell pepper, drained 1 tbsp. lemon juice 1 garlic clove 1 tsp. ground cumin ½ tsp. cayenne pepper ¼ tsp. sea salt 1 tbsp. parsley, chopped
Heat 1 tablespoon of the olive oil in a small skillet over a medium heat and roast the walnuts until they are lightly toasted, around 3-5 minutes. Transfer to a plate to cool. In the same skillet, toast the breadcrumbs over medium heat until golden, about 3-5 minutes. Transfer to a plate to cool. Now place all the ingredients into a high speed food processor and blitz until smooth. Transfer to a small serving bowl, and garnish with parsley.
Serving suggestions: pita bread or vegetable sticks
GF
DF
LC
MP
V
Q
N
myfitnesspal
07229428
Prep
Cook
Kcal
Fats(g)
Carbs(g)
Protein(g)
Fibre(g)
10 mins
0 min
169
15
7
3
1
*Nutrition per serve
33
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Dark Chocolate Energy Bites with Dates Makes 20
What you need to do
1 cup (175g) pitted dates 2 cups (240g) walnuts 6 tbsp. cocoa powder, unsweetened 3 tbsp. hemp seeds ¼ tsp. sea salt 3 tbsp. almond butter 1 tbsp. coconut oil, melted
Add the dates to a food processor and pulse until a ball forms. Scoop out and set aside. Now add the walnuts to the food processor and pulse into a fine meal. Add the cocoa powder, hemp seeds and sea salt and blitz a few more times to combine. Add the dates back into the food processor, along with the almond butter and melted coconut oil, pulse to combine. Scoop out the mixture and form into 20 balls. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.
GF
DF
LC
MP
V
Q
N
myfitnesspal
02805124
Prep
Cook
Kcal
Fats(g)
Carbs(g)
Protein(g)
Fibre(g)
25 mins
0 min
128
10
8
3
2
*Nutrition per serve
35
Youbefitnutrition.com
