July Plant-Based Recipe Pack Discover 15 easy, healthy and tasty recipes, including: breakfast, lunch, dinner, treat and smoothies.
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Weekly Shopping List Fruits, Vegetables
Protein
Seeds, Baking, Spices
Cans, Condiments, Misc
Fruits 1 lemon 4 limes 1 orange 1 avocado 1 banana blueberries raspberries strawberries
Cold carton coconut milk vegan natural yogurt 3 oz. (85g) tempeh 14 oz. (400g) firm tofu
Grains, Legumes all purpose flour (plain flour) - or substitute with gluten free all purpose flour oat flour rolled oats green lentils red lentils
Oils coconut oil olive oil sesame oil
Nuts, Seeds choice mixed nuts for granola (eg almonds, pecans, cashews, walnuts, hazelnuts, pistachios) coconut flour sliced almonds (flaked) unsweetened coconut flakes roasted peanuts pumpkin or sunflower seeds for granola (or mix both) chia seeds hemp seeds sesame seeds
Boxed, Canned, Condiments 1x 14 oz. (400g) can light coconut milk 1x 14 oz. (400g) can full fat coconut milk 1x 14 oz (400g) can cannellini beans 1x 10.6 oz. (300g) can sweetcorn kernels 1 x 14 oz (400g) can diced tomatoes tomato paste (puree) vegetable broth Thai red curry paste green pesto, vegan natural peanut butter tahini tamari miso paste sriracha sauce balsamic vinegar rice wine vinegar soba noodles rigatoni pasta (or pasta of choice) spaghetti (or pasta noodle of choice)
Vegetables 3 onions bunch green onions (spring onions) 3 bulbs of garlic root ginger 1.6 lbs. (730g) carrots celery 1 red bell pepper 2 eggplants (aubergine) 12 baby cucumbers bag baby spinach 1 head of broccoli 1 sweet potato Fresh Herbs basil cilantro (coriander) parsley Dried medjool dates raisins strawberries
3
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Baking baking powder vanilla extract cacao powder Dried Herbs, Spices black pepper ground cinnamon ground nutmeg ground cumin ground cardamom red pepper flakes (chili flakes) dried thyme dried oregano Herbs de Provence
Sweeteners coconut sugar maple syrup
Misc/Other sea salt 8x crispbreads pea protein powder
Contents & Key 6
Vegan Coconut Waffles
8
Maple Granola
10
Vegan High Protein Red Lentil Tortillas
GF
Gluten Free
DF
Dairy Free
LC
Low Carb (20g- serve)
MP
Meal Prep/Freezer Friendly
HP
High Protein (20g+ per serve)
12
Fried Tempeh Avocado & Bean Toast
14
Broccoli Pesto Soup
16
Miso-Tahini Soba Noodles
18
Grilled Eggplant
V
Vegetarian
20
Sweetcorn Fritters with Chermoula Dip
Q
Quick (under 30 mins)
22
Spicy Peanut Cucumber Salad
N
Contains Nuts
24
Thai Coconut Curry Carrot Soup
26
Lentil & Hemp Seeds Bolognese
28
High Protein Avocado Bean Spaghetti
30
Berry Chia Yogurt Pudding
32
Chocolate Pea Protein Shake
34
Avocado White Bean Spread
4
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Sample Weekly Meal Planner
Breakfast
Mon
Tue
Wed
Lunch
Snack
Dinner
Broccoli Pesto Soup
E.g. Maple Granola, Berry Chia Yogurt Pudding, Chocolate Pea Protein Shake, Avocado Bean Spread
High Protein Avocado Bean Spaghetti
Miso-Tahini Soba Noodles
E.g. Maple Granola, Berry Chia Yogurt Pudding, Chocolate Pea Protein Shake, Avocado Bean Spread
High Protein Avocado Bean Spaghetti
Miso-Tahini Soba Noodles
E.g. Maple Granola, Berry Chia Yogurt Pudding, Chocolate Pea Protein Shake, Avocado Bean Spread
Thai Coconut Curry Carrot Soup
Spicy Peanut Cucumber Salad
E.g. Maple Granola, Berry Chia Yogurt Pudding, Chocolate Pea Protein Shake, Avocado Bean Spread
Lentil & Hemp Seeds Bolognese
Fried Tempeh Avocado & Bean Toast
Lentil & Hemp Seeds Bolognese
E.g. Maple Granola, Berry Chia Yogurt Pudding, Chocolate Pea Protein Shake, Avocado Bean Spread
Grilled Eggplant
Maple Granola
Sweetcorn Fritters with Chermoula Dip
E.g. Maple Granola, Berry Chia Yogurt Pudding, Chocolate Pea Protein Shake, Avocado Bean Spread
Meal Out - Enjoy!
Vegan Coconut Waffles
Sweetcorn Fritters with Chermoula Dip
E.g. Maple Granola, Berry Chia Yogurt Pudding, Chocolate Pea Protein Shake, Avocado Bean Spread
Thai Coconut Curry Carrot Soup
Vegan Coconut Waffles
Vegan High Protein Red Lentil Tortillas
Vegan High Protein Red Lentil Tortillas
Fried Tempeh Avocado Toast
Thu
Fri
Sat
Sun
5
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Vegan Coconut Waffles Serves 6
What you need to do
2 tbsp. chia seeds 6 tbsp. warm water 1 oz. (30g) coconut flour 4.2 oz. (120g) oat flour 1.8 oz. (50g) unsweetened coconut flakes 1½ tsp. baking powder ½ tsp. ground cinnamon 1 tsp. vanilla extract 2 tbsp. maple syrup 2 oz. (60ml) coconut oil, melted (plus 1 tsp. more for greasing) 12 oz. (360ml) can light coconut milk pinch of salt
Turn on the waffle-iron and let it heat up. Whisk together the chia and water to make a chia egg and set aside for 5 minutes. In a large bowl, combine the dry ingredients. Melt the coconut oil and combine with the vanilla extract, maple syrup and coconut milk. Mix in the chia egg. Fold the wet ingredients into dry ingredients and mix thoroughly to form a thick waffle batter. Grease the waffle iron with coconut oil. Ladle in enough batter to just cover the surface. Cook the waffles following the manufacturer's instructions, usually 5-6 minutes, until the waffles are golden brown and crisp. This recipe makes around 6 large waffles, allowing 1 waffle per serving.
DF
MP
V
myfitnesspal
05549708
Prep
Cook
Kcal
Fats(g)
Carbs(g)
Protein(g)
Fibre(g)
15 mins
15 mins
292
21
21
6
7
*Nutrition per serve. **Zero-rounded macro values contribute to overall nutrition.
7
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Maple Granola Serves 24
What you need to do
5.6 oz. (160g) rolled oats 7 oz. (200g) mixed raw nuts (e.g. almonds, pecans, cashews, walnuts, hazelnuts, pistachios) 4.6 oz. (130g) pumpkin seeds or sunflower seeds (or combination of both) 3.5 oz. (100g) flaked coconut 1.4 oz. (40g) mix of seeds (e.g. chia seeds, hemp seeds) ½ tsp. ground cinnamon ½ tsp. ground nutmeg ½ tsp. salt 2.7 fl oz. (80ml) coconut oil, melted 2.7 fl oz. (80ml) maple syrup 1 tsp. vanilla extract 1 tbsp. orange zest 3.5 oz. (100g) raisins 1 oz. (30g) dried strawberries
Preheat the oven to 325°F (160°C). Line a baking sheet with baking paper. Combine all the dry ingredients (except for the raisins and dried strawberries) in a large bowl. Pour in melted coconut oil, maple syrup, vanilla extract and orange zest and stir through to combine. Spread the mixture out in an even layer on a baking sheet and place in the oven to bake for 10 minutes. Remove the baking sheet, stir the ingredients, rotate the sheet and bake for a further 10-15 more minutes, or until golden. Take care towards the end of the cook to ensure the granola does not burn. Remove the tray from the oven and set it on a wire rack to cool completely. Then break the granola up and add the raisins and strawberries and stir to combine. Store the granola in an airtight container or jar on the countertop for up to 2 months. This recipe makes 6 cups of granola and nutritional information is provided per ¼ cup serving. DF
LC
MP
V
N
myfitnesspal
08968951
Prep
Cook
Kcal
Fats(g)
Carbs(g)
Protein(g)
Fibre(g)
10 mins
25 mins
179
13
15
4
3
*Nutrition per serve. **Zero-rounded macro values contribute to overall nutrition.
9
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Vegan High Protein Red Lentil Tortillas Serves 9
What you need to do
6.7 oz. (190g) red lentils 16 fl oz. (480ml) water ½ tsp. salt 3 tbsp. olive oil
Place the red lentils into a sieve and wash under cold water for a couple of minutes, then drain and place into a large bowl. Add the water, stir and set aside to soak for a minimum of 2 hours, but anything up to 6 hours. Once the lentils have soaked, transfer them, along with their water, into a blender and blitz into a smooth batter. Transfer the batter into the bowl, add the salt and mix through. Do not add additional water. Now heat a large non-stick skillet, and once hot add some olive oil. Take a ladle full of batter and pour it into the hot skillet. Spread the batter out as much as possible, using the back of a spoon. Once the edges turn a little brown, slowly flip the tortilla over and let it cook for another couple of minutes on the second side. Remove onto a plate to cool. Continue cooking the tortillas until all the batter has been used. This recipe makes 9 wraps, allowing 1 wrap per serving excluding any fillings. Serving suggestions: roasted vegetables, vegetables spreads, favorite vegan protein
GF
DF
LC
MP
V
myfitnesspal
02285544
Prep
Cook
Rest
Kcal
Fats(g)
Carbs(g)
Protein(g)
Fibre(g)
10 mins
30 mins
2-6 hrs
125
5
15
6
3
*Nutrition per serve. **Zero-rounded macro values contribute to overall nutrition.
11
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Fried Tempeh Avocado & Bean Toast Serves 2
What you need to do
1 tbsp. olive oil 3 oz. (85g) tempeh, sliced 2 tbsp. tamari 2 tbsp. balsamic vinegar 2 tsp. maple syrup 2 servings Avocado White Bean Spread 1 tbsp. parsley 8 crispbreads
Pour the olive oil into a non-stick skillet over medium-high heat, add the tempeh and sauté for 2-3 minutes. Add the tamari, balsamic vinegar and maple syrup, stir to combine and cook for a further 3-4 minutes. Spread the avocado and white bean spread over the crispbreads and top with the sautéed tempeh. Season with a little more black pepper and serve with a garnish of parsley. This recipe makes 8 crispbreads, allowing 4 crispbreads per serving.
DF
V
Q
myfitnesspal
03701849
Prep
Cook
Kcal
Fats(g)
Carbs(g)
Protein(g)
Fibre(g)
3 mins
7 mins
369
20
39
16
11
*Nutrition per serve. **Zero-rounded macro values contribute to overall nutrition.
13
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Broccoli Pesto Soup Serves 4
What you need to do
1½ lbs. (680g) broccoli 2 tbsp. olive oil 1 onion, diced 6 garlic cloves, rough chopped 1½ pints (720ml) vegetable broth 0.5 oz. (15g) fresh basil 3.5 oz. (100g) baby spinach 2 oz. (60g) vegan natural yogurt ½ tsp. salt black pepper to taste
Remove the broccoli florets from the stem. Thinly slice the broccoli stems and break apart the florets into small pieces.
Garnish: 4 tsp. vegan natural yogurt 4 tbsp. green pesto, vegan basil leaves
In a large pot, heat the olive oil over medium heat. Sauté the onion and garlic with a pinch of salt, until fragrant, about 4-5 minutes. Add the broccoli stems, pour in the vegetable broth and bring to a boil. Cover the pot, lower heat, and simmer gently for 3-4 minutes. Now add the broccoli florets, cover with a lid and continue to simmer gently for 5 minutes, allowing the florets to steam until forktender. Turn the heat off, add in the basil and spinach and mix well until wilted. Blend the soup using an immersion blender until smooth and mix in the yogurt. Season with salt and pepper to taste and serve with a swirl of yogurt, pesto and a few basil leaves.
GF
DF
MP
V
N
myfitnesspal
07885337
Prep
Cook
Kcal
Fats(g)
Carbs(g)
Protein(g)
Fibre(g)
10 mins
20 mins
232
14
20
10
6
*Nutrition per serve. **Zero-rounded macro values contribute to overall nutrition.
15
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Miso-Tahini Soba Noodles Serves 2
What you need to do
8 oz. (225g) soba noodles cooked & cooled 3 green onions, sliced 2 tbsp. cilantro, chopped 1 tbsp. sesame seeds + 2 tsp. to garnish 1 large carrot, grated
Place the miso paste, garlic and tahini into a small bowl and whisk to combine. Now add in the sesame oil, tamari and lime juice and whisk again. Add the water as needed, to thin out the dressing to a pourable consistency. Toss the chilled soba noodles with the dressing, green onions, fresh cilantro, carrots and sesame seeds. Divide between 2 bowls and serve garnished with sesame seeds.
Miso-tahini dressing: 2 tbsp. miso paste 1 clove garlic, minced 4.4 oz. (125g) tahini 1 tbsp. sesame oil 1 tbsp. tamari 1 tbsp. lime juice 2 fl oz. (60ml) water
DF
MP
V
Q
myfitnesspal
05770401
Prep
Cook
Kcal
Fats(g)
Carbs(g)
Protein(g)
Fibre(g)
10 mins
10 mins
563
28
54
16
8
*Nutrition per serve. **Zero-rounded macro values contribute to overall nutrition.
17
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Grilled Eggplant Serves 4
What you need to do
2 eggplants ½ tsp. salt ¼ tsp. black pepper ½ tbsp. dried thyme ½ tbsp. dried oregano 2 cloves fresh garlic, chopped 5.4 oz. (160ml) balsamic vinegar 2 fl oz. (60ml) olive oil
Cut the eggplants into half moons, each piece should be cut thick enough so they can stand up on the skin easily when placed under the broiler. Place the eggplant into a large bowl, add the salt and black pepper and toss to combine. Now add the dried thyme, oregano, garlic, balsamic vinegar and olive oil. Using your hands, coat the eggplant in the oil and herb seasoning then set aside to marinate for 10 minutes. Heat the broiler (grill) to medium heat. Once the grill is hot, place the eggplant under the broiler skin side down. Set the bowl with the marinade aside for later.
Flip the eggplant every 3 minutes, until each side has grilled. If the eggplant is not soft, the middle isn't fully cooked through, so continue to cool until the eggplant is black and charred. Once the eggplant is falling apart, transfer back to the marinade and stir to combine. Set aside to cool for 5 minutes and soak up more marinade, then serve immediately.
GF
DF
V
Q
myfitnesspal
08689184
Prep
Cook
Marinate
Kcal
Fats(g)
Carbs(g)
Protein(g)
Fibre(g)
5 mins
20 mins
10 mins
231
14
24
3
9
*Nutrition per serve. **Zero-rounded macro values contribute to overall nutrition.
19
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Sweetcorn Fritters with Chermoula Dip Serves 4
What you need to do
70g (2.5oz) all-purpose flour (or use gluten-free all-purpose flour) 1 tsp. ground cumin ½ tsp. baking powder 4.2 fl oz. (125ml) water salt 10.6 oz. (300g) sweetcorn kernels ½ red pepper, thinly sliced 1 carrot, thinly sliced 2 garlic cloves, peeled + minced 1 small handful of fresh parsley, roughly chopped 3 green onions, finely chopped 1 tbsp. olive oil
In a large mixing bowl, combine the flour, ground cumin, baking powder, and water with a pinch of salt. Then whisk until the batter is smooth.
For the chermoula sauce: 1 large handful of fresh cilantro 1 large handful of fresh parsley 2 garlic cloves, peeled ½ lemon, juice only 1-inch (2.5cm) root ginger, peeled & roughly chopped ½ tsp. ground cumin 1 pinch of red pepper flakes 4 tbsp. olive oil
Add the corn, red pepper, carrot, garlic, parsley and green onions to the bowl with the batter and toss until the veggies are coated in the batter. Drizzle a little olive oil into a non-stick skillet over a medium heat. Once hot, take ¼ cup of the batter and add it to the skillet. Repeat with as many fritters as you can fit into the skillet at one time. Fry the fritters for 5 minutes on each side until golden brown. Repeat this process until all the batter has been used up. To make the chermoula, add all the ingredients to a food processor and blitz until smooth. You can add a little water if necessary to reach a dip like consistency. Serve the fritters with the chermoula sauce. This recipe makes 8 fritters, allowing 2 fritters and sauce per serving.
DF
MP
V
myfitnesspal
05610358
Prep
Cook
Kcal
Fats(g)
Carbs(g)
Protein(g)
Fibre(g)
15 mins
30 mins
186
5
35
4
6
*Nutrition per serve. **Zero-rounded macro values contribute to overall nutrition.
21
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Spicy Peanut Cucumber Salad Serves 4
What you need to do
12 baby cucumbers, halved & sliced pinch salt
Add the sliced cucumbers to a colander, sprinkle a pinch or 2 of salt and set aside for 10 minutes.
Sauce: 5 tbsp. natural peanut butter 2 tbsp. rice wine vinegar 3 tbsp. tamari 1 tbsp. coconut sugar 1 tsp. red pepper flakes 1 large handful cilantro, roughly chopped
Place the sauce ingredients (except for the cilantro) into a bowl and whisk until smooth. Add the cucumbers to a large mixing bowl then drizzle about ¾ of the sauce onto the cucumbers, reserving some for garnish. Gently toss the cucumbers in the sauce, then add the cilantro and toss again. Place the cucumbers into a serving bowl, pour over the remaining sauce and garnish with lime wedges, cilantro and chopped peanuts.
Garnish: lime wedges 1 tbsp cilantro, chopped 2 tbsp. roasted peanuts, chopped
GF
DF
LC
MP
V
Q
N
myfitnesspal
02076379
Prep
Cook
Kcal
Fats(g)
Carbs(g)
Protein(g)
Fibre(g)
15 mins
15 mins
191
13
15
8
3
*Nutrition per serve. **Zero-rounded macro values contribute to overall nutrition.
23
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Thai Coconut Curry Carrot Soup Serves 6
What you need to do
2 tbsp. coconut oil 1 onion, diced 4 tbsp. Thai red curry paste 1 sweet potato, peeled & diced 1 lb. (450g) carrots, peeled & sliced 1½ pints (720ml) vegetable broth 1x 14 oz. (400g) can full fat coconut milk salt & black pepper to taste
Melt the coconut oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until soft. Now add the Thai curry paste and continue to sauté for a further minute.
Optional garnishes: 4 tbsp. cilantro 3 tsp. sriracha sauce
Add the sweet potato, carrots and vegetable broth to the pot. Place a lid on top, and turn the heat up to medium-high. Allow the soup to come to a simmer, then turn the heat down to low and allow to simmer gently for 30 minutes, stirring occasionally. Use an immersion blender to blitz the soup until completely smooth, then add the coconut milk and stir to combine. If you wish, you can reserve a tablespoon or two of the coconut milk to garnish the finished soup.
Taste the soup and if needed add a little more salt or pepper. Garnish with fresh cilantro and a drizzle of sriracha.
GF
DF
MP
V
myfitnesspal
06653897
Prep
Cook
Kcal
Fats(g)
Carbs(g)
Protein(g)
Fibre(g)
15 mins
40 mins
246
17
21
3
3
*Nutrition per serve. **Zero-rounded macro values contribute to overall nutrition.
25
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Lentil & Hemp Seeds Bolognese Serves 8
What you need to do
14 oz. (400g) rigatoni pasta 2 tbsp. olive oil 1 large onion, diced 2 carrots, diced 2 celery sticks diced 4 cloves garlic, rough chopped 1½ tsp. salt ½ tsp. pepper ¼ tsp. red pepper flakesoptional 2 tsp. Herbs de Provence 2.6 oz. (75g) tomato paste 8.8 oz. (250g) green lentils 14 oz. (400g) can of diced tomatoes 1.8 pints (840ml) vegetable broth 4.6 oz. (130g) hemp seeds 2 tsp. balsamic vinegar
Cook pasta according to instructions on packaging. Meanwhile, heat the olive oil in a large pot over medium-high heat. Add the onion and sauté for 2-3 minutes, stirring until fragrant. Lower the heat to medium and add the carrots, celery, garlic, salt, pepper, red pepper flakes, and herbs, stir to combine and sauté for 7-8 minutes. Add the tomato paste, diced tomatoes, lentils, vegetable broth and hemp seeds. Bring to a boil, cover with a lid, lower the heat to low, and simmer for 20-25 minutes, or until the lentils are tender. Remove the lid from the pot and continue cooking until most of the liquid has reduced. Stir in the balsamic vinegar, taste, and adjust the seasoning, adding more salt, pepper, balsamic vinegar and red pepper flakes to taste. Serve the sauce with cooked pasta.
DF
MP
V
myfitnesspal
09681385
Prep
Cook
Kcal
Fats(g)
Carbs(g)
Protein(g)
Fibre(g)
20 mins
15 mins
356
12
51
15
7
*Nutrition per serve. **Zero-rounded macro values contribute to overall nutrition.
27
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High Protein Avocado Bean Spaghetti Serves 4
What you need to do
7.8 oz. (220g) spaghetti 1 tbsp. olive oil 14 oz. (400g) firm tofu, crumbled 1 tsp. red pepper flakes salt & black pepper 4 servings Avocado White Bean Spread (see recipe in this pack) 2 tbsp. parsley
Cook pasta according to instructions on packaging. Drain the pasta, retaining a cup of the pasta cooking water. Place the pasta in a mixing bowl and set aside to cool. Meanwhile, heat the olive oil in a large pot over medium-high heat. Add the tofu and red pepper flakes, season with salt and pepper and cook until browned. Then take off the heat and set aside. Add the Avocado White Bean Spread recipe in this recipe pack to the cooled spaghetti, along with 1-2 tablespoons of the retained pasta cooking water. Toss the spaghetti in the sauce and add the remaining pasta cooking water as needed, until the pasta is coated in the sauce. Add tofu and mix well.
Serve the pasta with a garnish of fresh parsley.
DF
MP
HP
V
myfitnesspal
02582061
Prep
Cook
Kcal
Fats(g)
Carbs(g)
Protein(g)
Fibre(g)
10 mins
0 min
419
19
48
19
10
*Nutrition per serve. **Zero-rounded macro values contribute to overall nutrition.
29
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Berry Chia Yogurt Pudding Serves 4
What you need to do
2 oz. (60g) chia seeds 4 fl oz. (120ml) boiled hot water 3 tbsp. maple syrup 2 tsp. vanilla extract pinch of sea salt 13.2 oz. (375g) vegan natural yogurt 12 fl oz. (360ml) coconut milk from carton ¼ tsp. ground cardamom 1 oz. (30g) fresh raspberries 1.4 oz. (40g) fresh blueberries 1.4 oz (40g) fresh strawberries, sliced 0.8 oz. (25g) sliced almonds
Place the chia seeds and hot water into a bowl and set aside to cool for 5 minutes. Stir in the maple syrup, vanilla extract and a pinch of salt. Now add the yogurt, coconut milk and cardamom, and whisk to combine. Prepare 4 glasses or jars and fill them up almost half way with the chia pudding. Next layer with half of the berries and almonds. Now cover with the berries with the rest of the pudding and top with the remaining berries and almonds. Set aside in the refrigerator to chill for 1 hour before serving. Store in the refrigerator for 4-5 days.
GF
DF
MP
V
N
myfitnesspal
02546193
Prep
Cook
Chill
Kcal
Fats(g)
Carbs(g)
Protein(g)
Fibre(g)
10 mins
0 min
60 mins
283
13
29
13
7
*Nutrition per serve. **Zero-rounded macro values contribute to overall nutrition.
31
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Chocolate Pea Protein Shake Serves 1
What you need to do
6 fl oz. (180ml) water 1 frozen banana 1 medjool date, pitted 2 tbsp. raw cacao powder ½ tsp. vanilla extract 2 tbsp. pea protein powder 1 cup ice cubes
Place all the ingredients into a high speed blender and blitz until smooth. Pour into a glass and serve immediately.
GF
DF
V
Q
myfitnesspal
01489907
Prep
Cook
Kcal
Fats(g)
Carbs(g)
Protein(g)
Fibre(g)
5 mins
0 min
291
5
51
13
7
*Nutrition per serve. **Zero-rounded macro values contribute to overall nutrition.
33
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Avocado White Bean Spread Serves 10
What you need to do
1 large avocado 14 oz. (400g) can cannellini beans, drained 0.8 oz. (20g) parsley (plus extra to garnish) juice from 2 large limes 4 tbsp. olive oil salt & black pepper
Add the avocado, cannellini beans, parsley, lime juice and olive oil to a food processor, and blitz until smooth. Season to taste with salt and pepper. Garnish with a little more parsley and enjoy as a dip or spread.
GF
DF
LC
MP
V
Q
myfitnesspal
00861900
Prep
Cook
Kcal
Fats(g)
Carbs(g)
Protein(g)
Fibre(g)
5 mins
0 min
104
9
6
1
3
*Nutrition per serve. **Zero-rounded macro values contribute to overall nutrition.
35
Youbefitnutrition.com
