Vegetables

Vegetable Medley

Ingredients

4 oz Carrots (raw)
1 teaspoons Olive Oil 1 Tbsp
30 grams Tesco Brown Onions
4 oz Squash, Summer, Crookneck, Raw 4 oz Zucchini - Raw

Instructions

Slice all veggies but especially slice the squash very thin. Start onions and carrots in non-stick skillet with olive oil. After carrots start to become tender add the squash. Cook the squash for a couple of minutes and when thinly sliced they will cook very quickly.

NUTRITIONAL INFORMATION (PER SERVING) 

Calories: 130 cals 

Carbs: 18g

Fat: 6g

Protein: 5g

Fiber: 1g 

Roasted Sprouts & Sweet Potatoes

Ingredients

1 teaspoons Olive Oil 1 Tbsp
126 grams Brussels Sprouts, Organic 

160 grams Sweet Potato 80g

Instructions

Slice potato into 1/4 inch pieces and the spouts in Half. Spread them out on a roasting pan and brush lightly with the olive oil. Roast until cooked. 

NUTRITIONAL INFORMATION (PER SERVING) 

Calories: 220 cals
Carbs: 33g
Fat: 6g
Protein: 6g
Fiber: 0g