Louisiana-style vegetable Jambalaya with crispy roasted okra. Served over a bed of Cajun-rice pilaf with toasted pecans, and a piece of sweet potato cornbread.
- JAMBALAYA: tomato, water, okra, onion, celery, green pepper, zucchini, yellow squash, carrot, garlic, cajun seasoning (paprika, garlic powder, onion powder, black pepper, cayenne pepper, thyme, oregano) parsley, lemon juice
- RICE: brown rice, onion, green pepper, carrot, celery, sunflower seed, kale, pecan, parsley, lemon juice, cajun seasoning (paprika, garlic powder, onion powder, black pepper, cayenne pepper, thyme, oregano)
- SWEET POTATO BREAD: egg, coconut water, honey, almond flour, sweet potato, coconut flour, coconut oil, salt, baking soda, black pepper
- GARNISH: lemon
Chef's Recommendation: Heat a saute pan over medium-high heat with 1 tsp of oil or cooking spray. When pan is hot, add meal to pan, stirring frequently until heated throughout (about 5 minutes). Enjoy cornbread at room temp. or heat at 350* for 5 minutes.
Microwave Instructions: Remove lid and cornbread and microwave on high for 1 minute. Stir, then heat for 30-second intervals until hot. Enjoy cornbread at room temp. or microwave for 30 seconds-1 minute.
Total Fat: 25g
Sat. Fat: 9g
Trans Fat: 0g
Sodium: 620 mg
Total Carbs: 94g
Added Sugar: 10g
Calcium: 200 mg
Potassium: 1300 mg
Vitamin D: 0mcg
The foodQ meals allow one to achieve the USDA recommendations for a 2,000 calorie diet and remain consistent with Healthy Eating Index (2015) Standards.
Tree nuts, Egg