14.5 g fat, 2.5 g sat fat, 47 mg chol
br>Make it a Flat Belly Diet Meal.
For a well
iber, 14.5 g fat, 3 g sat fat, 21 mg chol
19.5 g fat, 3.5 g sat fat, 0 mg chol
fiber, 11 g fat, 3 g sat fat, 10 mg chol
rub onto the non-fat side of pork belly. Cover with plastic
dium-high heat. Trim the fat down to about 3/4
Score the fat on the pork belly and trim.
Combine the
nough to cover the pork belly, add more dashi.
Turn
egrees C).
Season pork belly all over with smoked paprika
or the pork belly:
Season the pork belly with salt and
Place pork belly in the freezer until partially
oom temperature water. Place pork belly in a deep baking dish
nife, score the fat side of the pork belly, diagonally, and season
he filling: rub the pork belly all over with 1/2
hen drain.
season pork belly cubes with 1 tablespoons of
eason pork belly with salt, pepper, and cayenne. Place fat-side down
1. Mix tapenade and lemon juice in large bowl with fork. Add greens, chickpeas, peppers, cucumber, and onion, and toss to mix well. Add cheese and toss gently.
2. Warm wraps or tortillas per package directions.
3. Arrange one-quarter of the salad mixture onto the bottom of a wrap and roll up. Cut in half on an angle, placing a wooden pick in each half. Repeat with remaining wraps.
Nutritional Info Per Wrap 297 cal, 11 g pro, 37 g carb, 6 g fiber, 12 g fat, 3.5 g sat fat, 11 mg chol, 684 mg sodium*.
iber, 20 g fat, 2.5 g sat fat, 47 mg chol
fiber, 16 g fat, 2 g sat fat, 4 mg chol