14 Delicious Meals in Less Than 30 Minutes (2024)

Not sure what to eat on race morning? In need of some tasty midrun energy? Want to ensure you properly kick-start recovery? Do it all with the latest Runner's World cookbook—a collection of more than 150 recipes ready in 30 minutes or less.

Before You Run

If you've ever woken up early for a race or long run (and every runner does, eventually), you know how difficult it can be to eat well in the predawn hours. Maybe you simply aren't hungry when you first get up. Or race nerves leave you feeling queasy. If you're staying at a hotel (without your go-to foods readily available), you risk eating something that upsets your stomach. Happily, these quick breakfast ideas will fuel you up for a tough training run or race without weighing you down—and if you pack a few ingredients, you can even make some of these meals in a hotel room, too.

“Baked” Granola Apples
The secret behind getting these “baked” apples on the table fast? Cooking them in the microwave, which quickly steams the fruit until perfectly tender. Braeburn, Cortland, or Rome varieties work just as well as Gala. Use a spoon or melon baller to core the halved apples. Top the finished dish with a dollop of yogurt for a protein and calcium boost.

Ingredients
2 large crisp apples, such as Gala, halved and cored
2 tablespoons chopped dried tart cherries
1 tablespoon packed light brown sugar
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
4 teaspoons butter
½ cup granola

Instructions
In a microwavable dish, arrange the apple halves cut side up.

Top each apple half evenly with the tart cherries and brown sugar. Sprinkle with the cinnamon and nutmeg. Dot evenly with the butter.

Cover the apples with a microwavable dome lid or microwave-safe plastic wrap. Microwave on high for about 4 minutes, or until the apples are tender.

Transfer the apples to serving bowls and sprinkle each apple half evenly with the granola. Drizzle any juices remaining in the cooking dish over the top. Serves 4.

Nutrition Information
Calories per serving: 181
Carbs: 29 g
Fiber: 5 g
Protein: 2 g
Total fat: 7 g
Saturated fat: 4 g
Sodium: 38 mg

* * *

Good Morning Sweet Potato
Sweet potatoes for breakfast? Absolutely. These carb-packed vegetables are loaded with runner-friendly nutrients—and provide a welcome break from typical morning fare. “The flavors in this recipe will remind you of Thanksgiving,” says Mark Bittman, Runner's World contributing food writer.

Ingredients
1 medium sweet potato
¼ cup chopped walnuts
1 tablespoon maple syrup
Pinch of salt

Instructions
Pierce the sweet potato all over with a fork. Microwave on high for 5 to 10 minutes, turning over once or twice, or until the center is soft.

Meanwhile, in a saucepan, combine the walnuts, maple syrup, and salt. Cook over medium-low heat until the nuts are coated and fragrant.

Slice open the top of the potato lengthwise, leaving the bottom intact. Mash the nut mixture on top. Serves 1.

Nutrition Information
Calories per serving: 355
Carbs: 44 g
Fiber: 6 g
Protein: 7 g
Total fat: 19 g
Saturated fat: 2 g
Sodium: 220 mg

* * *

Gingered Winter Greens Smoothie
As a cruciferous vegetable, kale contains compounds called glucosinolates that have been shown to have anticancer properties. Adding fresh ginger and a kiwi—which provides more than a day’s worth of vitamin C—helps soften the natural bitterness of the leafy green.

Ingredients
1 cup unsweetened coconut water
½ cup low-fat plain yogurt
1 kiwi fruit, peeled
1 large kale leaf, center rib removed
1 teaspoon minced fresh ginger
1 teaspoon honey
Pinch of salt
½ cup ice cubes

Instructions
In a blender, combine the coconut water, yogurt, kiwi, kale, ginger, honey, salt, and ice. Blend until smooth. Serves 1.

Nutrition Information
Calories per serving: 188
Carbs: 38 g
Fiber: 3 g
Protein: 8 g
Total fat: 2 g
Saturated fat: 1 g
Sodium: 272 mg

RELATED:Prep great meals (in less time!) withMeals on the Run.

* * *

CARB PARTY

Fuel up the night before your long run or big race with one of these energy-packed meals.

Kara Goucher’s Kitchen Sink Pizza
Two-time Olympian and marathoner Kara Goucher cooks up these easy flatbread pizzas at least once a week. If you’re planning to grill, set aside one grilled chicken breast (about 6 ounces cooked) to use for this recipe. Otherwise, you can use a rotisserie chicken breast. You can also substitute leftover grilled vegetables for the fresh bell pepper, tomatoes, and mushrooms.

Ingredients
4 whole wheat naan flatbreads
½ cup marinara sauce
4 teaspoons pesto
1 cup shredded whole-milk mozzarella cheese (4 ounces)
1 yellow bell pepper, chopped
1 cup cherry tomatoes, halved
¼ red onion, sliced
½ cup sliced mushrooms, such as cremini (about 2 ounces)
1 grilled chicken breast, diced
2 tablespoons grated Parmesan cheese
8 large fresh basil leaves, cut into thin ribbons

Instructions
Preheat the oven to 400 degrees.

Arrange the naans on 2 baking sheets. Spread a thin layer of marinara across the breads. Top each with a teaspoon of the pesto and swirl into the sauce. Sprinkle the naans with the mozzarella. Top with the bell pepper, tomatoes, onion, and mushrooms. Add the chicken and finish with a sprinkle of Parmesan.

Bake the naan pizzas for 12 minutes, or until the breads brown, the vegetables are softened, and the cheese melts.

Serve the naan pizzas garnished with the basil. Serves 4.

Nutrition Information
Calories per serving: 506
Carbs: 52 g
Fiber: 7 g
Protein: 30 g
Total fat: 19 g
Saturated fat: 7 g
Sodium: 877 mg

* * *

Spaghetti with Sun-Dried Tomato Sauce
This no-cook sauce comes together quickly in the blender while the pasta cooks on the stove.

Ingredients
½ cup almonds
1 box (1 pound) bucatini or spaghetti
1 cup drained oil-packed sun-dried tomatoes
¼ cup extra-virgin olive oil
2 anchovy fillets
1 clove garlic
1 tablespoon chopped fresh basil or 1 teaspoon dried
½ teaspoon chopped fresh oregano or a pinch of dried
1 teaspoon salt
6 tablespoons grated Parmesan cheese

Instructions
Bring a large pot of water to a boil over high heat.

While waiting for the water to boil, place the almonds in a small skillet over medium-low heat. Toast for 7 minutes, stirring or shaking the skillet occasionally, until fragrant and slightly golden. Set aside.

When the water boils, salt it and add the bucatini. Cook according to the package directions.

Meanwhile, in a food processor, combine the toasted almonds, sun-dried tomatoes, oil, anchovies, garlic, basil, oregano, and salt and process about 1 minute, until just blended.

Reserving ½ cup of the cooking water, drain the pasta in a colander and return it to the pot.

Add the ½ cup pasta cooking water to the sauce in the food processor. Pulse a few times until combined. Add the sauce to the pasta and toss well to coat. Serve topped with the Parmesan. Serves 6.

Nutrition Information
Calories per serving: 497
Carbs: 64 g
Fiber: 5 g
Protein: 16 g
Total fat: 21 g
Saturated fat: 3 g
Sodium: 606 mg

* * *

Pizza Margherita
Pizza doesn’t get simpler or more delicious than this. Fresh mozzarella melts beautifully and, thanks to its high water content, is naturally lower in fat than many hard cheeses. If you don’t want to make tomato sauce and don’t have any on hand, substitute 2 fresh plum tomatoes, sliced crosswise.

Ingredients
1 pound homemade or store-bought pizza dough
1 teaspoon plus 1 tablespoon extra-virgin olive oil
1 cup homemade or jarred tomato sauce
4 ounces fresh mozzarella cheese, patted dry and torn into ¾-inch pieces
6 large basil leaves, roughly torn
¼ cup grated or shaved Parmesan cheese
½ teaspoon ground black pepper

Instructions
Preheat the oven to 500 degrees. Lightly coat a baking sheet with cooking spray.

Roll the dough into a 12 x 9-inch rectangle no more than ¼ inch thick. Brush 1 teaspoon of the oil over a 1-inch border all around the rectangle.

Spread the pizza sauce over the dough, leaving the 1-inch border uncovered. Lay the mozzarella pieces on the sauce. Bake for 10 minutes, or until the crust is golden and crisp and the cheese is bubbling. Top with the basil. Drizzle with the remaining 1 tablespoon oil. Sprinkle with the Parmesan and pepper. Serves 4.

Nutrition Information
Calories per serving: 387
Carbs: 49 g
Fiber: 2 g
Protein: 14 g
Total fat: 17 g
Saturated fat: 5 g
Sodium: 473 mg

* * *

Spaghetti Carbonara
This classic Italian pasta is as satisfyingly delicious as it is easy to make. While not traditional, sautéed onions add a note of sweetness, and peas provide a pop of color and nutrients.

Ingredients
6 slices bacon, chopped
1 box (1 pound) spaghetti
½ sweet onion, chopped
3 large eggs
¼ teaspoon salt
½ teaspoon ground black pepper, plus more to taste
1 cup frozen peas
¾ cup grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley

Instructions
Bring a large pot of water to a boil over high heat.

While waiting for the water to boil, heat a large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, for 5 minutes, or until the bacon is browned and crisp. Using a slotted spoon, remove the bacon to a plate lined with a paper towel. Set aside.

Meanwhile, when the water boils, salt it and add the spaghetti. Cook according to the package directions.

Meanwhile, return the skillet to the stove over medium heat (if there is more than 1 tablespoon of bacon fat in the skillet, drain it first). Add the onion and cook, stirring occasionally, for 4 minutes, or until the onion is softened and translucent. Set aside.

In a bowl, beat the eggs well with a fork. Season with salt and pepper.

Two minutes before the spaghetti is done, add the peas. Reserving ½ cup of the cooking water, drain the spaghetti and peas in a colander and return to the still-hot pot. Immediately add the eggs, reserved ½ cup cooking water, and the onions. Toss well to coat the spaghetti (the residual heat from the pasta will gently cook the eggs as they coat the spaghetti). Sprinkle with the Parmesan, bacon, and parsley, and toss well again.

Serve with additional ground black pepper, if desired. Serves 6.

Nutrition Information
Calories per serving: 443
Carbs: 61 g
Fiber: 4 g
Protein: 21 g
Total fat: 12 g
Saturated fat: 4.5 g
Sodium: 494 mg

* * *

Soba Noodles with Peanut-Sesame Sauce
You can serve the noodles slightly warm or at room temperature. If you make it ahead and chill it, let it come to room temperature to serve. You can also use this no-cook peanut-sesame sauce in a stir-fry.

Quick tip: While buckwheat is a gluten-free whole grain, many brands of soba noodles are made with wheat as well. Gluten-free runners should be sure to read labels closely.

Ingredients
1 package (8 ounces) buckwheat soba noodles
1 cup (3 ounces) snow peas, halved
¼ cup no-sugar-added creamy peanut butter
¼ cup apple cider vinegar
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1 clove garlic
¾ teaspoon ground ginger
3 scallions, thinly sliced
1 tablespoon sesame seeds

Instructions
Bring a large pot of water to a boil over high heat. When the water boils, add the soba noodles. Cook according to the package directions, adding the snow peas during the last minute of cooking.

While the noodles cook, in a food processor, combine the peanut butter, vinegar, soy sauce, sesame oil, garlic, and ginger and process for 30 seconds, or until smooth.

When the noodles are done, drain them along with the peas in a colander and rinse them well under cool water until the water runs clear. Drain well again and return the noodles and peas to the pot. Add the sauce and scallions to the noodles and toss well to coat.

Serve garnished with the sesame seeds. Serves 4.

Nutrition Information
Calories per serving: 391
Carbs: 52 g
Fiber: 2 g
Protein: 14 g
Total fat: 17 g
Saturated fat: 2 g
Sodium: 952 mg

* * *

Pasta with Peas and Prosciutto
“This is an easy pasta to whip up when short on time,” says Runner’s World contributing chef Nate Appleman. If you can find fresh, in-season peas, use them here. Otherwise, frozen peas will work just fine; add them 1 minute sooner in the recipe.

Ingredients
1 box (1 pound) cavatappi or other spiral pasta
1½ cups fresh spring peas
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
½ teaspoon ground black pepper, or more to taste
½ cup grated pecorino or Parmesan cheese
Juice of ½ lemon
4 ounces (about 8 thin slices) prosciutto, torn into bite-size pieces

Instructions
Bring a large pot of water to a boil. When it boils, salt it and add the pasta. Cook according to the package directions. Two minutes before the pasta is cooked, add the peas.

Meanwhile, in a large skillet, heat the oil over medium heat. Add the garlic and cook for 1 to 2 minutes, until slightly browned.

Reserving ¼ cup pasta cooking water, drain the pasta and peas in a colander. Add the peas, pasta, and reserved cooking water to the skillet, toss, and heat through, about 1 minute. Add the pepper, cheese, and lemon juice and toss to combine.

Serve the pasta in shallow bowls and place the prosciutto over top, letting the heat from the pasta warm the meat. Serves 6.

Nutrition Information
Calories per serving: 403
Carbs: 63 g
Fiber: 4 g
Protein: 20 g
Total fat: 8 g
Saturated fat: 2.5 g
Sodium: 654 mg

* * *

ON THE GO

Anytime you run longer than an hour, you should pack some fuel to power you through your workout. Energy gels and chews are a convenient choice, but sometimes you want something more substantial—and satisfying. These energy bars and balls are quick to make, really delicious, and offer a good amount of energizing carbs.

Honey Energy Bars
These sweet, crunchy, and slightly chewy bars are the perfect prerun pick-me-up. Honey provides simple sugars (fructose and glucose) that are quickly absorbed and will energize your workout. Honey also contains oligosaccharides, a type of sugar that may promote the growth of healthy bacteria in the intestinal tract. Studies show that these carbohydrates serve as fuel for immune-boosting bacteria in the gut.

Ingredients
2 large eggs
3 tablespoons honey
2 tablespoons canola oil
2 teaspoons grated orange zest
2 cups granola
⅔ cup roughly chopped walnuts

Instructions
Preheat the oven to 375 degrees. Coat an 8-inch square baking pan with cooking spray.

In a bowl, lightly whisk the eggs. Whisk in the honey, oil, and zest. Stir in the granola and walnuts. Mix until thoroughly combined.

Spread the mixture in the baking pan and bake for 15 minutes, or until golden brown and set. Cool for 10 minutes before cutting into 9 squares. Store tightly covered in the refrigerator. Makes 9 squares.

Nutrition Information
Calories per serving: 193
Carbs: 23 g
Fiber: 2 g
Protein: 5 g
Total fat: 10 g
Saturated fat: 1 g
Sodium: 18 mg

* * *

Chocolate Chip Trail Mix Balls
Salty and sweet, these tasty little snacks pack the essential components of trail mix—nuts, dried fruit, and, yes, chocolate—into an easily portable package. Not only are they a delicious prerun snack, but they also make for a quick breakfast on the go.

Ingredients
½ cup almond butter
⅓ cup agave syrup or honey
1½ cups old-fashioned rolled oats
¼ cup pumpkin seeds
¼ cup dark chocolate mini chips
¼ cup chopped dried tart cherries
¼ cup sliced almonds
½ cup toasted wheat germ

Instructions
In a bowl, with an electric mixer on low speed, mix together the almond butter and agave syrup for 2 minutes, or until smooth and well combined.

With the mixer still on low, gradually add the oats until well combined, followed by the pumpkin seeds. Add the chocolate chips, cherries, and almonds. Mix for about 1 minute on low, or until just combined.

Line a baking sheet with wax paper. For each ball, use a tablespoon to take a heaping scoop of the mixture and, with your hands, gently roll into a ball. Roll in the wheat germ and set on the baking sheet lined with wax paper.

You can eat the trail mix balls immediately, or transfer any uneaten ones (still on the baking sheet) to the refrigerator for 2 hours, or until set. Transfer the chilled balls to a plastic freezer bag and store in the fridge for up to 2 weeks. Makes 24 balls (2 per serving).

Nutrition Information
Calories per serving: 210
Carbs: 24 g
Fiber: 5 g
Protein: 7 g
Total fat: 11 g
Saturated fat: 2 g
Sodium: 30 mg

* * *

ALL-DAY RECOVERY MEALS

After a tough morning run or race, it's key to refuel with a combination of carbohydrates, which will replenish muscle glycogen, and protein to repair and rebuild muscle tissue. But that recovery doesn't happen after just one meal. You need to continue to eat recovery-friendly foods throughout the day. Here's how to fuel up after a morning run to ensure that your muscles are ready to go the next day.

Simple (or Stuffed!) Omelets
High in protein and rich in antioxidants, eggs should be a go-to food for runners. This no-fail omelet recipe showcases eggs at their best—and it’s as delicious as it is simple. Classic French omelets are a bit creamy and wet on the inside. This recipe allows you to customize your omelet toward either a classic or more cooked style. Add any of the filling combinations listed below to make this a recovery-friendly meal. Just spread the filling on one side of the omelet before folding in half.

Ingredients
1 tablespoon butter
4 large eggs
Pinch of salt
Pinch of white pepper

Instructions
Heat an 8-inch skillet over medium heat. Add half the butter and swirl until melted and foamy. The skillet should be very hot before the eggs are added.

In a large bowl, whisk the eggs until fully blended. Whisk in the salt and pepper.

Pour half the egg mixture into the hot pan. When the underside is set (after 30 to 45 seconds), continuously lift the edges of the omelet slightly with a fork or spatula and tilt the pan to let the uncooked egg flow underneath. Work your way around the pan in this manner for about 1 minute more.

As soon as the mixture appears set but is still soft and slightly wet, add any fillings, fold the omelet in half, and slide out onto a plate. For an omelet that’s a little less wet and more set, cover the skillet but keep over the heat for another 30 seconds, or until the egg reaches desired doneness. Add any fillings, fold the omelet in half, and slide onto a plate.

Wipe the skillet clean with a paper towel and repeat with the remaining butter and egg mixture. Serves 2.

Nutrition Information
Calories per serving: 194
Carbs: 1 g
Fiber: 0 g
Protein: 13 g
Total fat: 15 g
Saturated fat: 7 g
Sodium: 265 mg

Fillings
Spread any of the following ingredients on one side of the omelet before folding. All fillings should be cooked and warmed, when appropriate.

Bacon Bits: 1 slice cooked bacon, crumbled; ¼ avocado, sliced

Sweet and Savory: ¼ cup crumbled feta cheese, 1 tablespoon diced dried apricots

Spring Mix: ¼ cup cooked chopped asparagus, ½ tablespoon grated Parmesan cheese

Western: ¼ cup mixed diced bell pepper and tomato, 1 tablespoon diced ham, 1 tablespoon shredded cheddar

Green Eggs: 2 teaspoons pesto, small handful fresh arugula

French Style: 2 tablespoons mixed fresh herbs, such as chives, tarragon, chervil, and parsley; 2 tablespoons soft goat cheese

Steak and Eggs: ¼ cup leftover cooked, chopped steak; 2 tablespoons sautéed sliced mushrooms

Lean Machine: ¼ cup diced cooked chicken or turkey, small handful fresh baby spinach

Lox of Love: ¼ cup flaked smoked salmon, 1 tablespoon cream cheese, 1 tablespoon chopped chives

Crab Cakes: ¼ cup shredded cooked crab; ½ teaspoon grated lemon zest; 1 scallion, chopped

Italian Feast: ¼ cup shredded mozzarella; 5 cherry tomatoes, halved; 4 large basil leaves, torn

Meaty Start: 1 cooked breakfast sausage link, sliced; 1 slice cooked turkey bacon, crumbled

Mex Eggs: 2 tablespoons salsa, 1 tablespoon queso fresco, 1 tablespoon fresh cilantro

Grill Fest: ¼ cup leftover mixed grilled vegetables (eggplant, zucchini, yellow squash, bell pepper, onion)

Greek: Small handful baby spinach, 1 tablespoon crumbled feta, 1 tablespoon diced tomato, 1 tablespoon chopped olives

Apple Pie: ¼ cup diced apple sautéed in 1 teaspoon butter; 1 tablespoon shredded cheddar

Spanish: ¼ cup sautéed diced potato, 2 tablespoons sautéed chopped yellow onion

Hot Stuff: 3 tablespoons canned spicy black beans; ½ small jalapeño, sliced; dash of hot sauce

Matzo Mash: ¼ cup crumbled matzo crackers, soaked in warm water; ¼ teaspoon ground cinnamon

Protein Boost: 2 tablespoons Greek yogurt, 1 tablespoon pomegranate seeds, 1 teaspoon honey

Curry Love: ¼ cup sautéed cubed tofu, ¼ teaspoon curry powder

Carbonara: 2 tablespoons cooked diced pancetta, 2 tablespoons green peas, sprinkle of Parmesan

Korean Eggs: ¼ cup sautéed sliced zucchini; 2 tablespoons chopped kimchi; ½ scallion, chopped

Blue Morning: 2 tablespoons blue cheese, 2 tablespoons caramelized onions

Guac and Roll: ¼ cup cooked corn, 1 tablespoon guacamole

Cheesy Broccoli: ¼ cup small broccoli florets, steamed; 1 tablespoon shredded Gruyère cheese

Pasta Perfect: ¼ cup leftover cooked elbow pasta; ½ tablespoon sun-dried tomato spread

* * *

Vietnamese-Style Pulled Chicken Sandwiches
Inspired by the Vietnamese sandwich called banh mi, this pared-down version offers many of the same flavors but without the laundry list of ingredients typically found in many recipes. If you prefer less spice, use mild kimchi (fermented cabbage). It’s packed with flavor and good-for-you probiotic bacteria. Look for it in the produce section of most grocery stores.

Quick tip: This sandwich is best with a softer roll typical of those you’d find in the packaged bread and roll aisle in most grocery stores—not in the fresh bakery section.

Ingredients
2 tablespoons toasted sesame oil
1 tablespoon fish sauce
½ teaspoon soy sauce
4 soft hoagie, Portuguese, or Cuban rolls (5 inches long), split
¼ red onion, cut into ¼-inch-thick rings
¼ cup fresh cilantro leaves
1 ½ cups shredded rotisserie chicken breast (without skin)
1 cup kimchi, drained
4 butter lettuce or Bibb lettuce leaves
2 tablespoons mayonnaise

Instructions
In a small bowl, mix together the sesame oil, fish sauce, and soy sauce and brush on cut sides of rolls.

Heat a large skillet over medium heat. Place the rolls, cut side down, in the skillet (if all 4 rolls do not fit, do this in batches). Toast for 3 minutes, or until golden and crispy.

Arrange the red onion, cilantro, chicken, kimchi, and lettuce on the bottom half of the rolls. Spread the top half of the rolls with the mayonnaise.

Close up the sandwiches and serve. Serves 4.

Nutrition Information
Calories per serving: 361
Carbs: 38 g
Fiber: 3 g
Protein: 23 g
Total fat: 11 g
Saturated fat: 2 g
Sodium: 1084 mg

* * *

Lettuce-Wrapped Asian Salmon Burgers
The surprise ingredient in these sweet and savory burgers is wheat germ. It serves as a binder, taking the place of less-nutritious breadcrumbs, and provides fiber, B vitamins, and zinc—needed for immune function. Grilled pineapple makes for a juicy topping that’s abundant in vitamin C and manganese. You can wrap the burgers in any soft, pliable lettuce leaves.

Ingredients
1 pound skinless salmon fillet
2 tablespoons soy sauce
1 tablespoon Sriracha or other chili-garlic sauce
2 cloves garlic, chopped
2 teaspoons finely chopped fresh ginger
¼ teaspoon ground black pepper
¼ cup toasted wheat germ
3 scallions, chopped
⅓ cup chopped fresh cilantro
1 tablespoon canola oil
4 fresh or canned pineapple rings
4 large lettuce leaves, such as Bibb, Boston, or other butter lettuce
2 tablespoons hoisin sauce

Instructions
In a food processor, combine ½ pound of the salmon, the soy sauce, Sriracha, garlic, ginger, and pepper. Process until pureed and pasty.

Finely chop the remaining ½ pound of salmon by hand. Pulse it into the pureed mixture, along with the wheat germ, scallions, and cilantro. Shape into 4 patties.

Preheat a grill or grill pan to medium heat. Brush the grill grates or grill pan with ½ tablespoon of the oil. Transfer the patties to the grill and cook for 3 to 4 minutes per side, or until they reach an internal temperature of 140 degrees.

Brush the pineapple rings with the remaining ½ tablespoon oil. Grill for 2 minutes per side, or until they have grill marks.

Place each burger on a lettuce leaf and top with hoisin sauce and a pineapple ring. Wrap the lettuce around the burger and serve. Serves 4.

Nutrition Information
Calories per serving: 412
Carbs: 31 g
Fiber: 2 g
Protein: 29 g
Total fat: 20 g
Saturated fat: 4 g
Sodium: 737 mg