Meal Details

1. Avocado & greens vegan quesadilla

330 cals, 7p, 32c, 16f (per meal)

Scale to: , 2 quesadilla(s)

4 tbsp (72g)

1 tsp (5mL)

2 oz (57g)

2 oz (57g)

1 avocado(s) (201g)

2 tortilla (approx 12" dia) (234g)

Add cheese, spinach, and avocado slices to one half of the tortilla. Fold tortilla in half and gently press together.

Heat oil in a skillet over medium heat. Add quesadilla and cook until golden, about 2-3 minutes per side.

Slice and serve with salsa.

2. Tomato and avocado salad

155 cals, 2p, 4c, 12f (per meal)

Scale to:

2 2/3 tbsp minced (40g)

2 2/3 tbsp (40mL)

1 1/3 avocado(s) (268g)

1 1/3 medium whole (2-3/5" dia) (164g)

2 tsp (10mL)

1/4 tbsp (2g)

1/4 tbsp (4g)

1/4 tbsp, ground (2g)

Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.

Add minced onions and lime juice to a bowl. Allow to sit for a few minutes to help break down the strong flavors of the onion.

Meanwhile, prepare the avocado and tomato.

Add the cubed avocado, diced tomato, oil, and all seasonings to the onion and lime; mix until coated.

Serve chilled.