Meal Details
1. Avocado & greens vegan quesadilla
655 cals, 14p, 64c, 33f (per meal)
1/2 cup (144g)
2 tsp (10mL)
4 oz (113g)
4 oz (113g)
2 avocado(s) (402g)
4 tortilla (approx 12" dia) (468g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Add cheese, spinach, and avocado slices to one half of the tortilla. Fold tortilla in half and gently press together.
2
Heat oil in a skillet over medium heat. Add quesadilla and cook until golden, about 2-3 minutes per side.
3
Slice and serve with salsa.
2. Edamame & beet salad
255 cals, 14p, 19c, 11f (per meal)
6 tbsp (90mL)
12 beets (2" dia, sphere) (600g)
3 cup (354g)
6 cup (180g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Cook edamame according to package instructions.
2
Arrange greens, edamame, and beets in a bowl. Drizzle with dressing and serve.