Meal Details
1. Avocado & greens quesadilla
685 cals, 19p, 59c, 36f (per meal)
1 cup, shredded (113g)
4 tortilla (approx 12" dia) (468g)
2 avocado(s) (402g)
4 oz (113g)
2 tsp (10mL)
1/2 cup (144g)
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. Brussels sprouts & broccoli salad
290 cals, 7p, 16c, 20f (per meal)
4 tsp (6g)
4 tbsp (60mL)
2 tbsp (30g)
2 tbsp (2mL)
2 tbsp (42g)
6 tbsp, slivered (41g)
4 cup chopped (364g)
4 cup, shredded (200g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Make dressing by mixing olive oil, dijon, honey, apple cider vinegar and some salt and pepper in a small bowl. Set aside.
2
Toss brussel sprouts, broccoli, and almonds in a bowl. Sprinkle parmesan and drizzle dressing on top. Serve.