Meal Details

1. Curried lentils

360 cals, 14p, 30c, 19f (per meal)

Scale to:

1 cup (192g)

2 cup(s) (474mL)

2 dash (2g)

1 1/2 cup (360mL)

2 tbsp (30g)

Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.

Rinse lentils and place in a saucepan with the water. Bring to a boil, then cover, and simmer over low heat for 15 minutes. Stir in the curry paste, coconut cream and season with salt to taste. Return to a simmer, and cook for an additional 10 to 15 minutes, until tender.

2. Simple kale & avocado salad

175 cals, 4p, 7c, 12f (per meal)

Scale to:

Kale leaves, chopped

1 1/2 bunch (255g)

Lemon, juiced

1 1/2 small (87g)

Avocados, chopped

1 1/2 avocado(s) (302g)

Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.

Add all ingredients into a bowl.

Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.

Season with salt and pepper if desired. Serve.