Meal Details
1. Black bean and salsa soup
193cal, 11p, 19c, 3f (per meal)
3/4 cup (195g)
3 tbsp (36g)
1/4 tbsp (2g)
1 1/2 can(s) (659g)
1 cup(s) (mL)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
2
Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
3
Top with sour cream when serving.
3. Simple kale & avocado salad
173cal, 4p, 7c, 12f (per meal)
1 1/2 small (87g)
1 1/2 avocado(s) (302g)
1 1/2 bunch (255g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients into a bowl.
2
Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.
3
Season with salt and pepper if desired. Serve.