Meal Details
1. Black bean and salsa soup
257cal, 15p, 26c, 3f (per meal)
1 cup (260g)
4 tbsp (48g)
1 tsp (2g)
2 can(s) (878g)
1 1/2 cup(s) (mL)
Recipe has been scaled from original by 0.67x. 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.
2. Brussels sprout, apple & walnut side salad
253cal, 4p, 12c, 19f (per meal)
3 cup (264g)
2/3 small (2-3/4" dia) (99g)
3 tbsp (45mL)
1 tbsp (15g)
1/2 cup, chopped (56g)
4 tsp (20mL)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Thinly slice brussel sprouts and place them in a bowl. Mix with apples and walnuts (optional: to bring out a more earthy flavor in the walnuts, you can toast them in a skillet over medium heat for 1-2 minutes).
2
In a small bowl make the vinaigrette by mixing together the olive oil, apple cider vinegar, maple syrup, and a pinch of salt/pepper.
3
Drizzle vinaigrette over the salad and serve.
3. Chips and guacamole
263cal, 4p, 20c, 16f (per meal)
1
Serve guacamole with the tortilla chips.