Meal Details
1. Black bean and salsa soup
255 cals, 15p, 26c, 3f (per meal)
2 can(s) (878g)
1 1/2 cup(s) (mL)
1 cup (260g)
1 tsp (2g)
4 tbsp (48g)
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. Simple kale & avocado salad
230 cals, 5p, 9c, 15f (per meal)
2 bunch (340g)
2 small (116g)
2 avocado(s) (402g)
Recipe has been scaled from original by 2x. 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.