Meal Details
1. Black bean and salsa soup
515 cals, 30p, 52c, 7f (per meal)
4 can(s) (1756g)
3 cup(s) (mL)
2 cup (520g)
2 tsp (4g)
1/2 cup (96g)
Recipe has been scaled from original by 1.33x. 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. Vegan brussels sprouts & broccoli salad
150 cals, 3p, 8c, 10f (per meal)
1 tbsp (21g)
2 tbsp (14g)
2 cup, shredded (100g)
2 cup chopped (182g)
3 tbsp, slivered (20g)
1 tbsp (1mL)
1 tbsp (15g)
2 tbsp (30mL)
1
Make dressing by mixing olive oil, dijon, agave, 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 cheese and drizzle dressing on top. Serve.