Meal Details
1. Black bean and salsa soup
580 cals, 33p, 58c, 7f (per meal)
4 1/2 can(s) (1976g)
3 1/2 cup(s) (mL)
2 1/4 cup (585g)
3/4 tbsp (5g)
1/2 cup (108g)
Recipe has been scaled from original by 1.5x. 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.
2. Brussels sprouts & broccoli salad
145 cals, 4p, 8c, 10f (per meal)
2 tsp (3g)
2 tbsp (30mL)
1 tbsp (15g)
1 tbsp (1mL)
1 tbsp (21g)
3 tbsp, slivered (20g)
2 cup chopped (182g)
2 cup, shredded (100g)
1
Make dressing by mixing olive oil, dijon, honey, 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 parmesan and drizzle dressing on top. Serve.
3. Chips and guacamole
130 cals, 2p, 10c, 8f (per meal)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Serve guacamole with the tortilla chips.