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
440 cals, 11p, 24c, 29f (per meal)
2 tbsp (10g)
6 tbsp (90mL)
3 tbsp (45g)
3 tbsp (2mL)
3 tbsp (63g)
1/2 cup, slivered (61g)
6 cup chopped (546g)
6 cup, shredded (300g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
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.