Meal Details
1. Black bean and salsa soup
770 cals, 44p, 77c, 10f (per meal)
6 can(s) (2634g)
4 1/2 cup(s) (mL)
3 cup (780g)
1 tbsp (6g)
3/4 cup (144g)
Recipe has been scaled from original by 2x. 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
175 cals, 4p, 7c, 12f (per meal)
1 1/2 bunch (255g)
1 1/2 small (87g)
1 1/2 avocado(s) (302g)
Recipe has been scaled from original by 1.5x. 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.