Meal Details
1. Black bean and salsa soup
1545 cals, 89p, 154c, 20f (per meal)
12 can(s) (5268g)
9 cup(s) (mL)
6 cup (1560g)
2 tbsp (13g)
1 1/2 cup (288g)
Recipe has been scaled from original by 4x. 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
345 cals, 7p, 14c, 23f (per meal)
3 bunch (510g)
3 small (174g)
3 avocado(s) (603g)
Recipe has been scaled from original by 3x. 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.