Meal Details
1. Creamy lentils and sweet potato
460 cals, 20p, 59c, 11f (per meal)
1 1/3 cup (255g)
2 sweetpotato, 5" long (420g)
4 cup(s) (mL)
4 cup(s) (120g)
2 medium (2-1/2" dia) (220g)
1/2 cup (120mL)
1 tbsp (15mL)
1/2 tbsp (3g)
1
In a soup pan, heat oil over medium heat and add diced onion. Saute for about 5 minutes, until browned and soft.
2
Add sweet potato, lentils, cumin, and broth. Add salt and pepper to taste. Cover and let simmer for about 20 minutes.
3
Once the lentils and sweet potato are soft, add in spinach and coconut milk to the pot and stir. Let simmer for another few minutes, uncovered.
4
Serve.
2. Cranberry spinach salad
380 cals, 7p, 28c, 25f (per meal)
2/3 cup (107g)
2/3 cup, chopped (78g)
2 6oz package (340g)
2/3 cup (160mL)
2 tbsp (13g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Mix ingredients in a bowl and serve.
2
For leftovers you can simply mix all the ingredients in advance and store in a tupperware in the fridge and then just serve and dress each time you eat.