Meal Details
1. Creamy lentils and sweet potato
770 cals, 34p, 99c, 18f (per meal)
2 1/4 cup (426g)
3 1/3 sweetpotato, 5" long (700g)
6 2/3 cup(s) (mL)
6 2/3 cup(s) (200g)
3 1/3 medium (2-1/2" dia) (367g)
13 1/3 tbsp (200mL)
5 tsp (25mL)
2 1/2 tsp (5g)
Recipe has been scaled from original by 1.67x. Adjust cook times and pan sizes accordingly.
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. Simple salad with celery, cucumber & tomato
130 cals, 4p, 13c, 5f (per meal)
2 package (5.5 oz) (310g)
6 tbsp (90mL)
2 medium whole (2-3/5" dia) (246g)
2 cucumber (8-1/4") (602g)
4 stalk, medium (7-1/2" - 8" long) (160g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Mix all vegetables in a large bowl.
2
Drizzle salad dressing over when serving.