Meal Details
1. Seitan salad
539cal, 40p, 25c, 27f (per meal)
18 oz (510g)
12 cup(s) (360g)
36 cherry tomatoes (612g)
1 1/2 avocado(s) (302g)
6 tbsp (90mL)
2 tbsp (8g)
2 tbsp (30mL)
Recipe has been scaled from original by 6x. Adjust cook times and pan sizes accordingly.
1
Heat the oil in a skillet over medium heat.
2
Add the seitan and cook for about 5 minutes, until browned. Sprinkle with nutritional yeast.
3
Place the seitan on a bed of spinach.
4
Top with tomatoes, avocado, and salad dressing. Serve.
2. Cranberry spinach salad
285cal, 5p, 21c, 19f (per meal)
1 1/2 tbsp (9g)
1/2 cup (120mL)
1 1/2 6oz package (255g)
1/2 cup, chopped (58g)
1/2 cup (80g)
Recipe has been scaled from original by 1.5x. 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.