Meal Details
1. Seitan salad
539cal, 40p, 25c, 27f (per meal)
1 1/2 avocado(s) (302g)
36 cherry tomatoes (612g)
18 oz (510g)
12 cup(s) (360g)
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. Brussels sprouts & broccoli salad
146cal, 4p, 8c, 10f (per meal)
2 cup chopped (182g)
2 tsp (3g)
2 tbsp (30mL)
1 tbsp (15g)
1 tbsp (1mL)
1 tbsp (21g)
3 tbsp, slivered (20g)
2 cup, shredded (100g)
1
Make dressing by mixing olive oil, dijon, honey, apple cider vinegar and some salt and pepper in a small bowl. Set aside.
2
Toss brussel sprouts, broccoli, and almonds in a bowl. Sprinkle parmesan and drizzle dressing on top. Serve.