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. Tomato and avocado salad
352cal, 5p, 10c, 28f (per meal)
3 medium whole (2-3/5" dia) (369g)
1/2 tbsp, ground (3g)
1/2 tbsp (9g)
1/2 tbsp (5g)
1 1/2 tbsp (23mL)
3 avocado(s) (603g)
6 tbsp (90mL)
6 tbsp minced (90g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Add minced onions and lime juice to a bowl. Allow to sit for a few minutes to help break down the strong flavors of the onion.
2
Meanwhile, prepare the avocado and tomato.
3
Add the cubed avocado, diced tomato, oil, and all seasonings to the onion and lime; mix until coated.
4
Serve chilled.