Meal Details

1. Lentil & tomato pasta

315 cals, 15p, 51c, 2f (per meal)

Scale to:

1 tbsp (16g)

1/4 tbsp (4mL)

4 dash (1g)

4 dash (1g)

7/8 cup(s) (207mL)

1 can (14.5 oz) (405g)

1 medium (61g)

1 clove(s) (3g)

1/2 large (75g)

3/4 cup (144g)

1/4 lbs (128g)

Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.

Heat oil in a large pot over medium heat. Add onions, garlic, and carrots. Saute for about 10 minutes or until the vegetables have softened.

Stir in cumin and paprika and toast for about 1 minute, until fragrant.

Stir in tomato paste, crushed tomatoes, water, and lentils.

Bring to a simmer and cover. Cook for about 30-35 minutes until lentils are soft. Add more water if necessary.

Meanwhile, cook pasta according to its package and set aside.

Mix pasta and sauce together and serve.

2. Simple kale & avocado salad

115 cals, 2p, 5c, 8f (per meal)

Scale to:

1 bunch (170g)

1 small (58g)

1 avocado(s) (201g)

Add all ingredients into a bowl.

Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.

Season with salt and pepper if desired. Serve.