Meal Details
1. Seitan & bean wrap
525 cals, 37p, 57c, 11f (per meal)
2 tsp (10mL)
4 tsp (5g)
1 cup (30g)
4 tsp (8g)
1/2 cup (130g)
1 lbs (454g)
4 tortilla (approx 10" dia) (288g)
3/4 lbs (340g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a pan over medium heat. Add the seitan strips and cook until browned and crispy, a few minutes on each side.
2
Remove seitan from the pan and set aside.
3
Add the black beans, salsa, cumin, and nutritional yeast to the skillet and cook for a few minutes until warmed through.
4
On the torilla, place the mixed greens in the center and top with seitan, and then bean mixture.
5
Wrap up tortilla and serve.
6
Leftover Notes: Once ingredients have cooled you can make the burrito, wrap it in plastic wrap, freeze it, and use the microwave when ready to reheat. Alternatively you can store seitan and bean mixtures in an airtight container in the fridge then reheat and make the burrito.
2. Edamame & beet salad
170 cals, 9p, 12c, 7f (per meal)
4 tbsp (60mL)
8 beets (2" dia, sphere) (400g)
2 cup (236g)
4 cup (120g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Cook edamame according to package instructions.
2
Arrange greens, edamame, and beets in a bowl. Drizzle with dressing and serve.
3. Walnut almond trail mix
215 cals, 5p, 12c, 15f (per meal)
1/3 cup, chopped (39g)
1/3 cup, whole (48g)
2 2/3 tbsp (38g)
2 2/3 tbsp (not packed) (24g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Mix the ingredients together. Sore any leftovers in a cool area.