Meal Details
1. Mushroom quinoa lentil soup
95 cals, 5p, 12c, 2f (per meal)
1 tsp (5mL)
4 tbsp (60mL)
1 dash (0g)
2 dash (1g)
1 1/2 clove(s) (5g)
1 dash (0g)
1/2 small (35g)
2 1/2 tbsp (32g)
2 1/2 tbsp (28g)
2 cup, pieces or slices (140g)
2 cup(s) (mL)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
In a saucepan over medium heat, saute onions and garlic in oil until soft, a few minutes.
2
Add in mushrooms and spices and stir, cooking for a minute or two.
3
Add all remaining ingredients and bring to a simmer. Cook uncovered for about 20-25 minutes or until quinoa and lentils are soft. Serve.
2. Simple salad with tomatoes and carrots
50 cals, 2p, 4c, 2f (per meal)
1 1/2 tbsp (23mL)
1 medium whole (2-3/5" dia) (123g)
1/2 medium (31g)
1 hearts (500g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
In a large bowl, add the lettuce, tomato, and carrots; mix.
2
Pour dressing over when serving.