Meal Details
1. Savory porridge
426cal, 15p, 46c, 16f (per meal)
9 cup(s) (270g)
3 cup(s) (243g)
1/2 tbsp, leaves (2g)
6 cup(s) (mL)
3 tbsp (45mL)
1/2 tbsp (2g)
3 small (210g)
18 oz (510g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a skillet over medium heat and add onion. Once translucent, add mushrooms and herbs and cook for about 5 minutes until mushrooms have softened.
2
Scrape mushroom mixture over to one side of the pan and add the oats to the other and let toast a minute or two.
3
Mix both sides together and add broth. Reduce heat to low and let cook for 5 minutes until most of the broth is absorbed.
4
Add spinach and mix until spinach wilts. Season with salt/pepper to taste and serve.
2. Cottage cheese & fruit cup
261cal, 28p, 26c, 5f (per meal)
8 container (1360g)
Recipe has been scaled from original by 8x. Adjust cook times and pan sizes accordingly.
1
Mix cottage cheese and fruit portions of the container together and serve.
