Meal Details
1. Tuscan white bean soup
405 cals, 19p, 49c, 8f (per meal)
4 cup(s) (120g)
8 cup(s) (mL)
1 tsp (2g)
2 tbsp (22g)
2 can(s) (878g)
2 stalk, large (11"-12" long) (128g)
2 large (144g)
8 clove(s) (24g)
2 tbsp (30mL)
2 small (140g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a large pot over medium heat. Add the onion and garlic and fry for about 5 minutes until softened. Add the carrots and celery and cook another 8-10 minutes, stirring occasionally.
2
Add the broth, white beans, Italian seasoning, crushed red pepper, and some salt/pepper to taste to the pot and bring to a simmer. Reduce heat to low and simmer, covered, for 15 minutes.
3
Stir in spinach and cook until wilted, about 2 minutes.
4
Serve.
2. Vegan brussels sprouts & broccoli salad
150 cals, 3p, 8c, 10f (per meal)
1 tbsp (21g)
2 tbsp (14g)
2 cup, shredded (100g)
2 cup chopped (182g)
3 tbsp, slivered (20g)
1 tbsp (1mL)
1 tbsp (15g)
2 tbsp (30mL)
1
Make dressing by mixing olive oil, dijon, agave, apple cider vinegar and some salt and pepper in a small bowl. Set aside.
2
Toss brussel sprouts, broccoli, and almonds in a bowl. Sprinkle cheese and drizzle dressing on top. Serve.