Meal Details
1. Grilled cheese with mushrooms
485 cals, 22p, 38c, 25f (per meal)
3/4 cup, chopped (53g)
3/4 tbsp (11mL)
1/2 tbsp, ground (2g)
3 slice(s) (96g)
1 1/2 slice (3/4 oz ea) (32g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
In a skillet over medium heat, add the oil, mushrooms, thyme, and salt and pepper to taste. Sauté until golden.
2
Put the cheese on one slice of bread and put the mushrooms on top.
3
Close the sandwich and put it back in the pan until cheese has melted and bread is toasty. Serve.
4
Note: To make in bulk, make all of the mushrooms and store in an air-tight container. Heat up and build the sandwich as usual when ready to eat.
2. Simple kale & avocado salad
230 cals, 5p, 9c, 15f (per meal)
2 bunch (340g)
2 small (116g)
2 avocado(s) (402g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Add all ingredients into a bowl.
2
Using your fingers, massage the avocado and lemon into the kale until the avocado becomes creamy and coats the kale.
3
Season with salt and pepper if desired. Serve.