3000 calorie low carb vegetarian meal plan
In just a few clicks, generate your own 3000 calorie low carb vegetarian meal plan or follow the 7-day sample plan. Either way you'll get a full grocery list and easy-to-follow recipes for the week.
Option 1: Generate your own plan
This will create a customizable diet plan where you can pick the recipes and swap/randomize meals until you have something you like.
Option 2: Pre-made plan with PDF
This pre-made PDF plan (2975cals, 208g protein, 167g net carbs, 141g fat 52g fiber per day) cannot be customized.
Day 1
2900cals, 229g protein, 130g net carbs, 139g fat 54g fiber per day
1 cake(s) (240cal, 8p, 12c, 17f)
3 egg(s) (208cal, 19p, 1c, 14f)
21 1/3 oz (603cal, 59p, 14c, 31f)
1 1/4 serving(s) (288cal, 6p, 12c, 19f)
3 cake(s) (104cal, 2p, 21c, 1f)
1 cup(s) (72cal, 2p, 7c, 1f)
1 container(s) (181cal, 8p, 32c, 2f)
3 scoop (327cal, 73p, 3c, 2f)
Day 2
3000cals, 203g protein, 184g net carbs, 136g fat 55g fiber per day
1 cake(s) (240cal, 8p, 12c, 17f)
3 egg(s) (208cal, 19p, 1c, 14f)
2 1/2 serving(s) (974cal, 39p, 81c, 47f)
3 cake(s) (104cal, 2p, 21c, 1f)
1 cup(s) (72cal, 2p, 7c, 1f)
1 container(s) (181cal, 8p, 32c, 2f)
3 scoop (327cal, 73p, 3c, 2f)
Day 3
3025cals, 202g protein, 161g net carbs, 156g fat 41g fiber per day
1/2 serving(s) (182cal, 13p, 2c, 14f)
1 cup(s) (149cal, 8p, 12c, 8f)
2 serving(s) (121cal, 2p, 5c, 9f)
1 sandwich(es) (370cal, 27p, 33c, 11f)
1 container (131cal, 14p, 13c, 3f)
1/2 cup(s) (388cal, 13p, 6c, 31f)
3/4 serving(s) (145cal, 5p, 21c, 4f)
1/4 cup (183cal, 2p, 1c, 18f)
2/3 cup(s) (48cal, 1p, 4c, 1f)
14 oz tofu (746cal, 37p, 49c, 43f)
2 serving(s) (232cal, 7p, 12c, 14f)
3 scoop (327cal, 73p, 3c, 2f)
Day 4
3000cals, 209g protein, 186g net carbs, 137g fat 46g fiber per day
1/2 serving(s) (182cal, 13p, 2c, 14f)
1 cup(s) (149cal, 8p, 12c, 8f)
2 serving(s) (121cal, 2p, 5c, 9f)
1 sandwich(es) (370cal, 27p, 33c, 11f)
1 container (131cal, 14p, 13c, 3f)
1/2 cup(s) (388cal, 13p, 6c, 31f)
3/4 serving(s) (145cal, 5p, 21c, 4f)
1/4 cup (183cal, 2p, 1c, 18f)
2/3 cup(s) (48cal, 1p, 4c, 1f)
1 1/4 serving(s) (455cal, 19p, 70c, 5f)
3/8 cup(s) (363cal, 11p, 8c, 30f)
1 container (139cal, 20p, 8c, 3f)
3 scoop (327cal, 73p, 3c, 2f)
Day 5
2975cals, 203g protein, 181g net carbs, 137g fat 49g fiber per day
1 1/2 sandwich(es) (820cal, 41p, 57c, 42f)
1 serving(s) (85cal, 3p, 9c, 3f)
3/4 serving(s) (145cal, 5p, 21c, 4f)
1/4 cup (183cal, 2p, 1c, 18f)
2/3 cup(s) (48cal, 1p, 4c, 1f)
6 oz tempeh (651cal, 49p, 22c, 34f)
1 cup rice, cooked (248cal, 5p, 55c, 0f)
3 scoop (327cal, 73p, 3c, 2f)
Day 6
2950cals, 208g protein, 181g net carbs, 129g fat 57g fiber per day
1 1/2 sandwich(es) (820cal, 41p, 57c, 42f)
1 serving(s) (85cal, 3p, 9c, 3f)
1 slice(s) (146cal, 7p, 15c, 5f)
1/8 cup(s) (111cal, 4p, 2c, 9f)
1 1/2 cup(s) (108cal, 2p, 10c, 1f)
6 oz tempeh (651cal, 49p, 22c, 34f)
1 cup rice, cooked (248cal, 5p, 55c, 0f)
3 scoop (327cal, 73p, 3c, 2f)
Day 7
3000cals, 200g protein, 149g net carbs, 149g fat 63g fiber per day
1 sandwich(es) (562cal, 30p, 29c, 31f)
1 1/2 serving(s) (327cal, 12p, 10c, 25f)
1 slice(s) (146cal, 7p, 15c, 5f)
1/8 cup(s) (111cal, 4p, 2c, 9f)
1 1/2 cup(s) (108cal, 2p, 10c, 1f)
1 1/3 serving(s) (431cal, 16p, 8c, 35f)
1 serving(s) (171cal, 9p, 12c, 7f)
2 serving(s) (347cal, 24p, 51c, 1f)
3 scoop (327cal, 73p, 3c, 2f)
Protein shake
3 scoop per day (327cal, 73p, 3c, 2ff)
Grocery List (64 items)
Fruits and Fruit Juices
Raspberries
7 cup (861g)
Avocados
1 avocado(s) (226g)
Lemon
5/8 small (36g)
Lemon juice
6 1/4 tbsp (93mL)
Lime juice
1/4 tbsp (3mL)
Dairy and Egg Products
Lowfat flavored yogurt
2 container (6 oz) (340g)
Eggs
22 large (1100g)
Butter
1/3 cup (63g)
Whole milk
5 1/4 cup(s) (1260mL)
Provolone cheese
6 slice(s) (168g)
Feta cheese
2 2/3 oz (76g)
Snacks
Rice cakes, any flavor
2 1/2 oz (72g)
Legumes and Legume Products
Peanut butter
1/2 lbs (209g)
Extra firm tofu
1 1/3 lbs (605g)
Soy sauce
1/2 lbs (205mL)
Tempeh
1 3/4 lbs (794g)
Lentils, raw
1 cup (216g)
Hummus
2/3 cup (165g)
Firm tofu
14 oz (397g)
Chickpeas, canned
3/8 can (187g)
Vegetables and Vegetable Products
Fresh ginger
2/3 oz (20g)
Kale leaves
14 2/3 oz (416g)
Frozen green beans
4 cup (484g)
Garlic
5 clove(s) (14g)
Cucumber
1 cucumber (8-1/4") (315g)
Brussels sprouts
1/2 lbs (227g)
Fresh parsley
1 2/3 sprigs (2g)
Tomatoes
1 1/2 medium whole (2-3/5" dia) (171g)
Eggplant
9 1 inch (2.5 cm) slice(s) (540g)
Raw celery
4 1/3 stalk, medium (7-1/2" - 8" long) (173g)
Fresh spinach
5/8 10oz package (174g)
Sun-dried tomatoes
3 oz (85g)
Serrano pepper
1/3 pepper(s) (2g)
Onion
1/3 small (23g)
Edamame, frozen, shelled
1/2 cup (59g)
Beets, precooked (canned or refrigerated)
2 beet(s) (100g)
Nut and Seed Products
Sesame seeds
2 1/3 tbsp (21g)
Almonds
6 1/4 oz (178g)
Pecans
3/4 cup, halves (74g)
Mixed nuts
6 3/4 tbsp (56g)
Beverages
Water
27 cup(s) (6418mL)
Protein powder
21 scoop (1/3 cup ea) (651g)
Spices and Herbs
Salt
1/3 oz (9g)
Black pepper
2 1/2 g (3g)
Ground cumin
2 tsp (4g)
Crushed red pepper
1 1/4 tsp (2g)
Ground coriander
1/4 tbsp (1g)
Garlic powder
4 dash (2g)
Fats and Oils
Oil
6 oz (182mL)
Olive oil
1 oz (30mL)
Salad dressing
2 tbsp (30mL)
Balsamic vinaigrette
1 tbsp (15mL)
Other
Cottage cheese & fruit cup
2 container (340g)
Plant-based deli slices
12 slices (125g)
Protein greek yogurt, flavored
1 container (150g)
Mixed greens
7/8 package (5.5 oz) (133g)
Nutritional yeast
1 1/2 tbsp (6g)
Baked Products
Bread
16 oz (448g)
Breakfast Cereals
Breakfast cereal
2 1/4 serving (68g)
Sweets
Agave
2 tsp (14g)
Cereal Grains and Pasta
Cornstarch
3 tbsp (24g)
Instant couscous, flavored
3/8 box (5.8 oz) (69g)
Long-grain white rice
3/4 cup (139g)
Soups, Sauces, and Gravies
Pesto sauce
3 tbsp (48g)
snack prep - 2 days
1. Rice cake
104cal, 2p, 21c, 1f (per meal)
3 cake (27g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Enjoy.
3. Raspberries
72cal, 2p, 7c, 1f (per meal)
2 cup (246g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Rinse raspberries and serve.
breakfast prep - 2 days
1. Rice cakes with peanut butter
240cal, 8p, 12c, 17f (per meal)
1
Spread peanut butter over top of rice cake.
2. Boiled eggs
208cal, 19p, 1c, 14f (per meal)
6 large (300g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Note: Pre-cooked eggs are available in many grocery chains, but you can make them yourself from raw eggs as described below.
2
Place the eggs in a small sauce pan and cover with water.
3
Bring water to boil and continue boiling until eggs reach desired doneness. Typically, 6-7 mins from point of boiling for soft boiled eggs and 8-10 mins for hard boiled eggs.
4
Peel the eggs, season to taste (salt, pepper, sriracha are all good) and eat.
lunch prep - 1 days
1. Baked tofu
603cal, 59p, 14c, 31f (per meal)
1 1/3 lbs (605g)
1 1/3 slices (1" dia) (3g)
4 tsp (12g)
2/3 cup (160mL)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Pat the tofu dry and cut into cubes.
2
Preheat the oven to 350°F (175°C) and lightly grease a baking sheet.
3
Heat a small skillet over medium heat. Toast the sesame seeds until fragrant, about 1-2 minutes.
4
In a large bowl, toss the tofu cubes with soy sauce, ginger, and toasted sesame seeds until evenly coated.
5
Spread the tofu on the prepared baking sheet and bake for 15 minutes. Flip the cubes and continue baking until firm and heated through, about 15 minutes more. Serve.
2. Simple kale & avocado salad
288cal, 6p, 12c, 19f (per meal)
5/8 avocado(s) (126g)
5/8 small (36g)
5/8 bunch (106g)
Recipe has been scaled from original by 0.63x. 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.
protein prep - 7 days
1. Protein shake
327cal, 73p, 3c, 2f (per meal)
dinner prep - 2 days
1. Basic tempeh
590cal, 48p, 16c, 30f (per meal)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Slice tempeh into desired shapes, coat with oil, then season with salt, pepper, or your favorite seasoning blend.
2
Either saute in a pan over medium heat for 5-7 minutes or bake in a preheated 375°F (190°C) oven for 20-25 minutes, flipping halfway, until golden brown and crispy.
2. Buttered green beans
293cal, 5p, 12c, 23f (per meal)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Prepare green beans according to instructions on package.
2
Top with butter and season with salt and pepper.
lunch prep - 1 days
1. Lentil kale salad
974cal, 39p, 81c, 47f (per meal)
1 1/4 tsp (3g)
2 1/2 cup(s) (593mL)
1 1/4 tsp (2g)
3 3/4 cup, chopped (150g)
2 1/2 tbsp (38mL)
2 1/2 tbsp, slivered (17g)
2 1/2 tbsp (38mL)
2 1/2 clove(s) (8g)
10 tbsp (120g)
Recipe has been scaled from original by 1.25x. Adjust cook times and pan sizes accordingly.
1
Bring water to a boil and add lentils. Cook for 20-25 minutes, checking occasionally.
2
Meanwhile, in a small skillet add oil, garlic, almonds, cumin and red pepper. Sautee for a couple minutes until garlic is fragrant and almonds are toasted. Remove and set aside.
3
Drain lentils and add them in a bowl with kale, almond mixture, and lemon juice. Toss and serve.
lunch prep - 2 days
1. Hummus & veggie deli sandwich
370cal, 27p, 33c, 11f (per meal)
4 tbsp slices (26g)
3 tbsp (45g)
6 slices (62g)
2 slice(s) (64g)
1
Toast bread, if desired.
2
Spread hummus onto the bread.
3
Assemble the remaining ingredients into a sandwich. Serve.
3. Cottage cheese & fruit cup
131cal, 14p, 13c, 3f (per meal)
2 container (340g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Mix cottage cheese and fruit portions of the container together and serve.
breakfast prep - 2 days
1. Creamy scrambled eggs
182cal, 13p, 2c, 14f (per meal)
1/8 cup(s) (15mL)
1 tsp (5g)
1 dash, ground (0g)
1 dash (1g)
2 large (100g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Beat eggs, milk, salt and pepper in medium bowl until blended.
2
Heat butter in large nonstick skillet over medium heat until hot.
3
Pour in egg mixture.
4
As eggs begin to set, scramble them.
5
Repeat (without stirring constantly) until eggs are thickened and no liquid egg remains.
2. Sauteed Kale
121cal, 2p, 5c, 9f (per meal)
1
Heat oil in a skillet over medium-low heat. Add kale and saute for a 3-5 minutes until kale has softened and become a little shiny. Serve with a pinch of salt and pepper.
snack prep - 3 days
1. Breakfast cereal
145cal, 5p, 21c, 4f (per meal)
Recipe has been scaled from original by 0.75x. Adjust cook times and pan sizes accordingly.
1
Just find a cereal you like where a serving is in the 100-150 calorie range. Realistically, you could pick any breakfast cereal and just scale the serving size to be in that range since most breakfast cereals are going to have a very similar macronutrient breakdown.
2. Raspberries
48cal, 1p, 5c, 1f (per meal)
2 cup (246g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Rinse raspberries and serve.
dinner prep - 1 days
1. Lemon ginger tofu chik'n
746cal, 37p, 49c, 43f (per meal)
2 tsp (14g)
1 tbsp (9g)
2 clove(s) (6g)
3 inch (2.5cm) cube (15g)
1 1/2 tbsp (23mL)
2 tbsp (30mL)
3 tbsp (24g)
2 tbsp (30mL)
14 oz (397g)
1
Preheat oven to 425°F (220°C).
2
Tear tofu into bite-sized pieces and add them to a large bowl. Toss with only half of the soy sauce and only half of the oil. Sprinkle a little over half of the corn starch on the tofu and toss until tofu is fully coated.
3
Place tofu on a parchment lined baking sheet and bake until crispy about 30-35 minutes.
4
Meanwhile prepare the lemon ginger sauce. Mix lemon juice, agave, and remaining soy sauce in a small bowl. In a separate bowl, mix the remaining corn starch with a splash of cold water until combined. Set
5
both bowls aside.
6
Add remaining oil to a skillet over medium heat and add the ginger and garlic. Cook until fragrant, 1 minute.
7
Pour in the lemon sauce and bring to a simmer and then pour in the cornstarch mixture. Simmer until sauce thickens, about 1 minute.
8
Add tofu and sesame seeds to the sauce and stir until coated. Serve.
2. Roasted brussels sprouts
232cal, 7p, 12c, 14f (per meal)
1 tbsp (15mL)
1/2 lbs (227g)
1 1/3 dash, ground (0g)
2 dash (1g)
Recipe has been scaled from original by 0.33x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 400 F (200 C).
2
To prepare the brussels sprouts, cut off the brown ends and remove any yellow outer leaves.
3
In a medium bowl, mix them with the oil, salt, and pepper until evenly coated.
4
Spread them out evenly on a sheet pan and roast for about 30-35 minutes until tender on the inside. Keep an eye on them while cooking and shake the pan every so often so that they brown evenly.
5
Remove from oven and serve.
dinner prep - 1 days
1. Spiced chickpea tabbouleh bowl
455cal, 19p, 70c, 5f (per meal)
3/8 can (187g)
1/4 tbsp (3mL)
1 2/3 sprigs (2g)
3/8 roma tomato (33g)
1/4 cucumber (8-1/4") (63g)
1/2 tsp (1g)
1/4 tsp (1mL)
3/8 box (5.8 oz) (69g)
Recipe has been scaled from original by 0.42x. Adjust cook times and pan sizes accordingly.
1
Heat oven to 425F (220C). Toss chickpeas with oil, cumin and a dash of salt. Place on a baking sheet and bake for 15 minutes. Set aside when done.
2
Meanwhile, cook couscous according to package. When the couscous is done and has cooled a little, mix in the parsley.
3
Assemble bowl with couscous, roasted chickpeas, cucumber, and tomatoes. Drizzle lemon juice on top and serve.
2. Protein greek yogurt
139cal, 20p, 8c, 3f (per meal)
1 container (150g)
1
Enjoy.
breakfast prep - 3 days
1. Egg in an eggplant
361cal, 20p, 2c, 28f (per meal)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Coat the eggplant in oil and put in a skillet over medium heat, cooking for about 4 minutes on each side until soft and lightly browned.
2
Remove eggplant from skillet and when cool enough to touch, cut a small hole in the center and set the small circle to the side.
3
Place the eggplant back in the skillet and crack an egg in the middle of the hole. Cook for 4 minutes, then flip and cook for another 2-3 minutes.
4
Add salt and pepper to taste and serve with eggplant circle that had been set aside.
lunch prep - 2 days
1. Grilled cheese with sun dried tomatoes & spinach
820cal, 41p, 57c, 43f (per meal)
3 slice(s) (84g)
1/2 tbsp (8mL)
3/8 cup(s) (11g)
1 1/2 oz (43g)
1 1/2 tbsp (24g)
3 slice (96g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Divide the olive oil over the outside of each slice of bread.
2
On one slice, spread the pesto, then layer a slice of cheese, topped with the tomatoes and spinach. Place the second slice of the cheese on top and close the sandwich.
3
Cook the sandwiches on a skillet over medium heat, about 2-4 minutes on each side. Serve warm.
2. Simple salad with celery, cucumber & tomato
85cal, 3p, 9c, 3f (per meal)
2/3 package (5.5 oz) (103g)
2/3 medium whole (2-3/5" dia) (82g)
1 1/3 stalk, medium (7-1/2" - 8" long) (53g)
2/3 cucumber (8-1/4") (201g)
2 tbsp (30mL)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Mix all vegetables in a large bowl.
2
Drizzle salad dressing over when serving.
dinner prep - 2 days
1. Peanut tempeh
651cal, 49p, 22c, 34f (per meal)
1 1/2 tbsp (6g)
1 tbsp (15mL)
1 1/2 tbsp (23mL)
6 tbsp (97g)
3/4 lbs (340g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 375 F (190 C). Line a baking sheet with parchment paper or foil and spray with non-stick spray.
2
Cut tempeh into nugget-shaped slices.
3
In a small bowl, mix together the peanut butter, lemon juice, soy sauce, and nutritional yeast. Slowly add in small amounts of water until it has a sauce-like consistency that's not too runny. Add salt/pepper to taste.
4
Dip tempeh into sauce and fully coat it. Place on baking sheet. Make sure you reserve a small amount of the sauce for later.
5
Bake in the oven for about 30 minutes or until peanut butter has formed a crust.
6
Drizzle extra sauce on top and serve.
2. White rice
248cal, 5p, 55c, 1f (per meal)
3/4 cup (139g)
1 1/2 cup(s) (356mL)
1/2 tsp, ground (1g)
1/4 tbsp (5g)
Recipe has been scaled from original by 0.75x. Adjust cook times and pan sizes accordingly.
1
(Note: Follow rice package instructions if they differ from below)
2
In a saucepan with a good fitting lid bring water and salt to a boil.
3
Add rice and stir.
4
Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
5
Cook for 20 minutes.
6
Do not lift the lid! The steam that is trapped inside the pan is what allows the rice to cook properly.
7
Remove from heat and fluff with fork, season with pepper, and serve.
snack prep - 2 days
1. Hummus toast
146cal, 7p, 15c, 5f (per meal)
2. Raspberries
108cal, 2p, 10c, 1f (per meal)
3 cup (369g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Rinse raspberries and serve.
dinner prep - 1 days
1. Saag feta
431cal, 16p, 8c, 35f (per meal)
1/3 pepper(s) (2g)
1/8 cup(s) (20mL)
4 tsp (20mL)
1/3 tsp (1g)
1/4 tbsp (1g)
1/4 tbsp (3mL)
1/3 inch (2.5cm) cube (2g)
1/3 clove (1g)
1/3 small (23g)
1/3 lbs (151g)
2 2/3 oz (76g)
Recipe has been scaled from original by 0.33x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a skillet over medium heat. Add in onion and cook until softened, 5 minutes.
2
Stir in spices, ginger, and garlic and cook until fragrant, about 1 minute.
3
Add spinach in batches, stirring occasionally until all spinach is wilted, about 3 minutes.
4
Add in serrano and lime juice and set aside to cool briefly, about 6 minutes.
5
Transfer spinach mixture to blender and blend until it's a chunky paste.
6
Return the spinach to the skillet over low heat and add in water, stir. Add in feta and mix gently as to not break it up. Cook until warmed throughout and serve.
2. Lentils
347cal, 24p, 51c, 1f (per meal)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Cooking instructions of lentils can vary. Follow package instructions if possible.
2
Heat lentils, water, and salt in a saucepan over medium heat. Bring to a simmer and cover, cooking for about 20-30 minutes or until lentils are soft. Drain any extra water. Serve.
3. Edamame & beet salad
171cal, 9p, 12c, 7f (per meal)
1/2 cup (59g)
1 tbsp (15mL)
2 beet(s) (100g)
1 cup (30g)
Recipe has been scaled from original by 0.5x. 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.
lunch prep - 1 days
1. Avocado egg salad sandwich
562cal, 30p, 29c, 31f (per meal)
3 large (150g)
2 slice (64g)
1/2 avocado(s) (101g)
6 tbsp cherry tomatoes (56g)
4 dash (2g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Use store-bought hard-boiled eggs or make your own by placing eggs in a small saucepan and covering with water. Bring water to boil and continue boiling 8-10 minutes. Allow eggs to cool and then peel.
2
Combine the eggs, avocado, garlic, and some salt and pepper in a bowl. Mash with a fork until fully combined.
3
Add in tomatoes. Mix.
4
Put egg salad in between bread to form sandwich.
5
Serve.
6
(Note: You can store any leftover egg salad in the fridge for a day or two)
2. Celery and peanut butter
327cal, 12p, 10c, 25f (per meal)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Clean celery and slice to desired lengths
2
spread peanut butter along center