Meal Details
1. English bubble & squeak
215 cals, 8p, 28c, 5f (per meal)
8 small (1-3/4" to 2-1/4" dia.) (736g)
1/2 cup (140g)
4 tsp (20mL)
4 cup, shredded (200g)
1
Add potatoes to a pot, cover with water, and boil for 10-15 minutes until fork-tender. Drain and mash the potatoes with a fork. Season with salt and pepper.
2
In a large bowl, mix the mash potatoes and brussels sprouts. Season generously with salt and pepper.
3
Form into patties (use number of patties listed in recipe details).
4
Heat oil in a skillet over medium heat. Press patties into the oil and leave undisturbed until browned on one slide, about 2-3 minutes. Flip and cook the other side.
5
Serve with a dollop of Greek yogurt.
2. Vegan breakfast sausage links
115 cals, 14p, 3c, 5f (per meal)
12 links (270g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Cook links according to package instructions. Serve.
3. Scrambled egg whites
60 cals, 7p, 0c, 4f (per meal)
1
Whisk egg whites and a generous pinch of salt in a mixing bowl until the eggs appear frothy, about 40 seconds.
2
Heat oil in a skillet over medium-low heat. Pour in egg whites, and once they start to set, scramble them with a spatula.
3
Once eggs are set, transfer to a plate and season with some fresh cracked pepper. Serve.