Meal Details

1. Gingerbread overnight oats

155 cals, 7p, 22c, 4f (per meal)

Scale to:

1 cup(s) (81g)

2 tbsp (12g)

4 tbsp (70g)

4 dash (1g)

1 dash (0g)

1 tbsp (15mL)

1/2 medium (89g)

1 cup (240mL)

Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.

Combine oats, ginger, maple syrup, milk, and some salt in a container with a lid. Stir.

In a separate small container mix the greek yogurt, cinnamon, nutmeg.

Cover and refrigerate oats and spiced yogurt overnight or for at least 4 hours.

To serve, top oats with spiced yogurt and pear. Enjoy.

2. Walnuts

115 cals, 3p, 1c, 11f (per meal)

Scale to: , 1/6 cup(s)

2 2/3 tbsp, shelled (17g)

3. Celery and peanut butter

110 cals, 4p, 3c, 8f (per meal)

Scale to:

1 stalk, medium (7-1/2" - 8" long) (40g)

1 tbsp (16g)

Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.

Clean celery and slice to desired lengths

spread peanut butter along center