Meal Details

1. Gingerbread overnight oats

313cal, 13p, 44c, 7f (per meal)

Scale to:

1 medium (178g)

2 cup(s) (162g)

4 tbsp (24g)

1/2 cup (140g)

1 tsp (3g)

2 dash (1g)

2 tbsp (30mL)

2 cup(s) (480mL)

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. Roasted peanuts

288cal, 11p, 6c, 23f (per meal)

Scale to: , 1/3 cup(s)

5 tbsp (46g)

3. Rice cakes with peanut butter

359cal, 12p, 19c, 25f (per meal)

Scale to: , 1 1/2 cake(s)

1 1/2 cakes (14g)

3 tbsp (48g)

Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.

Spread peanut butter over top of rice cake.