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. Walnuts

233cal, 5p, 2c, 22f (per meal)

Scale to: , 1/3 cup(s)

1/3 cup, shelled (33g)

3. Celery and peanut butter

109cal, 4p, 3c, 8f (per meal)

Scale to:

1 tbsp (16g)

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

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