Meal Details

1. Gingerbread overnight oats

470 cals, 20p, 66c, 10f (per meal)

Scale to:

3 cup(s) (243g)

6 tbsp (36g)

3/4 cup (210g)

1/2 tbsp (4g)

3 dash (1g)

3 tbsp (45mL)

1 1/2 medium (267g)

3 cup (720mL)

Recipe has been scaled from original by 1.5x. 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. Roasted cashews

155 cals, 4p, 8c, 12f (per meal)

Scale to: , 1/6 cup(s)

3 tbsp, halves and whole (26g)

3. Celery and peanut butter

325 cals, 12p, 10c, 25f (per meal)

Scale to:

3 stalk, medium (7-1/2" - 8" long) (120g)

3 tbsp (48g)

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

Clean celery and slice to desired lengths

spread peanut butter along center