Meal Details
1. Vegan lemon poppy overnight oats
145 cals, 5p, 16c, 6f (per meal)
1 cup(s) (240mL)
2 tbsp, slivered (14g)
2 tbsp (30mL)
2 tsp (6g)
2 tsp (14g)
1 cup(s) (81g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Combine oats, agave, almond milk, poppy seeds, lemon juice, and some salt in a large container with a lid. Stir, cover, and refrigerate overnight or for at least 8 hours.
2
Top with almonds before serving.
2. Carrots and hummus
80 cals, 3p, 7c, 3f (per meal)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Serve carrots with hummus.
3. Raspberries
70 cals, 2p, 7c, 1f (per meal)
4 cup (492g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Rinse raspberries and serve.