Meal Details
1. Almond butter brownies
460 cals, 13p, 31c, 28f (per meal)
2 2/3 tbsp (38g)
1/4 tbsp (3g)
1/3 cup (27g)
1 1/3 large (67g)
2 2/3 tbsp (40mL)
1/4 cup (44g)
2/3 cup (167g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 350°F (180°C). Line a small baking dish with parchment paper.
2
In a large bowl, mix the almond butter, coconut sugar, maple syrup, eggs, and some salt until combined. Then mix in the cacao powder and baking powder until combined. Fold in the chocolate chips.
3
Pour batter into the baking dish and spread evenly. Bake for 20 minutes.
4
Let brownies cool and then slice into the number of brownies listed in the serving size details.
5
Serve.
6
Meal Prep Note: Wrap leftovers in plastic wrap or foil and store at room temperature or in the fridge for 1-2 days. Extras can also be wrapped and stored in the freezer. Leave out at room temperature to thaw before eating.
3. Grapefruit
120 cals, 2p, 23c, 0f (per meal)
4 large (approx 4-1/2" dia) (1328g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Cut grapefruit in half and separate the grapefruit into individual segments by carefully cut along the membranes on each side of the segment with a sharp knife.
2
(optional: sprinkle some of your favorite 0 calorie sweetener on top before serving)