Meal Details
1. Turkey chorizo
100cal, 11p, 0c, 6f (per meal)
1/2 lbs (227g)
1 1/2 tbsp (23mL)
1 tsp (2g)
1 tsp (3g)
2 dash, leaves (0g)
2 dash (1g)
1 tsp (5mL)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Heat oil in a skillet over medium heat. Add turkey and some salt and pepper. Break into pieces and cook until browned and cooked through.
2
Add red wine vinegar and all of the spices. Stir and cook 1-2 minutes longer.
3
Serve.
2. Sauteed Kale
61cal, 1p, 3c, 5f (per meal)
1
Heat oil in a skillet over medium-low heat. Add kale and saute for a 3-5 minutes until kale has softened and become a little shiny. Serve with a pinch of salt and pepper.
3. Scrambled egg whites
61cal, 7p, 0c, 4f (per meal)
1
Whisk egg whites and a generous pinch of salt in a mixing bowl until the eggs appear frothy, about 40 seconds.
2
Heat oil in a skillet over medium-low heat. Pour in egg whites, and once they start to set, scramble them with a spatula.
3
Once eggs are set, transfer to a plate and season with some fresh cracked pepper. Serve.