Meal Details
1. Turkey chorizo
398cal, 45p, 1c, 23f (per meal)
2 lbs (907g)
6 tbsp (90mL)
4 tsp (9g)
4 tsp (11g)
1 tsp, leaves (1g)
1 tsp (2g)
4 tsp (20mL)
Recipe has been scaled from original by 2x. 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. Boiled eggs
277cal, 25p, 1c, 19f (per meal)
16 large (800g)
Recipe has been scaled from original by 8x. Adjust cook times and pan sizes accordingly.
1
Note: Pre-cooked eggs are available in many grocery chains, but you can make them yourself from raw eggs as described below.
2
Place the eggs in a small sauce pan and cover with water.
3
Bring water to boil and continue boiling until eggs reach desired doneness. Typically, 6-7 mins from point of boiling for soft boiled eggs and 8-10 mins for hard boiled eggs.
4
Peel the eggs, season to taste (salt, pepper, sriracha are all good) and eat.
3. Simple sauteed spinach
199cal, 7p, 5c, 14f (per meal)
1 tsp, ground (2g)
1 tsp (6g)
4 tbsp (60mL)
32 cup(s) (960g)
4 clove (12g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Heat the oil in the pan over medium heat.
2
Add the garlic and sauté for a minute or two until fragrant.
3
Over high heat, add the spinach, salt, and pepper and stir rapidly until spinach has wilted.
4
Serve.