Meal Details

1. Fruit juice

115 cals, 2p, 25c, 1f (per meal)

Scale to: , 1 cup(s)

8 fl oz (240mL)

2. Apple

105 cals, 1p, 21c, 0f (per meal)

Scale to: , 1 apple(s)

1 medium (3" dia) (182g)

3. Avocado and bacon egg salad sandwich

330 cals, 18p, 14c, 20f (per meal)

Scale to:

6 large (300g)

4 dash (3g)

2 tsp (6g)

4 slice(s) (40g)

1 avocado(s) (201g)

4 slice (128g)

Use store-bought hard-boiled eggs or make your own and let cool in the refrigerator.

Cook bacon according to package. Set aside.

Combine the eggs, avocado, salt, and garlic in a bowl. Mash with a fork until fully combined.

Crumble bacon and add in. Mix.

Put egg salad in between bread to form sandwich.

Serve.

(Note: You can store any leftover egg salad in the fridge for a day or two)