Meal Details

1. Spiced chickpea & avocado toast

481cal, 17p, 35c, 22f (per meal)

Scale to: , 4 toast(s)

4 slice(s) (128g)

2 tsp (10mL)

4 tsp (8g)

4 dash (1g)

1 tsp (5mL)

2 can(s) (896g)

2 avocado(s) (402g)

Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.

Preheat oven to 400°F (200°C).

Toss chickpeas with oil, cumin, and a dash of salt. Place on a baking sheet and roast in the oven for 10-15 minutes, until golden.

Meanwhile, mash avocado in a bowl with the back of a fork. Add in lemon juice and a pinch of salt/pepper. Mash until well combined.

Toast bread.

Assemble by spreading avocado mash on the bread and top with a heaping pile of spiced chickpeas and the crushed red pepper flakes. Serve.

2. Milk

186cal, 10p, 15c, 10f (per meal)

Scale to: , 1 1/4 cup(s)

1 1/4 cup(s) (300mL)

3. Walnut almond trail mix

216cal, 5p, 12c, 15f (per meal)

Scale to: , 1 cup(s)

1/3 cup, chopped (39g)

1/3 cup, whole (48g)

2 2/3 tbsp (38g)

2 2/3 tbsp (not packed) (24g)

Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.

Mix the ingredients together. Sore any leftovers in a cool area.