Meal Details
1. Mexican scrambled eggs
564cal, 29p, 27c, 28f (per meal)
8 large (400g)
2 tsp (5g)
3/4 cup (216g)
2 tsp (10mL)
1 tsp (2g)
2 can(s) (878g)
2 avocado(s) (402g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Add beans and spices to a small saucepan or skillet and cook over low heat, until heated through. Set aside.
2
Meanwhile, scramble eggs with a fork in a small bowl. Heat oil in a small skillet over low heat. Pour in eggs and once they start to set, scramble. Cook until firm.
3
Arrange spiced beans, egg, avocado, and salsa on a plate. Season with a pinch of salt/pepper. Serve.
2. Sauteed Kale
121cal, 2p, 5c, 9f (per meal)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
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.