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. Simple sauteed spinach
100cal, 4p, 2c, 7f (per meal)
4 dash, ground (1g)
4 dash (3g)
2 tbsp (30mL)
16 cup(s) (480g)
2 clove (6g)
Recipe has been scaled from original by 2x. 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.
3. Kefir
300cal, 16p, 49c, 4f (per meal)
1/2 gallon (1920mL)
Recipe has been scaled from original by 8x. Adjust cook times and pan sizes accordingly.
1
Pour into a glass and drink.