Meal Details
1. Mexican scrambled eggs
846cal, 43p, 40c, 41f (per meal)
12 large (600g)
1 tbsp (8g)
1 cup (324g)
1 tbsp (15mL)
1/2 tbsp (3g)
3 can(s) (1317g)
3 avocado(s) (603g)
Recipe has been scaled from original by 3x. 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.