Meal Details
1. Boiled eggs
210 cals, 19p, 1c, 14f (per meal)
12 large (600g)
Recipe has been scaled from original by 6x. Adjust cook times and pan sizes accordingly.
1
Note: Pre-cooked eggs are available in many grocery chains, but you can make them yourself from raw eggs as described below.
2
Place the eggs in a small sauce pan and cover with water.
3
Bring water to boil and continue boiling until eggs reach desired doneness. Typically, 6-7 mins from point of boiling for soft boiled eggs and 8-10 mins for hard boiled eggs.
4
Peel the eggs, season to taste (salt, pepper, sriracha are all good) and eat.
2. Celery and almond butter
400 cals, 13p, 7c, 32f (per meal)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Clean celery and slice to desired lengths
2
Spread almond butter along center
3. Raspberries
120 cals, 3p, 11c, 1f (per meal)
6 2/3 cup (820g)
Recipe has been scaled from original by 6.67x. Adjust cook times and pan sizes accordingly.
1
Rinse raspberries and serve.