Meal Details
1. Beef breakfast bowl
445 cals, 30p, 8c, 29f (per meal)
4 tsp (20mL)
4 tsp (11g)
4 tsp (8g)
2 avocado(s) (402g)
4 cup, chopped (160g)
3/4 lbs (340g)
1 lbs (452g)
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 mushrooms and saute a couple minutes until softened.
2
Add the beef, spices, and a dash of salt and pepper to the skillet. Crumble the beef and stir occasionally until it's browned and fully cooked.
3
Transfer beef mixture to a bowl and add kale and avocado. Serve.
2. Blackberries
120 cals, 4p, 11c, 1f (per meal)
7 cup (1008g)
Recipe has been scaled from original by 7x. Adjust cook times and pan sizes accordingly.
1
Rinse blackberries and serve.
3. Scrambled egg whites
120 cals, 13p, 1c, 7f (per meal)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Whisk egg whites and a generous pinch of salt in a mixing bowl until the eggs appear frothy, about 40 seconds.
2
Heat oil in a skillet over medium-low heat. Pour in egg whites, and once they start to set, scramble them with a spatula.
3
Once eggs are set, transfer to a plate and season with some fresh cracked pepper. Serve.