Meal Details
1. Beef breakfast bowl
665 cals, 45p, 11c, 43f (per meal)
2 tbsp (30mL)
2 tbsp (16g)
2 tbsp (13g)
3 avocado(s) (603g)
6 cup, chopped (240g)
1 lbs (510g)
1 1/2 lbs (678g)
Recipe has been scaled from original by 3x. 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. Low carb bread with almond butter
330 cals, 9p, 3c, 30f (per meal)
2 tbsp (32g)
2 large (100g)
1/4 tbsp (4g)
1 tsp (5g)
4 tbsp (60mL)
2/3 cup (74g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
In a greased, microwave-safe mug, mix the almond flour, oil, baking powder, salt, and egg until fully combined.
2
Microwave for 90 seconds.
3
Remove bread from mug, slice, and serve with almond butter.
4
For leftovers: immediately wrap any leftovers in plastic wrap or parchment paper. Store on the counter or in your fridge/freezer. Reheat by toasting or microwaving.