Meal Details

1. Vegan carrot cake overnight oats

196cal, 5p, 24c, 8f (per meal)

Scale to:

1 dash (0g)

4 tbsp, chopped (28g)

2 tbsp (40g)

1 tbsp (15mL)

1 cup(s) (81g)

4 dash (1g)

1 cup (240mL)

1/2 medium (31g)

Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.

Whisk together the almond milk, cinnamon, ginger, and a pinch of salt in a bowl or container with a lid.

Stir in oats and maple syrup. Cover and refrigerate overnight or for at least 4 hours.

In a small bowl, stir together the shredded carrots and apricot preserves. Cover and refrigerate until serving.

Wheat ready to eat, serve oats topped with carrot preserves and chopped walnuts.

2. Nectarine

70cal, 2p, 13c, 1f (per meal)

Scale to: , 4 nectarine(s)

4 medium (2-1/2" dia) (568g)

Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.

Remove nectarine pit, slice, and serve.