Meal Details

1. Vegan carrot cake overnight oats

784cal, 20p, 94c, 31f (per meal)

Scale to:

4 dash (1g)

1 cup, chopped (112g)

1/2 cup (160g)

4 tbsp (60mL)

4 cup(s) (324g)

2 tsp (5g)

4 cup (960mL)

2 medium (122g)

Recipe has been scaled from original by 2x. 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. Fruit juice

172cal, 3p, 38c, 1f (per meal)

Scale to: , 1 1/2 cup(s)

12 fl oz (360mL)

3. Grapes

87cal, 1p, 14c, 1f (per meal)

Scale to:

6 cup (552g)