Meal Details
1. Vegan carrot cake overnight oats
784cal, 20p, 94c, 31f (per meal)
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.
1
Whisk together the almond milk, cinnamon, ginger, and a pinch of salt in a bowl or container with a lid.
2
Stir in oats and maple syrup. Cover and refrigerate overnight or for at least 4 hours.
3
In a small bowl, stir together the shredded carrots and apricot preserves. Cover and refrigerate until serving.
4
Wheat ready to eat, serve oats topped with carrot preserves and chopped walnuts.
2. Grapefruit
119cal, 2p, 23c, 0f (per meal)
4 large (approx 4-1/2" dia) (1328g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Cut grapefruit in half and separate the grapefruit into individual segments by carefully cut along the membranes on each side of the segment with a sharp knife.
2
(optional: sprinkle some of your favorite 0 calorie sweetener on top before serving)