Meal Details

1. Basic scrambled eggs

240 cals, 19p, 1c, 18f (per meal)

Scale to: , 3 egg(s)

3 large (150g)

1/4 tbsp (4mL)

Recipe has been scaled from original by 0.75x. Adjust cook times and pan sizes accordingly.

Beat eggs in medium bowl until blended.

Heat oil in large nonstick skillet over medium heat until hot.

Pour in egg mixture.

As eggs begin to set, scramble them.

Repeat (without stirring constantly) until eggs are thickened and no liquid egg remains. Season with salt/pepper.

2. Roasted cashews

105 cals, 3p, 5c, 8f (per meal)

Scale to: , 1/8 cup(s)

2 tbsp, halves and whole (17g)

3. Cottage cheese & fruit cup

130 cals, 14p, 13c, 3f (per meal)

Scale to: , 4 container

4 container (680g)

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

Mix cottage cheese and fruit portions of the container together and serve.