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. Sunflower seeds

90 cals, 4p, 1c, 7f (per meal)

Scale to:

2 oz (57g)

3. Celery and almond butter

100 cals, 3p, 2c, 8f (per meal)

Scale to:

1 stalk, medium (7-1/2" - 8" long) (40g)

1/2 oz (14g)

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

Clean celery and slice to desired lengths

Spread almond butter along center