Meal Details

1. Basic scrambled eggs

320 cals, 25p, 1c, 24f (per meal)

Scale to: , 4 egg(s)

4 large (200g)

1 tsp (5mL)

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. Celery and peanut butter

325 cals, 12p, 10c, 25f (per meal)

Scale to:

3 stalk, medium (7-1/2" - 8" long) (120g)

3 tbsp (48g)

Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.

Clean celery and slice to desired lengths

spread peanut butter along center

3. Blueberries and cream

405 cals, 4p, 14c, 36f (per meal)

Scale to:

6 2/3 tbsp (100mL)

10 tbsp (93g)

Recipe has been scaled from original by 1.25x. Adjust cook times and pan sizes accordingly.

Place the blueberries in a bowl and pour the cream over. You can also whip the cream beforehand if you like.