Meal Details
Basic scrambled eggs
1. Basic scrambled eggs
320 cals, 25p, 1c, 24f (per meal)
  • ,
  • 4 large (200g)
  • 1 tsp (5mL)
  • 1
    Beat eggs in medium bowl until blended.
    2
    Heat oil in large nonstick skillet over medium heat until hot.
    3
    Pour in egg mixture.
    4
    As eggs begin to set, scramble them.
    5
    Repeat (without stirring constantly) until eggs are thickened and no liquid egg remains. Season with salt/pepper.
    Pecans
    2. Pecans
    185 cals, 2p, 1c, 18f (per meal)
  • ,
  • 1 cup, halves (99g)
  • Celery and almond butter
    3. Celery and almond butter
    400 cals, 13p, 7c, 32f (per meal)
  • 4 stalk, medium (7-1/2" - 8" long) (160g)
  • 2 oz (57g)
  • Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
    1
    Clean celery and slice to desired lengths
    2
    Spread almond butter along center
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