Meal Details
1. Rosemary almond protein bars
533cal, 18p, 7c, 44f (per meal)
1 1/2 cup, whole (229g)
1 tbsp (11g)
5 tsp, chopped (6g)
1/4 tbsp (2g)
1/4 tbsp (2g)
1 tsp (7g)
6 1/2 tbsp (97g)
2 1/2 tbsp (36mL)
1/4 tbsp, leaves (1g)
3/8 cup(s) (45g)
Recipe has been scaled from original by 0.8x. Adjust cook times and pan sizes accordingly.
1
Preheat the oven to 300°F (150°C) and line a square baking dish with aluminum foil.
2
Add flax seeds to a blender and blend until it reaches a flour-like consistency.
3
In a large bowl, combine chopped almonds, ground flax, almond flour, thyme, rosemary, onion powder, garlic powder, and salt.
4
Add egg whites and oil, mixing until a chunky dough forms. Press the mixture evenly into the baking dish, ensuring it's about 0.5 inch (1.25 cm) thick throughout.
5
Bake for 25-30 minutes or until the edges are lightly browned. Let cool, then slice into the number of bars listed in the "Makes" section of the recipe.
6
Meal Prep Tip: Wrap each bar individually in plastic wrap and store in an airtight container at room temperature for up to a week.
2. Blueberries
95cal, 1p, 18c, 0f (per meal)
4 cup (592g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Rinse off blueberries and serve.