Meal Details
1. Low carb sausage egg & cheese puffs
475 cals, 21p, 3c, 42f (per meal)
1 tbsp (12g)
2 dash (1g)
2 dash (2g)
1 dash (1g)
1/2 cup (56g)
1 1/2 tbsp (21g)
2 large (100g)
1 cup, shredded (113g)
1/2 lbs (227g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 375°F (190°C).
2
Cook sausage in a skillet on medium heat. Crumble and stir until browned and fully cooked. Set aside to lightly cool.
3
In a large bowl, mix together the eggs, melted butter, sour cream, salt, baking powder, and garlic powder until well incorporated. Then mix in the sausage, cheese and almond flour.
4
Roll into 2 inch (5cm) balls (for accurate serving sizes, form into the number of puffs listed in the recipe details above) and place on a lined baking sheet with a bit of a gap between each ball to allow for spreading.
5
Bake for 15-20 minutes, checking occasionally, until cheese is bubbly and browned. Serve!
6
Meal Prep Note: These puffs are great for meal prepping. Store extras in an airtight container in the fridge. When ready to eat, reheat in a microwave or toaster oven or serve cold.
2. Cherry tomatoes
40 cals, 2p, 6c, 0f (per meal)
48 cherry tomatoes (816g)
Recipe has been scaled from original by 8x. Adjust cook times and pan sizes accordingly.
1
Rinse tomatoes, remove any stems, and serve.