Meal Details
1. Peach crisp smoothie
175cal, 3p, 23c, 6f (per meal)
1/4 medium (7" to 7-7/8" long) (30g)
1 tbsp, chopped (7g)
1/2 tsp (3mL)
1/2 tbsp (8mL)
1 tbsp (6g)
1/2 dash (0g)
1 tbsp (15mL)
1/8 cup(s) (18g)
1/2 medium (2-2/3" dia) (75g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Place all ingredients in a blender and blend on high until smooth. Add more ice or milk as needed. Pour into a glass and serve immediately.
3. Boiled eggs
69cal, 6p, 0c, 5f (per meal)
4 large (200g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Note: Pre-cooked eggs are available in many grocery chains, but you can make them yourself from raw eggs as described below.
2
Place the eggs in a small sauce pan and cover with water.
3
Bring water to boil and continue boiling until eggs reach desired doneness. Typically, 6-7 mins from point of boiling for soft boiled eggs and 8-10 mins for hard boiled eggs.
4
Peel the eggs, season to taste (salt, pepper, sriracha are all good) and eat.