Meal Details
1. Peach crisp smoothie
350cal, 6p, 46c, 12f (per meal)
1/2 medium (7" to 7-7/8" long) (59g)
2 tbsp, chopped (15g)
1 tsp (5mL)
1 tbsp (15mL)
2 tbsp (11g)
1 dash (0g)
2 tbsp (30mL)
1/4 cup(s) (35g)
1 medium (2-2/3" dia) (150g)
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.
2. 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.