Meal Details
1. Chicken sausage & egg white breakfast bowl
700 cals, 53p, 12c, 44f (per meal)
1/2 tbsp (8mL)
3/4 avocado(s) (151g)
6 tbsp cherry tomatoes (56g)
3/4 cup (182g)
6 link(s) (180g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Cook chicken sausage according package instructions. Slice into bite-sized pieces and set aside.
2
Add oil to a skillet over low heat. Pour in egg whites and scramble until they turn opaque and firm.
3
Transfer egg whites to a bowl and add the chicken sausage, tomatoes, and avocado. Season with a pinch of salt/pepper and serve.
3. Low carb bread with almond butter
165 cals, 4p, 2c, 15f (per meal)
1 tbsp (16g)
1 large (50g)
1/3 tsp (2g)
4 dash (3g)
2 tbsp (30mL)
1/3 cup (37g)
1
In a greased, microwave-safe mug, mix the almond flour, oil, baking powder, salt, and egg until fully combined.
2
Microwave for 90 seconds.
3
Remove bread from mug, slice, and serve with almond butter.
4
For leftovers: immediately wrap any leftovers in plastic wrap or parchment paper. Store on the counter or in your fridge/freezer. Reheat by toasting or microwaving.