Meal Details
1. Spicy sun dried tomato and feta omelette
175 cals, 11p, 8c, 10f (per meal)
1 large (50g)
1/2 oz (14g)
2 tbsp, crumbled (19g)
1/4 tsp (1mL)
1/2 pinch (0g)
1/4 tbsp, ground (1g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Break the eggs into a small bowl and scramble them. Mix in thyme, cayenne, and some pepper.
2
Heat the oil in a frying pan and add the egg mixture, making an even layer.
3
Sprinkle the rest of the ingredients over the egg and let it cook for a minute or two.
4
Using a spatula, flip half of the omelette onto the other half and continue cooking for another minute or two until fully cooked. Serve.
2. Peanut butter english muffin
170 cals, 6p, 16c, 9f (per meal)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Slice english muffin through the center and spread peanut butter on each side.
2
(Optional: toast in a toaster oven for a couple minutes)
3
Serve.
3. Raspberries
70 cals, 2p, 7c, 1f (per meal)
4 cup (492g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Rinse raspberries and serve.