Meal Details
1. Spicy sun dried tomato and feta omelette
355 cals, 22p, 15c, 21f (per meal)
2 large (100g)
1 oz (28g)
4 tbsp, crumbled (38g)
1/2 tsp (3mL)
1 pinch (0g)
1/2 tbsp, ground (2g)
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. Rice cakes with peanut butter
480 cals, 16p, 25c, 34f (per meal)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Spread peanut butter over top of rice cake.
3. Cottage cheese & fruit cup
215 cals, 20p, 22c, 5f (per meal)
8 container (1064g)
Recipe has been scaled from original by 8x. Adjust cook times and pan sizes accordingly.
1
Mix cottage cheese and fruit portions of the container together and serve.