Meal Details
1. Egg and pesto stuffed tomato
130 cals, 8p, 5c, 8f (per meal)
1
Preheat oven to 400°F (200°C).
2
Slice tops of tomatoes off and spoon out insides to make bowls.
3
Place tomatoes in a baking dish.
4
Put pesto in the bottom of each tomato and then crack an egg into each.
5
Season with salt and pepper.
6
Bake for 20 minutes.
7
Serve.
2. Sauteed Kale
60 cals, 1p, 3c, 5f (per meal)
1
Heat oil in a skillet over medium-low heat. Add kale and saute for a 3-5 minutes until kale has softened and become a little shiny. Serve with a pinch of salt and pepper.
3. 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.