Meal Details

1. Egg and pesto stuffed tomato

390 cals, 24p, 14c, 24f (per meal)

Scale to: , 12 tomato(es)

12 large (600g)

6 tbsp (96g)

12 large whole (3" dia) (2184g)

Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.

Preheat oven to 400°F (200°C).

Slice tops of tomatoes off and spoon out insides to make bowls.

Place tomatoes in a baking dish.

Put pesto in the bottom of each tomato and then crack an egg into each.

Season with salt and pepper.

Bake for 20 minutes.

Serve.

2. Fruit juice

170 cals, 3p, 38c, 1f (per meal)

Scale to: , 1 1/2 cup(s)

12 fl oz (360mL)

3. Apple & peanut butter

155 cals, 4p, 13c, 8f (per meal)

Scale to: , 1/2 apple(s)

1/2 medium (3" dia) (91g)

1 tbsp (16g)

Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.

Slice an apple and spread peanut butter evenly over each slice.