Meal Details
1. Egg and pesto stuffed tomato
388cal, 24p, 14c, 24f (per meal)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
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. Simple sauteed spinach
100cal, 4p, 2c, 7f (per meal)
16 cup(s) (480g)
2 tbsp (30mL)
4 dash (3g)
4 dash, ground (1g)
2 clove (6g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Heat the oil in the pan over medium heat.
2
Add the garlic and sauté for a minute or two until fragrant.
3
Over high heat, add the spinach, salt, and pepper and stir rapidly until spinach has wilted.
4
Serve.
3. Blackberries
116cal, 3p, 10c, 1f (per meal)
6 2/3 cup (960g)
Recipe has been scaled from original by 6.67x. Adjust cook times and pan sizes accordingly.
1
Rinse blackberries and serve.