Meal Details

1. Kale chips

140 cals, 3p, 7c, 10f (per meal)

Scale to:

2 2/3 tbsp (40mL)

2 2/3 bunch (454g)

2 2/3 tsp (16g)

Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.

Preheat oven to 350 F (175 C). Line a baking sheet with parchment paper.

Trim the leaves from the stems and tear the leaves into bite sized pieces.

Wash the kale and dry completely (if still wet, it will greatly impact cooking results).

Drizzle olive oil over leaves (be conservative with the oil as too much can make the chips mushy).

Spread the leaves over the baking sheet and sprinkle with salt.

Bake about 10-15 minutes- until edges are browned but not burnt.

Serve

2. Roasted almonds

150 cals, 5p, 2c, 12f (per meal)

Scale to: , 1/6 cup(s)

2 2/3 tbsp, whole (24g)

3. Raspberries

55 cals, 1p, 5c, 1f (per meal)

Scale to: , 3 cup(s)

3 cup (369g)

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

Rinse raspberries and serve.