Meal Details
1. Chickpea blondies
343cal, 11p, 26c, 19f (per meal)
1/3 cup (83g)
2 dash (1g)
2 dash (1g)
4 tbsp, chopped (29g)
4 tbsp (60mL)
1 can(s) (448g)
1
Preheat oven to 375°F (190°C) and spray a small square baking dish with non-stick spray.
2
Using a blender or food processor, blend chickpeas, maple syrup, and almond butter together until smooth.
3
Mix in salt and baking powder and then fold in the walnuts.
4
Optional: for more sweetness, add some of your favorite zero-calorie sweetener.
5
Spread mixture evenly in the baking pan so that it's about an inch (2.5 cm) thick. Bake for 25 minutes or until set.
6
Let cool and slice into the number of slices listed in the recipe details above. Serve.
2. Walnut almond trail mix
108cal, 2p, 6c, 8f (per meal)
2 2/3 tbsp, chopped (19g)
2 2/3 tbsp, whole (24g)
4 tsp (19g)
4 tsp (not packed) (12g)
Recipe has been scaled from original by 0.33x. Adjust cook times and pan sizes accordingly.
1
Mix the ingredients together. Sore any leftovers in a cool area.
3. Nectarine
140cal, 3p, 25c, 1f (per meal)
8 medium (2-1/2" dia) (1136g)
Recipe has been scaled from original by 8x. Adjust cook times and pan sizes accordingly.
1
Remove nectarine pit, slice, and serve.