Meal Details

1. Kale & eggs

285 cals, 20p, 3c, 21f (per meal)

Scale to:

Salt

1 1/2 dash (1g)

Eggs

3 large (150g)

Kale leaves

3/4 cup, chopped (30g)

Oil

1/2 tbsp (8mL)

Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.

Crack the eggs in a small bowl and whisk together.

Season the eggs with salt and tear up the greens and mix them with the eggs (for proper green eggs, put the mixture into a blender and blend until smooth).

Heat your oil of choice in a frying pan over medium heat.

Add egg mixture and cook to your preferred consistency.

Serve.

2. Fruit juice

115 cals, 2p, 25c, 1f (per meal)

Scale to: , 1 cup(s)

Fruit juice

8 fl oz (240mL)

3. Small toasted bagel with butter and jelly

150 cals, 4p, 25c, 4f (per meal)

Scale to: , 1/2 bagel(s)

Bagel

1/2 small bagel (3" dia) (35g)

Butter

1/4 tbsp (4g)

Jelly

1/2 serving 1 tbsp (11g)

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

Toast the bagel to desired toastiness.

Spread the butter and jelly.

Enjoy.