Meal Details
1. Kale & eggs
284cal, 20p, 3c, 21f (per meal)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Crack the eggs in a small bowl and whisk together.
2
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).
3
Heat your oil of choice in a frying pan over medium heat.
4
Add egg mixture and cook to your preferred consistency.
5
Serve.
2. Celery and almond butter
200cal, 7p, 4c, 16f (per meal)
1
Clean celery and slice to desired lengths
2
Spread almond butter along center
3. Raspberries
90cal, 2p, 8c, 1f (per meal)
5 cup (615g)
Recipe has been scaled from original by 5x. Adjust cook times and pan sizes accordingly.
1
Rinse raspberries and serve.