Meal Details

1. Kale & eggs

380 cals, 26p, 4c, 28f (per meal)

Scale to:

Salt

2 dash (1g)

Eggs

4 large (200g)

Kale leaves

1 cup, chopped (40g)

Oil

2 tsp (10mL)

Recipe has been scaled from original by 2x. 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. Lowfat yogurt

360 cals, 17p, 63c, 5f (per meal)

Scale to: , 2 container(s)

Lowfat flavored yogurt

2 container (6 oz) (340g)

3. Toast with butter

170 cals, 6p, 18c, 7f (per meal)

Scale to: , 1 1/2 slice(s)

Bread

1 1/2 slice (48g)

Butter

1/2 tbsp (7g)

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

Toast the bread to desired toastiness.

Spread the butter on the bread.