Meal Details

1. Eggs with tomato and avocado

163cal, 8p, 2c, 12f (per meal)

Scale to:

1 dash (0g)

1 large (50g)

1 dash (0g)

1 slice(s), thick/large (1/2" thick) (27g)

1/4 avocado(s) (50g)

1 leaves (1g)

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

Cook eggs according to your desired preference, seasoning with salt and pepper.

Lay tomato slices down on a plate and top with avocado, basil, then eggs.

Serve.

2. Celery and peanut butter

218cal, 8p, 7c, 17f (per meal)

Scale to:

2 stalk, medium (7-1/2" - 8" long) (80g)

2 tbsp (32g)

Clean celery and slice to desired lengths

spread peanut butter along center

3. Raspberries

72cal, 2p, 7c, 1f (per meal)

Scale to: , 4 cup(s)

4 cup (492g)

Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.

Rinse raspberries and serve.