Meal Details
1. Eggs with tomato and avocado
652cal, 30p, 8c, 49f (per meal)
4 dash (2g)
4 large (200g)
4 dash (0g)
4 slice(s), thick/large (1/2" thick) (108g)
1 avocado(s) (201g)
4 leaves (2g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Cook eggs according to your desired preference, seasoning with salt and pepper.
2
Lay tomato slices down on a plate and top with avocado, basil, then eggs.
3
Serve.
2. Low carb bread with almond butter
329cal, 9p, 3c, 30f (per meal)
2/3 cup(s) (74g)
4 tbsp (60mL)
1 tsp (5g)
1/4 tbsp (4g)
2 large (100g)
2 tbsp (32g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
In a greased, microwave-safe mug, mix the almond flour, oil, baking powder, salt, and egg until fully combined.
2
Microwave for 90 seconds.
3
Remove bread from mug, slice, and serve with almond butter.
4
For leftovers: immediately wrap any leftovers in plastic wrap or parchment paper. Store on the counter or in your fridge/freezer. Reheat by toasting or microwaving.