Meal Details
1. Egg tortilla breakfast taco
301cal, 23p, 3c, 20f (per meal)
2 tbsp (36g)
1 1/2 oz (43g)
2 large (100g)
1/4 avocado(s) (50g)
1
Separate egg whites and yolks into separate bowls.
2
Whisk egg whites with salt/pepper to taste and heat/grease a non-stick skillet that's about the size of a medium tortilla.
3
Pour in egg whites and swirl to coat the bottom of the pan evenly. Let cook for one minute, then cover and cook about one minute more, until done.
4
When done, remove egg 'tortilla' to a plate and cover to keep warm.
5
In the skillet, add ground turkey and cook until browned.
6
Add in the salsa and cook for a couple minutes.
7
Whisk egg yolks and pour into pan. Stir to scramble with other ingredients (or cook separately).
8
Once cooked to your liking, remove from pan and put meat and egg on top of the egg 'tortilla'.
9
Top with sliced avocado.
10
Serve warm.
2. Low carb bread with almond butter
493cal, 13p, 4c, 45f (per meal)
1 cup(s) (111g)
6 tbsp (90mL)
1/2 tbsp (8g)
1 tsp (6g)
3 large (150g)
3 tbsp (48g)
Recipe has been scaled from original by 3x. 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.
3. Nectarine
140cal, 3p, 25c, 1f (per meal)
8 medium (2-1/2" dia) (1136g)
Recipe has been scaled from original by 8x. Adjust cook times and pan sizes accordingly.
1
Remove nectarine pit, slice, and serve.