Meal Details
1. Egg tortilla breakfast taco
602cal, 45p, 7c, 40f (per meal)
4 tbsp (72g)
3 oz (85g)
4 large (200g)
1/2 avocado(s) (101g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
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. Celery and peanut butter
109cal, 4p, 3c, 8f (per meal)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Clean celery and slice to desired lengths
2
spread peanut butter along center
3. Celery sticks
13cal, 1p, 1c, 0f (per meal)
8 stalk, medium (7-1/2" - 8" long) (320g)
Recipe has been scaled from original by 8x. Adjust cook times and pan sizes accordingly.
1
Slice celery into sticks and serve.