Meal Details
1. Banana fritters
459cal, 19p, 48c, 19f (per meal)
5 tsp (23g)
5 tbsp (75mL)
1 tsp (2g)
1/4 tsp (1g)
10 extra large (560g)
5 medium (7" to 7-7/8" long) (590g)
Recipe has been scaled from original by 1.67x. Adjust cook times and pan sizes accordingly.
1
In a medium-sized bowl, mash the bananas.
2
Beat the eggs and add them to the bananas.
3
Add the salt and cinnamon and stir to combine.
4
Heat griddle and melt the coconut oil.
5
Ladle the batter onto the pan- either in strips or as small pancakes.
6
Once they have firmed up on one side, flip and finish cooking the other side.
7
Serve with maple syrup.
2. Low carb bread with almond butter
493cal, 13p, 4c, 45f (per meal)
3 tbsp (48g)
3 large (150g)
1 tsp (6g)
1/2 tbsp (8g)
6 tbsp (90mL)
1 cup(s) (111g)
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.