Meal Details

1. Banana fritters

550 cals, 23p, 57c, 23f (per meal)

Scale to:

6 medium (7" to 7-7/8" long) (708g)

12 extra large (672g)

2 dash (1g)

1 tsp (3g)

6 tbsp (90mL)

2 tbsp (27g)

Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.

In a medium-sized bowl, mash the bananas.

Beat the eggs and add them to the bananas.

Add the salt and cinnamon and stir to combine.

Heat griddle and melt the coconut oil.

Ladle the batter onto the pan- either in strips or as small pancakes.

Once they have firmed up on one side, flip and finish cooking the other side.

Serve with maple syrup.

2. Cottage cheese & fruit cup

260 cals, 28p, 26c, 5f (per meal)

Scale to: , 8 container

8 container (1360g)

Recipe has been scaled from original by 8x. Adjust cook times and pan sizes accordingly.

Mix cottage cheese and fruit portions of the container together and serve.

3. Toast with butter and jelly

200 cals, 6p, 25c, 7f (per meal)

Scale to: , 1 1/2 slice(s)

1 1/2 slice (48g)

1/2 tbsp (7g)

1/2 tbsp (11g)

Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.

Toast the bread to desired toastiness.

Spread the butter and jelly on the bread.