Meal Details

1. Avocado chips and salsa

350 cals, 13p, 10c, 25f (per meal)

Scale to:

1 dash (0g)

1 large (84g)

1/3 cup (85g)

1/3 tsp (2g)

2 avocado(s) (402g)

1 1/2 cup (150g)

Preheat oven to 350 F (180 C) and line a baking sheet with parchment paper.

Mix all ingredients together.

Dollop a teaspoon sized amount onto the baking sheet for each chip and flatten them out.

Bake in oven for 15-17 minutes until they are golden. Watch to make sure they don't get too brown.

Remove from oven and allow to cool. They will crisp a bit while they cool.

Serve with salsa.

(Store any leftover chips in an airtight container. Will be good for about 3 days)

2. Nectarine

70 cals, 2p, 13c, 1f (per meal)

Scale to: , 4 nectarine(s)

4 medium (2-1/2" dia) (568g)

Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.

Remove nectarine pit, slice, and serve.