Meal Details

1. Avocado and bacon egg salad

335 cals, 19p, 4c, 25f (per meal)

Scale to:

1 1/3 avocado(s) (268g)

8 large (400g)

5 1/3 slice(s) (53g)

1/2 tbsp (4g)

2 2/3 cup (80g)

Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.

Use store-bought hard-boiled eggs or make your own and let cool in the refrigerator.

Cook bacon according to package. Set aside.

Combine the eggs, avocado, garlic, and some salt in a bowl. Mash with a fork until fully combined.

Crumble the bacon and add in. Mix.

Serve on top of bed of greens.

(Note: You can store any leftover egg salad in the fridge for a day or two)

2. Banana

235 cals, 3p, 48c, 1f (per meal)

Scale to: , 2 banana(s)

2 medium (7" to 7-7/8" long) (236g)

3. Roasted cashews

260 cals, 7p, 13c, 20f (per meal)

Scale to: , 1/3 cup(s)

5 tbsp, halves and whole (43g)