Meal Details
1. Avocado and bacon egg salad
335 cals, 19p, 4c, 25f (per meal)
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.
1
Use store-bought hard-boiled eggs or make your own and let cool in the refrigerator.
2
Cook bacon according to package. Set aside.
3
Combine the eggs, avocado, garlic, and some salt in a bowl. Mash with a fork until fully combined.
4
Crumble the bacon and add in. Mix.
5
Serve on top of bed of greens.
6
(Note: You can store any leftover egg salad in the fridge for a day or two)
2. Blueberries
95 cals, 1p, 18c, 0f (per meal)
4 cup (592g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Rinse off blueberries and serve.
3. Macadamia nuts
435 cals, 4p, 3c, 43f (per meal)
2 oz (10-12 kernels) (57g)