Meal Details
1. Southwest bacon omelet
430cal, 30p, 3c, 33f (per meal)
1/2 tbsp (8mL)
1 1/2 tbsp, diced (14g)
1 1/2 tbsp chopped (15g)
3 large (150g)
3 slice(s) (30g)
Recipe has been scaled from original by 0.75x. Adjust cook times and pan sizes accordingly.
1
Beat eggs with some salt and pepper in small bowl until blended.
2
Heat oil in a skillet over medium-high heat until hot. Tilt the pan to coat bottom.
3
Pour in egg mixture.
4
Gently push cooked portions from edges toward the center so that uncooked eggs can reach the hot pan surface.
5
Continue cooking, tilting pan and gently moving cooked portions as needed.
6
After a couple minutes add the bell pepper, onion, and bacon to one half of the omelet.
7
Continue cooking until no raw egg remains, then fold omelet in half and slide onto a plate.
2. Low carb bread with almond butter
329cal, 9p, 3c, 30f (per meal)
2/3 cup(s) (74g)
4 tbsp (60mL)
1 tsp (5g)
1/4 tbsp (4g)
2 large (100g)
2 tbsp (32g)
Recipe has been scaled from original by 2x. 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.
