Meal Details
1. Smoked salmon, egg & avocado lettuce wrap
350 cals, 15p, 3c, 28f (per meal)
4 dash (1g)
1 tsp (5mL)
1 large (50g)
1/2 avocado(s) (101g)
1 tsp (5mL)
1 oz (28g)
1 leaf inner (6g)
1
Mash the avocado in a bowl with the lemon juice, and some salt and pepper.
2
Beat egg in a different bowl with some salt and pepper.
3
Heat oil in a small skillet over medium-low heat and add eggs. Stir occasionally to scramble.
4
Spread the mashed avocado over the lettuce leaf. Put the eggs over the avocado, and the salmon over the eggs. Sprinkle with dill, wrap, and serve.
2. Low carb bread with almond butter
330 cals, 9p, 3c, 30f (per meal)
2 tbsp (32g)
2 large (100g)
1/4 tbsp (4g)
1 tsp (5g)
4 tbsp (60mL)
2/3 cup (74g)
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.
3. Blueberries and cream
215 cals, 2p, 7c, 19f (per meal)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Place the blueberries in a bowl and pour the cream over. You can also whip the cream beforehand if you like.