Meal Details
1. Peach crisp smoothie (gluten-free)
766cal, 12p, 99c, 28f (per meal)
2 1/2 tsp (13mL)
5/8 cup(s) (88g)
1 1/4 medium (7" to 7-7/8" long) (148g)
5 tbsp, chopped (37g)
2 1/2 tbsp (38mL)
1/3 tsp (1g)
5 tbsp (75mL)
2 1/2 medium (2-2/3" dia) (375g)
Recipe has been scaled from original by 2.5x. Adjust cook times and pan sizes accordingly.
1
Place all ingredients in a blender and blend on high until smooth. Add more ice or milk as needed. Pour into a glass and serve immediately.
2. Boiled eggs
277cal, 25p, 1c, 19f (per meal)
16 large (800g)
Recipe has been scaled from original by 8x. Adjust cook times and pan sizes accordingly.
1
Note: Pre-cooked eggs are available in many grocery chains, but you can make them yourself from raw eggs as described below.
2
Place the eggs in a small sauce pan and cover with water.
3
Bring water to boil and continue boiling until eggs reach desired doneness. Typically, 6-7 mins from point of boiling for soft boiled eggs and 8-10 mins for hard boiled eggs.
4
Peel the eggs, season to taste (salt, pepper, sriracha are all good) and eat.