Meal Details
1. Ham & cheese omelet
484cal, 37p, 5c, 34f (per meal)
1 1/2 oz (43g)
3 tbsp (54g)
1/4 tbsp (3g)
6 tbsp, shredded (42g)
3 large (150g)
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 butter in 6 to 8-inch nonstick omelet pan or skillet over medium-high heat.
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. Continue cooking, tilting pan and gently moving cooked portions as needed.
5
When top surface of eggs is thickened and no visible liquid egg remains, place ham and cheese on one side of the omelet.
6
Fold omelet in half and slide onto a plate; top with salsa. Serve.
2. Low carb bread with almond butter
329cal, 9p, 3c, 30f (per meal)
2 tbsp (32g)
2 large (100g)
1/4 tbsp (4g)
1 tsp (5g)
4 tbsp (60mL)
2/3 cup(s) (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
215cal, 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.