Meal Details
1. Scrambled eggs with veggies and ham
232cal, 19p, 4c, 15f (per meal)
1/8 cup(s) (30mL)
1 tsp (5g)
2 large (100g)
2 tbsp, chopped (20g)
2 tbsp, chopped (19g)
1 oz (28g)
Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
1
Beat eggs, milk, onions, green peppers, ham, and some salt and pepper in medium bowl until blended.
2
Heat butter in large nonstick skillet over medium heat until hot.
3
Pour in egg mixture.
4
As eggs begin to set, scramble them.
5
Repeat (without stirring constantly) until eggs are thickened and no liquid egg remains.
2. Low carb bread with almond butter
164cal, 4p, 2c, 15f (per meal)
1/3 cup(s) (37g)
2 tbsp (30mL)
4 dash (3g)
1/3 tsp (2g)
1 large (50g)
1 tbsp (16g)
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. Simple sauteed spinach
100cal, 4p, 2c, 7f (per meal)
4 dash, ground (1g)
4 dash (3g)
2 tbsp (30mL)
16 cup(s) (480g)
2 clove (6g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Heat the oil in the pan over medium heat.
2
Add the garlic and sauté for a minute or two until fragrant.
3
Over high heat, add the spinach, salt, and pepper and stir rapidly until spinach has wilted.
4
Serve.