Meal Details
1. Scrambled eggs with veggies and ham
232cal, 19p, 4c, 15f (per meal)
1 oz (28g)
2 tbsp, chopped (19g)
2 tbsp, chopped (20g)
2 large (100g)
1 tsp (5g)
1/8 cup(s) (30mL)
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. Garlic hash browns with kale
105cal, 3p, 20c, 0f (per meal)
8 clove(s) (24g)
1 1/3 cup, chopped (53g)
2 2/3 cup (432g)
1/3 tsp (2g)
1/4 tbsp, ground (2g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Preheat your oven according to hash brown package.
2
Toss hash browns with the salt and pepper. Cook hash browns according to package.
3
Remove from oven and toss the potatoes with the minced garlic, then spread them back on the baking sheet. Return them to the oven and bake them 3 more minutes.
4
While the potatoes are baking, lightly saute the shredded kale over medium heat in a large pan with about ⅛ inch of water and a pinch of salt in it. Once the kale has completely softened, about 8 to 10 minutes, set it aside and let it cool until you can comfortably handle it.
5
Squeeze the kale to get rid of excess water, then toss it a bit to separate the cooked shreds.
6
Plate the crisped potatoes, top it with the kale, and serve.
3. Blackberry & granola parfait
172cal, 13p, 13c, 6f (per meal)
3/4 cup (108g)
3/4 cup (68g)
1 1/2 cup (420g)
Recipe has been scaled from original by 3x. Adjust cook times and pan sizes accordingly.
1
Layer the ingredients to your liking, or just mix together.
2
You can store in fridge overnight or take with you on the go, but granola will not stay as crunchy if it's mixed throughout.