Meal Details
1. Scrambled eggs with veggies and ham
309cal, 25p, 6c, 20f (per meal)
1/6 cup(s) (40mL)
1/2 tbsp (6g)
2 2/3 large (133g)
2 2/3 tbsp, chopped (27g)
2 2/3 tbsp, chopped (25g)
1 1/3 oz (38g)
Recipe has been scaled from original by 0.67x. 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.