Meal Details

1. Scrambled eggs with veggies and ham

463cal, 38p, 9c, 30f (per meal)

Scale to:

1/4 cup(s) (60mL)

2 tsp (9g)

4 large (200g)

4 tbsp, chopped (40g)

4 tbsp, chopped (37g)

2 oz (57g)

Beat eggs, milk, onions, green peppers, ham, and some salt and pepper in medium bowl until blended.

Heat butter in large nonstick skillet over medium heat until hot.

Pour in egg mixture.

As eggs begin to set, scramble them.

Repeat (without stirring constantly) until eggs are thickened and no liquid egg remains.

2. Celery and peanut butter

436cal, 15p, 13c, 33f (per meal)

Scale to:

4 stalk, medium (7-1/2" - 8" long) (160g)

4 tbsp (64g)

Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.

Clean celery and slice to desired lengths

spread peanut butter along center