Meal Details
1. Sweet potato breakfast pancakes
140 cals, 4p, 19c, 5f (per meal)
1 sweetpotato, 5" long (210g)
2 extra large (112g)
1/2 tbsp (8mL)
1/4 tbsp (2g)
1 dash (0g)
1 dash (0g)
3 tbsp (45mL)
1
Cook the sweet potato in a microwave for 8-10 minutes until soft. Once cool enough to touch, remove sweet potato flesh and place the flesh in a bowl. Discard skins.
2
Add the eggs and seasonings to the bowl. Mix until combined.
3
Heat oil in a pan over medium-low heat.
4
Once hot, add about 3 tbsp of the mixture to the pan. Cook for 3-5 minutes on each side, or until cooked through and golden.
5
Continue cooking pancakes until batter is gone.
6
Serve with maple syrup.
7
To store: wrap any remaining pancakes in plastic and store in the fridge for about 2-3 days. Reheat by stove or microwave.
2. Kiwi
45 cals, 1p, 8c, 0f (per meal)
4 fruit (276g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Slice the kiwi and serve.
3. Cottage cheese & fruit cup
105 cals, 10p, 11c, 3f (per meal)
4 container (532g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Mix cottage cheese and fruit portions of the container together and serve.