Meal Details
1. Sweet potato breakfast pancakes
280 cals, 9p, 38c, 9f (per meal)
2 sweetpotato, 5" long (420g)
4 extra large (224g)
1 tbsp (15mL)
1/2 tbsp (4g)
2 dash (0g)
2 dash (1g)
6 tbsp (90mL)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
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. Protein greek yogurt
140 cals, 20p, 8c, 3f (per meal)
1 container (150g)
1
Enjoy.
3. Double chocolate protein shake
205 cals, 42p, 4c, 1f (per meal)
1 1/2 cup(s) (356mL)
1/2 tbsp (3g)
3 tbsp (53g)
1 1/2 scoop (1/3 cup ea) (47g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Put all ingredients in a blender.
2
Mix until well-blended. Add more water depending on your preferred consistency.
3
Serve immediately.