Meal Details
1. Oat nut soy yogurt nests
495 cals, 17p, 49c, 22f (per meal)
4 container(s) (601g)
1 1/3 cup(s) (108g)
1 1/3 large (8" to 8-7/8" long) (181g)
1/4 tbsp (2g)
1/3 cup, whole (48g)
1/3 cup (86g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 350 F (180 C).
2
Chop almonds into little bits.
3
In a bowl, mash the banana with the back of a fork. Add in oats, cinnamon, almonds, and peanut butter. Mix thoroughly.
4
Spray a muffin tin with non-stick spray and evenly distribute oat mixture evenly among muffin cups (fill one muffin cup per nest listed above in serving size details).
5
With the back of a fork, press down into the oat mixture to form a divot in the middle.
6
Bake for about 12-15 minutes until golden and firm. Remove from tin and let cool. Serve with yogurt in the divots.
7
Meal prep note: Keep extra muffins in airtight container in fridge. Optionally, you can warm them up in a microwave before serving.
8
Serving note: 1 container of yogurt goes with every two nests.
3. Grapefruit
120 cals, 2p, 23c, 0f (per meal)
4 large (approx 4-1/2" dia) (1328g)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Cut grapefruit in half and separate the grapefruit into individual segments by carefully cut along the membranes on each side of the segment with a sharp knife.
2
(optional: sprinkle some of your favorite 0 calorie sweetener on top before serving)