Meal Details
1. Egg & avocado salad
531cal, 29p, 7c, 39f (per meal)
2 2/3 tsp (8g)
2 2/3 avocado(s) (536g)
5 1/3 cup (160g)
16 large (800g)
Recipe has been scaled from original by 2.67x. Adjust cook times and pan sizes accordingly.
1
Use store-bought hard-boiled eggs or make your own and let cool in the refrigerator.
2
Combine the eggs, avocado, garlic, and some salt and pepper in a bowl. Mash with a fork until fully combined.
3
Serve on top of bed of greens.
2. Cottage cheese & honey
187cal, 21p, 22c, 2f (per meal)
Recipe has been scaled from original by 6x. Adjust cook times and pan sizes accordingly.
1
Serve cottage cheese in a bowl and drizzle with honey.
3. Raspberries
144cal, 3p, 13c, 2f (per meal)
8 cup (984g)
Recipe has been scaled from original by 8x. Adjust cook times and pan sizes accordingly.
1
Rinse raspberries and serve.