Meal Details
1. Cheesy broccoli quinoa egg muffins
188cal, 11p, 13c, 9f (per meal)
1 1/3 large (67g)
1 1/3 large (44g)
1/4 tbsp (2g)
2/3 cup, shredded (75g)
1 1/3 cup chopped (121g)
1/2 cup (75g)
1/3 tsp (1g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Cook the quinoa according to instructions on the package. Set aside.
2
Preheat oven to 400°F (200°C) and grease a muffin tin.
3
Whisk together the eggs, egg whites, garlic powder, Italian seasoning, and some salt and pepper. Add in all of the other ingredients including the quinoa and mix until well-combined.
4
Scoop mixture evenly into the muffin tins (check serving size in recipe details to see how many to fill). Bake for 20-25 minutes until fully cooked.
5
Meal prep note: Refrigerate or freeze any leftovers and microwave briefly to reheat.
3. Grapefruit
119cal, 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)