Nutrition:
[Image description: a wok with a steel spatula next to a pile of thinly sliced, lightly sauced vegetables, including onion, cabbage, carrots, bell pepper, water chestnut, mushroom, garlic and ginger, with some ground pork.]
The brand is Sea Cuisine, and though the crab cake was fine, I think I can make a better one for less than 220 calories.
Nutrition:
[Image description: a blue bowl containing peas with cheap shake parmesan, topped with a round golden crab cake, sprinkled with dill.]
Made using homemade balsamic glaze and homegrown heirloom Sart Roloise and Brad's Atomic Grape tomatoes (see [email protected] for more!)
[Image description: slices of a yellow tomato and quarters of an orangy grape tomato on a blue plate next to slices of mozzarella, all topped with garlic and onion salt, slivered basil and stripes of balsamic glaze.]
Nutrition:
Cooked the bacon first, then all the non-egg ingredients (save for the gouda) in the remaining fat. Once cooked, I added them to the whisked eggs and portioned into muffin tins and topped with shredded gouda. Baked at 350° for 18 minutes, and then I used a blowtorch on the gouda tops.
Nutrition breakdown:
[Image description: egg bites in a muffin tin, with speckled brown tops and visible patches of green spinach.]
Could have used more mayo to balance the acid from the pickles and mustard, but out of calories for the day 😞
Breakdown:
[Image description: a glass bowl with a fork, containing chicken salad with lots of green veggies and cupped shell pasta.]
Featuring slices of homegrown heirloom tomato. Calorie and macro breakdown:
[Image description: a blue bowl with a burger patty sitting on mixed greens. The patty is topped with cheddar cheese and sauce, and slices of yellow tomato, butter pickles, grilled pineapple, onion, mushroom, and jalapeno.]
