juttingbones:

breakfast: APPLE OATMEAL – 134 calories
🍏 ½ apple (36 calories)
🍏 ¼ cup of dry oats (82 calories)
🍏 1 teaspoon white sugar (16 calories)
🍏 dash of cinnamon, nutmeg, cloves, or cardamom (or a mix of those!)
🍏 dash of salt

• place the oatmeal in a small pot on medium-low heat. add 1 cup of water (or ½ cup of water if using rolled/quick oats). stir every 30 seconds.
• cut the apple into small slices and add to the pot, along with all the spices, the sugar, and the salt. continue stirring and cook until done (approximately 4 minutes for steel-cut oats, 2-3 for rolled/quick oats)

lunch: BREAKFAST BURRITO – 133 calories
🌯 3 egg whites (102 calories; with yolks as well this would be 234 calories)

🌯 1 small (4 inch diameter) corn tortilla (30 calories)

🌯 ¼ teaspoon black pepper (1 calorie)

🌯 salt to taste

• place the tortilla in a toaster oven, microwave, or conventional oven on low heat. you aren’t trying to cook it, just warm it up.
• separate the egg whites from the yolks carefully (discard the yolks, use them for someone else’s breakfast, or freeze them), place them in a small nonstick pan on medium heat. add the salt and pepper. cook until firm (just a few minutes).
• when the eggs are cooked, take the tortilla and place it on a cutting board. spoon the cooked eggs onto the tortilla–in a straight horizontal line, just below the center, with 1 inch left bare on each side. fold both sides in toward the eggs, then take the bottom side and roll it over the eggs, tuck it under them, continue rolling in the same direction until you have a burrito! it might take a few tries to get the hang of it, and if you can’t, then you can just eat it like a taco.

dinner: SAVORY CARROTS – 73 calories
🌱 2 medium carrots, peeled with a knife or vegetable peeler (50 calories)
🌱 ½ teaspoon olive oil (20 calories)
🌱 salt to taste
🌱 ½ tsp of black pepper (3 calories; this is to taste so add more if you want!)

• heat a pan on medium-high heat with the olive oil (other oil can be used but won’t taste nearly as good). cut the peeled carrots into pieces–the size doesnt matter as long as it’s all fairly consistant. make sure to discard the end and the tip of each carrot.
• put the chopped carrots into the pan and stir. crack pepper over it and add the salt. stir every 30 seconds or so. cook for 5-10 minutes, until they are softer than a raw carrot, but still crisp, and the raw taste is completely gone. eat while hot.

dessert: BLUEBERRY FROZEN YOGURT – 106 calories
🍦 1/3 cup of frozen blueberries (28 calories; make sure the blueberries aren’t covered in crystals of ice–if they are, wash them quickly in cold water to remove the ice, pat dry, and refreeze)
🍦 1/2 cup of plain nonfat greek yogurt (approximately 62 calories; this varies depending on what brand you use!)
🍦 1 teaspoon white sugar (16 calories)

• mix all ingredients thoroughly with a spoon. use the back of the spoon to smash all the blueberries. eat immediately or place in a small tupperware container and freeze for 20-30 minutes. this recipe makes almost 1 cup of frozen yogurt.

🍒 remember to drink plenty of water throughout the day as well! 🍒