SERVES 1
INGREDIENTS |
MEAL MAP A |
MEAL MAP B |
MEAL MAP C |
QUINOA |
¼ CUP |
¼ CUP |
¼ CUP |
EGGS* |
2 |
2 |
4 |
SEA SALT AND GROUND PEPPER |
DASH OF EACH |
DASH OF EACH |
DASH OF EACH |
BABY SPINACH |
2 CUPS |
2 CUPS |
2 CUPS |
GARLIC CLOVE(S), MINCED |
1 |
1 |
2 |
MELON |
1 CUP SLICED |
1 CUP SLICED |
1 CUP SLICED |
CUCUMBER, MEDIUM, SLICED |
NONE |
1 |
1 |
1. Cook the quinoa according to the package directions. Meanwhile, whisk the eggs with 1 tablespoon of water and the salt and pepper. Set aside.
2. Add the spinach and garlic to the skillet and cook for about 30 seconds. Pour the egg mixture into the skillet. Let it sit for about 10 seconds, then start pulling the eggs quickly toward the center of the pan with a wooden spoon. When the eggs look nearly cooked, add the cooked quinoa to the skillet. Mix well.
3. Transfer to a plate or bowl. Serve with the melon and, for Meal Maps B and C, the cucumber.
*If you don’t eat any animal products, you may substitute any vegetarian protein from the Metabolism Revolution Food List.