Four plates a day: breakfast, lunch, dinner and a snack. Read what's on the plate, make one guess per dish, and land within 5% for a perfect score.
Breakfast
pan-fried. A large flour tortilla stuffed with scrambled eggs, spicy chorizo, crispy potatoes and cheddar.
| Ingredient | Grams | cal |
|---|---|---|
| 1 large flour tortilla (10-inch) | 72 | 219 |
| 2 large egg | 100 | 143 |
| 3 oz Mexican pork chorizo | 85 | 387 |
| 3 oz russet potato | 85 | 67 |
| 1 tbsp vegetable (canola) oil | 14 | 124 |
| ½ oz cheddar cheese | 14 | 57 |
| 1 tbsp red salsa | 16 | 6 |
| Total | 1003 | |
Lunch
stir-fried. Short-grain rice stir-fried with kimchi and bacon, topped with a fried egg.
| Ingredient | Grams | cal |
|---|---|---|
| 2 cups cooked short-grain white rice | 372 | 484 |
| ½ cup kimchi | 75 | 11 |
| 2 slices bacon, cooked crisp | 16 | 87 |
| 1½ tbsp vegetable (canola) oil | 21 | 186 |
| 1 large egg | 50 | 72 |
| 1½ tsp toasted sesame oil | 7 | 60 |
| 1 tbsp green onion | 6 | 2 |
| Total | 902 | |
Dinner
simmered. Chicken thigh, eggplant and red pepper simmered in rich coconut milk with fish sauce, over jasmine rice.
| Ingredient | Grams | cal |
|---|---|---|
| 4 oz boneless skinless chicken thigh | 113 | 137 |
| 1 cup canned coconut milk | 226 | 445 |
| ½ tbsp vegetable (canola) oil | 7 | 62 |
| 1 cup eggplant | 82 | 21 |
| ½ red bell pepper | 60 | 18 |
| 1½ tbsp fish sauce | 27 | 9 |
| 2 tsp granulated sugar | 8 | 33 |
| 1½ cups cooked long-grain white rice | 237 | 308 |
| Total | 1033 | |
Snack
baked. Two homemade chewy cookies studded with semisweet chocolate chips.
| Ingredient | Grams | cal |
|---|---|---|
| 4 tbsp all-purpose flour | 31 | 114 |
| ½ tbsp butter | 7 | 51 |
| ½ tbsp granulated sugar | 6 | 24 |
| 1 tbsp brown sugar | 14 | 52 |
| ¼ large egg | 13 | 18 |
| 2 tbsp semisweet chocolate chips | 21 | 101 |
| Total | 360 | |