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
simmered. Eggs poached in a spiced tomato and red pepper sauce, topped with feta and served with pita.
| Ingredient | Grams | cal |
|---|---|---|
| 1 tbsp olive oil | 14 | 119 |
| ½ onion | 55 | 22 |
| ½ red bell pepper | 60 | 18 |
| 1 cup canned crushed tomatoes | 242 | 77 |
| 2 large egg | 100 | 143 |
| 1½ oz feta cheese | 43 | 112 |
| 1 white pita (6.5-inch) | 60 | 165 |
| Total | 656 | |
Lunch
baked. A homemade thin-crust pizza with marinara, melted mozzarella and an olive oil crust.
| Ingredient | Grams | cal |
|---|---|---|
| 1 cup all-purpose flour | 125 | 455 |
| 1 tbsp olive oil | 14 | 119 |
| ¼ cup marinara sauce | 63 | 31 |
| 3 oz whole-milk mozzarella | 85 | 255 |
| Total | 860 | |
Dinner
grilled. Vietnamese rice vermicelli bowl with caramelized grilled chicken, lettuce, carrot and peanuts.
| Ingredient | Grams | cal |
|---|---|---|
| 2 oz dry rice vermicelli | 57 | 206 |
| 6 oz boneless skinless chicken thigh | 170 | 206 |
| 1 tbsp fish sauce | 18 | 6 |
| 2 tbsp granulated sugar | 25 | 97 |
| 1 tbsp vegetable (canola) oil | 14 | 124 |
| 1 cup romaine lettuce | 47 | 8 |
| ½ carrot (medium) | 31 | 13 |
| 3 tbsp dry-roasted peanuts | 27 | 158 |
| Total | 818 | |
Snack
raw/no-cook. Two triangular rice balls filled with creamy tuna mayo and wrapped in nori.
| Ingredient | Grams | cal |
|---|---|---|
| ¾ cup cooked short-grain white rice | 140 | 181 |
| 1½ oz canned light tuna in water (drained) | 43 | 49 |
| ½ tbsp mayonnaise | 7 | 47 |
| 1 nori sheet | 3 | 1 |
| Total | 278 | |