Four plates a day: breakfast, lunch, dinner and a snack. Read the recipe, make one guess per dish, and land within 5% for a perfect score.
Breakfast
pan-fried. Two eggs fried in butter with crisp bacon and buttered white toast.
| Ingredient | Grams | kcal |
|---|---|---|
| 1 large egg | 50 | 72 |
| 1½ tbsp butter | 21 | 153 |
| 3 slices bacon, cooked crisp | 24 | 130 |
| 2 slices white sandwich bread | 56 | 149 |
| Total | 504 | |
Lunch
deep-fried. Double-fried potatoes topped with squeaky cheese curds and hot brown gravy.
| Ingredient | Grams | kcal |
|---|---|---|
| 1½ russet potato | 320 | 252 |
| 2½ tbsp vegetable (canola) oil | 35 | 309 |
| 4 oz fresh cheddar cheese curds | 113 | 457 |
| ¾ cup brown beef gravy | 175 | 93 |
| Total | 1111 | |
Dinner
stir-fried. Wok-fried chicken with peanuts and red pepper in a glossy sweet-savory sauce, served with rice.
| Ingredient | Grams | kcal |
|---|---|---|
| 7 oz boneless skinless chicken thigh | 199 | 240 |
| 1 tbsp vegetable (canola) oil | 14 | 124 |
| 2 tbsp dry-roasted peanuts | 18 | 105 |
| 1 tbsp soy sauce | 16 | 8 |
| 1 tsp granulated sugar | 4 | 16 |
| 1 tbsp cornstarch | 8 | 30 |
| ½ red bell pepper | 60 | 18 |
| 1 cup cooked long-grain white rice | 158 | 205 |
| Total | 746 | |
Snack
raw/no-cook. Creamy hummus with crunchy carrot, cucumber and red pepper for dipping.
| Ingredient | Grams | kcal |
|---|---|---|
| 5 tbsp hummus | 75 | 125 |
| 1 carrot (medium) | 61 | 25 |
| ½ cup sliced cucumber | 52 | 8 |
| 1 red bell pepper | 119 | 37 |
| Total | 195 | |