Breakfast
322.0 Calories |
22.3g Carbs |
23.9g Fat |
7.4g Protein
1
serving
Sticky Bun Chia Seed Pudding
322.0 Calories |
22.3g Carbs |
23.9g Fat |
7.4g Protein
|
Sticky Bun Chia Seed Pudding
scaled to 1 serving
1/2 cup
Almond milk
2 tbsp
Organic Chia Seeds
3/16 tbsp
Raw Agave Nectar
1/4 tsp brownulated
Brown sugar
1/4 tsp
Cinnamon
1/4 tsp
Vanilla extract
3/4 tsp
Maple syrups
1/4 dash
Salt
3/16 cup, chopped
Pecans
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Sticky Bun Chia Seed Pudding
In a medium bowl, whisk together almond milk, chia seeds, agave, brown sugar, cinnamon, and vanilla. Cover, and refrigerate at least two hours (can be prepared and left overnight as well).
To make the sticky pecans, add maple syrup and salt to a saucepan. Bring to a boil.
Remove from heat, and stir in pecans. Let pecans sit for 5 minutes. To serve, stir pudding well, then spoon sticky pecans over pudding and enjoy!
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Lunch
297.8 Calories |
23.4g Carbs |
20.3g Fat |
11.0g Protein
1
serving
Spinach salad
175.3 Calories |
10.8g Carbs |
14.2g Fat |
5.3g Protein
1
serving
Celery & Hummus
122.6 Calories |
12.6g Carbs |
6.1g Fat |
5.7g Protein
|
Spinach salad
scaled to 1 serving
5 cup
Spinach
2 large
Scallions
1/2 lemon yields
Lemon juice
1 tbsp
Olive oil
1 dash
Pepper
Celery & Hummus
scaled to 1 serving
2 stalks, large
Celery
1/4 cup
Hummus
|
Spinach salad
Wash spinach well, drain, and chop. Squeeze out excess water. Chop green onions.
Put spinach in a mixing bowl and add the scallions/green onions, oil, pepper, and the juice from 1 squeezed lemon. Toss and serve.
Celery & Hummus
Eat celery with hummus.
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Dinner
341.1 Calories |
55.2g Carbs |
9.5g Fat |
13.3g Protein
1
serving
Roasted Chickpea Gyros
341.1 Calories |
55.2g Carbs |
9.5g Fat |
13.3g Protein
|
Roasted Chickpea Gyros
scaled to 1 serving
3 3/4 oz
Chickpeas
3/4 tsp
Olive oil
13/16 tsp
Paprika
1/4 tsp
Pepper
1/8 tsp
Cayenne pepper
1/16 tsp
Salt
1 pita, large
Pita bread
2 tbsp
Tzatziki
1/16 medium
Onions
1/2 leaf outer
Lettuce
1/4 medium whole
Tomatoes
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Roasted Chickpea Gyros
Chop lettuce leaves, slice tomatoes and red onions. Set aside.
Drain and rinse chickpeas. Pat chickpeas dry with paper towel, removing any skins that may come off.
Gently toss chickpeas with oil, paprika, black pepper, cayenne pepper, and salt.
Spread chickpeas onto a greased rimmed baking sheet and roast at 400 degrees F (200 C) for about 20 minutes, until lightly browned but not hard.
Spread some tzatziki onto one side of a pita, then sprinkle in ¼ of the chickpeas and add veggies. Fold in half and enjoy!
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