Breakfast
322.2 Calories |
22.7g Carbs |
18.5g Fat |
18.1g Protein
1
serving
Eggs in Spicy Tomato Sauce
322.2 Calories |
22.7g Carbs |
18.5g Fat |
18.1g Protein
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Eggs in Spicy Tomato Sauce
scaled to 1 serving
1/2 tbsp
Olive oil
1/2 medium
Red bell pepper
1/2 pepper
Jalapeno peppers
1/4 onion
Onions
1 1/4 cloves, minced
Garlic
1/2 tsp, ground
Cumin
3/8 tsp
Salt
3/4 tbsp
Tomato paste
7/8 cup
Tomatoes
2 tbsp
Water
2 extra large
Egg
1/2 tbsp
Parsley
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Eggs in Spicy Tomato Sauce
Remove seeds from bell peppers and chop. Chop jalepenos. Set aside.
Heat oil in skillet over medium heat. Add bell peppers, jalapeños, onion, garlic, cumin, and 3/4 tsp of the salt. Cook while stirring occasionally, until the onion becomes translucent, about 7 minutes.
Add the tomato paste and mix well. Add canned tomatoes and their liquid plus 1/2 c water. Bring the mixture to a low boil. Simmer for about 7 minutes, stirring occasional, until sauce has thickened.
Using the back of a large spoon, make divots in the tomato sauce for the eggs. Carefully crack each egg into each space. Do not stir.
Cover skillet and simmer for about 8 minutes or until eggs are done to your preference. Sprinkle eggs with remaining salt, freshly ground pepper, and chopped fresh cilantro.
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Lunch
453.4 Calories |
21.4g Carbs |
28.1g Fat |
37.4g Protein
1
serving
Spicy Tuna Salad
453.4 Calories |
21.4g Carbs |
28.1g Fat |
37.4g Protein
|
Spicy Tuna Salad
scaled to 1 serving
1 can
Tuna
10 olive
Olives
1/4 cup, chopped
Scallions
1/2 pepper
Jalapeno peppers
1 1/2 tbsp, drained
Capers
1/4 tsp
Cayenne pepper
3 1/4 tbsp
Lemon juice
1/2 tbsp
Olive oil
1/4 head
Lettuce
1/2 fruit
Avocados
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Spicy Tuna Salad
Any kind of lettuce or mixed greens can replace the butter lettuce. Chop olives, finely chop the jalapeno, and dice the lettuce. Combine all of the ingredients except for the lettuce and avocado, and then serve over lettuce. Slice avocado and serve on top.
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Dinner
382.0 Calories |
6.0g Carbs |
23.2g Fat |
36.5g Protein
1
serving
Arctic Char with Pistachio Orange Vinaigrette
382.0 Calories |
6.0g Carbs |
23.2g Fat |
36.5g Protein
|
Arctic Char with Pistachio Orange Vinaigrette
scaled to 1 serving
1/4 medium
Scallions
6 oz
Trout
1/2 tbsp
Pistachio nuts
1/4 fruit
Oranges
3/4 tsp
Lemon juice
3/4 tbsp
Olive oil
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Arctic Char with Pistachio Orange Vinaigrette
PREPARATION: Slice scallion. Chop pistachios or pecans.
Preheat broiler.
Put fish, skin side down, on foil-lined rack of a broiler pan. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper (total), then brush with 1 tablespoon oil.
Broil 4 to 5 inches from heat until just cooked through, 6 to 8 minutes.
Meanwhile, grate zest from orange with a Microplane and squeeze 1/4 cup juice.
Whisk together zest, orange juice, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add remaining 2 tablespoons oil in a slow stream, whisking. Stir in scallion.
Transfer fillets (without skin; it will be stuck to foil) with a metal spatula to plates, then drizzle with some of vinaigrette and sprinkle with nuts. Serve remaining vinaigrette on the side.
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