Breakfast
459.2 Calories |
41.1g Carbs |
24.4g Fat |
21.4g Protein
1
serving
Sticky Bun Chia Seed Pudding
322.0 Calories |
22.3g Carbs |
23.9g Fat |
7.4g Protein
1
cup (8 fl oz)
(245 g)
Nonfat yogurt
137.2 Calories |
18.8g Carbs |
0.4g Fat |
14.0g 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
Nonfat yogurt
245
g
Nonfat yogurt
|
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
456.5 Calories |
16.7g Carbs |
27.7g Fat |
35.7g Protein
1
serving
Seared Scallions with Poached Eggs
267.2 Calories |
4.2g Carbs |
25.1g Fat |
7.2g Protein
1
serving
Cottage Cheese & Strawberries
189.3 Calories |
12.5g Carbs |
2.6g Fat |
28.6g Protein
|
Seared Scallions with Poached Eggs
scaled to 1 serving
1 1/2 tbsp
Olive oil
1 large
Egg
1/2 dash
Pepper
1/2 cup, chopped
Scallions
1/2 tsp
Lemon juice
1/2 dash
Salt
Cottage Cheese & Strawberries
scaled to 1 serving
1/2 cup, sliced
Strawberries
1 cup,
Cottage cheese
|
Seared Scallions with Poached Eggs
Mince 1 whole scallion, transfer to a bowl, and whisk in 2 tablespoons oil and lemon juice. Season to taste with salt and pepper and set scallion sauce aside. Put the remaining scallions on a plate. Drizzle with remaining oil and toss to coat. Season to taste with salt and pepper. Heat a large cast-iron grill pan or skillet over medium-high heat. Cook scallions, turning occasionally, until tender and slightly charred, about 5 minutes. Divide scallions between plates.
Pour 1/2 cup water into each of two 8-ounce microwave-safe coffee cups. Crack 1 egg into each cup, making sure it's completely submerged. To lower risk of the yolk exploding, you may want to gently prick it with a wooden toothpick or tip of a knife.
Cover each mug with a saucer. Microwave 1 egg on high until white is set but yolk is runny, about 1 minute (cooking time will vary depending on microwave). Uncover; using a slotted spoon, transfer egg to top of 1 serving of scallions. Dress with half of the scallion sauce. Repeat with remaining egg and sauce; serve.
Cottage Cheese & Strawberries
Mix cottage cheese with sliced strawberries and serve.
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Dinner
430.1 Calories |
66.5g Carbs |
12.6g Fat |
14.1g Protein
1
serving
Vegan Buffalo Chickpea Taquitos
430.1 Calories |
66.5g Carbs |
12.6g Fat |
14.1g Protein
|
Vegan Buffalo Chickpea Taquitos
scaled to 1 serving
1/2 cup
Chickpeas
1/16 can
Artichoke Hearts, Quarters
1 1/3 tbsp
Pepper or hot sauce
3 tortilla medium
Tortillas
3/16 fruit
Avocados
1 tsp
Lime juice
|
Vegan Buffalo Chickpea Taquitos
Preheat your oven to 425 degrees F.
In a large bowl mash the chickpeas with a potato masher or fork. Some larger pieces are ok, but you want the mixture to stick together.
Drain artichoke hearts and chop into smaller pieces. Add into bowl with chickpeas along with the buffalo hot sauce and mix well to combine.
Scoop about 2 tbsp of the filling onto each tortilla and roll tightly. Place seam side down on a baking sheet. Bake 15-20 minutes until the tortillas are browning on the edges.
While baking taquitos, mash avocado with lime juice until well combined. Serve with taquitos and enjoy!
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