Breakfast
442.0 Calories |
47.3g Carbs |
20.2g Fat |
25.4g Protein
1
serving
Spicy Tempeh Hash
395.9 Calories |
36.3g Carbs |
19.8g Fat |
24.4g Protein
1
cup, whole
(144 g)
Strawberries
46.1 Calories |
11.1g Carbs |
0.4g Fat |
1.0g Protein
|
Spicy Tempeh Hash
scaled to 1 serving
4 oz
Tempeh
1/2 tbsp
Vegetable oil
1/2 cup, chopped
Onions
1/2 cup, sliced
Red bell pepper
1/2 cup, diced
Potato
1 tsp
Paprika
1/4 tsp
Garlic powder
1/4 tsp
Onion powder
1/2 pinch
Cayenne pepper
Strawberries
144
g
Strawberries
|
Spicy Tempeh Hash
Crumble tempeh and spread in bottom of large nonstick skillet.
Add 1/2 cup water, cover, and bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Drain in colander, and wipe out skillet.
Add oil to skillet, and heat over medium-high heat. Return tempeh to pan along with onion, bell pepper, and potatoes. Sauté 5 to 7 minutes, or until beginning to brown.
Sprinkle with paprika, garlic powder, onion powder, and cayenne pepper. Sauté 7 to 8 minutes, or until potatoes are browned and tender.
|
Lunch
508.1 Calories |
54.9g Carbs |
31.0g Fat |
13.6g Protein
1
salad
Ole Salad
333.6 Calories |
32.5g Carbs |
23.5g Fat |
6.6g Protein
1
serving
Carrots with Hummus
174.5 Calories |
22.4g Carbs |
7.5g Fat |
7.1g Protein
|
Ole Salad
scaled to 1 salad
1 cup, chopped or sliced
Tomatoes
1/2 cup, sliced
Zucchini
1/2 cup
Corn
3/16 cup chopped
Onions
1/2 fruit
Avocados
1/2 tbsp
Olive oil
1 1/2 tbsp
Pepper or hot sauce
1 tbsp
Lemon juice
1/4 tsp
Garlic powder
1/8 tsp, ground
Cumin
1/2 dash
Salt
Carrots with Hummus
scaled to 1 serving
5 tbsp
Hummus
1 cup strips or slices
Carrots
|
Ole Salad
Chop up the tomatoes, zucchini, green onions, and slice the avocado. Combine everything in a large bowl with the corn.
Whisk together the hot sauce, olive oil (or vegetable oil), lemon juice, garlic powder, salt, and cumin. Toss gently with the vegetables.
For best results, chill 3-4 hours before serving, or eat right away if you're in a hurry.
Carrots with Hummus
Dip carrots into hummus, eat.
|
Dinner
613.0 Calories |
49.9g Carbs |
39.6g Fat |
23.3g Protein
1
serving
Lentils with Veggies, Avocado, Walnuts & Hummus
532.5 Calories |
46.0g Carbs |
32.6g Fat |
21.7g Protein
1
serving
Garlic Kale
80.6 Calories |
3.9g Carbs |
7.1g Fat |
1.6g Protein
|
Lentils with Veggies, Avocado, Walnuts & Hummus
scaled to 1 serving
1/4 cup
Lentils
1 tbsp
Olive oil
1 1/2 cloves, minced
Garlic
3 spear, medium
Asparagus
3 cup
Spinach
1/4 fruit
Avocados
1 tbsp
Hummus
1 tsp
Sriracha Sauce
1/8 cup, chopped
Walnuts
1/2 dash
Salt
1/2 dash
Pepper
Garlic Kale
scaled to 1 serving
1/2 cup, chopped
Kale
1/2 tbsp
Olive oil
1 cloves, minced
Garlic
|
Lentils with Veggies, Avocado, Walnuts & Hummus
Cook the lentils in boiling water until tender, but not broken, 20 to 25 minutes. (if you can’t find French lentils and are using regular green lentils, the timing may be shorter. Start checking at the 15-minute mark.)
Heat the oil in a large sauté pan over medium-high. Chop asparagus into pieces and add to pan. Sauté until slightly tender, 3 minutes. Add the garlic; bloom 30 seconds. Add the spinach and sauté until wilted, 2 minutes. Add a small splash of water if needed. Season with a little salt and pepper.
Serve lentils with sautéed veggies, topped with avocado slices, a dollop of hummus and a little sriracha. Add chopped walnuts and enjoy!
Garlic Kale
Tear the kale leaves into bite-size pieces from the thick stems; discard the stems.
Heat the olive oil in a large pot over medium heat. Cook and stir the garlic in the hot oil until softened, about 2 minutes. Add the kale and continue cooking and stirring until the kale is bright green and wilted, about 5 minutes more.
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