Breakfast
379.5 Calories |
59.1g Carbs |
14.1g Fat |
9.4g Protein
1
tortilla
Breakfast Quesadilla
333.4 Calories |
48.0g Carbs |
13.7g Fat |
8.5g Protein
1
cup, whole
(144 g)
Strawberries
46.1 Calories |
11.1g Carbs |
0.4g Fat |
1.0g Protein
|
Breakfast Quesadilla
scaled to 1 tortilla
1/2 tsp
Vegetable oil
1 tbsp
Peanut butter
1 tortilla
Tortillas
1/2 medium
Banana
1/2 cup, sliced
Strawberries
1/2 tsp
Cinnamon
Strawberries
144
g
Strawberries
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Breakfast Quesadilla
Heat a medium skillet over medium high heat and coat with oil.
Spread 1 tablespoon of the peanut butter evenly over each tortilla. Arrange both the banana and strawberry slices over one tortilla, sprinkle with a pinch of cinnamon, and top with the remaining tortilla, peanut butter side down. Press gently to help them stick together.
When the skillet is hot, add the quesadilla, flipping once, until golden brown, about 2 minutes per side. Cut quesadillas into halves or quarters.
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Lunch
884.3 Calories |
61.9g Carbs |
62.1g Fat |
34.0g Protein
1
shake
Almond Milk Cocoa Protein Shake
241.1 Calories |
27.6g Carbs |
3.1g Fat |
26.0g Protein
2
fruit
(402 g)
Avocados
643.2 Calories |
34.3g Carbs |
58.9g Fat |
8.0g Protein
|
Almond Milk Cocoa Protein Shake
scaled to 1 shake
1 cup
Almond milk
1 tbsp
Cocoa
1 tbsp
Sugar
4 tbsp
Organic Plain Rice Protein
Avocados
2
fruit
Avocados
|
Almond Milk Cocoa Protein Shake
Put ingredients and handful of ice into blender. Great for after-dinner sugar and chocolate cravings!
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Dinner
623.2 Calories |
74.0g Carbs |
31.5g Fat |
18.8g Protein
1
serving
Vegan Vegetable and Dumpling Soup
326.5 Calories |
46.8g Carbs |
14.1g Fat |
5.8g Protein
1
serving
Peanut butter and Tomato Toast
296.7 Calories |
27.2g Carbs |
17.4g Fat |
13.0g Protein
|
Vegan Vegetable and Dumpling Soup
scaled to 1 serving
1 1/4 tbsp
Wheat flour
3/8 tsp
Salt
2 tbsp
Water
1 tbsp
Olive oil
1/2 medium
Onions
3/4 large
Carrots
1/4 tbsp, crumbled
Bay leaf
1/8 tsp
Pepper
1 clove
Garlic
1/2 tsp
Dill weed
1 5/8 cup
Water
3/4 Potato medium
Potato
1/2 sprig
Parsley
Peanut butter and Tomato Toast
scaled to 1 serving
1 slice
Whole-wheat bread
2 tbsp
Peanut butter
1 cup, chopped or sliced
Tomatoes
1 tsp
Pepper
|
Vegan Vegetable and Dumpling Soup
Start off by making dumpling dough. It has to sit for some time to let the flour rise a bit. To make the dumplings, combine flour with 1/2 tsp salt, add 1/2 cup water and stir. Add 1 tbsp oil and stir again. Let the dumpling dough sit until you make the soup.
Heat up a large pot over medium heat. Add oil and chopped onions. Cook for a minute or two. Add carrots (cut into little pieces), 2 bay leaves, ground black pepper, 3 cloves of chopped garlic and dried dill. Stir and cook for a couple of minutes. Add the water and let the soup boil under a lid, until the carrots are halfway cooked (about 10 minutes).
Add potato cubes and salt. Boil, until the potatoes are almost soft. Now start adding the dumplings. Take a teaspoon of dumpling dough and carefully slide it into the boiling soup. Continue, until you are out of the dough. When all the dumplings are added, cover the pot with a lid and let the soup boil for 7-10 minutes. In the end, add chopped parsley and finely chopped garlic clove. Taste for salt and serve.
Peanut butter and Tomato Toast
Spread peanut butter on hot toast.
Completely cover the toast with tomato slices.
Cut sliced tomatoes in halves or quarters, if necessary.
Sprinkle liberally with black pepper, and add just a bit of salt, if desired.
Eat while toast is still hot.
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