Breakfast
618.0 Calories |
98.5g Carbs |
16.4g Fat |
25.8g Protein
1
serving
Berry Granola Parfait
430.3 Calories |
53.5g Carbs |
15.4g Fat |
21.2g Protein
1
melon, medium (about 5" dia)
(552 g)
Melons
187.7 Calories |
45.0g Carbs |
1.0g Fat |
4.6g Protein
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Berry Granola Parfait
scaled to 1 serving
4 oz
Nonfat greek yogurt
1/2 cup
Granola
1/4 cup, halves
Strawberries
1/4 cup
Blueberries
1/2 tbsp
Honey
Melons
1
melon, medium (about 5" dia)
Melons
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Berry Granola Parfait
Either mix everything haphazardly or carefully layer the yogurt, granola, and fruit into single serving containers.
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Lunch
664.3 Calories |
73.4g Carbs |
35.2g Fat |
19.7g Protein
1
serving
Penne with Roasted Asparagus and Balsamic
543.6 Calories |
60.7g Carbs |
29.1g Fat |
14.1g Protein
1
serving
Radishes with Hummus
120.7 Calories |
12.7g Carbs |
6.0g Fat |
5.6g Protein
|
Penne with Roasted Asparagus and Balsamic
scaled to 1 serving
1/4 cup
Asparagus
3/4 tsp
Olive oil
1/2 tsp
Salt
1/8 tsp
Pepper
2 1/2 oz
Whole wheat pasta
1 tbsp
Balsamic vinegar
1/8 tsp brownulated
Brown sugar
1/4 stick
Butter
1 1/3 tbsp
Parmesan cheese
Radishes with Hummus
scaled to 1 serving
1 cup slices
Radishes
1/4 cup
Hummus
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Penne with Roasted Asparagus and Balsamic
Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
Meanwhile, put the vinegar in a small saucepan. Simmer and reduce down until approximately 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter (cut into pieces), vinegar reduction, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.
http://www.foodandwine.com/recipes/penne-with-roasted-asparagus-and-balsamic-butter
Radishes with Hummus
Cut radishes into rounds and eat with hummus.
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Dinner
507.4 Calories |
17.4g Carbs |
38.7g Fat |
25.4g Protein
1
serving
Tofu Walnut Burgers with Irish Stout
304.6 Calories |
6.4g Carbs |
25.4g Fat |
15.9g Protein
1
oz
(28 g)
Cheddar cheese
115.1 Calories |
0.4g Carbs |
9.6g Fat |
6.8g Protein
1
serving
Grilled Polenta Chips
87.8 Calories |
10.6g Carbs |
3.8g Fat |
2.6g Protein
|
Tofu Walnut Burgers with Irish Stout
scaled to 1 serving
3/16 dash
Salt
1/2 tsp
Soy sauce
3/16 lb
Tofu
1 1/3 oz
Walnuts
3/16 dash
Pepper
2/3 fl oz
Beer
3/16 extra large
Egg
Cheddar cheese
28
g
Cheddar cheese
Grilled Polenta Chips
scaled to 1 serving
2 oz
Yellow Polenta
3/4 tsp
Olive oil
1 1/2 tsp
Nutritional Yeast
1/4 dash
Pepper
1/4 dash
Salt
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Tofu Walnut Burgers with Irish Stout
Drain & crumble tofu. Chop walnuts.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Place walnuts in a food processor; process until crushed.
Mix crushed walnuts, tofu, egg, and Irish stout beer in a large bowl until the mixture holds together when lightly squeezed. Stir in soy sauce and season with salt and black pepper.
Divide and form the mixture into patties.
Grill patties on the prepared grill until browned and set in the middle, 5 to 7 minutes per side.
Grilled Polenta Chips
Heat a grill or grill pan to medium-high heat and lightly rub your grill with olive oil.
Cut tube of polenta into 1/4" to 1/2" slices. Brush both sides of the polenta cakes with the olive oil. Sprinkle both sides with nutritional yeast, salt and pepper.
Lay the polenta rounds in one layer on the grill, and grill for 5 minutes on each side or until both sides are golden and crunchy and have grill marks.
Remove the cakes from the grill and place on a large plate to cool. Serve warm or at room temperature. Enjoy!
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