Breakfast
641.6 Calories |
71.1g Carbs |
33.6g Fat |
18.7g Protein
1
serving
Complete Breakfast Scrambled Eggs
546.9 Calories |
45.9g Carbs |
33.3g Fat |
18.2g Protein
1
medium (3" dia)
(182 g)
Apples
94.6 Calories |
25.1g Carbs |
0.3g Fat |
0.5g Protein
|
Complete Breakfast Scrambled Eggs
scaled to 1 serving
2 large
Egg
1/2 Potato large
Potato
1/4 cup chopped
Carrots
1/2 cup, chopped
Red bell pepper
3 tbsp chopped
Onions
2 tbsp
Butter
1 tsp, ground
Oregano
1 tsp
Salt
1 tsp
Pepper
Apples
1
medium (3" dia)
Apples
|
Complete Breakfast Scrambled Eggs
Chop up all vegetables, saute in buttered pan over medium heat until potatoes are lightly browned.
Stir eggs in separate bowl, add salt, pepper, and oregano. Once mixed, add to pan and cook until eggs are done to your preference.
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Lunch
683.4 Calories |
23.0g Carbs |
57.5g Fat |
25.4g Protein
1
serving
Shaved brussels sprouts salad
287.8 Calories |
12.7g Carbs |
24.3g Fat |
9.0g Protein
1
serving
Cheesy Mushroom Bites
395.6 Calories |
10.3g Carbs |
33.3g Fat |
16.4g Protein
|
Shaved brussels sprouts salad
scaled to 1 serving
1/4 tsp
Dijon mustard
1/4 tbsp chopped
Shallots
1/8 tsp
Salt
1/16 tsp
Pepper
1 1/4 cup
Brussels sprouts
1 tbsp
Olive oil
1 5/16 tbsp
Pine nuts
1/2 tbsp
Lemon juice
1/4 tsp
Lemon peel
1/2 large
Egg
3/4 tsp
Parmesan cheese
Cheesy Mushroom Bites
scaled to 1 serving
6 mushroom
Mushrooms
1 tbsp
Olive oil
1/2 cup, shredded
Cheddar cheese
2 pepper
Jalapeno peppers
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Shaved brussels sprouts salad
Hard Boil eggs: Place the eggs in a saucepan. Cover the eggs with lukewarm water. Add a pinch of salt. Bring to a full boil over medium heat; boil for 2 minutes (start timing after the water reaches a full boil). Remove from heat cover with a tight lid. Allow the eggs to stand for 11 minutes. Drain the eggs a couple times under very cold water. Cover the eggs with cold water then add in some ice. Allow the eggs to sit in ice water for about 3 minutes. Drain and peel.
Grate the lemon peel into 1 tsp of finely grated lemon zest. Combine the lemon juice, zest, mustard, shallot, and measured salt and pepper in a medium, nonreactive bowl; set aside. Grate the eggs on the large holes of a box grater; set aside.
Holding on to the stem end of the Brussels sprouts, thinly slice them crosswise until you get within 1/2 inch of the stem. Discard the stems and place the sliced sprouts in a large bowl, breaking up the layers and discarding any tough pieces; set aside.
While whisking continuously, slowly drizzle the oil into the shallot mixture until all of the oil is incorporated.
Add the pine nuts and half of the grated eggs to the Brussels sprouts and drizzle with the dressing. Gently toss until combined. Let sit at room temperature until the sprouts slightly soften and the flavors meld, about 15 minutes.
Toss the salad again to redistribute the dressing. Taste and season with salt and pepper as needed. Transfer to a serving dish, top with the remaining eggs, and sprinkle with the Parmesan.
Cheesy Mushroom Bites
Preheat oven to 350 degrees F. Rinse and dry mushrooms and carefully remove the stem.
Brush mushrooms with olive oil. Stuff with cheese, and top with slices of jalapeno.
Bake for 15 minutes (cheese should be fully melted). Enjoy!
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Dinner
626.0 Calories |
54.1g Carbs |
41.8g Fat |
15.4g Protein
1
serving
Hot Peanut Butter and Banana Sandwich
626.0 Calories |
54.1g Carbs |
41.8g Fat |
15.4g Protein
|
Hot Peanut Butter and Banana Sandwich
scaled to 1 serving
2 tbsp
Peanut butter
2 slice
Whole-wheat bread
1 small
Banana
2 tbsp
Butter
|
Hot Peanut Butter and Banana Sandwich
PREPARATION: Mash ripe banana with fork.
Spread peanut butter evenly on 1 slice of bread, then spread mashed banana on other slice, leaving a 1/4-inch border around edge. Close sandwich, gently pressing bread slices together.
Heat butter in an 8- to 10-inch heavy skillet over moderate heat until foam subsides, then fry sandwich, turning over once, until golden brown, about 2 minutes total.
Eat immediately with a knife and fork.
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