Breakfast
820.5 Calories |
42.4g Carbs |
41.3g Fat |
67.1g Protein
2
serving
Basic scrambled eggs
546.1 Calories |
4.8g Carbs |
40.4g Fat |
39.0g Protein
2
cup (8 fl oz)
(490 g)
Nonfat yogurt
274.4 Calories |
37.6g Carbs |
0.9g Fat |
28.1g Protein
|
Basic scrambled eggs
scaled to 2 serving
6 large
Egg
1 tbsp
Butter
1 tbsp chopped
Chives
1 tbsp, ground
Tarragon
1 dash
Salt
1 dash
Pepper
Nonfat yogurt
490
g
Nonfat yogurt
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Basic scrambled eggs
Whisk the eggs in a medium bowl and until broken up. Season with a pinch each of salt and pepper and beat to incorporate. Place 2 tablespoons of the eggs in a small bowl; set aside.
Heat a 10-inch nonstick frying pan over medium-low heat until hot, about 2 minutes. Add butter to the pan and, using a rubber spatula, swirl until it’s melted and foamy and the pan is evenly coated. Pour in the larger portion of the eggs, sprinkle with chives and/or tarragon (if using), and let sit undisturbed until eggs just start to set around the edges, about 1 to 2 minutes. Using the rubber spatula, push the eggs from the edges into the center. Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until just set, for a total cooking time of about 5 minutes.
Add remaining 2 tablespoons raw egg and stir until eggs no longer look wet. Remove from heat and season with salt and pepper as needed. Serve immediately.
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Lunch
784.0 Calories |
80.1g Carbs |
49.0g Fat |
20.2g Protein
2
serving
Shaved brussels sprouts salad
575.6 Calories |
25.4g Carbs |
48.5g Fat |
18.0g Protein
2
cup
(302 g)
Grapes
208.4 Calories |
54.7g Carbs |
0.5g Fat |
2.2g Protein
|
Shaved brussels sprouts salad
scaled to 2 serving
1/2 tsp
Dijon mustard
1/2 tbsp chopped
Shallots
1/4 tsp
Salt
1/8 tsp
Pepper
2 1/2 cup
Brussels sprouts
2 tbsp
Olive oil
2 5/8 tbsp
Pine nuts
1 tbsp
Lemon juice
1/2 tsp
Lemon peel
1 large
Egg
1/2 tbsp
Parmesan cheese
Grapes
302
g
Grapes
|
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.
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Dinner
853.0 Calories |
107.2g Carbs |
43.3g Fat |
22.4g Protein
2
serving
Avocado Quesadillas
663.1 Calories |
76.7g Carbs |
35.6g Fat |
17.2g Protein
1
serving
Fried Corn and Onions
189.9 Calories |
30.5g Carbs |
7.7g Fat |
5.2g Protein
|
Avocado Quesadillas
scaled to 2 serving
1 fruit
Avocados
2 Italian tomato
Tomatoes
2 stalk
Onions
1 1/3 tbsp
Nutritional Yeast
2 dash
Salt
2 dash
Pepper
2 tbsp
Salsa
2 tortilla
Tortillas
Fried Corn and Onions
scaled to 1 serving
1 ear, large yields
Corn
1/2 tbsp
Butter
1/4 cup, chopped
Onions
1/4 dash
Salt
1/4 dash
Pepper
|
Avocado Quesadillas
Smash avocado and spread out on one half of the tortilla. Sprinkle with nutritional yeast and any seasonings. Add chopped tomato, green onions, and salsa.
Fold over the top half of the tortilla, and place on a skillet over medium heat. Heat for a couple of minutes on each side until warmed through. Enjoy!
Fried Corn and Onions
Cut corn kernels from cob. Melt butter in a medium skillet over medium heat. Saute corn kernels just until tender, then mix in onion. Continue to saute until onion is just beginning to turn crispy. Season with salt and pepper. Enjoy warm or cold.
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