Breakfast
1242.0 Calories |
206.6g Carbs |
10.6g Fat |
85.8g Protein
3
smoothie
Berry and Spinach Smoothie
919.7 Calories |
123.2g Carbs |
9.0g Fat |
82.7g Protein
2
medium (3" dia)
(364 g)
Apples
189.3 Calories |
50.3g Carbs |
0.6g Fat |
0.9g Protein
1
serving
Fruit Salad
133.0 Calories |
33.1g Carbs |
0.9g Fat |
2.1g Protein
|
Berry and Spinach Smoothie
scaled to 3 smoothie
3 cup
Almond milk
12 tbsp
Organic Plain Rice Protein
1 1/2 serving
Dark Sweet Frozen Cherries
1 1/2 cup, unthawed
Strawberries
1 1/2 cup, frozen
Blueberries, wild
4 1/2 cup
Spinach
Apples
2
medium (3" dia)
Apples
Fruit Salad
scaled to 1 serving
1 cup, halves
Strawberries
1 cup
Blueberries
|
Berry and Spinach Smoothie
Add ingredients in blender and blend. If you prefer a sweeter smoothie add a small amount of sugar to taste (1 tsp at a time). You can also add 2 tbsp of soy creamer for a richer smoothie.
Fruit Salad
|
Lunch
986.0 Calories |
62.3g Carbs |
81.0g Fat |
22.4g Protein
1
serving
Mexican chickpea salad
136.0 Calories |
18.7g Carbs |
4.8g Fat |
6.3g Protein
2
fruit
(402 g)
Avocados
643.2 Calories |
34.3g Carbs |
58.9g Fat |
8.0g Protein
1
serving
Cauliflower and Tahini
206.8 Calories |
9.3g Carbs |
17.3g Fat |
8.1g Protein
|
Mexican chickpea salad
scaled to 1 serving
1/4 large whole
Tomatoes
1/16 cup, sliced
Onions
1/2 tsp
Olive oil
3/4 tsp
Lemon juice
1/4 tsp, ground
Cumin
1/16 tsp
Chili powder
1/16 tsp
Salt
4 oz
Chickpeas
1/16 cup
Fresh cilantro
Avocados
2
fruit
Avocados
Cauliflower and Tahini
scaled to 1 serving
1 cup chopped,
Cauliflower
2 Tbsp
Sesame Tahini
|
Mexican chickpea salad
In a bowl, whisk the oil, lemon juice, cumin, chili powder, and salt.
Rise and drain the chickpeas, and add to the bowl.
Add tomatoes, onions, avocado (if using), cilantro, and toss until combined.
Serve right away or refrigerate for up to 2 days.
Cauliflower and Tahini
Chop the cauliflower lovingly, to retain some of the florets.
Serve cauliflower pieces with tahini for dipping. Enjoy!
|
Dinner
1164.3 Calories |
68.2g Carbs |
90.0g Fat |
39.1g Protein
1
serving
Sweet Potato Noodles with Cashew Sauce
336.4 Calories |
37.4g Carbs |
18.6g Fat |
8.8g Protein
1
cup, whole
(143 g)
Almonds
828.0 Calories |
30.8g Carbs |
71.4g Fat |
30.2g Protein
|
Sweet Potato Noodles with Cashew Sauce
scaled to 1 serving
1/4 cup
Cashew nuts
3 tbsp
Water
1/8 tsp
Salt
1/4 clove
Garlic
3/4 tsp
Olive oil
1 sweetpotato, 5" long
Sweet potato
1/2 cup
Spinach
1/8 cup leaves, whole
Basil
1/4 dash
Salt
1/4 dash
Pepper
Almonds
143
g
Almonds
|
Sweet Potato Noodles with Cashew Sauce
Cover the cashews with water in a bowl and soak for 2 hours or so. Spiralize sweet potatoes (or slice into very thin ribbons) and set aside in fridge.
Drain and rinse thoroughly. Place in a food processor or blender and add ¾ cup water, salt, and garlic. Puree until very smooth.
Heat the oil in a large skillet over high heat. Add the sweet potatoes; toss in the pan for 6-7 minutes with tongs until tender-crisp. Remove from heat and toss in the spinach - it should wilt pretty quickly.
Add half of the herbs and half of the sauce to the pan and toss to combine. Add water if the mixture is too sticky. Season generously with salt and pepper, and top with the remaining fresh herbs.
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