Breakfast
268.5 Calories |
40.8g Carbs |
10.1g Fat |
6.3g Protein
1
serving
Orange Creamcicle Chia Pudding
268.5 Calories |
40.8g Carbs |
10.1g Fat |
6.3g Protein
|
Orange Creamcicle Chia Pudding
scaled to 1 serving
1/2 cup
Almond milk
1/4 cup
Orange juice
1/4 small
Oranges
1/2 orange
Orange zest
1 tbsp
Honey
1/2 tbsp
Coconut meat
2 tbsp
Organic Chia Seeds
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Orange Creamcicle Chia Pudding
Mix together milk, orange juice, orange zest and honey. Add chia seeds and mix well. Pour into bowls or glasses and let sit 5-8 minutes. Stir again and refrigerate for 2 hours or overnight. Top with coconut flakes and oranges. Enjoy!
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Lunch
343.7 Calories |
19.6g Carbs |
26.3g Fat |
11.2g Protein
1
serving
Greek salad
343.7 Calories |
19.6g Carbs |
26.3g Fat |
11.2g Protein
|
Greek salad
scaled to 1 serving
1 large whole
Tomatoes
1/2 cucumber
Cucumber
1/4 medium
Onions
1/4 cup
Olives
1/16 tsp, ground
Oregano
3/8 cup, crumbled
Feta cheese
1/2 tsp
Red wine vinegar
3/4 tbsp
Olive oil
1/4 dash
Salt
1/4 dash
Pepper
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Greek salad
Thinly slice the onion, cucumbers, and cut tomatoes into quarters. Arrange all the vegetables in a serving bowl. Add oregano and feta cheese.
To make the dressing, place all the ingredients in a screw-top jar and shake to combine. Pour dressing over the salad, toss gently, and serve.
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Dinner
297.9 Calories |
50.0g Carbs |
7.6g Fat |
9.9g Protein
1
serving
White Bean Barley Bowl
297.9 Calories |
50.0g Carbs |
7.6g Fat |
9.9g Protein
|
White Bean Barley Bowl
scaled to 1 serving
2 2/3 tbsp
Barley
5/16 cup
Organic Vegetable Stock
2 tbsp
Water
1/4 cup
Corn
1/4 cup
White beans
0 tsp
Vinegar
1/2 tsp
Lemon juice
1/2 tbsp
Olive oil
1/16 cup, chopped
Onions
1/16 cup sprigs
Dill
3/16 dash
Salt
3/16 dash
Pepper
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White Bean Barley Bowl
Thaw the frozen corn kernels in the microwave. Set aside.
In a small saucepan, add the barley, broth and water. Cover and bring to a boil over high heat. When the pot starts to boil, reduce the heat to low, and cook, covered, for 20 to 25 minutes until barley is tender.
Rinse the white beans under running water to remove excess sodium. Set aside.
In a separate bowl, add the barley with vinegar, lemon juice, olive oil, red onion and dill. Mix to combine then add the corn and white beans. Season with salt and pepper to taste. Garnish with dill and serve warm or at room temperature.
NOTE: You can make this dish ahead of time, store in the fridge, and reheat for lunch (or just eat it chilled).
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