Breakfast
299.0 Calories |
16.5g Carbs |
14.8g Fat |
24.0g Protein
1
serving
Salmon & Potato Scramble
299.0 Calories |
16.5g Carbs |
14.8g Fat |
24.0g Protein
|
Salmon & Potato Scramble
scaled to 1 serving
2 2/3 oz
Atlantic salmon
1 tsp
Olive oil
1/16 tsp
Pepper
1/2 Potato small
Potato
1 extra large
Egg
1/16 tsp
Salt
3/16 medium
Red bell pepper
7/8 tbsp
Water
3/16 tsp
Old bay seasoning
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Salmon & Potato Scramble
Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Measure thickness of fish. Cut into six serving size pieces; brush with 2 teaspoons of the oil and sprinkle with Old Bay seasoning. Place on the greased rack of a broiler pan. Broil 4 to 6 minutes per 1/2-inch of thickness or until fish begins to flake when tested with a fork, turning once halfway through broiling.
In a very large skillet heat remaining oil over medium-high heat. Add potatoes. Cook, covered, about 10 minutes or until potatoes are tender and golden brown, stirring occasionally. Reduce heat to medium.
In a medium bowl whisk together eggs, water, salt and pepper; add to skillet along with sweet pepper. Cook, uncovered, over medium heat without stirring until mixture begins to set on the bottom and around edges. With a spatula or a large spoon, lift and fold partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking and folding over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist.
Divide potato mixture among serving plates; top each with a salmon portion.
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Lunch
420.5 Calories |
38.9g Carbs |
25.3g Fat |
17.2g Protein
1
sandwich
Hummus on Rye
203.5 Calories |
29.0g Carbs |
7.3g Fat |
9.6g Protein
1
serving
Almond Butter & Celery
217.0 Calories |
9.8g Carbs |
18.0g Fat |
7.6g Protein
|
Hummus on Rye
scaled to 1 sandwich
1/4 cup
Hummus
2 slice
Rye bread
1 slice
Pickles
1 slice, medium
Tomatoes
1 leaf outer
Lettuce
Almond Butter & Celery
scaled to 1 serving
2 tbsp
Almond butter
2 stalks, large
Celery
|
Hummus on Rye
This is a pretty simple, nutritious, and satisfying sandwich. If you are a big eater you can add some additional hummus.
Almond Butter & Celery
Spread almond butter on celery and enjoy!
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Dinner
311.0 Calories |
50.0g Carbs |
10.0g Fat |
9.9g Protein
1
serving
Garlic Mushroom Pasta
258.3 Calories |
44.7g Carbs |
6.6g Fat |
8.8g Protein
1
serving
Roasted Cherry Tomatoes with Mint
52.7 Calories |
5.3g Carbs |
3.4g Fat |
1.1g Protein
|
Garlic Mushroom Pasta
scaled to 1 serving
1/8 dash
Pepper
1/8 dash
Salt
1/8 cup diced
Mushrooms
1/2 cloves, minced
Garlic
2 oz
Whole wheat pasta
1/2 tbsp
Butter
1/8 medium
Onions
Roasted Cherry Tomatoes with Mint
scaled to 1 serving
1/2 tbsp
Spearmint
1/16 tsp
Salt
0.031 tsp
Pepper
3/4 tsp
Olive oil
1/2 cup
Organic Cherry Tomatoes
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Garlic Mushroom Pasta
Thinly slice garlic cloves and mushrooms. Chop onions coarsely.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, but do not rinse.
Meanwhile, melt butter in a large skillet over medium-high heat. Saute garlic, mushrooms and onion until tender. Toss with cooked spaghetti. Season with salt and pepper to taste.
Roasted Cherry Tomatoes with Mint
PREPARATION: Finely chop mint.
Preheat oven to 425F.
Toss tomatoes with oil, salt, and pepper in a small baking pan and roast in middle of oven until skins just begin to split, 5 to 10 minutes.
Sprinkle tomatoes with mint.
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