Breakfast
450.0 Calories |
40.3g Carbs |
29.0g Fat |
10.5g Protein
1
serving
Grapefruit & Ginger Chia Pudding
450.0 Calories |
40.3g Carbs |
29.0g Fat |
10.5g Protein
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Grapefruit & Ginger Chia Pudding
scaled to 1 serving
1/4 cup
Coconut milk
3/4 cup
Almond milk
3 tbsp
Organic Chia Seeds
1/2 tsp
Ginger root
1/2 medium
Grapefruit
1/2 tsp
Vanilla extract
2 tbsp
Coconut meat
1 tsp
Maple syrups
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Grapefruit & Ginger Chia Pudding
In a large bowl whisk together the canned coconut milk, almond milk, chia seeds, ginger, vanilla, and maple syrup.
Cover and refrigerate for at least 2 hours to thicken, whisking or shaking occasionally (can leave overnight).
Spoon the pudding into individual servings, top with grapefruit slices and coconut, and serve.
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Lunch
412.5 Calories |
39.7g Carbs |
23.5g Fat |
18.2g Protein
1
sandwich
Hummus on Rye
203.5 Calories |
29.0g Carbs |
7.3g Fat |
9.6g Protein
1
serving
Peanut Butter & Celery
209.0 Calories |
10.7g Carbs |
16.2g Fat |
8.6g 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
Peanut Butter & Celery
scaled to 1 serving
2 tbsp
Peanut butter
2 stalks, large
Celery
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Hummus on Rye
This is a pretty simple, nutritious, and satisfying sandwich. If you are a big eater you can add some additional hummus.
Peanut Butter & Celery
Spread peanut butter on celery and enjoy!
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Dinner
431.7 Calories |
43.5g Carbs |
23.0g Fat |
13.5g Protein
1
serving
Vegan Toasted Mushroom Macaroni
329.6 Calories |
36.5g Carbs |
15.6g Fat |
8.5g Protein
1
serving
Sautéed Garlic Spinach
102.1 Calories |
6.9g Carbs |
7.4g Fat |
5.0g Protein
|
Vegan Toasted Mushroom Macaroni
scaled to 1 serving
2/3 tbsp
Olive oil
1/3 cup, pieces or slices
Mushrooms
2/3 tbsp
Parsley
3/16 cloves, minced
Garlic
3/16 tsp, leaves
Oregano
2/3 fl oz
White wine
1/2 tsp
Smart balance light buttery spread
1 7/16 oz
Macaroni
1/3 cup
Organic Vegetable Stock
3/16 dash
Salt
3/16 dash
Pepper
1 1/3 tbsp
Cashew nuts
Sautéed Garlic Spinach
scaled to 1 serving
1/2 tbsp
Olive oil
3/4 clove
Garlic
1/4 dash
Salt
1/2 bunch
Spinach
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Vegan Toasted Mushroom Macaroni
Soak raw cashews in water overnight, drain and rinse.
In a food processor or very good blender, pour in cashews and just barely cover with water. Blend until smooth.
Heat a large heavy pan over high heat and add 1/4 of the olive oil. Sauté the mushrooms 2-3 minutes, until brown, but not completely cooked.
Reduce heat and add parsley, minced garlic, and oregano. Cook for another minute or so. Add wine and simmer 3-5 minutes. Remove contents from pan and set aside.
Place the remaining olive oil, and butter in the pan on high heat. Add the macaroni, stirring constantly until pasta browns slightly- about 5 minutes.
Pour in vegetable stock and bring to a boil. Reduce the heat and simmer uncovered until pasta is just tender- about 10 minutes.
Stir in the mushroom mixture and cashew cream and cook for a few minutes to let everything come together. Remove from heat and stir in salt and black pepper. Enjoy!
Sautéed Garlic Spinach
Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. Put the spinach in a salad spinner to remove any excess moisture.
Heat olive oil in a large skillet on medium-high heat. Add the garlic and saut for about 1 minute or until the garlic is just beginning to brown and become fragrant.
Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute.
After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess moisture from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately.
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