Breakfast
406.3 Calories |
43.7g Carbs |
24.4g Fat |
8.5g Protein
1
serving
Sticky Bun Chia Seed Pudding
322.0 Calories |
22.3g Carbs |
23.9g Fat |
7.4g Protein
1
cup
(148 g)
Blueberries
84.4 Calories |
21.4g Carbs |
0.5g Fat |
1.1g Protein
|
Sticky Bun Chia Seed Pudding
scaled to 1 serving
1/2 cup
Almond milk
2 tbsp
Organic Chia Seeds
3/16 tbsp
Raw Agave Nectar
1/4 tsp brownulated
Brown sugar
1/4 tsp
Cinnamon
1/4 tsp
Vanilla extract
3/4 tsp
Maple syrups
1/4 dash
Salt
3/16 cup, chopped
Pecans
Blueberries
148
g
Blueberries
|
Sticky Bun Chia Seed Pudding
In a medium bowl, whisk together almond milk, chia seeds, agave, brown sugar, cinnamon, and vanilla. Cover, and refrigerate at least two hours (can be prepared and left overnight as well).
To make the sticky pecans, add maple syrup and salt to a saucepan. Bring to a boil.
Remove from heat, and stir in pecans. Let pecans sit for 5 minutes. To serve, stir pudding well, then spoon sticky pecans over pudding and enjoy!
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Lunch
246.5 Calories |
38.4g Carbs |
8.9g Fat |
8.6g Protein
1
serving
Veggie Nori Roll
152.4 Calories |
14.6g Carbs |
8.6g Fat |
7.0g Protein
1
serving
Quick Grapefruit
94.1 Calories |
23.8g Carbs |
0.3g Fat |
1.6g Protein
|
Veggie Nori Roll
scaled to 1 serving
2 tbsp
Hummus
1/4 cup
Alfalfa sprouts
1/4 cup strips or slices
Carrots
1/4 cup slices
Cucumber
1 sheets
Seaweed
1/4 cup, sliced
Avocados
1 tbsp
Nutritional Yeast
1 dash
Salt
Quick Grapefruit
scaled to 1 serving
1 medium
Grapefruit
1 tsp brownulated
Brown sugar
|
Veggie Nori Roll
Cut cucumbers, carrots and avocado into thin slices.
Place seaweed sheet on a work surface. Spread the hummus in a thin layer over the sheet. Layer the spouts, carrots, cucumber, and avocado on top of the bottom one-third of the sheet. Sprinkle with nutritional yeast and salt to taste.
Gently but firmly, roll the edge closest to you toward the center of the wrap, carefully rolling a sushi-like roll. (A sushi mat makes this easier.) Slice roll with a sharp knife and serve immediately.
Quick Grapefruit
Cut grapefruit in half to expose sections. Sprinkle with brown sugar and enjoy.
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Dinner
650.7 Calories |
71.0g Carbs |
31.2g Fat |
27.5g Protein
1
scoop
Zucchini Peanut Noodles
503.7 Calories |
59.9g Carbs |
24.5g Fat |
14.6g Protein
1
serving
Sea Salt Edamame
147.0 Calories |
11.1g Carbs |
6.8g Fat |
13.0g Protein
|
Zucchini Peanut Noodles
scaled to 1 scoop
2 oz
Rice noodles
2 tbsp
Peanut butter
1/2 tbsp
Sesame oil
1/4 cup
Water
1 stalk
Onions
1/2 large
Zucchini
1 tbsp
Soy sauce
1/2 tsp
Cayenne pepper
Sea Salt Edamame
scaled to 1 serving
1 dash
Salt
100 grams
Soybeans
|
Zucchini Peanut Noodles
Boil water then cook 2 servings rice noodles and drain.
Chop the onion, and cut the zucchini into thin ribbons.
Mix peanut butter and water, then add pepper, soy sauce, and sesame oil. Ginger is also a good addition if you have some on hand.
Toss the noodles with the zucchini and onion, and then pour the desired amount of sauce over and serve.
Sea Salt Edamame
Cook edamame in microwave, about 2 minutes.
Sprinkle salt over.
Just eat the beans, not the pods.
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