Breakfast
453.6 Calories |
33.0g Carbs |
21.3g Fat |
35.2g Protein
1
serving
Raspberry Chia Seed Pudding
312.0 Calories |
24.4g Carbs |
20.4g Fat |
10.7g Protein
1
cup
(240 g)
Nonfat greek yogurt
141.6 Calories |
8.6g Carbs |
0.9g Fat |
24.5g Protein
|
Raspberry Chia Seed Pudding
scaled to 1 serving
1 cup
Unsweetened Coconut Milk
1/2 cup
Raspberries
4 tbsp
Organic Chia Seeds
Nonfat greek yogurt
240
g
Nonfat greek yogurt
|
Raspberry Chia Seed Pudding
Combine the milk and fruit in a blender. Blend until smooth and pour into a resealable container. Mix in chia seeds and stir well. Eat right away or refrigerate at least 2 hours or overnight. Enjoy!
|
Lunch
503.1 Calories |
74.4g Carbs |
18.1g Fat |
18.1g Protein
1
serving
Garlic Chili Pasta with Cauliflower
503.1 Calories |
74.4g Carbs |
18.1g Fat |
18.1g Protein
|
Garlic Chili Pasta with Cauliflower
scaled to 1 serving
1/4 head small
Cauliflower
1 1/2 clove
Garlic
1/16 tsp
Crushed red pepper flakes
1/16 tsp
Salt
1/2 cup
Organic Vegetable Stock
3 oz
Whole wheat pasta
1 tbsp
Olive oil
1/2 tbsp
Parsley
1/2 tbsp
Pine nuts
1 tbsp
Nutritional Yeast
1/4 dash
Salt
1/4 dash
Pepper
|
Garlic Chili Pasta with Cauliflower
Preheat oven to 450 degrees F (232 C).
Chop cauliflower into small pieces. Take half of the garlic cloves and mince. Add cauliflower to a mixing bowl and drizzle with a tiny bit of the oil, add minced garlic, red pepper flakes, and salt. Toss to coat, then spread on a baking sheet and roast for 20 minutes, flipping/stirring once at the 15-minute mark to ensure even cooking. Sample and adjust seasonings as needed. Set aside.
Once cauliflower has reached the 10-minute mark, add 2 cups vegetable broth and about 4-5 cups water (or however much to generously cover your pasta) to a large pot and bring to a boil.
Once boiling, season well with salt and add pasta. Stir occasionally to prevent sticking and cook according to package instructions for ‘al dente’ - 7-10 minutes - then drain and set aside. Cover drainer with a towel to keep warm.
Heat the same large pot over medium-low heat. Once hot, add the oil and the remaining garlic cloves smashed NOT minced garlic. Sauté 1-2 minutes on both sides, or until garlic is fragrant and slightly golden brown. Remove garlic from pan and let cool slightly, then mince. Set aside.
Next add more red pepper flakes to infuse the olive oil for 1-2 minutes. Add cooked pasta, parsley, pine nuts, minced garlic, nutritional yeast, cauliflower, and toss to coat.
Remove from heat. Adjust seasonings as desired, adding salt or pepper if necessary. Serve hot with additional parsley and red pepper flakes. Enjoy!
|
Dinner
468.8 Calories |
26.9g Carbs |
32.3g Fat |
18.4g Protein
1
serving
Quick and Easy Grilled Cheese
468.8 Calories |
26.9g Carbs |
32.3g Fat |
18.4g Protein
|
Quick and Easy Grilled Cheese
scaled to 1 serving
1 tsp
Rosemary
1 tsp
Dill
1 tsp, leaves
Basil
2 slice
White bread
1 tbsp
Butter
2 slice
Cheddar cheese
1 tsp, leaves
Oregano
1 tbsp
Parsley
|
Quick and Easy Grilled Cheese
Chop dill, parsley, rosemary and basil.
Spread 1/2 tablespoon of butter on one side of each piece of bread. Lie the slices of Cheddar on one of the slices of bread on the unbuttered side. Sprinkle the parsley, basil, oregano, rosemary, and dill on the other slice of bread on its unbuttered side. Sandwich the two slices of bread together with the buttered sides facing outwards.
Heat a skillet over medium heat. When skillet is hot, gently lie the sandwich in the skillet; cook on each side for 3 minutes until cheese has melted.
|