Breakfast
464.6 Calories |
72.1g Carbs |
13.3g Fat |
18.8g Protein
1
serving
Strawberry Cheesecake Chia Pudding
305.5 Calories |
39.0g Carbs |
11.0g Fat |
15.3g Protein
1/2
cup
(41 g)
Natural granola with raisins
159.1 Calories |
33.0g Carbs |
2.3g Fat |
3.5g Protein
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Strawberry Cheesecake Chia Pudding
scaled to 1 serving
1/4 cup
Cottage cheese
1 oz
Nonfat greek yogurt
1 cup, halves
Strawberries
1/2 cup
Almond milk
1/8 tsp
Vanilla extract
2 tsp
Honey
2 tbsp
Organic Chia Seeds
Natural granola with raisins
41
g
Natural granola with raisins
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Strawberry Cheesecake Chia Pudding
In a blender, combine the cottage cheese, greek yogurt, 1/2 of the strawberries, almond milk, vanilla and honey and blend thoroughly until the mixture is completely smooth. You may have to scrape down with a spatula once in between.
Pour into a resealable container and add the chia seeds, stirring well. Let sit at least two hours or overnight in the refrigerator. Stir well before serving and top with extra strawberries. Enjoy!
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Lunch
458.2 Calories |
26.7g Carbs |
24.6g Fat |
32.3g Protein
1
serving
Gourmet Grilled Cheese
458.2 Calories |
26.7g Carbs |
24.6g Fat |
32.3g Protein
|
Gourmet Grilled Cheese
scaled to 1 serving
1/2 large
Egg
3/8 cup
Parmesan cheese
2 oz
Goat cheese
2 slice
Whole-wheat bread
2 slice, medium
Tomatoes
|
Gourmet Grilled Cheese
Place the beaten eggs in a wide, shallow bowl, and set aside. Place the parmesan cheese in a wide, shallow dish, and set aside.
Spread the goat cheese onto one side of each slice of bread. Sandwich two tomato slices between two pieces of bread, then dip both sides into the beaten egg. Allow the excess to drip off, then press the sandwiches into the parmesan cheese, coating well on each side; set aside. Repeat to make 4 sandwiches.
Heat a large, nonstick skillet over medium heat. Cook the sandwiches until golden brown and crisp, about 3 minutes per side.
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Dinner
526.6 Calories |
58.4g Carbs |
26.2g Fat |
19.6g Protein
1
serving
Peanut Noodles
424.5 Calories |
51.4g Carbs |
18.8g Fat |
14.6g Protein
1
serving
Sautéed Garlic Spinach
102.1 Calories |
6.9g Carbs |
7.4g Fat |
5.0g Protein
|
Peanut Noodles
scaled to 1 serving
2 oz
Spaghetti
1 1/3 tbsp
Peanut butter
3/4 tsp
Vinegar
1/4 tsp
Ginger
1 tbsp
Soy sauce
1/16 tsp
Crushed red pepper flakes
1/4 tsp
Sugar
1 tbsp
Water
1/2 tbsp
Sesame oil
1/4 cup, chopped
Scallions
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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Peanut Noodles
Mince ginger. Slice green onions (white parts only). Heat water.
Cook pasta in a large pot of boiling water until done. Drain.
Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
Toss noodles with sauce, and serve.
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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