Breakfast
698.0 Calories |
62.2g Carbs |
23.5g Fat |
61.0g Protein
1
serving
Matcha Green Tea Chia Pudding
293.4 Calories |
33.0g Carbs |
14.9g Fat |
8.6g Protein
2
cup
(480 g)
Nonfat greek yogurt
283.2 Calories |
17.3g Carbs |
1.9g Fat |
48.9g Protein
1
slice
Buttered Toast
121.5 Calories |
12.0g Carbs |
6.7g Fat |
3.5g Protein
|
Matcha Green Tea Chia Pudding
scaled to 1 serving
1 cup
Almond milk
3 tbsp
Organic Chia Seeds
2 tsp
Honey
1/4 tbsp
Matcha Green Tea Mix
1 dash
Salt
Nonfat greek yogurt
480
g
Nonfat greek yogurt
Buttered Toast
scaled to 1 slice
1 slice
Whole-wheat bread
1/2 tbsp
Butter
|
Matcha Green Tea Chia Pudding
Mix together almond milk, honey, matcha, and salt until well combined. In a bowl, pour in chia seeds then the matcha almond milk mixture. Stir to coat chia seeds with the liquid. Refrigerate.
10 minutes later, stir again well. Keep in refrigerator for at least 2 hours or overnight.
Dust the top with a little matcha before serving.
Buttered Toast
Toast bread to desired doneness.
Spread butter across until evenly distributed.
Enjoy!
|
Lunch
293.3 Calories |
18.2g Carbs |
22.7g Fat |
8.5g Protein
1
serving
Seaweed Salad
76.3 Calories |
8.4g Carbs |
4.7g Fat |
1.0g Protein
1
serving
Almond Butter & Celery
217.0 Calories |
9.8g Carbs |
18.0g Fat |
7.6g Protein
|
Seaweed Salad
scaled to 1 serving
1/4 cup slices
Cucumber
1/4 cup strips or slices
Carrots
1/16 cup, chopped
Cabbage
1/2 tbsp
Rice wine vinegar
1 tsp
Sesame oil
1/2 tsp
Honey
1/16 tsp
Salt
2 2/3 tbsp
Seaweed
Almond Butter & Celery
scaled to 1 serving
2 tbsp
Almond butter
2 stalks, large
Celery
|
Seaweed Salad
Soak seaweed in 3 cups of water for 5 minutes
Thinly slice carrots, cucumber, and cabbage
Strain water from seaweed
Mix and serve
Almond Butter & Celery
Spread almond butter on celery and enjoy!
|
Dinner
490.9 Calories |
76.6g Carbs |
14.9g Fat |
18.5g Protein
1
serving
Five Ingredient Pasta Toss
490.9 Calories |
76.6g Carbs |
14.9g Fat |
18.5g Protein
|
Five Ingredient Pasta Toss
scaled to 1 serving
2 oz
Whole wheat pasta
7/16 cup
Tomatoes
1/2 cloves, minced
Garlic
1/2 cup
White beans
1/16 cup leaves, whole
Basil
1 tbsp
Olive oil
|
Five Ingredient Pasta Toss
Rinse and drain beans, crush garlic and chop basil.
Combine the olive oil and garlic in a small bowl. Set aside.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
Place the pasta, beans, tomatoes, basil, and 2 tablespoons of the garlic olive oil in a large bowl; toss gently until combined. Serve the remaining olive oil at the table to drizzle over individual servings.
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