Breakfast
506.6 Calories |
55.0g Carbs |
14.5g Fat |
40.1g Protein
1
serving
Spiced Sweet Potato and Goat Cheese Egg Skillet
365.0 Calories |
46.4g Carbs |
13.5g Fat |
15.6g Protein
1
cup
(240 g)
Nonfat greek yogurt
141.6 Calories |
8.6g Carbs |
0.9g Fat |
24.5g Protein
|
Spiced Sweet Potato and Goat Cheese Egg Skillet
scaled to 1 serving
1/2 tsp
Olive oil
1/2 small
Onions
1/2 tbsp
Paprika
1/2 tsp
Turmeric
1 dash
Salt
1/2 cup
Water
1 1/2 cup, cubes
Sweet potato
1 large
Egg
1 oz
Goat cheese
Nonfat greek yogurt
240
g
Nonfat greek yogurt
|
Spiced Sweet Potato and Goat Cheese Egg Skillet
In a 7 or 8 inch skillet, heat olive oil over medium heat. Dice onion and add to skillet, cooking until onion is translucent, 4-5 minutes.
Stir in paprika and turmeric, cook for 30 seconds. Add water and stir until everything is well combined.
Carefully stir in cubed sweet potatoes, enough to fill the skillet. Cover with lid and let sweet potatoes cook until almost tender, 6-8 minutes.
Create a small well in the center and crack eggs. Sprinkle Goat cheese on top. Reduce heat to medium-low, cover, and cook until egg whites are set.
Serve with a sprinkle of cilantro.
|
Lunch
522.0 Calories |
50.0g Carbs |
30.0g Fat |
17.8g Protein
1
serving
Peach Pesto and Mozzarella Quesadilla
339.5 Calories |
32.0g Carbs |
18.2g Fat |
12.2g Protein
1
serving
Artichokes
182.6 Calories |
18.1g Carbs |
11.8g Fat |
5.6g Protein
|
Peach Pesto and Mozzarella Quesadilla
scaled to 1 serving
1 tortilla
Tortillas
1 tbsp
Basil Pesto
1/2 medium
Peaches
1 oz
Mozzarella cheese
3/4 tsp
Vegetable oil
Artichokes
scaled to 1 serving
1 artichoke, large
Artichokes
1 tbsp
Butter
1 cloves, minced
Garlic
1/2 dash
Salt
1/2 dash
Pepper
|
Peach Pesto and Mozzarella Quesadilla
Preheat the skillet on stovetop to medium heat. Pour a little of the oil into the pan. Spread the pesto evenly on one side of the tortilla. Slice peaches and mozzarella thin and add them on top of the pesto. Top each with remaining tortilla and press together.
Place quesadillas in pan (one at a time if cooking more than one). Cook for 6-8 minutes, carefully flipping once halfway thorough until cheese is melted. Remove from grill and cut the quesadillas into quarters. Serve immediately.
Artichokes
Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves.
When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.
|
Dinner
454.6 Calories |
56.7g Carbs |
21.7g Fat |
11.0g Protein
1
serving
Pasta la Checca
360.1 Calories |
48.8g Carbs |
14.7g Fat |
8.9g Protein
1
serving
Green Beans with Olive Oil
94.5 Calories |
7.8g Carbs |
7.0g Fat |
2.1g Protein
|
Pasta la Checca
scaled to 1 serving
1/2 cloves, minced
Garlic
1 cup cherry tomatoes
Cherry tomatoes
1/4 dash
Pepper
2 oz
Spaghetti
1/4 dash
Salt
1/4 cup
Arugula
1 tbsp
Olive oil
Green Beans with Olive Oil
scaled to 1 serving
1 1/8 cup 1/2" pieces
Green beans
1/2 tbsp
Olive oil
1/4 tsp
Salt
|
Pasta la Checca
PREPARATION: Finely chop/mince garlic cloves.
Cook the pasta until al dente.
Meanwhile, in a large bowl, squeeze the tomatoes to break them up (it's faster than chopping, and your kid will likely love joining in).
Add the garlic, oil, arugula (if using), salt, and pepper; set aside.
Drain the pasta (reserving 1/2 cup of the water) and toss it with the tomatoes. If the pasta is still a little dry, add some of the cooking water.
Let sit until the heat from the pasta has cooked the tomatoes and garlic slightly and wilted the arugula, 1 to 2 minutes. Serve warm or at room temperature.
Green Beans with Olive Oil
PREPARATION: Trim green beans.
Cook beans in a 6-quart pot of boiling salted water , uncovered, until just tender, 4 to 6 minutes. Drain in a colander, then transfer to a large bowl and toss with oil, sea salt, and pepper to taste.
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