Breakfast
546.9 Calories |
45.9g Carbs |
33.3g Fat |
18.2g Protein
1
serving
Complete Breakfast Scrambled Eggs
546.9 Calories |
45.9g Carbs |
33.3g Fat |
18.2g Protein
|
Complete Breakfast Scrambled Eggs
scaled to 1 serving
2 large
Egg
1/2 Potato large
Potato
1/4 cup chopped
Carrots
1/2 cup, chopped
Red bell pepper
3 tbsp chopped
Onions
2 tbsp
Butter
1 tsp, ground
Oregano
1 tsp
Salt
1 tsp
Pepper
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Complete Breakfast Scrambled Eggs
Chop up all vegetables, saute in buttered pan over medium heat until potatoes are lightly browned.
Stir eggs in separate bowl, add salt, pepper, and oregano. Once mixed, add to pan and cook until eggs are done to your preference.
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Lunch
624.9 Calories |
88.3g Carbs |
4.4g Fat |
64.3g Protein
1
serving
Mexican Cottage Cheese Salad
334.5 Calories |
39.4g Carbs |
3.2g Fat |
38.9g Protein
1
serving
Yogurt & Apricots
290.4 Calories |
48.9g Carbs |
1.2g Fat |
25.3g Protein
|
Mexican Cottage Cheese Salad
scaled to 1 serving
1 cup,
Cottage cheese
1/2 cup
Salsa
1/2 cup
Canned black beans
2 cup shredded
Lettuce
Yogurt & Apricots
scaled to 1 serving
8 oz
Nonfat greek yogurt
1/2 cup, halves
Apricots, dried
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Mexican Cottage Cheese Salad
Mix salsa, cottage cheese, and black beans together well. Serve on top of lettuce and enjoy.
Yogurt & Apricots
Chop dried apricots into pieces and mix into yogurt. Enjoy!
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Dinner
624.2 Calories |
64.6g Carbs |
36.2g Fat |
15.7g Protein
1
serving
Penne with Roasted Asparagus and Balsamic
543.6 Calories |
60.7g Carbs |
29.1g Fat |
14.1g Protein
1
serving
Garlic Kale
80.6 Calories |
3.9g Carbs |
7.1g Fat |
1.6g Protein
|
Penne with Roasted Asparagus and Balsamic
scaled to 1 serving
1/4 cup
Asparagus
3/4 tsp
Olive oil
1/2 tsp
Salt
1/8 tsp
Pepper
2 1/2 oz
Whole wheat pasta
1 tbsp
Balsamic vinegar
1/8 tsp brownulated
Brown sugar
1/4 stick
Butter
1 1/3 tbsp
Parmesan cheese
Garlic Kale
scaled to 1 serving
1/2 cup, chopped
Kale
1/2 tbsp
Olive oil
1 cloves, minced
Garlic
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Penne with Roasted Asparagus and Balsamic
Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
Meanwhile, put the vinegar in a small saucepan. Simmer and reduce down until approximately 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter (cut into pieces), vinegar reduction, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.
http://www.foodandwine.com/recipes/penne-with-roasted-asparagus-and-balsamic-butter
Garlic Kale
Tear the kale leaves into bite-size pieces from the thick stems; discard the stems.
Heat the olive oil in a large pot over medium heat. Cook and stir the garlic in the hot oil until softened, about 2 minutes. Add the kale and continue cooking and stirring until the kale is bright green and wilted, about 5 minutes more.
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