Breakfast
613.2 Calories |
90.8g Carbs |
21.2g Fat |
27.6g Protein
1
serving
Spicy Tempeh Hash
395.9 Calories |
36.3g Carbs |
19.8g Fat |
24.4g Protein
1
cup
(148 g)
Blueberries
84.4 Calories |
21.4g Carbs |
0.5g Fat |
1.1g Protein
1
serving
Fruit Salad
133.0 Calories |
33.1g Carbs |
0.9g Fat |
2.1g Protein
|
Spicy Tempeh Hash
scaled to 1 serving
4 oz
Tempeh
1/2 tbsp
Vegetable oil
1/2 cup, chopped
Onions
1/2 cup, sliced
Red bell pepper
1/2 cup, diced
Potato
1 tsp
Paprika
1/4 tsp
Garlic powder
1/4 tsp
Onion powder
1/2 pinch
Cayenne pepper
Blueberries
148
g
Blueberries
Fruit Salad
scaled to 1 serving
1 cup, halves
Strawberries
1 cup
Blueberries
|
Spicy Tempeh Hash
Crumble tempeh and spread in bottom of large nonstick skillet.
Add 1/2 cup water, cover, and bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Drain in colander, and wipe out skillet.
Add oil to skillet, and heat over medium-high heat. Return tempeh to pan along with onion, bell pepper, and potatoes. Sauté 5 to 7 minutes, or until beginning to brown.
Sprinkle with paprika, garlic powder, onion powder, and cayenne pepper. Sauté 7 to 8 minutes, or until potatoes are browned and tender.
Fruit Salad
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Lunch
635.8 Calories |
43.9g Carbs |
50.0g Fat |
15.3g Protein
1
serving
Spinach salad
175.3 Calories |
10.8g Carbs |
14.2g Fat |
5.3g Protein
1
fruit
(201 g)
Avocados
321.6 Calories |
17.1g Carbs |
29.5g Fat |
4.0g Protein
1
serving
Red Bell Pepper and Hummus
139.0 Calories |
16.0g Carbs |
6.3g Fat |
6.0g Protein
|
Spinach salad
scaled to 1 serving
5 cup
Spinach
2 large
Scallions
1/2 lemon yields
Lemon juice
1 tbsp
Olive oil
1 dash
Pepper
Avocados
1
fruit
Avocados
Red Bell Pepper and Hummus
scaled to 1 serving
1/4 cup
Hummus
1 medium
Red bell pepper
|
Spinach salad
Wash spinach well, drain, and chop. Squeeze out excess water. Chop green onions.
Put spinach in a mixing bowl and add the scallions/green onions, oil, pepper, and the juice from 1 squeezed lemon. Toss and serve.
Red Bell Pepper and Hummus
Cut bell pepper in half and remove seeds. Slice pepper into strips and serve with hummus for dipping.
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Dinner
712.7 Calories |
70.6g Carbs |
40.7g Fat |
23.1g Protein
1
scoop
Zucchini Peanut Noodles
503.7 Calories |
59.9g Carbs |
24.5g Fat |
14.6g Protein
1
serving
Peanut Butter & Celery
209.0 Calories |
10.7g Carbs |
16.2g Fat |
8.6g Protein
|
Zucchini Peanut Noodles
scaled to 1 scoop
2 oz
Rice noodles
2 tbsp
Peanut butter
1/2 tbsp
Sesame oil
1/4 cup
Water
1 stalk
Onions
1/2 large
Zucchini
1 tbsp
Soy sauce
1/2 tsp
Cayenne pepper
Peanut Butter & Celery
scaled to 1 serving
2 tbsp
Peanut butter
2 stalks, large
Celery
|
Zucchini Peanut Noodles
Boil water then cook 2 servings rice noodles and drain.
Chop the onion, and cut the zucchini into thin ribbons.
Mix peanut butter and water, then add pepper, soy sauce, and sesame oil. Ginger is also a good addition if you have some on hand.
Toss the noodles with the zucchini and onion, and then pour the desired amount of sauce over and serve.
Peanut Butter & Celery
Spread peanut butter on celery and enjoy!
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