Breakfast
974.8 Calories |
131.8g Carbs |
23.3g Fat |
68.6g Protein
2
shake
Vegan Banana Oatmeal Smoothie
787.2 Calories |
86.8g Carbs |
22.3g Fat |
63.9g Protein
1
melon, medium (about 5" dia)
(552 g)
Melons
187.7 Calories |
45.0g Carbs |
1.0g Fat |
4.6g Protein
|
Vegan Banana Oatmeal Smoothie
scaled to 2 shake
1 medium
Banana
2 cup
Almond milk
1/2 cup
Oatmeal
2 tbsp
Peanut butter
8 tbsp
Organic Plain Rice Protein
Melons
1
melon, medium (about 5" dia)
Melons
|
Vegan Banana Oatmeal Smoothie
Throw everything in a blender and blend. Add some ice cubes if you want it to be colder and less thick.
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Lunch
553.9 Calories |
40.1g Carbs |
37.2g Fat |
23.4g Protein
1
serving
Mexican chickpea salad
136.0 Calories |
18.7g Carbs |
4.8g Fat |
6.3g Protein
2
serving
Peanut Butter & Celery
417.9 Calories |
21.4g Carbs |
32.4g Fat |
17.2g Protein
|
Mexican chickpea salad
scaled to 1 serving
1/4 large whole
Tomatoes
1/16 cup, sliced
Onions
1/2 tsp
Olive oil
3/4 tsp
Lemon juice
1/4 tsp, ground
Cumin
1/16 tsp
Chili powder
1/16 tsp
Salt
4 oz
Chickpeas
1/16 cup
Fresh cilantro
Peanut Butter & Celery
scaled to 2 serving
4 tbsp
Peanut butter
4 stalks, large
Celery
|
Mexican chickpea salad
In a bowl, whisk the oil, lemon juice, cumin, chili powder, and salt.
Rise and drain the chickpeas, and add to the bowl.
Add tomatoes, onions, avocado (if using), cilantro, and toss until combined.
Serve right away or refrigerate for up to 2 days.
Peanut Butter & Celery
Spread peanut butter on celery and enjoy!
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Dinner
661.0 Calories |
49.0g Carbs |
48.1g Fat |
19.9g Protein
1
serving
Vegan Mushroom-Cashew Pate
226.9 Calories |
20.3g Carbs |
14.1g Fat |
7.6g Protein
2
cup
Bachelor Brussel Sprouts
312.8 Calories |
16.4g Carbs |
27.8g Fat |
6.1g Protein
1
serving
Zucchini & Hummus
121.3 Calories |
12.3g Carbs |
6.3g Fat |
6.2g Protein
|
Vegan Mushroom-Cashew Pate
scaled to 1 serving
5/8 cup whole
Mushrooms
1/2 oz
Cashew nuts
1/4 small
Onions
1/2 tbsp
Coconut oil
3/4 tsp
Parsley
1/4 dash
Salt
1/4 dash
Pepper
1 slice
Whole-wheat bread
Bachelor Brussel Sprouts
scaled to 2 cup
2 cup
Brussels sprouts
1/2 tsp
Salt
1/2 tsp
Pepper
2 tbsp
Coconut oil
Zucchini & Hummus
scaled to 1 serving
1 cup, sliced
Zucchini
1/4 cup
Hummus
|
Vegan Mushroom-Cashew Pate
Toast cashews in a dry pan over medium heat until golden brown. You could also do this in the oven: 10 minutes at 180 C / 360 F.
Finely mince onion and add to coconut oil over medium heat on stovetop. Fry until translucent. Set aside onions and add sliced mushrooms to frying pan. Fry until golden brown on both sides. (Don’t crowd them: you want them fried and browned, not steamed.)
Put cashews in food processor and mix until finely ground. Add other ingredients (onions, mushrooms, parsley, salt, pepper) and mix until smooth.
Serve on toast and enjoy!
Bachelor Brussel Sprouts
Wash sprouts, cut off and discard stems, then split in half length wise
Heat coconut oil in frying pan on medium
Add brussels sprout halves then season them while stirring to coat evenly
Cook until slightly charred on edges, allow to cool then serve (dressing optional)
Zucchini & Hummus
Slice zucchini into rounds and serve with hummus.
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