Breakfast
961.5 Calories |
96.0g Carbs |
58.1g Fat |
22.2g Protein
2
serving
Grapefruit & Ginger Chia Pudding
900.0 Calories |
80.7g Carbs |
57.9g Fat |
21.0g Protein
1
fruit (2-5/8" dia)
(131 g)
Oranges
61.6 Calories |
15.4g Carbs |
0.2g Fat |
1.2g Protein
|
Grapefruit & Ginger Chia Pudding
scaled to 2 serving
1/2 cup
Coconut milk
1 1/2 cup
Almond milk
6 tbsp
Organic Chia Seeds
1 tsp
Ginger root
1 medium
Grapefruit
1 tsp
Vanilla extract
1/4 cup
Coconut meat
2 tsp
Maple syrups
Oranges
1
fruit (2-5/8" dia)
Oranges
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Grapefruit & Ginger Chia Pudding
In a large bowl whisk together the canned coconut milk, almond milk, chia seeds, ginger, vanilla, and maple syrup.
Cover and refrigerate for at least 2 hours to thicken, whisking or shaking occasionally (can leave overnight).
Spoon the pudding into individual servings, top with grapefruit slices and coconut, and serve.
|
Lunch
872.8 Calories |
104.4g Carbs |
39.4g Fat |
29.3g Protein
1
serving
Veggie Nori Roll
152.4 Calories |
14.6g Carbs |
8.6g Fat |
7.0g Protein
1
cup
(122 g)
Granola
596.6 Calories |
65.0g Carbs |
29.4g Fat |
18.1g Protein
1
serving
Salt & Vinegar Popcorn
123.8 Calories |
24.9g Carbs |
1.4g Fat |
4.2g Protein
|
Veggie Nori Roll
scaled to 1 serving
2 tbsp
Hummus
1/4 cup
Alfalfa sprouts
1/4 cup strips or slices
Carrots
1/4 cup slices
Cucumber
1 sheets
Seaweed
1/4 cup, sliced
Avocados
1 tbsp
Nutritional Yeast
1 dash
Salt
Granola
122
g
Granola
Salt & Vinegar Popcorn
scaled to 1 serving
4 cup
Popcorn
4 tablespoon
Malt Vinegar
1 tsp
Salt
|
Veggie Nori Roll
Cut cucumbers, carrots and avocado into thin slices.
Place seaweed sheet on a work surface. Spread the hummus in a thin layer over the sheet. Layer the spouts, carrots, cucumber, and avocado on top of the bottom one-third of the sheet. Sprinkle with nutritional yeast and salt to taste.
Gently but firmly, roll the edge closest to you toward the center of the wrap, carefully rolling a sushi-like roll. (A sushi mat makes this easier.) Slice roll with a sharp knife and serve immediately.
Salt & Vinegar Popcorn
Put 1/4 cups of unpopped kernels in airpopper. Pop them up using your airpopper.
Put malt vinegar into a clean spray bottle and spritz all over popcorn. Finish with a dash of salt and serve!
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Dinner
902.6 Calories |
107.5g Carbs |
41.1g Fat |
31.7g Protein
2
serving
Peanut Noodles
849.0 Calories |
102.9g Carbs |
37.6g Fat |
29.2g Protein
1
serving
Pan Roasted Asparagus
53.6 Calories |
4.6g Carbs |
3.5g Fat |
2.5g Protein
|
Peanut Noodles
scaled to 2 serving
4 oz
Spaghetti
2 11/16 tbsp
Peanut butter
1/2 tbsp
Vinegar
1/2 tsp
Ginger
2 tbsp
Soy sauce
1/8 tsp
Crushed red pepper flakes
1/2 tsp
Sugar
2 tbsp
Water
1 tbsp
Sesame oil
1/2 cup, chopped
Scallions
Pan Roasted Asparagus
scaled to 1 serving
1/4 lb
Asparagus
3/4 tsp
Olive oil
1/4 clove
Garlic
1/4 tsp
Salt
|
Peanut Noodles
Mince ginger. Slice green onions (white parts only). Heat water.
Cook pasta in a large pot of boiling water until done. Drain.
Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
Toss noodles with sauce, and serve.
Pan Roasted Asparagus
Trim the bottom inch or two off the asparagus. Finely chop the garlic.
Cut spears in half crosswise.
Heat olive oil in a large heavy skillet.
Add asparagus.
Toss well.
Sprinkle with salt and garlic.
Toss well for one to two minutes.
Serve hot or at room temperature.
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