Breakfast
942.1 Calories |
114.8g Carbs |
45.3g Fat |
28.4g Protein
2
serving
Raspberry Chia Seed Pudding
623.9 Calories |
48.7g Carbs |
40.8g Fat |
21.5g Protein
1
cup
(82 g)
Natural granola with raisins
318.2 Calories |
66.1g Carbs |
4.5g Fat |
6.9g Protein
|
Raspberry Chia Seed Pudding
scaled to 2 serving
2 cup
Unsweetened Coconut Milk
1 cup
Raspberries
8 tbsp
Organic Chia Seeds
Natural granola with raisins
82
g
Natural granola with raisins
|
Raspberry Chia Seed Pudding
Combine the milk and fruit in a blender. Blend until smooth and pour into a resealable container. Mix in chia seeds and stir well. Eat right away or refrigerate at least 2 hours or overnight. Enjoy!
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Lunch
1016.1 Calories |
109.7g Carbs |
61.9g Fat |
27.3g Protein
2
salad
Ole Salad
667.1 Calories |
64.9g Carbs |
47.0g Fat |
13.1g Protein
2
serving
Carrots with Hummus
349.0 Calories |
44.8g Carbs |
15.0g Fat |
14.1g Protein
|
Ole Salad
scaled to 2 salad
2 cup, chopped or sliced
Tomatoes
1 cup, sliced
Zucchini
1 cup
Corn
1/3 cup chopped
Onions
1 fruit
Avocados
1 tbsp
Olive oil
3 tbsp
Pepper or hot sauce
2 tbsp
Lemon juice
1/2 tsp
Garlic powder
1/4 tsp, ground
Cumin
1 dash
Salt
Carrots with Hummus
scaled to 2 serving
10 tbsp
Hummus
2 cup strips or slices
Carrots
|
Ole Salad
Chop up the tomatoes, zucchini, green onions, and slice the avocado. Combine everything in a large bowl with the corn.
Whisk together the hot sauce, olive oil (or vegetable oil), lemon juice, garlic powder, salt, and cumin. Toss gently with the vegetables.
For best results, chill 3-4 hours before serving, or eat right away if you're in a hurry.
Carrots with Hummus
Dip carrots into hummus, eat.
|
Dinner
1195.9 Calories |
131.8g Carbs |
65.3g Fat |
33.6g Protein
1
serving
Easy Olive Oil, Tomato, and Basil Pasta
320.9 Calories |
43.5g Carbs |
14.3g Fat |
8.5g Protein
2
serving
Peanut Butter & Celery
417.9 Calories |
21.4g Carbs |
32.4g Fat |
17.2g Protein
1
serving
Potatoes and Peppers
457.1 Calories |
67.0g Carbs |
18.6g Fat |
7.9g Protein
|
Easy Olive Oil, Tomato, and Basil Pasta
scaled to 1 serving
1/8 dash
Pepper
1/8 dash
Salt
1/16 cup leaves, whole
Basil
1 tbsp
Olive oil
1/4 tomato
Roma tomatoes
1/4 cloves, minced
Garlic
2 oz
Whole wheat pasta
Peanut Butter & Celery
scaled to 2 serving
4 tbsp
Peanut butter
4 stalks, large
Celery
Potatoes and Peppers
scaled to 1 serving
1/4 dash
Pepper
1/4 dash
Salt
1 1/3 tbsp
Olive oil
1/2 large
Red bell pepper
1/4 onion
Onions
1 1/2 Potato medium
Potato
|
Easy Olive Oil, Tomato, and Basil Pasta
Cut basil into thin strips. Seed & dice tomatoes.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, gently toss the cooked pasta, tomatoes, olive oil, garlic, and basil. Season with salt and pepper.
Peanut Butter & Celery
Spread peanut butter on celery and enjoy!
Potatoes and Peppers
Slice bell peppers into rings. Slice potatoes.
Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.
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