Breakfast
445.0 Calories |
57.5g Carbs |
21.3g Fat |
12.9g Protein
1
serving
Raspberry Chia Seed Pudding
312.0 Calories |
24.4g Carbs |
20.4g Fat |
10.7g Protein
1
serving
Fruit Salad
133.0 Calories |
33.1g Carbs |
0.9g Fat |
2.1g Protein
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Raspberry Chia Seed Pudding
scaled to 1 serving
1 cup
Unsweetened Coconut Milk
1/2 cup
Raspberries
4 tbsp
Organic Chia Seeds
Fruit Salad
scaled to 1 serving
1 cup, halves
Strawberries
1 cup
Blueberries
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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!
Fruit Salad
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Lunch
233.0 Calories |
35.9g Carbs |
7.5g Fat |
10.3g Protein
1
sandwich
Hummus on Rye
203.5 Calories |
29.0g Carbs |
7.3g Fat |
9.6g Protein
1
large (7-1/4" to 8-/1/2" long)
(72 g)
Carrots
29.5 Calories |
6.9g Carbs |
0.2g Fat |
0.7g Protein
|
Hummus on Rye
scaled to 1 sandwich
1/4 cup
Hummus
2 slice
Rye bread
1 slice
Pickles
1 slice, medium
Tomatoes
1 leaf outer
Lettuce
Carrots
1
large (7-1/4" to 8-/1/2" long)
Carrots
|
Hummus on Rye
This is a pretty simple, nutritious, and satisfying sandwich. If you are a big eater you can add some additional hummus.
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Dinner
309.1 Calories |
20.8g Carbs |
20.5g Fat |
12.9g Protein
1
serving
Hot and Spicy Tofu
213.5 Calories |
13.7g Carbs |
13.4g Fat |
9.6g Protein
1
serving
Cauliflower rice
95.6 Calories |
7.1g Carbs |
7.1g Fat |
3.3g Protein
|
Hot and Spicy Tofu
scaled to 1 serving
3/4 tbsp
Peanut oil
1/4 cup, sliced
Onions
1/4 cup, sliced
Red bell pepper
3/4 clove
Garlic
1 5/16 tbsp
Water
3/4 tbsp
Balsamic vinegar
1/4 tbsp
Brown sugar
1/4 tsp
Cornstarch
1/4 lb
Tofu
1/4 chile
Peppers
1/4 tsp
Crushed red pepper flakes
1 1/3 tbsp
Water
3/4 tbsp
Soy sauce
Cauliflower rice
scaled to 1 serving
1/4 head, medium
Cauliflower
1/2 tbsp
Olive oil
1/4 tsp
Salt
1/4 tsp
Garlic powder
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Hot and Spicy Tofu
Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, chile pepper, and crushed garlic; cook until just tender, about 5 minutes.
In a small bowl, whisk together the hot water (heat beforehand), vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.
Cauliflower rice
Place the cauliflower into a food processor and pulse until it has a grainy rice-like consistency. Season with sea salt and freshly ground black pepper.
Saute the cauliflower in a pan with oil and any additional seasonings desired, about 5 minutes or until browned the desired amount.
Optional seasoning ideas: ginger, coconut aminos, curry, or freshly ground black pepper.
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