Breakfast
394.9 Calories |
59.3g Carbs |
6.7g Fat |
28.8g Protein
1
Bowl
Breakfast Parfait
333.3 Calories |
43.9g Carbs |
6.5g Fat |
27.6g Protein
1
fruit (2-5/8" dia)
(131 g)
Oranges
61.6 Calories |
15.4g Carbs |
0.2g Fat |
1.2g Protein
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Breakfast Parfait
scaled to 1 Bowl
8 oz
Nonfat greek yogurt
1/2 cup
Blueberries
1/2 cup, halves
Strawberries
1/4 cup
Granola with almonds
Oranges
1
fruit (2-5/8" dia)
Oranges
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Breakfast Parfait
Mix in bowl.
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Lunch
426.6 Calories |
26.1g Carbs |
17.2g Fat |
44.3g Protein
1
serving
Quick Nori Roll with Cucumber and Avocado
231.9 Calories |
12.6g Carbs |
14.5g Fat |
15.6g Protein
1
serving
Cottage Cheese & Raspberries
194.7 Calories |
13.5g Carbs |
2.7g Fat |
28.8g Protein
|
Quick Nori Roll with Cucumber and Avocado
scaled to 1 serving
1 sheets
Seaweed
1/2 cup slices
Cucumber
1/4 fruit
Avocados
2 slice
Tofu
1/4 cup
Alfalfa sprouts
1 tbsp
Soy sauce
1 tsp
Sesame seeds
Cottage Cheese & Raspberries
scaled to 1 serving
1 cup,
Cottage cheese
1/2 cup
Raspberries
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Quick Nori Roll with Cucumber and Avocado
Place a sheet of nori on a clean and dry cutting board, shiny side down and longest edge facing you.
Starting from the left edge, arrange the cucumber slices in overlapping rows on the nori, leaving a 1-inch margin of uncovered nori at right edge. Sprinkle with sesame seeds.
Arrange avocado, tofu, sprouts in an even, vertical pattern, 2 inches from the left edge.
Rotate the cutting board by a quarter of a turn counter-clockwise so the uncovered strip of nori is furthest from you. Using both hands, start rolling the sheet of nori from the edge closest to you, folding it up and over filling, then rolling it tightly away from you.
Just as you're about to reach the uncovered strip of nori at the end, dip your fingertips in water and dab the nori lightly so it will stick and create a seal.
Slice into halves or thick slices using a sharp chef knife. Serve with soy sauce for dipping.
Cottage Cheese & Raspberries
Combine cottage cheese and raspberries; serve.
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Dinner
428.3 Calories |
69.4g Carbs |
14.0g Fat |
11.4g Protein
1
serving
Vegan Potato Tacos
374.7 Calories |
64.7g Carbs |
10.5g Fat |
8.9g Protein
1
serving
Pan Roasted Asparagus
53.6 Calories |
4.6g Carbs |
3.5g Fat |
2.5g Protein
|
Vegan Potato Tacos
scaled to 1 serving
1 3/16 Potato medium
Potato
1/3 medium
Onions
1 tsp
Olive oil
2 2/3 tbsp
Peas
1/3 tsp
Paprika
1 1/3 tbsp
Water
3/16 dash
Salt
1 tortilla
Tortillas
3/16 fruit
Avocados
1/16 cucumber
Cucumber
1/2 tsp
Dill
Pan Roasted Asparagus
scaled to 1 serving
1/4 lb
Asparagus
3/4 tsp
Olive oil
1/4 clove
Garlic
1/4 tsp
Salt
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Vegan Potato Tacos
Wash potatoes, peel onions and chop everything in small cubes.
Add potatoes, onions, peas, oil, salt to taste, and paprika in a large deep pan, cover the lid and cook at medium-high heat for about 15-20 minutes. Stir from time to time and add water little by little if you need to.
Make sure the sauce is not too watery – add more paprika if that happens. Taste and add some more salt if needed.
When ready to serve, place potatoes in a tortilla with chopped cucumber, cubed avocado, and some fresh dill. Enjoy!
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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