Breakfast
429.1 Calories |
37.4g Carbs |
16.5g Fat |
33.0g Protein
2
mini cups
Bacon and Tomato Cups
287.5 Calories |
28.7g Carbs |
15.6g Fat |
8.6g Protein
1
cup
(240 g)
Nonfat greek yogurt
141.6 Calories |
8.6g Carbs |
0.9g Fat |
24.5g Protein
|
Bacon and Tomato Cups
scaled to 2 mini cups
1 strip
Bacon
1/8 cup, chopped or sliced
Tomatoes
1/16 cup, chopped
Onions
3/8 oz
Swiss cheese
1 tbsp
Light mayonnaise
1/8 tsp, leaves
Basil
2 oz
Biscuits
Nonfat greek yogurt
240
g
Nonfat greek yogurt
|
Bacon and Tomato Cups
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan. Shred swiss cheese, chop onions and tomatoes.
In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil.
Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
Bake for 10 to 12 minutes in the preheated oven , or until golden brown. Makes about 16 biscuit cups.
|
Lunch
453.4 Calories |
21.4g Carbs |
28.1g Fat |
37.4g Protein
1
serving
Spicy Tuna Salad
453.4 Calories |
21.4g Carbs |
28.1g Fat |
37.4g Protein
|
Spicy Tuna Salad
scaled to 1 serving
1 can
Tuna
10 olive
Olives
1/4 cup, chopped
Scallions
1/2 pepper
Jalapeno peppers
1 1/2 tbsp, drained
Capers
1/4 tsp
Cayenne pepper
3 1/4 tbsp
Lemon juice
1/2 tbsp
Olive oil
1/4 head
Lettuce
1/2 fruit
Avocados
|
Spicy Tuna Salad
Any kind of lettuce or mixed greens can replace the butter lettuce. Chop olives, finely chop the jalapeno, and dice the lettuce. Combine all of the ingredients except for the lettuce and avocado, and then serve over lettuce. Slice avocado and serve on top.
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Dinner
470.4 Calories |
81.5g Carbs |
14.2g Fat |
10.7g Protein
1
serving
Sweet Potato and Chili Soup
247.4 Calories |
48.1g Carbs |
4.8g Fat |
5.5g Protein
1
serving
Rice Cakes with Banana & Almond Butter
223.0 Calories |
33.4g Carbs |
9.5g Fat |
5.2g Protein
|
Sweet Potato and Chili Soup
scaled to 1 serving
1/4 dash
Pepper
1/4 dash
Salt
1 1/2 cube
Chicken broth bouillon
1 cup strips or slices
Carrots
3/16 cloves, minced
Garlic
1/2 large
Onions
1/2 pepper
Red peppers
3/4 tsp
Olive oil
1 sweetpotato, 5" long
Sweet potato
1 cup
Water
Rice Cakes with Banana & Almond Butter
scaled to 1 serving
1 small
Banana
1 tbsp
Almond butter
1 cakes
Rice cakes
|
Sweet Potato and Chili Soup
Lightly cover the saucepan with olive oil and gently fry the onions and garlic until they turn slightly brown.
Deseed, chop, and add the chillies and fry for another 30 seconds.
Add the chopped carrots, chopped sweet potato and water and bouillon cubes. Bring to the boil and leave to simmer for 20 minutes or until the vegetables are tender.
Liquidize the soup and return to the pan.
Season to taste and serve.
Rice Cakes with Banana & Almond Butter
Peel banana and cut into rounds. Spread rice cake with almond butter and top with banana slices. Enjoy!
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