Breakfast
522.1 Calories |
70.6g Carbs |
17.8g Fat |
26.1g Protein
1
slice
Peanut Butter Banana Toast
384.9 Calories |
51.7g Carbs |
17.3g Fat |
12.1g Protein
1
cup (8 fl oz)
(245 g)
Nonfat yogurt
137.2 Calories |
18.8g Carbs |
0.4g Fat |
14.0g Protein
|
Peanut Butter Banana Toast
scaled to 1 slice
1 slice
Whole-wheat bread
1/2 large
Banana
1 tbsp
Honey
2 tbsp
Peanut butter
Nonfat yogurt
245
g
Nonfat yogurt
|
Peanut Butter Banana Toast
Toast bread to your liking.
Divide peanut butter and spread on toast.
Drizzle honey over the peanut butter.
Cut bananas length wise and lay across peanut butter.
Heat in microwave for 10 seconds.
Enjoy with a glass of milk.
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Lunch
481.3 Calories |
15.2g Carbs |
34.6g Fat |
26.3g Protein
1
serving
Egg Salad
451.7 Calories |
8.3g Carbs |
34.5g Fat |
25.6g 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
|
Egg Salad
scaled to 1 serving
4 large
Egg
1/4 cup
Light mayonnaise
1/2 tsp
Pepper
1/8 tsp
Paprika
5 olive
Olives
Carrots
1
large (7-1/4" to 8-/1/2" long)
Carrots
|
Egg Salad
Place eggs in a medium saucepan with enough cold water to cover, and bring to a boil. Cover saucepan, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
In a large bowl, mix eggs, mayonnaise, pepper, and paprika. Mash with a potato masher or fork until smooth. Gently stir in the olives. Refrigerate until serving.
|
Dinner
576.3 Calories |
84.7g Carbs |
11.5g Fat |
42.1g Protein
1
serving
Cumin Lentils in Endive Leaves
382.4 Calories |
59.4g Carbs |
3.1g Fat |
34.8g Protein
1
serving
Watermelon, Feta, & Mint Salad
193.9 Calories |
25.3g Carbs |
8.5g Fat |
7.4g Protein
|
Cumin Lentils in Endive Leaves
scaled to 1 serving
1 cup
Lentils
2 tbsp chopped
Shallots
2 tsp, whole
Fennel seed
1 tsp, ground
Cumin
4 oz
Nonfat greek yogurt
1/4 cup
Parsley
1/4 tsp
Pepper
1/4 tsp
Salt
1/2 head
Endive
Watermelon, Feta, & Mint Salad
scaled to 1 serving
2 cup, balls
Watermelon
1/4 cup, crumbled
Feta cheese
1 tbsp
Spearmint
|
Cumin Lentils in Endive Leaves
Drain canned lentils, rinse and let drain well. Set aside.
Chop and dry-sauté the shallots without oil until slightly charred for about 5 minutes in a skillet. Remove form the heat and place them in a bowl. Add fennel seeds, cumin, yoghurt and lentils and stir to combine. Add the chopped parsley and season to taste with pepper and salt. Fill the cavity of the endive leaves with a heaping spoonful of the lentil dip and garnish with chopped parsley. Enjoy!
Watermelon, Feta, & Mint Salad
Toss watermelon balls with chopped mint and crumbled feta. Enjoy!
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