Breakfast
534.7 Calories |
60.2g Carbs |
20.3g Fat |
35.4g Protein
1
shake
Vegan Chocolate Peanut Protein Shake
488.7 Calories |
49.1g Carbs |
19.9g Fat |
34.4g Protein
1
cup, whole
(144 g)
Strawberries
46.1 Calories |
11.1g Carbs |
0.4g Fat |
1.0g Protein
|
Vegan Chocolate Peanut Protein Shake
scaled to 1 shake
1 cup
Almond milk
4 tbsp
Organic Plain Rice Protein
2 tbsp
Peanut butter
1 tbsp
Cocoa
1 medium
Banana
Strawberries
144
g
Strawberries
|
Vegan Chocolate Peanut Protein Shake
Include one cup ice cubes for a better shake (or more milk/water). Add everything to a blender and blend well.
|
Lunch
297.6 Calories |
52.9g Carbs |
7.6g Fat |
11.2g Protein
1
sandwich
Hummus on Rye
203.5 Calories |
29.0g Carbs |
7.3g Fat |
9.6g Protein
1
serving
Quick Grapefruit
94.1 Calories |
23.8g Carbs |
0.3g Fat |
1.6g 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
Quick Grapefruit
scaled to 1 serving
1 medium
Grapefruit
1 tsp brownulated
Brown sugar
|
Hummus on Rye
This is a pretty simple, nutritious, and satisfying sandwich. If you are a big eater you can add some additional hummus.
Quick Grapefruit
Cut grapefruit in half to expose sections. Sprinkle with brown sugar and enjoy.
|
Dinner
844.9 Calories |
48.8g Carbs |
59.3g Fat |
36.4g Protein
2
serving
Hot and Spicy Tofu
427.0 Calories |
27.4g Carbs |
26.9g Fat |
19.2g Protein
2
serving
Peanut Butter & Celery
417.9 Calories |
21.4g Carbs |
32.4g Fat |
17.2g Protein
|
Hot and Spicy Tofu
scaled to 2 serving
1 1/2 tbsp
Peanut oil
1/2 cup, sliced
Onions
1/2 cup, sliced
Red bell pepper
1 1/2 clove
Garlic
2 5/8 tbsp
Water
1 1/2 tbsp
Balsamic vinegar
1/2 tbsp
Brown sugar
1/2 tsp
Cornstarch
1/2 lb
Tofu
1/2 chile
Peppers
1/2 tsp
Crushed red pepper flakes
2 2/3 tbsp
Water
1 1/2 tbsp
Soy sauce
Peanut Butter & Celery
scaled to 2 serving
4 tbsp
Peanut butter
4 stalks, large
Celery
|
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.
Peanut Butter & Celery
Spread peanut butter on celery and enjoy!
|