Breakfast
566.0 Calories |
54.3g Carbs |
28.3g Fat |
24.8g Protein
1
piece
Strawberry French Toast
361.9 Calories |
36.3g Carbs |
18.7g Fat |
13.4g Protein
1
serving
Brie cheese on bread
204.1 Calories |
18.0g Carbs |
9.6g Fat |
11.4g Protein
|
Strawberry French Toast
scaled to 1 piece
1 slice large
Multi-grain bread
1/4 cup
Reduced fat milk
3/4 tbsp
Sugar
3/4 extra large
Egg
1 tbsp
Butter
1/2 cup, halves
Strawberries
Brie cheese on bread
scaled to 1 serving
1 slice large
Multi-grain bread
1 oz
Brie cheese
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Strawberry French Toast
Toast the bread and place in an oven dish. Mix/beat milk, ounce sugar and eggs. Pour mixture over bread and refrigerate for 15 minutes or overnight.
Breakfast morning:
Preheat oven to 400 degrees. In a large frying pan, melt butter with another ounce of sugar and cook the soaked slices of bread until golden on each side. Place slices of bread on an oven rack and arrange strawberry slices. Sprinkle with third ounce of sugar and bake for 4 minutes until berries start melting.
Brie cheese on bread
Spread cheese on bread, eat.
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Lunch
558.5 Calories |
69.8g Carbs |
26.9g Fat |
13.7g Protein
1
serving
White Bean Barley Bowl
297.9 Calories |
50.0g Carbs |
7.6g Fat |
9.9g Protein
1
serving
Mustard Popcorn
260.6 Calories |
19.8g Carbs |
19.3g Fat |
3.9g Protein
|
White Bean Barley Bowl
scaled to 1 serving
2 2/3 tbsp
Barley
5/16 cup
Organic Vegetable Stock
2 tbsp
Water
1/4 cup
Corn
1/4 cup
White beans
0 tsp
Vinegar
1/2 tsp
Lemon juice
1/2 tbsp
Olive oil
1/16 cup, chopped
Onions
1/16 cup sprigs
Dill
3/16 dash
Salt
3/16 dash
Pepper
Mustard Popcorn
scaled to 1 serving
1 tbsp
Dijon mustard
3 cup
Popcorn
1 1/2 tbsp
Butter
|
White Bean Barley Bowl
Thaw the frozen corn kernels in the microwave. Set aside.
In a small saucepan, add the barley, broth and water. Cover and bring to a boil over high heat. When the pot starts to boil, reduce the heat to low, and cook, covered, for 20 to 25 minutes until barley is tender.
Rinse the white beans under running water to remove excess sodium. Set aside.
In a separate bowl, add the barley with vinegar, lemon juice, olive oil, red onion and dill. Mix to combine then add the corn and white beans. Season with salt and pepper to taste. Garnish with dill and serve warm or at room temperature.
NOTE: You can make this dish ahead of time, store in the fridge, and reheat for lunch (or just eat it chilled).
Mustard Popcorn
Air-pop popcorn. Carefully melt butter in microwave for a few seconds, then whisk into mustard. Pour over popcorn and toss well. Enjoy!
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Dinner
697.4 Calories |
71.0g Carbs |
37.7g Fat |
27.5g Protein
1
serving
Fettuccine alfredo
400.7 Calories |
43.8g Carbs |
20.4g Fat |
14.5g Protein
1
serving
Peanut butter and Tomato Toast
296.7 Calories |
27.2g Carbs |
17.4g Fat |
13.0g Protein
|
Fettuccine alfredo
scaled to 1 serving
1/8 cup, fluid
Heavy whipping cream
5/8 tbsp
Butter
1/8 tsp
Pepper
0.031 tsp
Salt
3 tbsp
Parmesan cheese
2 oz
Whole wheat pasta
Peanut butter and Tomato Toast
scaled to 1 serving
1 slice
Whole-wheat bread
2 tbsp
Peanut butter
1 cup, chopped or sliced
Tomatoes
1 tsp
Pepper
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Fettuccine alfredo
Bring a large pot of heavily salted water to a boil. Add the pasta, stir to separate the noodles, and cook according to the package directions until al dente (ideally, use fettuccine noodles).
Meanwhile, heat the cream and butter in a large frying pan over medium heat until the butter has melted and the mixture has come to a simmer. Add 1/4 cup of the Parmesan and the measured pepper and salt and whisk until smooth. Remove the pan from the heat until the pasta is ready.
Reserve 1 cup of the pasta water and drain the fettuccine. Add the noodles to the frying pan and return the pan to low heat. Add 2/3 cup of the reserved pasta water and 1 cup of the remaining Parmesan. Toss with tongs until all of the cheese has melted, adding additional pasta water as needed to reach the desired sauce consistency. Taste and season with salt and pepper. Serve immediately, saving the remaining 1/4 cup Parmesan for sprinkling.
Peanut butter and Tomato Toast
Spread peanut butter on hot toast.
Completely cover the toast with tomato slices.
Cut sliced tomatoes in halves or quarters, if necessary.
Sprinkle liberally with black pepper, and add just a bit of salt, if desired.
Eat while toast is still hot.
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