Breakfast
599.2 Calories |
66.5g Carbs |
29.2g Fat |
24.1g Protein
1
serving
Fried Eggs on Toast with Pepper Jack and Avocado
411.6 Calories |
21.5g Carbs |
28.2g Fat |
19.5g Protein
1
melon, medium (about 5" dia)
(552 g)
Melons
187.7 Calories |
45.0g Carbs |
1.0g Fat |
4.6g Protein
|
Fried Eggs on Toast with Pepper Jack and Avocado
scaled to 1 serving
1 slice, small
Sourdough bread
3/4 tbsp
Butter
1 extra large
Egg
1/4 fruit
Avocados
1 slice
Monterey cheese
1/4 tbsp
Fresh cilantro
Melons
1
melon, medium (about 5" dia)
Melons
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Fried Eggs on Toast with Pepper Jack and Avocado
PREPARATION: Toast bread. Chop cilantro. Peel, pit, and slice avocado.
Preheat broiler. Melt 1 tablespoon butter in heavy large broilerproof skillet over medium heat. Crack eggs into skillet; sprinkle with salt and pepper. Cook until egg whites are just set on bottom, about 2 minutes. Remove skillet from heat; top each egg with 1 cheese slice. Broil until cheese just melts, about 1 minute.
Spread remaining 2 tablespoons butter on toast; top with eggs, then avocado slices. Sprinkle with cilantro.
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Lunch
431.1 Calories |
67.3g Carbs |
14.3g Fat |
14.5g Protein
1
serving
Bow Ties with Veggies
256.0 Calories |
48.6g Carbs |
4.4g Fat |
9.7g Protein
1
serving
Grilled Polenta Chips
87.8 Calories |
10.6g Carbs |
3.8g Fat |
2.6g Protein
1
serving
Dry-Curried Green Beans
87.3 Calories |
8.1g Carbs |
6.1g Fat |
2.2g Protein
|
Bow Ties with Veggies
scaled to 1 serving
1/4 dash
Pepper
1/4 dash
Salt
2 oz
Whole wheat pasta
7/16 medium
Zucchini
3/4 tsp
Olive oil
1/4 large
Onions
Grilled Polenta Chips
scaled to 1 serving
2 oz
Yellow Polenta
3/4 tsp
Olive oil
1 1/2 tsp
Nutritional Yeast
1/4 dash
Pepper
1/4 dash
Salt
Dry-Curried Green Beans
scaled to 1 serving
1/8 tsp
Salt
1/4 cup
Water
1 1/8 cup 1/2" pieces
Green beans
1/2 tbsp
Butter
3/16 tsp
Curry powder
0.031 tsp
Cayenne pepper
0.031 tsp
Pepper
|
Bow Ties with Veggies
Chop onion & zucchini.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a skillet over medium heat, saute zucchini and onion in olive oil until tender. Toss farfalle pasta with vegetables and season with salt and pepper; serve.
Grilled Polenta Chips
Heat a grill or grill pan to medium-high heat and lightly rub your grill with olive oil.
Cut tube of polenta into 1/4" to 1/2" slices. Brush both sides of the polenta cakes with the olive oil. Sprinkle both sides with nutritional yeast, salt and pepper.
Lay the polenta rounds in one layer on the grill, and grill for 5 minutes on each side or until both sides are golden and crunchy and have grill marks.
Remove the cakes from the grill and place on a large plate to cool. Serve warm or at room temperature. Enjoy!
Dry-Curried Green Beans
PREPARATION: Trim green beans.
Bring all ingredients to a boil in a 12-inch heavy skillet, then simmer briskly, partially covered, stirring occasionally, until beans are crisp-tender and liquid is reduced to about 2 tablespoons, 6 to 9 minutes.
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Dinner
681.3 Calories |
49.7g Carbs |
47.5g Fat |
16.4g Protein
1
sandwich
The Vegan Snack Sandwich
503.2 Calories |
44.9g Carbs |
30.1g Fat |
13.3g Protein
1
serving
Easy Fried Spinach
178.1 Calories |
4.8g Carbs |
17.4g Fat |
3.1g Protein
|
The Vegan Snack Sandwich
scaled to 1 sandwich
2 tbsp
Smart balance regular buttery spread with flax oil
1 tortilla
Tortillas
4 cherry tomato
Cherry tomatoes
1/2 tsp, ground
Oregano
3 leaf, whole
Basil
4 tbsp
Hummus
2 slice
Soy cheese
Easy Fried Spinach
scaled to 1 serving
2/3 tbsp
Vegetable oil
2/3 tbsp
Butter
1/3 package
Spinach
1 1/3 cloves, minced
Garlic
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The Vegan Snack Sandwich
Heat frying pan to medium low, and warm tortilla on both sides until soft.
Melt butter, then chop the cherry tomatoes in quarters and add to pan - season with salt and pepper, and add oregano.
Spread hummus on two sides of tortilla, then lay basil leaves on hummus.
After the tomatoes have sweated some, spatula the tomatoes into a rectangle and throw cheese on top to melt.
Add cheese and tomatoes to wrap, roll up and eat!
Easy Fried Spinach
Melt the butter with the canola oil in a large skillet over medium heat until it stops bubbling. This allows the water from the butter to evaporate. Add the garlic; cook and stir for about 2 minutes, until it is just beginning to brown. Put in the spinach leaves and cook for about 5 minutes while stirring, until the leaves are dark and are about 1/4 of their original size.
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