Breakfast
715.7 Calories |
80.6g Carbs |
20.3g Fat |
61.8g Protein
1
shake
Oatmeal Banana Peanut Butter Chocolate Shake
669.6 Calories |
69.5g Carbs |
19.8g Fat |
60.8g Protein
1
cup, whole
(144 g)
Strawberries
46.1 Calories |
11.1g Carbs |
0.4g Fat |
1.0g Protein
|
Oatmeal Banana Peanut Butter Chocolate Shake
scaled to 1 shake
60 grams
Whey protein powder
1 medium
Banana
1/2 cup
Rolled oats
2 tbsp
Peanut butter
2 cup
Water
Strawberries
144
g
Strawberries
|
Oatmeal Banana Peanut Butter Chocolate Shake
Put all ingredients into blender. Blend until smooth.
Use unsweetened almond milk (30 calories, 1g carbohydrate, 1g protein, 0g fat per cup) in place of water if you prefer a creamier shake.
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Lunch
741.5 Calories |
64.1g Carbs |
21.3g Fat |
74.8g Protein
2
cups
Canned Vegetable Soup with Tofu
271.5 Calories |
33.3g Carbs |
8.8g Fat |
15.7g Protein
2
serving
Cottage Cheese & Raspberries
389.4 Calories |
27.0g Carbs |
5.4g Fat |
57.5g Protein
1
serving
Garlic Kale
80.6 Calories |
3.9g Carbs |
7.1g Fat |
1.6g Protein
|
Canned Vegetable Soup with Tofu
scaled to 2 cups
1 can
Vegetarian vegetable soup
150 grams
Tofu
2 tbsp
Parsley
Cottage Cheese & Raspberries
scaled to 2 serving
2 cup,
Cottage cheese
1 cup
Raspberries
Garlic Kale
scaled to 1 serving
1/2 cup, chopped
Kale
1/2 tbsp
Olive oil
1 cloves, minced
Garlic
|
Canned Vegetable Soup with Tofu
Prepare soup as directed on can. Cut tofu into 1/2 inch cubes. Add to soup and bring to a boil. Serve in a bowl. Sprinkle minced parsley. Serve with crackers if desired.
Cottage Cheese & Raspberries
Combine cottage cheese and raspberries; serve.
Garlic Kale
Tear the kale leaves into bite-size pieces from the thick stems; discard the stems.
Heat the olive oil in a large pot over medium heat. Cook and stir the garlic in the hot oil until softened, about 2 minutes. Add the kale and continue cooking and stirring until the kale is bright green and wilted, about 5 minutes more.
|
Dinner
601.7 Calories |
36.3g Carbs |
43.3g Fat |
21.0g Protein
1
slice
Broccoli Quiche
385.6 Calories |
12.7g Carbs |
31.7g Fat |
16.4g Protein
2
serving
Plain Popcorn
128.3 Calories |
13.0g Carbs |
7.8g Fat |
1.9g Protein
1
serving
Grilled Polenta Chips
87.8 Calories |
10.6g Carbs |
3.8g Fat |
2.6g Protein
|
Broccoli Quiche
scaled to 1 slice
1 cup chopped
Broccoli
1 1/2 extra large
Egg
3/8 cup
Coconut milk
3/4 tsp
Butter
1/16 tsp
Nutmeg
1/16 tsp
Pepper
1 1/4 tbsp
Parmesan cheese
Plain Popcorn
scaled to 2 serving
5/8 oz
Popcorn
1/2 tbsp
Vegetable oil
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
|
Broccoli Quiche
Preheat oven to 425°F.
Butter a 10-inch round or 13x9-inch square baking dish.
Cook broccoli in the microwave or in boiling water for 4 minutes.
Whisk together eggs, coconut milk/cream, butter, nutmeg, salt and pepper. Stir in broccoli (and cheese, if using).
Pour into baking dish with broccoli and bake 20 minutes until set in the middle.
Plain Popcorn
Heat oil with 3 popcorn kernels in a 3-quart heavy saucepan over moderate heat, covered, until 1 or 2 kernels pop. Quickly add remaining popcorn, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes.
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!
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