Breakfast
693.3 Calories |
101.7g Carbs |
18.8g Fat |
30.6g Protein
1
Burrito
Ham and Rice Breakfast Burrito
612.8 Calories |
80.1g Carbs |
18.6g Fat |
30.2g Protein
1
serving
Cinnamon Apple Bites
80.5 Calories |
21.6g Carbs |
0.2g Fat |
0.5g Protein
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Ham and Rice Breakfast Burrito
scaled to 1 Burrito
1 extra large
Egg
2 tbsp
Salsa
1/4 cup
Brown rice
1 tortilla
Tortillas
0.2 cup, sliced
Red bell pepper
1/2 oz
Cheddar cheese
2 slice oval
Sliced ham
Cinnamon Apple Bites
scaled to 1 serving
1 medium
Apples
1/2 tsp
Cinnamon
|
Ham and Rice Breakfast Burrito
Cook rice according to package directions (usually around 20 minutes).
While rice is cooking, chop bell pepper, shred cheese, and chop ham into smaller pieces. Set aside.
When rice is done cooking, crack egg into a bowl and scramble with a fork. Add egg to a nonstick cooking pan and cook over medium-low heat, stirring frequently until egg is scrambled and cooked through, about 2-3 minutes approximately.
Combine cooked rice, egg, cheese, bell pepper, ham, and salsa in tortilla. Wrap up and serve.
Cinnamon Apple Bites
Cut up apple (with or without skin - your choice) into bite sized chunks.
Put the chopped apple into a container with a lid (ex. an empty margarine container).
Sprinkle on the cinnamon, put the lid on the container, and gently shake so cinnamon covers apple.
Eat and enjoy immediately.
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Lunch
832.4 Calories |
74.6g Carbs |
44.9g Fat |
36.3g Protein
1
serving
Tuna Salad
235.8 Calories |
9.6g Carbs |
15.6g Fat |
18.1g Protein
1
cup
(122 g)
Granola
596.6 Calories |
65.0g Carbs |
29.4g Fat |
18.1g Protein
|
Tuna Salad
scaled to 1 serving
1/2 can
Tuna
1/2 fruit
Avocados
1/2 tbsp
Lemon juice
1/8 cup chopped
Onions
Granola
122
g
Granola
|
Tuna Salad
Mix and mash all ingredients, then add salt, pepper, and garlic powder to your preference.
|
Dinner
718.2 Calories |
83.1g Carbs |
36.6g Fat |
21.1g Protein
1
serving
Penne with Roasted Asparagus and Balsamic
543.6 Calories |
60.7g Carbs |
29.1g Fat |
14.1g Protein
1
serving
Carrots with Hummus
174.5 Calories |
22.4g Carbs |
7.5g Fat |
7.1g Protein
|
Penne with Roasted Asparagus and Balsamic
scaled to 1 serving
1/4 cup
Asparagus
3/4 tsp
Olive oil
1/2 tsp
Salt
1/8 tsp
Pepper
2 1/2 oz
Whole wheat pasta
1 tbsp
Balsamic vinegar
1/8 tsp brownulated
Brown sugar
1/4 stick
Butter
1 1/3 tbsp
Parmesan cheese
Carrots with Hummus
scaled to 1 serving
5 tbsp
Hummus
1 cup strips or slices
Carrots
|
Penne with Roasted Asparagus and Balsamic
Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
Meanwhile, put the vinegar in a small saucepan. Simmer and reduce down until approximately 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter (cut into pieces), vinegar reduction, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.
http://www.foodandwine.com/recipes/penne-with-roasted-asparagus-and-balsamic-butter
Carrots with Hummus
Dip carrots into hummus, eat.
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