Breakfast
736.8 Calories |
104.6g Carbs |
24.3g Fat |
29.2g Protein
1
serving
Breakfast nachos
418.6 Calories |
38.6g Carbs |
19.8g Fat |
22.3g Protein
1
cup
(82 g)
Natural granola with raisins
318.2 Calories |
66.1g Carbs |
4.5g Fat |
6.9g Protein
|
Breakfast nachos
scaled to 1 serving
1/2 cup
Pinto beans
1 tbsp
Water
1/4 tsp
Chili powder
1/4 dash
Salt
1 extra large
Egg
1/2 tsp
Pepper or hot sauce
3/4 tsp
Butter
1/4 dash
Pepper
1/4 cup, shredded
Cheddar cheese
3/4 oz
Tortilla chips
2 tbsp
Salsa
Natural granola with raisins
82
g
Natural granola with raisins
|
Breakfast nachos
Drain and rinse beans. Place them in a small saucepan over medium heat. Add the water and chili powder and season with salt. Stir to combine and smash about half of the beans with the back of a fork. Cook, stirring occasionally, until warmed, about 5 minutes. Turn off heat.
Place eggs in a medium bowl and beat with a fork. Add hot sauce, season with a pinch each of salt and pepper, and beat to mix; set aside.
Melt the butter in a medium nonstick frying pan over medium-low heat until foamy, about 2 to 3 minutes. Swirl the butter in the pan until the pan is evenly coated. Pour in the beaten eggs and let sit undisturbed until the eggs just start to set around the edges, about 2 minutes.
Using a rubber spatula, push the eggs from the edges into the center. Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until just set, about 1 1/2 minutes total. Remove the pan from the heat. Sprinkle the eggs with half of the cheese and stir to mix.
Divide the chips between serving plates and top evenly with the warm beans. Sprinkle remaining cheese evenly over the beans, spoon the eggs over top of the beans and cheese, and top with the salsa. Serve with guacamole and sour cream, if desired.
|
Lunch
771.4 Calories |
83.8g Carbs |
30.7g Fat |
39.8g Protein
1
serving
Spaghetti with olive oil and garlic sauce
556.5 Calories |
64.0g Carbs |
28.3g Fat |
11.2g Protein
1
serving
Cottage Cheese & Grapes
214.8 Calories |
19.8g Carbs |
2.4g Fat |
28.6g Protein
|
Spaghetti with olive oil and garlic sauce
scaled to 1 serving
3 oz
Spaghetti
2 tbsp
Olive oil
1/3 cloves, minced
Garlic
1/2 tbsp
Parsley
1/4 tsp
Salt
1/2 dash
Pepper
Cottage Cheese & Grapes
scaled to 1 serving
1 cup,
Cottage cheese
1/2 cup
Grapes
|
Spaghetti with olive oil and garlic sauce
Finely chop the garlic and parsley. Bring a large saucepan of water to a boil. Add spaghetti and cook until al dente (8-10 mins). Drain well, return to saucepan and cover.
In a medium frying pan over low heat, heat oil. Add garlic and cook gently 5-6 minutes. Do not let garlic brown.
Remove from heat, add parsley and stir. Season with salt and pepper.
Pour warm garlic-oil mixture over spaghetti and toss to coat. Serve.
Cottage Cheese & Grapes
Cut grapes in half. Mix grapes with cottage cheese and serve.
|
Dinner
850.7 Calories |
50.2g Carbs |
58.2g Fat |
41.5g Protein
2
serving
Tofu Walnut Burgers with Irish Stout
609.1 Calories |
12.8g Carbs |
50.7g Fat |
31.8g Protein
1
serving
Cucumber & Hummus
117.7 Calories |
12.6g Carbs |
6.0g Fat |
5.5g Protein
1
serving
Salt & Vinegar Popcorn
123.8 Calories |
24.9g Carbs |
1.4g Fat |
4.2g Protein
|
Tofu Walnut Burgers with Irish Stout
scaled to 2 serving
1/3 dash
Salt
1 tsp
Soy sauce
1/3 lb
Tofu
2 2/3 oz
Walnuts
1/3 dash
Pepper
1 1/3 fl oz
Beer
1/3 extra large
Egg
Cucumber & Hummus
scaled to 1 serving
1/4 cup
Hummus
1 cup slices
Cucumber
Salt & Vinegar Popcorn
scaled to 1 serving
4 cup
Popcorn
4 tablespoon
Malt Vinegar
1 tsp
Salt
|
Tofu Walnut Burgers with Irish Stout
Drain & crumble tofu. Chop walnuts.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Place walnuts in a food processor; process until crushed.
Mix crushed walnuts, tofu, egg, and Irish stout beer in a large bowl until the mixture holds together when lightly squeezed. Stir in soy sauce and season with salt and black pepper.
Divide and form the mixture into patties.
Grill patties on the prepared grill until browned and set in the middle, 5 to 7 minutes per side.
Cucumber & Hummus
Cut cucumber into round slices and eat with hummus.
Salt & Vinegar Popcorn
Put 1/4 cups of unpopped kernels in airpopper. Pop them up using your airpopper.
Put malt vinegar into a clean spray bottle and spritz all over popcorn. Finish with a dash of salt and serve!
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