Breakfast
842.9 Calories |
92.2g Carbs |
35.7g Fat |
43.4g Protein
2
serving
Scrambled Egg Pasta
842.9 Calories |
92.2g Carbs |
35.7g Fat |
43.4g Protein
|
Scrambled Egg Pasta
scaled to 2 serving
1/2 dash
Pepper
1/4 cup
Parmesan cheese
2 large
Egg
1/2 dash
Salt
4 strip
Bacon
4 oz
Whole wheat pasta
1/2 medium
Onions
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Scrambled Egg Pasta
PREPARATION: Chop onion. Grate parmesan.
In a small bowl, beat together the eggs and cheese; set aside.
In a large skillet, fry the bacon and onion together until the meat is browned and crispy and the onion has begun to caramelize.
Add the pasta (if using cold day-old pasta, cook until its just warmed through, about 1 minute).
Pour the egg-and-cheese mixture into the skillet and reduce heat to low. Stir continuously until the pasta is coated with the eggs and they have begun to solidify.
Season with the salt and pepper, then serve immediately, with extra grated Parmesan on the side.
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Lunch
814.9 Calories |
116.0g Carbs |
12.5g Fat |
66.6g Protein
2
shake
Mango Protein Shake
710.7 Calories |
88.6g Carbs |
12.2g Fat |
65.5g Protein
1
cup
(151 g)
Grapes
104.2 Calories |
27.3g Carbs |
0.2g Fat |
1.1g Protein
|
Mango Protein Shake
scaled to 2 shake
1 cup, sliced
Mangos
2 cup
Reduced fat milk
2 tbsp
Honey
60 grams
Whey protein powder
Grapes
151
g
Grapes
|
Mango Protein Shake
Blend together. Ideally use vanilla or unflavored whey protein.
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Dinner
775.3 Calories |
107.8g Carbs |
35.4g Fat |
15.2g Protein
2
serving
Vegan Vegetable and Dumpling Soup
652.9 Calories |
93.7g Carbs |
28.2g Fat |
11.5g Protein
1
serving
Roasted Green Beans
122.3 Calories |
14.1g Carbs |
7.2g Fat |
3.7g Protein
|
Vegan Vegetable and Dumpling Soup
scaled to 2 serving
2 1/2 tbsp
Wheat flour
3/4 tsp
Salt
1/4 cup
Water
2 tbsp
Olive oil
1 medium
Onions
1 1/2 large
Carrots
1/2 tbsp, crumbled
Bay leaf
1/4 tsp
Pepper
2 clove
Garlic
1 tsp
Dill weed
3 1/4 cup
Water
1 1/2 Potato medium
Potato
1 sprig
Parsley
Roasted Green Beans
scaled to 1 serving
2 cup 1/2" pieces
Green beans
1/2 tbsp
Olive oil
1/4 tsp
Salt
1/8 tsp
Pepper
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Vegan Vegetable and Dumpling Soup
Start off by making dumpling dough. It has to sit for some time to let the flour rise a bit. To make the dumplings, combine flour with 1/2 tsp salt, add 1/2 cup water and stir. Add 1 tbsp oil and stir again. Let the dumpling dough sit until you make the soup.
Heat up a large pot over medium heat. Add oil and chopped onions. Cook for a minute or two. Add carrots (cut into little pieces), 2 bay leaves, ground black pepper, 3 cloves of chopped garlic and dried dill. Stir and cook for a couple of minutes. Add the water and let the soup boil under a lid, until the carrots are halfway cooked (about 10 minutes).
Add potato cubes and salt. Boil, until the potatoes are almost soft. Now start adding the dumplings. Take a teaspoon of dumpling dough and carefully slide it into the boiling soup. Continue, until you are out of the dough. When all the dumplings are added, cover the pot with a lid and let the soup boil for 7-10 minutes. In the end, add chopped parsley and finely chopped garlic clove. Taste for salt and serve.
Roasted Green Beans
Preheat oven to 400°F.
Wash, dry well, and trim green beans.
Put green beans on a small baking pan or dish and drizzle with olive oil, salt, and pepper.
Use your hands to be sure all the beans are evenly coated and spread them out into 1 layer.
Roast for 20-25 minutes, turning after 15 minutes, until beans are fairly brown in spots and somewhat shriveled.
Serve hot or at room temperature.
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