Breakfast
625.7 Calories |
96.7g Carbs |
26.5g Fat |
13.4g Protein
1
serving
Pina Colada Chia Pudding
305.0 Calories |
18.6g Carbs |
24.5g Fat |
6.6g Protein
1
serving
Fruit Salad
133.0 Calories |
33.1g Carbs |
0.9g Fat |
2.1g Protein
1
melon, medium (about 5" dia)
(552 g)
Melons
187.7 Calories |
45.0g Carbs |
1.0g Fat |
4.6g Protein
|
Pina Colada Chia Pudding
scaled to 1 serving
2 tbsp
Organic Chia Seeds
1/4 cup
Coconut milk
3/4 tsp
Butter
1/4 tsp packed
Brown sugar
1/4 cup, crushed, sliced, or chunks
Pineapple
1 tbsp
Coconut meat
Fruit Salad
scaled to 1 serving
1 cup, halves
Strawberries
1 cup
Blueberries
Melons
1
melon, medium (about 5" dia)
Melons
|
Pina Colada Chia Pudding
Mix chia seeds and canned full-fat coconut milk together, set aside and let sit 5-10 minutes until thickened.
Toast coconut in half of butter over medium high heat. Cut pineapple into small bite sized pieces. Remove coconut from pan when golden brown, and add remaining half of butter and pineapple, then saute in a pan with brown sugar until warm.
At this point chia should have grown in size, and mixture should be thick like a pudding. Place in serving dishes, and top with pineapple and toasted coconut. Enjoy!
Fruit Salad
|
Lunch
648.7 Calories |
13.9g Carbs |
51.8g Fat |
31.9g Protein
1
serving
Egg Salad
451.7 Calories |
8.3g Carbs |
34.5g Fat |
25.6g Protein
1
serving
Asparagus Parmesan
197.0 Calories |
5.6g Carbs |
17.4g Fat |
6.3g Protein
|
Egg Salad
scaled to 1 serving
4 large
Egg
1/4 cup
Light mayonnaise
1/2 tsp
Pepper
1/8 tsp
Paprika
5 olive
Olives
Asparagus Parmesan
scaled to 1 serving
0.6 tsp
Butter
0.8 tbsp
Olive oil
0.2 lb
Asparagus
3 tbsp
Parmesan cheese
0.2 dash
Salt
0.2 dash
Pepper
|
Egg Salad
Place eggs in a medium saucepan with enough cold water to cover, and bring to a boil. Cover saucepan, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
In a large bowl, mix eggs, mayonnaise, pepper, and paprika. Mash with a potato masher or fork until smooth. Gently stir in the olives. Refrigerate until serving.
Asparagus Parmesan
Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.
|
Dinner
631.1 Calories |
62.4g Carbs |
31.2g Fat |
30.2g Protein
1
serving
Summer Pasta
631.1 Calories |
62.4g Carbs |
31.2g Fat |
30.2g Protein
|
Summer Pasta
scaled to 1 serving
1 tomato
Roma tomatoes
1/2 tbsp, chopped
Basil
1 1/3 tbsp
Olive oil
2 2/3 oz
Mozzarella cheese
1 cloves, minced
Garlic
3/16 dash
Pepper
2 2/3 oz
Whole wheat pasta
1/16 tsp
Garlic powder
|
Summer Pasta
Chop tomatoes & basil. Mince garlic. Shred mozzarella.
Combine tomatoes, cheese, basil, garlic, olive oil, garlic salt, and black pepper in medium bowl. Set aside.
Meanwhile, cook pasta according to package directions.
Drain pasta, and transfer to a serving bowl. Toss with tomato mixture. Serve.
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