Breakfast
428.0 Calories |
69.0g Carbs |
6.8g Fat |
28.0g Protein
1
Bowl
Breakfast Parfait
333.3 Calories |
43.9g Carbs |
6.5g Fat |
27.6g Protein
1
medium (3" dia)
(182 g)
Apples
94.6 Calories |
25.1g Carbs |
0.3g Fat |
0.5g Protein
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Breakfast Parfait
scaled to 1 Bowl
8 oz
Nonfat greek yogurt
1/2 cup
Blueberries
1/2 cup, halves
Strawberries
1/4 cup
Granola with almonds
Apples
1
medium (3" dia)
Apples
|
Breakfast Parfait
Mix in bowl.
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Lunch
340.0 Calories |
33.7g Carbs |
23.6g Fat |
6.8g Protein
1
salad
Ole Salad
333.6 Calories |
32.5g Carbs |
23.5g Fat |
6.6g Protein
1
stalk, medium (7-1/2" - 8" long)
(40 g)
Celery
6.4 Calories |
1.2g Carbs |
0.1g Fat |
0.3g Protein
|
Ole Salad
scaled to 1 salad
1 cup, chopped or sliced
Tomatoes
1/2 cup, sliced
Zucchini
1/2 cup
Corn
3/16 cup chopped
Onions
1/2 fruit
Avocados
1/2 tbsp
Olive oil
1 1/2 tbsp
Pepper or hot sauce
1 tbsp
Lemon juice
1/4 tsp
Garlic powder
1/8 tsp, ground
Cumin
1/2 dash
Salt
Celery
1
stalk, medium (7-1/2" - 8" long)
Celery
|
Ole Salad
Chop up the tomatoes, zucchini, green onions, and slice the avocado. Combine everything in a large bowl with the corn.
Whisk together the hot sauce, olive oil (or vegetable oil), lemon juice, garlic powder, salt, and cumin. Toss gently with the vegetables.
For best results, chill 3-4 hours before serving, or eat right away if you're in a hurry.
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Dinner
399.0 Calories |
9.3g Carbs |
24.0g Fat |
34.8g Protein
1
Serving
Thai Pork Salad
399.0 Calories |
9.3g Carbs |
24.0g Fat |
34.8g Protein
|
Thai Pork Salad
scaled to 1 Serving
3/4 steak, excluding refuse
Pork shoulder, blade
3/4 tbsp
Oyster sauce
3/4 tbsp
Soy sauce
3/4 cup shredded
Lettuce
1/4 medium
Carrots
1/2 medium
Red bell pepper
3/4 tbsp
Light mayonnaise
|
Thai Pork Salad
Mix the pork with the oyster and soy sauce in a mixing bowl, and marinade overnight if desired.
Fry the pork in a saucepan over a high heat, cooking in 2 portions if necessary - making sure not to overcrowd the pan.
Combine all ingredients in a salad bowl (or Tupperware container if storing for later).
This recipe can easily be doubled or halved by frying up the meat first and storing in the refrigerator or freezer until ready to eat.
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