Breakfast
953.6 Calories |
98.7g Carbs |
37.2g Fat |
62.7g Protein
2
pita
Breakfast pita pizza
869.2 Calories |
77.3g Carbs |
36.7g Fat |
61.6g Protein
1
cup
(148 g)
Blueberries
84.4 Calories |
21.4g Carbs |
0.5g Fat |
1.1g Protein
|
Breakfast pita pizza
scaled to 2 pita
2 pita, large
Pita bread
1 cup, diced
Mozzarella cheese
1 cup
Spinach
2 extra large
Egg
1 dash
Salt
1 dash
Pepper
1/4 tsp, ground
Oregano
3/4 tsp
Cayenne pepper
1 tbsp
Parmesan cheese
Blueberries
148
g
Blueberries
|
Breakfast pita pizza
Heat the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and place it under the broiler while the oven is heating.
Meanwhile, place the pitas on a work surface and sprinkle with the mozzarella, oregano, and cayenne pepper. Arrange the spinach over the cheese, leaving a small nest about 1 1/2 inches wide in the center of each pita.
When the oven is ready, remove the baking sheet and place the pitas on it. Crack 1 egg into the nest of each pita and season it with salt and pepper. Broil until the egg whites are set, about 6 to 7 minutes (the yolks will still be runny).
Remove the baking sheet from the oven and transfer the pitas to a cutting board. Sprinkle with the Parmesan, cut each pita into 4 wedges, and serve immediately.
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Lunch
980.6 Calories |
47.6g Carbs |
80.9g Fat |
32.1g Protein
2
serving
Seaweed Salad
152.6 Calories |
16.8g Carbs |
9.5g Fat |
1.9g Protein
1
cup, whole
(143 g)
Almonds
828.0 Calories |
30.8g Carbs |
71.4g Fat |
30.2g Protein
|
Seaweed Salad
scaled to 2 serving
1/2 cup slices
Cucumber
1/2 cup strips or slices
Carrots
3/16 cup, chopped
Cabbage
1 tbsp
Rice wine vinegar
2/3 tbsp
Sesame oil
0 tsp
Honey
3/16 tsp
Salt
1/3 cup
Seaweed
Almonds
143
g
Almonds
|
Seaweed Salad
Soak seaweed in 3 cups of water for 5 minutes
Thinly slice carrots, cucumber, and cabbage
Strain water from seaweed
Mix and serve
|
Dinner
1000.0 Calories |
115.9g Carbs |
50.5g Fat |
30.2g Protein
2
serving
Spaghetti with Garlic and Basil
695.9 Calories |
88.8g Carbs |
30.9g Fat |
24.7g Protein
1
serving
Creamy Ramen Noodles
304.0 Calories |
27.1g Carbs |
19.6g Fat |
5.4g Protein
|
Spaghetti with Garlic and Basil
scaled to 2 serving
1/4 dash
Pepper
1 cloves, minced
Garlic
1/4 dash
Salt
0 tbsp
Butter
3 1/2 cup leaves, whole
Basil
1/8 cup, grated
Parmesan cheese
4 oz
Whole wheat pasta
1 tbsp
Olive oil
Creamy Ramen Noodles
scaled to 1 serving
1/2 package
Ramen noodle soup
1 cup
Water
1 tbsp
Butter
2 tbsp
Reduced fat milk
|
Spaghetti with Garlic and Basil
Mince garlic & coarsley chop basil.
Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook for 8 to 10 minutes, until al dente, and drain.
In a large bowl, toss the spaghetti with the olive oil, butter, garlic, basil, salt, and pepper until evenly coated. Serve with Parmesan cheese.
Creamy Ramen Noodles
Bring water to boil in a small sauce pan.
Add dried noodles and cook 3 minutes, or until noodles are tender. Stir occasionally.
Drain away water. Return noodles to sauce pan.
Add butter, milk and contents of seasoning packet.
If your tastes desire, you may not use all of the seasoning packet.
Heat on low heat and stir until butter is melted and noodles are coated with creamy sauce.
Serve.
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