Breakfast
1136.0 Calories |
174.9g Carbs |
2.7g Fat |
105.6g Protein
2
smoothie
Vegan Tropical Protein Smoothie
1089.9 Calories |
163.9g Carbs |
2.3g Fat |
104.7g Protein
1
cup, whole
(144 g)
Strawberries
46.1 Calories |
11.1g Carbs |
0.4g Fat |
1.0g Protein
|
Vegan Tropical Protein Smoothie
scaled to 2 smoothie
3 cup
Orange juice
2 medium
Banana
1 cup, halves
Strawberries
12 cube
Ice cubes
16 tbsp
Organic Plain Rice Protein
Strawberries
144
g
Strawberries
|
Vegan Tropical Protein Smoothie
Use unflavored protein powder, add 6 ice cubes, blend for 30 seconds.
|
Lunch
1240.1 Calories |
110.0g Carbs |
78.1g Fat |
39.5g Protein
3
serving
Spinach salad
525.8 Calories |
32.4g Carbs |
42.7g Fat |
15.9g Protein
1
cup
(122 g)
Granola
596.6 Calories |
65.0g Carbs |
29.4g Fat |
18.1g Protein
1
serving
Cucumber & Hummus
117.7 Calories |
12.6g Carbs |
6.0g Fat |
5.5g Protein
|
Spinach salad
scaled to 3 serving
15 cup
Spinach
6 large
Scallions
1 1/2 lemon yields
Lemon juice
3 tbsp
Olive oil
3 dash
Pepper
Granola
122
g
Granola
Cucumber & Hummus
scaled to 1 serving
1/4 cup
Hummus
1 cup slices
Cucumber
|
Spinach salad
Wash spinach well, drain, and chop. Squeeze out excess water. Chop green onions.
Put spinach in a mixing bowl and add the scallions/green onions, oil, pepper, and the juice from 1 squeezed lemon. Toss and serve.
Cucumber & Hummus
Cut cucumber into round slices and eat with hummus.
|
Dinner
934.7 Calories |
55.2g Carbs |
59.6g Fat |
63.5g Protein
2
serving
Broiled sesame tofu
471.0 Calories |
25.5g Carbs |
26.4g Fat |
43.1g Protein
2
serving
Peanut Butter & Celery
417.9 Calories |
21.4g Carbs |
32.4g Fat |
17.2g Protein
1
serving
Zucchini Spears
45.8 Calories |
8.4g Carbs |
0.9g Fat |
3.3g Protein
|
Broiled sesame tofu
scaled to 2 serving
1 tbsp
Soy sauce
3/4 tsp
Vegetable oil
1/2 dash
Pepper
1 cup chopped
Carrots
1 cup
Tofu
1/2 tsp
Balsamic vinegar
1/2 large
Scallions
1/8 tsp
Sesame oil
Peanut Butter & Celery
scaled to 2 serving
4 tbsp
Peanut butter
4 stalks, large
Celery
Zucchini Spears
scaled to 1 serving
1/16 tsp
Salt
13/16 large
Zucchini
|
Broiled sesame tofu
Heat the broiler to high and arrange a rack in the top third of the oven. Cover a baking sheet with foil; set aside.
Whisk the soy sauce, vegetable oil, and a pinch of pepper in a medium shallow bowl to combine. Dip the carrots and tofu pieces into the soy sauce mixture to coat (let the excess sauce drip off and back into the bowl), then lay the pieces on the baking sheet so they are not touching. Set the remaining sauce aside.
Broil the carrots and tofu until browned on all sides, about 20 minutes total, turning the tofu every 5 minutes to brown on four sides and flipping the carrots after 10 minutes. Remove from the oven.
Add the chopped scallion, vinegar, and sesame oil to the reserved sauce and stir to combine. Add the broiled carrots and tofu to the sauce and toss to coat. Serve.
Peanut Butter & Celery
Spread peanut butter on celery and enjoy!
Zucchini Spears
Cut zucchini lengthwise and cut into 1/4 inch wedges.
Cook zucchini in boiling salted water until tender, about 3-5 minutes. Drain and sprinkle with salt.
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