Breakfast
461.7 Calories |
2.9g Carbs |
36.6g Fat |
28.5g Protein
1
omelet
Goat cheese and herb omelet
461.7 Calories |
2.9g Carbs |
36.6g Fat |
28.5g Protein
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Goat cheese and herb omelet
scaled to 1 omelet
1 oz
Goat cheese
0.8 tsp
Parsley
1/2 tsp chopped
Chives
1/2 tsp
Chervil
3 extra large
Egg
2 tbsp
Reduced fat milk
1 dash
Salt
1 tbsp
Butter
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Goat cheese and herb omelet
Fresh parsley, chives, and chervil can be substituted for any 2 tsp of fresh herbs. Keep a bit of the herbs on the side for garnish, and mash the rest with the goat cheese to combine.
Whisk the eggs, milk, salt, and pepper in a medium bowl until evenly combined. Set aside a serving plate.
Melt butter in a small nonstick frying pan over medium heat until foaming. Add the egg mixture and stir constantly with a spatula, moving the eggs around the pan until they form small curds, 2-3 minutes.
Gently shake pan and use the spatula to spread the egg mixture evenly across the pan. The top of the eggs should have a creamy consistency. Evenly spoon the goat cheese mixture in a line down the middle of the egg mixture.
Remove the pan from heat. Using the spatula, fold a third of the omelet over and onto itself. Gently push the folded side of the omelet toward the edge of the pan. Tilt the pan over the serving plate and roll omelet onto the plate, seam side down. Garnish with additional herbs and serve immediately.
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Lunch
444.2 Calories |
29.7g Carbs |
10.9g Fat |
56.1g Protein
1
serving
Curry Chicken Salad
203.1 Calories |
3.2g Carbs |
8.4g Fat |
26.9g Protein
1
serving
Cottage Cheese & Apricots
241.1 Calories |
26.5g Carbs |
2.5g Fat |
29.1g Protein
|
Curry Chicken Salad
scaled to 1 serving
3/16 tsp
Olive oil
1/2 breast
Chicken breast
1/2 stalks, large
Celery
1 1/3 tbsp
Light mayonnaise
1/3 tsp
Curry powder
Cottage Cheese & Apricots
scaled to 1 serving
1/4 cup, halves
Apricots, dried
1 cup,
Cottage cheese
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Curry Chicken Salad
Dice celery.
To cook chicken, first pound out chicken breast a bit to the same thickness by carefully using a kitchen mallet or the back of a heavy jar. Cook in a nonstick pan over medium heat with about a tsp of olive oil, about 4 minutes per side or until cooked through completely without any pink in the middle.
Shred or dice chicken, based on your personal preference. Stir together with celery, mayonnaise, and curry powder.
Cottage Cheese & Apricots
Cut apricots into pieces and mix into cottage cheese. Enjoy!
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Dinner
435.4 Calories |
45.8g Carbs |
20.2g Fat |
24.6g Protein
1
serving
Vegan Lentil Lettuce Wraps
288.4 Calories |
34.7g Carbs |
13.4g Fat |
11.6g Protein
1
serving
Sea Salt Edamame
147.0 Calories |
11.1g Carbs |
6.8g Fat |
13.0g Protein
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Vegan Lentil Lettuce Wraps
scaled to 1 serving
3/4 tsp
Coconut oil
1/8 small
Onions
1/2 cup
Lentils
3/8 tsp
Vinegar
1 leaf, large
Lettuce
1/8 cup grated
Carrots
1/4 fruit
Avocados
1/4 fruit without refuse
Mangos
3/4 tsp
Sesame butter
1 3/8 tbsp
Alfalfa sprouts
Sea Salt Edamame
scaled to 1 serving
1 dash
Salt
100 grams
Soybeans
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Vegan Lentil Lettuce Wraps
Wash butter lettuce leaves carefully and pat dry one by one. Peel and grate carrots.
Peel avocados and cut into slices. Peel mango and cut into long skinny pieces.
Wash and dry alfalfa. Peel and finely chop onion.
Heat coconut oil in a large pan over medium heat. Fry onion until translucent, then add cooked lentils (drain first if using canned) and warm up for maybe 2 minutes.
Season with salt and pepper to taste.
Remove from heat, add apple cider vinegar and mix well. Now build your wraps by placing one lettuce leave on a plate, top with lentils, then grated carrots, then slices of avocado, then slices of mango, then a drizzle of tahini, and then alfalfa. Enjoy!
Sea Salt Edamame
Cook edamame in microwave, about 2 minutes.
Sprinkle salt over.
Just eat the beans, not the pods.
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