Breakfast
757.3 Calories |
106.2g Carbs |
21.0g Fat |
42.8g Protein
2
serving
High Protein Energy Balls
398.6 Calories |
47.2g Carbs |
19.6g Fat |
13.6g Protein
2
cup (8 fl oz)
(490 g)
Nonfat yogurt
274.4 Calories |
37.6g Carbs |
0.9g Fat |
28.1g Protein
1
cup
(148 g)
Blueberries
84.4 Calories |
21.4g Carbs |
0.5g Fat |
1.1g Protein
|
High Protein Energy Balls
scaled to 2 serving
3/16 cup, whole
Almonds
1/2 cup
Chickpeas
2/3 tbsp
Peanut butter
1 1/3 tbsp
Honey
1/2 tsp
Vanilla extract
Nonfat yogurt
490
g
Nonfat yogurt
Blueberries
148
g
Blueberries
|
High Protein Energy Balls
Line a tray that will fit in your freezer with parchment paper. Set aside.
In a food processor, process the almonds until they are a fine crumb. Add the chickpeas and process until they are fully broken down. Next, add the peanut butter, honey, and vanilla and process until you have a smooth mixture.
Remove the blade from the processor. Roll the mixture into small balls and place on your tray. Continue until you use all the mixture; you should have around 30 balls.
Freeze for at least 20 minutes before serving.
|
Lunch
894.3 Calories |
48.6g Carbs |
70.0g Fat |
30.5g Protein
2
serving
Greek salad
687.5 Calories |
39.2g Carbs |
52.7g Fat |
22.4g Protein
1
serving
Cauliflower and Tahini
206.8 Calories |
9.3g Carbs |
17.3g Fat |
8.1g Protein
|
Greek salad
scaled to 2 serving
2 large whole
Tomatoes
1 cucumber
Cucumber
1/2 medium
Onions
1/2 cup
Olives
1/8 tsp, ground
Oregano
3/4 cup, crumbled
Feta cheese
1 tsp
Red wine vinegar
1 1/2 tbsp
Olive oil
1/2 dash
Salt
1/2 dash
Pepper
Cauliflower and Tahini
scaled to 1 serving
1 cup chopped,
Cauliflower
2 Tbsp
Sesame Tahini
|
Greek salad
Thinly slice the onion, cucumbers, and cut tomatoes into quarters. Arrange all the vegetables in a serving bowl. Add oregano and feta cheese.
To make the dressing, place all the ingredients in a screw-top jar and shake to combine. Pour dressing over the salad, toss gently, and serve.
Cauliflower and Tahini
Chop the cauliflower lovingly, to retain some of the florets.
Serve cauliflower pieces with tahini for dipping. Enjoy!
|
Dinner
770.9 Calories |
45.6g Carbs |
33.0g Fat |
72.9g Protein
2
serving
Brown Sugar Salmon
605.2 Calories |
28.7g Carbs |
22.5g Fat |
68.3g Protein
1
serving
Chocolate Mousse II
165.7 Calories |
16.8g Carbs |
10.5g Fat |
4.7g Protein
|
Brown Sugar Salmon
scaled to 2 serving
1/8 cup packed
Brown sugar
1 tbsp
Dijon mustard
1/2 tsp
Salt
1/2 tsp
Pepper
12 oz
Atlantic salmon
Chocolate Mousse II
scaled to 1 serving
9/16 large
Egg
1/8 cup large chips
Semisweet chocolate
11/16 tbsp
Water
|
Brown Sugar Salmon
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray.
Season the salmon with salt and pepper and arrange onto the prepared broiler pan. Whisk together the brown sugar and Dijon mustard in a small bowl; spoon mixture evenly onto top of salmon fillets.
Cook under the preheated broiler until the fish flakes easily with a fork, 7 to 10 minutes. Each serving is a 6 oz fillet (170 grams before cooking).
Chocolate Mousse II
Separate the eggs. Boil the water.
Grind chocolate chips in a blender, using short pulses. Add boiling water and blend to melt the chocolate. Add egg yolks, one at a time, blending well after each.
In a medium bowl, beat egg whites with electric mixer until stiff peaks form. Fold egg whites into chocolate mixture gently. Pour the mousse into wine glasses or other serving glasses and chill in refrigerator until set.
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