Breakfast
754.7 Calories |
100.3g Carbs |
29.1g Fat |
17.4g Protein
4
serving
Vanilla Chai Chia Pudding
754.7 Calories |
100.3g Carbs |
29.1g Fat |
17.4g Protein
|
Vanilla Chai Chia Pudding
scaled to 4 serving
2 cup
Almond milk
6 tbsp
Organic Chia Seeds
4 tbsp
Maple syrups
4 tsp
Vanilla extract
1 tsp
Cinnamon
1 tsp
Ginger
1/2 tsp, ground
Cardamom
1/2 tsp
Cloves
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Vanilla Chai Chia Pudding
Add all ingredients to an airtight contain, and whisk together until incorporated.
Refrigerate for at least 2 hours, but preferably overnight. Enjoy!
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Lunch
914.6 Calories |
100.5g Carbs |
49.5g Fat |
36.9g Protein
2
sandwich
Hummus on Rye
407.0 Calories |
58.1g Carbs |
14.6g Fat |
19.2g Protein
2
serving
Cauliflower and Tahini
413.5 Calories |
18.6g Carbs |
34.6g Fat |
16.1g Protein
1
serving
Quick Grapefruit
94.1 Calories |
23.8g Carbs |
0.3g Fat |
1.6g Protein
|
Hummus on Rye
scaled to 2 sandwich
1/2 cup
Hummus
4 slice
Rye bread
2 slice
Pickles
2 slice, medium
Tomatoes
2 leaf outer
Lettuce
Cauliflower and Tahini
scaled to 2 serving
2 cup chopped,
Cauliflower
4 Tbsp
Sesame Tahini
Quick Grapefruit
scaled to 1 serving
1 medium
Grapefruit
1 tsp brownulated
Brown sugar
|
Hummus on Rye
This is a pretty simple, nutritious, and satisfying sandwich. If you are a big eater you can add some additional hummus.
Cauliflower and Tahini
Chop the cauliflower lovingly, to retain some of the florets.
Serve cauliflower pieces with tahini for dipping. Enjoy!
Quick Grapefruit
Cut grapefruit in half to expose sections. Sprinkle with brown sugar and enjoy.
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Dinner
1027.9 Calories |
82.3g Carbs |
61.7g Fat |
49.6g Protein
2
serving
Crispy Breaded Tofu Steaks
838.8 Calories |
66.6g Carbs |
47.8g Fat |
45.5g Protein
2
serving
Green Beans with Olive Oil
189.1 Calories |
15.7g Carbs |
14.0g Fat |
4.1g Protein
|
Crispy Breaded Tofu Steaks
scaled to 2 serving
1 block
Tofu
4 clove
Garlic
2 tbsp
Tomato products
1 tbsp
Dijon mustard
1 tbsp
Maple syrups
1 tbsp
Soy sauce
1 tbsp
Water
1/4 tsp
Pepper
1/2 cup
Panko Breadcrumbs
2 tbsp
Olive oil
1 tbsp
Barbecue sauce
Green Beans with Olive Oil
scaled to 2 serving
2 1/4 cup 1/2" pieces
Green beans
1 tbsp
Olive oil
1/2 tsp
Salt
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Crispy Breaded Tofu Steaks
Drain the tofu, and cut into your steak sized pieces. You can cut it into two large steaks by slicing the block it in half lengthwise, or cut it into more pieces for thinner, crispier tofu.
Once cut, lay the tofu pieces on a clean dishtowel, and then wrap them up in the towel. Put a cutting board on top, and balance something heavy, such as a few cans on top of that. This is how you press the tofu to help release excess water. Let the tofu press for 10 to 30 minutes, the longer you press it, the drier and more firm the steaks will be.
When you are ready to make your tofu steaks, mince the garlic cloves and add them to a large flat bowl that is big enough to fit one of your tofu steaks.
Add the remaining sauce ingredients (except barbecue sauce) to the garlic bowl: the tomato paste, dijon mustard, maple syrup, soy sauce, water, and pepper, and mix together.
In a separate dish that is also big enough to fit the tofu steak, add the breadcrumbs.
Dip the tofu steaks in the tomato paste mixture, and use a spoon or fork to help spread a thick layer of the sauce on the tofu. Now dip the sauced tofu steak into the breadcrumbs and use your hand to help pat the breadcrumbs onto the tofu. Repeat with remaining tofu pieces.
Heat the oil in a frying pan over medium heat. When hot, carefully fry the tofu pieces until they are golden brown on both sides, and heated through. About 3 to 6 minutes per side. The breading can be a little fragile and falls off easily, so generally the best technique is to use a large spatula (and not tongs) for flipping. Just be gentle when handling the tofu.
For presentation, cut the tofu on an angle and serve with a small side of your favorite BBQ sauce.
Green Beans with Olive Oil
PREPARATION: Trim green beans.
Cook beans in a 6-quart pot of boiling salted water , uncovered, until just tender, 4 to 6 minutes. Drain in a colander, then transfer to a large bowl and toss with oil, sea salt, and pepper to taste.
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