Breakfast
1194.7 Calories |
152.8g Carbs |
41.2g Fat |
72.1g Protein
2
shake
Vegan Chocolate Peanut Protein Shake
977.3 Calories |
98.3g Carbs |
39.8g Fat |
68.8g Protein
1
cup
(148 g)
Blueberries
84.4 Calories |
21.4g Carbs |
0.5g Fat |
1.1g Protein
1
serving
Fruit Salad
133.0 Calories |
33.1g Carbs |
0.9g Fat |
2.1g Protein
|
Vegan Chocolate Peanut Protein Shake
scaled to 2 shake
2 cup
Almond milk
8 tbsp
Organic Plain Rice Protein
4 tbsp
Peanut butter
2 tbsp
Cocoa
2 medium
Banana
Blueberries
148
g
Blueberries
Fruit Salad
scaled to 1 serving
1 cup, halves
Strawberries
1 cup
Blueberries
|
Vegan Chocolate Peanut Protein Shake
Include one cup ice cubes for a better shake (or more milk/water). Add everything to a blender and blend well.
Fruit Salad
|
Lunch
688.1 Calories |
71.4g Carbs |
36.4g Fat |
19.4g Protein
1
serving
Cool Summer Cucumber and Tomato Toss
91.6 Calories |
6.4g Carbs |
7.0g Fat |
1.2g Protein
1
cup
(122 g)
Granola
596.6 Calories |
65.0g Carbs |
29.4g Fat |
18.1g Protein
|
Cool Summer Cucumber and Tomato Toss
scaled to 1 serving
1/4 large
Cucumber
1/2 large whole
Tomatoes
1/2 tbsp
Balsamic vinegar
1/2 tbsp
Olive oil
1/4 dash
Salt
1/4 dash
Pepper
Granola
122
g
Granola
|
Cool Summer Cucumber and Tomato Toss
Place cucumber and tomatoes in a bowl. Pour in olive oil and balsamic vinegar. Season with salt and pepper. Toss gently to coat. Refrigerate until ready to serve.
|
Dinner
1283.7 Calories |
75.4g Carbs |
99.3g Fat |
36.8g Protein
3
serving
Hot and Spicy Tofu
640.5 Calories |
41.1g Carbs |
40.3g Fat |
28.8g Protein
2
fruit
(402 g)
Avocados
643.2 Calories |
34.3g Carbs |
58.9g Fat |
8.0g Protein
|
Hot and Spicy Tofu
scaled to 3 serving
2 1/4 tbsp
Peanut oil
3/4 cup, sliced
Onions
3/4 cup, sliced
Red bell pepper
2 1/4 clove
Garlic
3 15/16 tbsp
Water
2 1/4 tbsp
Balsamic vinegar
3/4 tbsp
Brown sugar
3/4 tsp
Cornstarch
3/4 lb
Tofu
3/4 chile
Peppers
3/4 tsp
Crushed red pepper flakes
4 tbsp
Water
2 1/4 tbsp
Soy sauce
Avocados
2
fruit
Avocados
|
Hot and Spicy Tofu
Heat peanut oil in a wok or large frying pan over medium-high heat. Toss the tofu into the oil, and cook until browned on all sides. Once browned, toss in onion, bell pepper, chile pepper, and crushed garlic; cook until just tender, about 5 minutes.
In a small bowl, whisk together the hot water (heat beforehand), vinegar, soy sauce, brown sugar, cornstarch, and red pepper flakes. Pour over tofu and vegetables, toss to coat, and simmer 3 to 5 minutes, or until sauce thickens slightly.
|