Breakfast
1288.2 Calories |
150.3g Carbs |
73.3g Fat |
25.2g Protein
3
serving
Sticky Bun Chia Seed Pudding
965.9 Calories |
66.9g Carbs |
71.7g Fat |
22.1g Protein
2
medium (3" dia)
(364 g)
Apples
189.3 Calories |
50.3g Carbs |
0.6g Fat |
0.9g Protein
1
serving
Fruit Salad
133.0 Calories |
33.1g Carbs |
0.9g Fat |
2.1g Protein
|
Sticky Bun Chia Seed Pudding
scaled to 3 serving
1 1/2 cup
Almond milk
6 tbsp
Organic Chia Seeds
1/2 tbsp
Raw Agave Nectar
3/4 tsp brownulated
Brown sugar
3/4 tsp
Cinnamon
3/4 tsp
Vanilla extract
2 1/4 tsp
Maple syrups
3/4 dash
Salt
9/16 cup, chopped
Pecans
Apples
2
medium (3" dia)
Apples
Fruit Salad
scaled to 1 serving
1 cup, halves
Strawberries
1 cup
Blueberries
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Sticky Bun Chia Seed Pudding
In a medium bowl, whisk together almond milk, chia seeds, agave, brown sugar, cinnamon, and vanilla. Cover, and refrigerate at least two hours (can be prepared and left overnight as well).
To make the sticky pecans, add maple syrup and salt to a saucepan. Bring to a boil.
Remove from heat, and stir in pecans. Let pecans sit for 5 minutes. To serve, stir pudding well, then spoon sticky pecans over pudding and enjoy!
Fruit Salad
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Lunch
1122.4 Calories |
97.4g Carbs |
72.0g Fat |
34.0g 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
|
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
|
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.
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Dinner
718.9 Calories |
103.2g Carbs |
25.0g Fat |
22.1g Protein
1
serving
Pasta Pascal
597.6 Calories |
90.9g Carbs |
18.8g Fat |
15.9g Protein
1
serving
Zucchini & Hummus
121.3 Calories |
12.3g Carbs |
6.3g Fat |
6.2g Protein
|
Pasta Pascal
scaled to 1 serving
1/4 dash
Pepper
1 cloves, minced
Garlic
1 1/4 tbsp
Olive oil
1/8 tsp, ground
Basil
4 oz
Spaghetti
1 tomato
Roma tomatoes
1/8 tsp, ground
Oregano
1/4 medium
Onions
1/4 dash
Salt
Zucchini & Hummus
scaled to 1 serving
1 cup, sliced
Zucchini
1/4 cup
Hummus
|
Pasta Pascal
Mince garlic cloves. Chop onions and tomatoes coarsely.
In a medium skillet over medium-high heat, saute garlic in oil 1 to 2 minutes. Stir in onion and cook 2 minutes more. Stir in tomatoes, oregano, basil, salt and pepper. Reduce heat to medium-low and let simmer.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 to 5 minutes or until al dente; drain.
Toss hot pasta with tomato mixture. Serve.
Zucchini & Hummus
Slice zucchini into rounds and serve with hummus.
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