Breakfast
1253.8 Calories |
88.8g Carbs |
67.8g Fat |
75.7g Protein
3
serving
Scrambled Eggs with Spinach and Feta
657.8 Calories |
7.7g Carbs |
47.6g Fat |
48.2g Protein
1
melon, medium (about 5" dia)
(552 g)
Melons
187.7 Calories |
45.0g Carbs |
1.0g Fat |
4.6g Protein
2
serving
Brie cheese on bread
408.3 Calories |
36.1g Carbs |
19.2g Fat |
22.8g Protein
|
Scrambled Eggs with Spinach and Feta
scaled to 3 serving
1 1/2 tsp
Olive oil
3/8 cup, crumbled
Feta cheese
3 cup
Spinach
6 large
Egg
Melons
1
melon, medium (about 5" dia)
Melons
Brie cheese on bread
scaled to 2 serving
2 slice large
Multi-grain bread
2 oz
Brie cheese
|
Scrambled Eggs with Spinach and Feta
Wilt spinach down in a small skillet over low heat with ½ teaspoon of olive oil. Season to taste.
Beat the eggs and add to the skillet with the spinach. Stir slowly over medium-low heat until they reach your desired doneness. Sprinkle in the feta cheese and stir to combine and soften the cheese.
Brie cheese on bread
Spread cheese on bread, eat.
|
Lunch
1137.0 Calories |
156.1g Carbs |
45.9g Fat |
38.9g Protein
2
serving
Garden style pasta
774.4 Calories |
95.6g Carbs |
36.0g Fat |
25.2g Protein
2
serving
Balsamic Asparagus
115.0 Calories |
10.7g Carbs |
7.0g Fat |
5.4g Protein
2
serving
Salt & Vinegar Popcorn
247.6 Calories |
49.8g Carbs |
2.9g Fat |
8.3g Protein
|
Garden style pasta
scaled to 2 serving
4 oz
Whole wheat pasta
2 tbsp
Olive oil
1/4 cup
Parmesan cheese
1/2 large
Red bell pepper
1/4 cup, chopped or sliced
Tomatoes
1/2 cup
Arugula
Balsamic Asparagus
scaled to 2 serving
12 spear, large
Asparagus
1/2 tbsp
Olive oil
1/16 tsp
Pepper
1/2 tbsp
Balsamic vinegar
Salt & Vinegar Popcorn
scaled to 2 serving
8 cup
Popcorn
8 tablespoon
Malt Vinegar
2 tsp
Salt
|
Garden style pasta
Cook pasta according to package directions. Drain pasta and return to hot pan. Pour oil over pasta.
Stir in cheese, tomatoes, sweet pepper, and greens or herbs. Season to taste with sea salt and pepper. Serve immediately.
Balsamic Asparagus
Prepare asparagus by washing and snapping off tough end.
Heat oil in frying pan.
Add asparagus and keep moving around in pan until changes colour (approx 3-5 minutes) add balsamic vinegar and the pepper sprinkling over all of the asparagus.
Remove from heat and cover for a few minutes to let flavours develop. Serve.
Salt & Vinegar Popcorn
Put 1/4 cups of unpopped kernels in airpopper. Pop them up using your airpopper.
Put malt vinegar into a clean spray bottle and spritz all over popcorn. Finish with a dash of salt and serve!
|
Dinner
999.8 Calories |
57.5g Carbs |
78.1g Fat |
33.7g Protein
2
Cookie
Jamie Oliver's Oatmeal Cookies
171.8 Calories |
26.7g Carbs |
6.7g Fat |
3.4g Protein
1
cup, whole
(143 g)
Almonds
828.0 Calories |
30.8g Carbs |
71.4g Fat |
30.2g Protein
|
Jamie Oliver's Oatmeal Cookies
scaled to 2 Cookie
1/16 stick
Butter
1/16 cup packed
Brown sugar
1/16 extra large
Egg
1/16 tsp
Vanilla extract
3/4 tbsp
Wheat flour
0.031 tsp
Baking soda
0.031 tsp
Baking powder
0 tsp
Salt
0.031 tsp
Cinnamon
3.4 tbsp
Oatmeal
Almonds
143
g
Almonds
|
Jamie Oliver's Oatmeal Cookies
Preheat the oven to 350 F. Lightly grease one or two baking sheets.
Cream the butter and the sugar together in a mixing bowl (by hand with a wooden spoon or using a handheld electric mixer) until fluffy. Beat in the egg. Stir in the vanilla extract, flour, cinnamon, baking soda, baking powder, and salt together in a separate mixing bowl. Beat them into the butter mixture. Stir in the oats.
Drop the batter by slightly mounded tablespoons onto the prepared baking sheet(s). Bake until lightly browned on the bottom, 10 to 12 minutes.
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