Breakfast
1280.8 Calories |
115.6g Carbs |
55.0g Fat |
92.2g Protein
2
serving
Chocolate peanut protein shake
1076.7 Calories |
97.6g Carbs |
45.4g Fat |
80.8g Protein
1
serving
Brie cheese on bread
204.1 Calories |
18.0g Carbs |
9.6g Fat |
11.4g Protein
|
Chocolate peanut protein shake
scaled to 2 serving
60 grams
Whey protein powder
2 cup
Reduced fat milk
4 tbsp
Peanut butter
2 medium
Banana
Brie cheese on bread
scaled to 1 serving
1 slice large
Multi-grain bread
1 oz
Brie cheese
|
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. The chocolate part comes from using chocolate protein powder, but other flavors can work as well, or you can add a teaspoon of cocoa if you have unflavored protein.
Brie cheese on bread
Spread cheese on bread, eat.
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Lunch
956.0 Calories |
55.4g Carbs |
71.3g Fat |
33.0g Protein
2
serving
Portobello Steaks with Avocado Chimichurri
767.8 Calories |
34.2g Carbs |
70.1g Fat |
8.5g Protein
1
serving
Yogurt & Cantaloupe
188.2 Calories |
21.2g Carbs |
1.2g Fat |
24.4g Protein
|
Portobello Steaks with Avocado Chimichurri
scaled to 2 serving
2 mushroom, whole
Mushrooms
2 2/3 tbsp
Balsamic vinegar
1/4 cup
Olive oil
1/4 tsp, ground
Cumin
1/4 tsp
Pepper
1/8 tsp
Paprika
3/4 cup
Parsley
3 cloves, minced
Garlic
1/2 shallot
Shallots
1/8 tsp
Crushed red pepper flakes
1 1/2 tbsp
Lemon juice
1/4 tsp
Salt
1/2 fruit
Avocados
Yogurt & Cantaloupe
scaled to 1 serving
8 oz
Nonfat greek yogurt
1 cup, cubes
Melons
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Portobello Steaks with Avocado Chimichurri
Clean portobello mushrooms and remove stems. Place in large freezer bag or shallow baking dish and set aside.
Dice shallot, mince garlic cloves. In a small mixing bowl, whisk together balsamic vinegar, half of the olive oil, cumin, black pepper, paprika, and half of the minced garlic. Taste and adjust seasonings as needed.
Add sauce to the mushrooms and use a pastry brush to brush on all sides. Marinate on one side for 5 minutes, then the other side for 5 minutes.
In the meantime, prepare chimichurri by adding parsley, remaining half of garlic, shallot, red pepper flake, other half of olive oil, lemon juice, salt, and pepper to a medium mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more lemon juice for acidity, salt for flavor, or red pepper flake for heat. Cut avocado into cubes, add to bowl, and toss to combine. Set aside.
Heat a grill or a large skillet over medium heat. Cook on each side for 2-3 minutes, or until caramelized and deep golden brown. Brush on any remaining marinade while cooking to infuse more flavor.
To serve, top portobello steaks with avocado chimichurri. Enjoy!
Yogurt & Cantaloupe
Cut cantaloupe into pieces and mix with yogurt. Enjoy!
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Dinner
1153.1 Calories |
159.8g Carbs |
42.9g Fat |
49.2g Protein
2
serving
Garlic Chili Pasta with Cauliflower
1006.1 Calories |
148.7g Carbs |
36.1g Fat |
36.2g Protein
1
serving
Sea Salt Edamame
147.0 Calories |
11.1g Carbs |
6.8g Fat |
13.0g Protein
|
Garlic Chili Pasta with Cauliflower
scaled to 2 serving
1/2 head small
Cauliflower
3 clove
Garlic
1/8 tsp
Crushed red pepper flakes
1/8 tsp
Salt
1 cup
Organic Vegetable Stock
6 oz
Whole wheat pasta
2 tbsp
Olive oil
1 tbsp
Parsley
1 tbsp
Pine nuts
2 tbsp
Nutritional Yeast
1/2 dash
Salt
1/2 dash
Pepper
Sea Salt Edamame
scaled to 1 serving
1 dash
Salt
100 grams
Soybeans
|
Garlic Chili Pasta with Cauliflower
Preheat oven to 450 degrees F (232 C).
Chop cauliflower into small pieces. Take half of the garlic cloves and mince. Add cauliflower to a mixing bowl and drizzle with a tiny bit of the oil, add minced garlic, red pepper flakes, and salt. Toss to coat, then spread on a baking sheet and roast for 20 minutes, flipping/stirring once at the 15-minute mark to ensure even cooking. Sample and adjust seasonings as needed. Set aside.
Once cauliflower has reached the 10-minute mark, add 2 cups vegetable broth and about 4-5 cups water (or however much to generously cover your pasta) to a large pot and bring to a boil.
Once boiling, season well with salt and add pasta. Stir occasionally to prevent sticking and cook according to package instructions for ‘al dente’ - 7-10 minutes - then drain and set aside. Cover drainer with a towel to keep warm.
Heat the same large pot over medium-low heat. Once hot, add the oil and the remaining garlic cloves smashed NOT minced garlic. Sauté 1-2 minutes on both sides, or until garlic is fragrant and slightly golden brown. Remove garlic from pan and let cool slightly, then mince. Set aside.
Next add more red pepper flakes to infuse the olive oil for 1-2 minutes. Add cooked pasta, parsley, pine nuts, minced garlic, nutritional yeast, cauliflower, and toss to coat.
Remove from heat. Adjust seasonings as desired, adding salt or pepper if necessary. Serve hot with additional parsley and red pepper flakes. Enjoy!
Sea Salt Edamame
Cook edamame in microwave, about 2 minutes.
Sprinkle salt over.
Just eat the beans, not the pods.
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