Breakfast
1020.1 Calories |
135.7g Carbs |
14.3g Fat |
92.0g Protein
2
serving
Strawberry protein shake
851.3 Calories |
92.8g Carbs |
13.3g Fat |
89.8g Protein
2
cup
(296 g)
Blueberries
168.7 Calories |
42.9g Carbs |
1.0g Fat |
2.2g Protein
|
Strawberry protein shake
scaled to 2 serving
60 grams
Whey protein powder
2 cup, unthawed
Strawberries
2 cup
Reduced fat milk
2 tsp
Vanilla extract
1 medium
Banana
8 oz
Nonfat greek yogurt
Blueberries
296
g
Blueberries
|
Strawberry protein shake
Add everything to a blender and blend well. Using a plain, vanilla, or strawberry protein powder is ideal.
|
Lunch
1039.9 Calories |
56.8g Carbs |
51.6g Fat |
93.7g Protein
2
serving
Chicken and avocado salad
807.2 Calories |
24.0g Carbs |
50.0g Fat |
69.3g Protein
1
serving
Yogurt & Mango
232.7 Calories |
32.9g Carbs |
1.5g Fat |
24.5g Protein
|
Chicken and avocado salad
scaled to 2 serving
2 can yields
Canned chicken
1 fruit
Avocados
5 sprigs
Fresh cilantro
0.4 lime yields
Lime juice
2 dash
Salt
8 leaf, large
Lettuce
Yogurt & Mango
scaled to 1 serving
1 cup, sliced
Mangos
8 oz
Nonfat greek yogurt
|
Chicken and avocado salad
Chop the cilantro, cut up avocado.
Combine the chicken, avocado, cilantro, lime, and salt. (use only a squeeze of lime juice, and salt to taste).
Arrange the bib leaves, and serve the chicken salad on top
Yogurt & Mango
Cut up mango and mix into yogurt. Enjoy!
|
Dinner
1086.6 Calories |
19.3g Carbs |
67.8g Fat |
93.9g Protein
1
serving
Lamb au Poivre
958.2 Calories |
6.3g Carbs |
60.1g Fat |
92.0g Protein
2
serving
Plain Popcorn
128.3 Calories |
13.0g Carbs |
7.8g Fat |
1.9g Protein
|
Lamb au Poivre
scaled to 1 serving
1 tsp
Butter
1 tbsp chopped
Shallots
1 tbsp
Balsamic vinegar
1/2 cup
Chicken broth
1 tsp
Peppercorn
1 lb
Lamb rib
1 tbsp
Vegetable oil
Plain Popcorn
scaled to 2 serving
5/8 oz
Popcorn
1/2 tbsp
Vegetable oil
|
Lamb au Poivre
PREPARATION: French lamb bones if desired and trim fat.
Finely chop shallot.
Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.
Pat chops dry and season with salt. Rub one side of each chop with peppercorns, pressing peppercorns into meat to adhere.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chops, peppered sides up, 2 minutes. Turn chops over with tongs and cook, pressing down on each chop with side of tongs to help pepper adhere to meat, about 2 minutes more (for medium-rare). Transfer chops with tongs to a plate and let stand while making sauce.
Pour off all but 2 teaspoons of fat from skillet if necessary, then saut shallot, stirring, until golden brown, about 30 seconds. Add broth and balsamic vinegar and boil until reduced to about 1/4 cup, 2 to 3 minutes. Remove skillet from heat and swirl in butter. Add any meat juices that have accumulated on plate and season with salt. Serve sauce over lamb.
Plain Popcorn
Heat oil with 3 popcorn kernels in a 3-quart heavy saucepan over moderate heat, covered, until 1 or 2 kernels pop. Quickly add remaining popcorn, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes.
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