Breakfast
320.7 Calories |
40.3g Carbs |
15.4g Fat |
8.6g Protein
1
serving
Blueberry Almond Chia Pudding
320.7 Calories |
40.3g Carbs |
15.4g Fat |
8.6g Protein
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Blueberry Almond Chia Pudding
scaled to 1 serving
1 cup
Almond milk
1/2 cup
Blueberries
2 tbsp
Organic Chia Seeds
2 tsp
Honey
8 almond
Almonds
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Blueberry Almond Chia Pudding
Using a resealable container, add the milk, blueberries, chia seeds and honey. Stir ingredients to incorporate. Place lid on container, and refrigerate for 15 minutes and enjoy right away or refrigerate for a few hours or overnight. Just before eating, chop almonds and add to the pudding.
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Lunch
392.2 Calories |
25.8g Carbs |
10.8g Fat |
51.9g Protein
1
serving
Tuna-Stuffed Tomato
270.9 Calories |
13.5g Carbs |
4.5g Fat |
45.7g Protein
1
serving
Zucchini & Hummus
121.3 Calories |
12.3g Carbs |
6.3g Fat |
6.2g Protein
|
Tuna-Stuffed Tomato
scaled to 1 serving
1 large whole
Tomatoes
1 can
Tuna
1/2 tsp
Dill weed
1 dash
Salt
1 dash
Pepper
1 stalk
Onions
1/2 cup,
Cottage cheese
Zucchini & Hummus
scaled to 1 serving
1 cup, sliced
Zucchini
1/4 cup
Hummus
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Tuna-Stuffed Tomato
Cut a large tomato in half. With a sharp knife or spoon, carefully remove some of the inside of the tomato to create a bowl.
Drain tuna and combine with chopped onions, cottage cheese, dill, and salt & pepper to taste. Stuff into tomato halves and enjoy!
Zucchini & Hummus
Slice zucchini into rounds and serve with hummus.
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Dinner
318.1 Calories |
17.7g Carbs |
12.8g Fat |
36.8g Protein
1
serving
Chicken Stir-Fry
192.7 Calories |
6.0g Carbs |
4.8g Fat |
31.1g Protein
1
serving
Kale Chips
125.3 Calories |
11.7g Carbs |
8.0g Fat |
5.7g Protein
|
Chicken Stir-Fry
scaled to 1 serving
1/16 tsp
Cayenne pepper
1/2 breast
Chicken breast
1 tbsp
Chicken broth
1/4 cup
Asparagus
1/4 cup chopped
Broccoli
1/4 tsp
Ginger
1/2 cup, pieces or slices
Mushrooms
1/4 medium
Carrots
1/4 extra large
Egg
Kale Chips
scaled to 1 serving
2 cup, chopped
Kale
1/2 tbsp
Olive oil
1/8 tsp
Salt
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Chicken Stir-Fry
Heat the chicken stock or broth in a non-stick wok over medium-high heat. Chop the vegetables.
Cut the chicken into strips or chunks and add to the wok (or any other protein choice - tofu, lamb, beef, shrimp). Cook until almost done.
Add the vegetables, cayenne pepper and ginger, cook until tender.
Seperately, quickly scramble the egg and then it mix through the stir-fry thorougly.
Serve hot.
Kale Chips
Preheat oven to 350 degrees F.
Remove center ribs and stems from kale if present. Tear kale leaves into 3 to 4 inch pieces.
Toss kale leaves in olive oil and salt. Spread on baking sheet coated with cooking spray.
Bake for 12-15 minutes at 350 degrees F until browned around edges and crisp. Enjoy!
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