Breakfast
496.1 Calories |
51.4g Carbs |
29.4g Fat |
11.4g Protein
1
serving
Grapefruit & Ginger Chia Pudding
450.0 Calories |
40.3g Carbs |
29.0g Fat |
10.5g Protein
1
cup, whole
(144 g)
Strawberries
46.1 Calories |
11.1g Carbs |
0.4g Fat |
1.0g Protein
|
Grapefruit & Ginger Chia Pudding
scaled to 1 serving
1/4 cup
Coconut milk
3/4 cup
Almond milk
3 tbsp
Organic Chia Seeds
1/2 tsp
Ginger root
1/2 medium
Grapefruit
1/2 tsp
Vanilla extract
2 tbsp
Coconut meat
1 tsp
Maple syrups
Strawberries
144
g
Strawberries
|
Grapefruit & Ginger Chia Pudding
In a large bowl whisk together the canned coconut milk, almond milk, chia seeds, ginger, vanilla, and maple syrup.
Cover and refrigerate for at least 2 hours to thicken, whisking or shaking occasionally (can leave overnight).
Spoon the pudding into individual servings, top with grapefruit slices and coconut, and serve.
|
Lunch
536.3 Calories |
38.7g Carbs |
38.4g Fat |
13.2g Protein
1
serving
Shiitake and Scallion Ramen
339.3 Calories |
33.0g Carbs |
21.0g Fat |
6.9g Protein
1
serving
Asparagus Parmesan
197.0 Calories |
5.6g Carbs |
17.4g Fat |
6.3g Protein
|
Shiitake and Scallion Ramen
scaled to 1 serving
4 mushroom
Mushrooms
1/2 package
Ramen noodle soup
1/4 cup, chopped
Scallions
1/2 tbsp
Vegetable oil
1/2 tbsp
Butter
1/8 tsp
Crushed red pepper flakes
1/2 dash
Pepper
1/2 tsp
Soy sauce
1/8 tsp
Sesame seeds
Asparagus Parmesan
scaled to 1 serving
0.6 tsp
Butter
0.8 tbsp
Olive oil
0.2 lb
Asparagus
3 tbsp
Parmesan cheese
0.2 dash
Salt
0.2 dash
Pepper
|
Shiitake and Scallion Ramen
Soak the ramen noodles in a bowl of warm water for at least 5 minutes to soften them; drain.
Heat the oil in a skillet or wok over medium-high heat. Slice shiitakes and add to pan along with the flavoring packet from the ramen noodles and whites of green onions and stir-fry until the mushrooms begin to take on a golden brown color. Season with pepper; remove from the pan to a plate.
To the skillet or wok add the butter and the noodles; toss for 1 minute. Add the shiitake mushrooms and toss again for another minute, adding greens on scallions, pinch of red pepper flakes, additional black pepper, and a pinch of black sesame seeds (if using). Serve.
Asparagus Parmesan
Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.
|
Dinner
498.7 Calories |
86.7g Carbs |
10.4g Fat |
21.0g Protein
1
serving
Vegetarian White Bean Alfredo with Linguine
469.2 Calories |
79.8g Carbs |
10.2g Fat |
20.3g Protein
1
large (7-1/4" to 8-/1/2" long)
(72 g)
Carrots
29.5 Calories |
6.9g Carbs |
0.2g Fat |
0.7g Protein
|
Vegetarian White Bean Alfredo with Linguine
scaled to 1 serving
3/16 cup
Asparagus
3/16 dash
Salt
1/3 cup
Navy beans
1/4 cup
Soymilk
3/16 dash
Pepper
1/2 cloves, minced
Garlic
2 2/3 oz
Whole wheat pasta
2/3 tbsp
Butter
Carrots
1
large (7-1/4" to 8-/1/2" long)
Carrots
|
Vegetarian White Bean Alfredo with Linguine
Cut asparagus into 1/2" pieces. Crush garlic. Rinse and drain beans.
Fill a large pot with lightly salted water, and bring to a boil over high heat. Cook pasta in boiling water, stirring occasionally, until the pasta has cooked through, about 11 minutes. Drain well.
Meanwhile, melt the butter in a large saucepan over medium heat. Stir in the garlic, and cook until golden brown, about 5 minutes. Add 2/3 cup of the beans and 1/2 cup of soy milk; mash with the back of a spoon or a potato masher to create a thick paste. Stir in the remaining soy milk to create a thick sauce. Mix in the remaining beans and asparagus; simmer until asparagus is tender. Season to taste with salt and pepper. Toss pasta with the sauce, and serve.
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