Breakfast
365.0 Calories |
46.4g Carbs |
13.5g Fat |
15.6g Protein
1
serving
Spiced Sweet Potato and Goat Cheese Egg Skillet
365.0 Calories |
46.4g Carbs |
13.5g Fat |
15.6g Protein
|
Spiced Sweet Potato and Goat Cheese Egg Skillet
scaled to 1 serving
1/2 tsp
Olive oil
1/2 small
Onions
1/2 tbsp
Paprika
1/2 tsp
Turmeric
1 dash
Salt
1/2 cup
Water
1 1/2 cup, cubes
Sweet potato
1 large
Egg
1 oz
Goat cheese
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Spiced Sweet Potato and Goat Cheese Egg Skillet
In a 7 or 8 inch skillet, heat olive oil over medium heat. Dice onion and add to skillet, cooking until onion is translucent, 4-5 minutes.
Stir in paprika and turmeric, cook for 30 seconds. Add water and stir until everything is well combined.
Carefully stir in cubed sweet potatoes, enough to fill the skillet. Cover with lid and let sweet potatoes cook until almost tender, 6-8 minutes.
Create a small well in the center and crack eggs. Sprinkle Goat cheese on top. Reduce heat to medium-low, cover, and cook until egg whites are set.
Serve with a sprinkle of cilantro.
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Lunch
401.2 Calories |
25.3g Carbs |
18.5g Fat |
34.5g Protein
1
serving
Curry Chicken Salad
203.1 Calories |
3.2g Carbs |
8.4g Fat |
26.9g Protein
1
serving
Peaches & Almond Butter on Toast
198.0 Calories |
22.1g Carbs |
10.0g Fat |
7.5g Protein
|
Curry Chicken Salad
scaled to 1 serving
3/16 tsp
Olive oil
1/2 breast
Chicken breast
1/2 stalks, large
Celery
1 1/3 tbsp
Light mayonnaise
1/3 tsp
Curry powder
Peaches & Almond Butter on Toast
scaled to 1 serving
1/2 medium
Peaches
1 slice
Whole-wheat bread
1 tbsp
Almond butter
|
Curry Chicken Salad
Dice celery.
To cook chicken, first pound out chicken breast a bit to the same thickness by carefully using a kitchen mallet or the back of a heavy jar. Cook in a nonstick pan over medium heat with about a tsp of olive oil, about 4 minutes per side or until cooked through completely without any pink in the middle.
Shred or dice chicken, based on your personal preference. Stir together with celery, mayonnaise, and curry powder.
Peaches & Almond Butter on Toast
Toast bread. While bread is toasting, cut half of a peach into slices.
Top toast with almond butter and sliced peaches. Enjoy!
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Dinner
427.4 Calories |
22.1g Carbs |
14.5g Fat |
51.5g Protein
1
serving
Roasted Salmon
242.4 Calories |
0.2g Carbs |
13.5g Fat |
28.2g Protein
1
serving
Yogurt & Applesauce
185.0 Calories |
21.9g Carbs |
1.0g Fat |
23.3g Protein
|
Roasted Salmon
scaled to 1 serving
5 oz
Atlantic salmon
1 tsp
Olive oil
1/2 tsp, leaves
Tarragon
1/2 tbsp chopped
Chives
Yogurt & Applesauce
scaled to 1 serving
1/2 cup
Applesauce
8 oz
Nonfat greek yogurt
|
Roasted Salmon
PREPARATION: Chop chives.
Preheat oven to 425°F.
Rub salmon all over with 1 teaspoon oil and season with salt and pepper. Roast, skin side down, on a foil-lined baking sheet in upper third of oven until fish is just cooked through, about 12 minutes. Cut salmon in half crosswise, then lift flesh from skin with a metal spatula and transfer to a plate. Discard skin, then drizzle salmon with oil and sprinkle with herbs.
Yogurt & Applesauce
Mix together and enjoy!
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