Breakfast
808.2 Calories |
94.0g Carbs |
37.9g Fat |
27.9g Protein
2
piece
Strawberry French Toast
723.8 Calories |
72.6g Carbs |
37.4g Fat |
26.9g Protein
1
cup
(148 g)
Blueberries
84.4 Calories |
21.4g Carbs |
0.5g Fat |
1.1g Protein
|
Strawberry French Toast
scaled to 2 piece
2 slice large
Multi-grain bread
1/2 cup
Reduced fat milk
1 1/2 tbsp
Sugar
1 1/2 extra large
Egg
2 tbsp
Butter
1 cup, halves
Strawberries
Blueberries
148
g
Blueberries
|
Strawberry French Toast
Toast the bread and place in an oven dish. Mix/beat milk, ounce sugar and eggs. Pour mixture over bread and refrigerate for 15 minutes or overnight.
Breakfast morning:
Preheat oven to 400 degrees. In a large frying pan, melt butter with another ounce of sugar and cook the soaked slices of bread until golden on each side. Place slices of bread on an oven rack and arrange strawberry slices. Sprinkle with third ounce of sugar and bake for 4 minutes until berries start melting.
|
Lunch
745.9 Calories |
40.0g Carbs |
56.5g Fat |
28.2g Protein
1
serving
Tomato & Basil Salad
477.2 Calories |
17.3g Carbs |
37.9g Fat |
18.5g Protein
2
serving
Steamed Broccoli
268.7 Calories |
22.7g Carbs |
18.5g Fat |
9.8g Protein
|
Tomato & Basil Salad
scaled to 1 serving
2 1/2 tomato
Roma tomatoes
2 1/2 tbsp, chopped
Basil
1/2 cup, chopped
Onions
1/2 cup, diced
Mozzarella cheese
2 tsp
Balsamic vinegar
2 tbsp
Olive oil
1/2 dash
Pepper
1/2 dash
Salt
Steamed Broccoli
scaled to 2 serving
3/4 lb
Broccoli
1 1/2 tbsp
Butter
1/4 tsp
Lemon juice
|
Tomato & Basil Salad
Wash and dice tomatoes.
Chop fresh basil.
Peel and dice onion.
Combine vinegar, oil, basil and toss to taste in a large bowl.
Add tomatoes, onion, cheese and toss to coat.
You can serve right away or you can let sit for about an hour in the fridge to marry the flavours.
Steamed Broccoli
Trim the broccoli into large florets.
Place the broccoli in a steaming basket over boiling water; cover and steam for 3 minutes.
Remove the lid for a moment, then cook, partially covered, until the stems are tender-firm, another 8-10 minutes.
Remove to a platter; season with salt and pepper, the butter, and the lemon juice.
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Dinner
714.9 Calories |
100.3g Carbs |
20.0g Fat |
39.9g Protein
1
serving
Peanut Noodles
424.5 Calories |
51.4g Carbs |
18.8g Fat |
14.6g Protein
1
serving
Yogurt & Apricots
290.4 Calories |
48.9g Carbs |
1.2g Fat |
25.3g Protein
|
Peanut Noodles
scaled to 1 serving
2 oz
Spaghetti
1 1/3 tbsp
Peanut butter
3/4 tsp
Vinegar
1/4 tsp
Ginger
1 tbsp
Soy sauce
1/16 tsp
Crushed red pepper flakes
1/4 tsp
Sugar
1 tbsp
Water
1/2 tbsp
Sesame oil
1/4 cup, chopped
Scallions
Yogurt & Apricots
scaled to 1 serving
8 oz
Nonfat greek yogurt
1/2 cup, halves
Apricots, dried
|
Peanut Noodles
Mince ginger. Slice green onions (white parts only). Heat water.
Cook pasta in a large pot of boiling water until done. Drain.
Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
Toss noodles with sauce, and serve.
Yogurt & Apricots
Chop dried apricots into pieces and mix into yogurt. Enjoy!
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