Breakfast
684.1 Calories |
117.6g Carbs |
23.4g Fat |
14.7g Protein
1
serving
Banana Tahini Toast
361.9 Calories |
34.2g Carbs |
21.9g Fat |
11.6g Protein
2
medium (3" dia)
(364 g)
Apples
189.3 Calories |
50.3g Carbs |
0.6g Fat |
0.9g Protein
1
serving
Fruit Salad
133.0 Calories |
33.1g Carbs |
0.9g Fat |
2.1g Protein
|
Banana Tahini Toast
scaled to 1 serving
2 tbsp
Cream cheese
2 tbsp
Sesame butter
1 slice
Whole-wheat bread
1/2 medium
Banana
Apples
2
medium (3" dia)
Apples
Fruit Salad
scaled to 1 serving
1 cup, halves
Strawberries
1 cup
Blueberries
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Banana Tahini Toast
Place cream cheese and tahini in medium bowl; stir until well combined. Toast bread and spread tahini mixture on top of toast. Top with banana slices and enjoy!
Fruit Salad
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Lunch
901.5 Calories |
110.7g Carbs |
38.6g Fat |
28.3g Protein
1
serving
Vegetarian lasagna
532.9 Calories |
55.1g Carbs |
24.3g Fat |
22.8g Protein
2
serving
EZ Peanut Butter Pie
368.6 Calories |
55.7g Carbs |
14.3g Fat |
5.6g Protein
|
Vegetarian lasagna
scaled to 1 serving
3/4 tbsp
Butter
0.4 tbsp
Wheat flour
1/4 tsp
Nutmeg
3/8 cup
Reduced fat milk
1/8 tsp
Salt
1/8 tsp
Pepper
1/2 cup
Pasta sauce
2 wrapper, eggroll
Wonton wrappers
3/8 cup, shredded
Mozzarella cheese
1 tbsp
Parmesan cheese
EZ Peanut Butter Pie
scaled to 2 serving
1/4 pie shell
Pie crust
1/3 cup
Lowfat milk
1/4 package
Vanilla puddings
2/3 tsp
Peanut butter
|
Vegetarian lasagna
Melt butter in a 1- to 1 1/2-quart pan over medium-high heat. Add flour and stir until bubbly. Remove pan from heat and gradually add milk, whisking until smooth. Return to heat and bring to a boil, stirring; then boil for 1 minute, stirring constantly. Season to taste with nutmeg, salt, and pepper. Remove from heat.
Choose a small baking dish in which 2 egg roll wrappers will fit snugly side by side. In dish, layer a fourth of the marinara sauce, two egg roll wrappers, a third of the bechamel sauce, a third of the mozzarella cheese, and a fourth of the parmesan cheese. Repeat layers twice more, ending with marinara sauce, egg roll wrapper, and Parmesan.
Bake in a 500 degrees F oven until lasagna is golden brown on top and sauce is bubbly around edges (about 15 minutes). Let stand about 5 minutes before cutting in fourths to serve.
EZ Peanut Butter Pie
Whisk pudding mix, milk, peanut butter, together.
Bring mixture to a boil and pour into graham cracker crust. Allow to cool.
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Dinner
777.9 Calories |
28.3g Carbs |
69.8g Fat |
16.8g Protein
1
serving
Portobello Steaks with Avocado Chimichurri
383.9 Calories |
17.1g Carbs |
35.0g Fat |
4.3g Protein
2
serving
Asparagus Parmesan
394.0 Calories |
11.2g Carbs |
34.8g Fat |
12.6g Protein
|
Portobello Steaks with Avocado Chimichurri
scaled to 1 serving
1 mushroom, whole
Mushrooms
1 1/3 tbsp
Balsamic vinegar
2 tbsp
Olive oil
1/8 tsp, ground
Cumin
1/8 tsp
Pepper
1/16 tsp
Paprika
3/8 cup
Parsley
1 1/2 cloves, minced
Garlic
1/4 shallot
Shallots
1/16 tsp
Crushed red pepper flakes
3/4 tbsp
Lemon juice
1/8 tsp
Salt
1/4 fruit
Avocados
Asparagus Parmesan
scaled to 2 serving
0.4 tbsp
Butter
1.6 tbsp
Olive oil
0.4 lb
Asparagus
0.3 cup
Parmesan cheese
0.4 dash
Salt
0.4 dash
Pepper
|
Portobello Steaks with Avocado Chimichurri
Clean portobello mushrooms and remove stems. Place in large freezer bag or shallow baking dish and set aside.
Dice shallot, mince garlic cloves. In a small mixing bowl, whisk together balsamic vinegar, half of the olive oil, cumin, black pepper, paprika, and half of the minced garlic. Taste and adjust seasonings as needed.
Add sauce to the mushrooms and use a pastry brush to brush on all sides. Marinate on one side for 5 minutes, then the other side for 5 minutes.
In the meantime, prepare chimichurri by adding parsley, remaining half of garlic, shallot, red pepper flake, other half of olive oil, lemon juice, salt, and pepper to a medium mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more lemon juice for acidity, salt for flavor, or red pepper flake for heat. Cut avocado into cubes, add to bowl, and toss to combine. Set aside.
Heat a grill or a large skillet over medium heat. Cook on each side for 2-3 minutes, or until caramelized and deep golden brown. Brush on any remaining marinade while cooking to infuse more flavor.
To serve, top portobello steaks with avocado chimichurri. Enjoy!
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.
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