Breakfast
1121.4 Calories |
83.7g Carbs |
67.4g Fat |
46.7g Protein
1
serving
Scrambled Eggs with Chorizo and Tortillas
783.9 Calories |
34.6g Carbs |
53.6g Fat |
39.1g Protein
1
medium (3" dia)
(182 g)
Apples
94.6 Calories |
25.1g Carbs |
0.3g Fat |
0.5g Protein
2
slice
Buttered Toast
242.9 Calories |
23.9g Carbs |
13.5g Fat |
7.1g Protein
|
Scrambled Eggs with Chorizo and Tortillas
scaled to 1 serving
1/2 tbsp
Olive oil
1/4 cup
Salsa
1/4 medium
Onions
1 1/2 cup
Tortilla chips
3 extra large
Egg
2 oz
Pork and beef chorizo
Apples
1
medium (3" dia)
Apples
Buttered Toast
scaled to 2 slice
2 slice
Whole-wheat bread
1 tbsp
Butter
|
Scrambled Eggs with Chorizo and Tortillas
PREPARATION: Lightly beat eggs. Chop onions. Cut chorizo into 1/2 inch pieces.
Stir together eggs and tortilla chips.
Cook onion in oil in a 12-inch heavy nonstick skillet over medium heat, stirring, until softened. Add chorizo and cook, breaking up any lumps, just until fresh sausage is no longer pink, about 3 minutes, or dried is heated through, about 1 minute.
Add egg mixture and cook over medium-high heat, stirring frequently, until set but still moist, 2 to 3 minutes.
Buttered Toast
Toast bread to desired doneness.
Spread butter across until evenly distributed.
Enjoy!
|
Lunch
1041.7 Calories |
95.1g Carbs |
56.8g Fat |
39.9g Protein
2
serving
Coconut Protein Balls
445.1 Calories |
30.1g Carbs |
27.4g Fat |
21.8g Protein
1
cup
(122 g)
Granola
596.6 Calories |
65.0g Carbs |
29.4g Fat |
18.1g Protein
|
Coconut Protein Balls
scaled to 2 serving
3/16 cup
Almond Flour
7/16 cup
Coconut meat
0 tsp
Honey
1/2 tbsp
Coconut oil
3/16 lemon yields
Lemon juice
3/16 tsp
Salt
3/16 tsp
Vanilla extract
2/3 scoop
Whey protein powder
Granola
122
g
Granola
|
Coconut Protein Balls
Put all ingredients (except a reserved 1 cup of coconut) into a food processor and blend until well combined.
Scoop out a heaping teaspoon of mixture at a time and roll into balls. Finish by rolling in reserved coconut to cover the ball.
Set in fridge for 1 hour to chill and set.
|
Dinner
1040.6 Calories |
119.2g Carbs |
56.8g Fat |
27.3g Protein
2
serving
Alfredo Mostaccioli
850.9 Calories |
88.2g Carbs |
49.5g Fat |
22.3g Protein
1
serving
Cauliflower rice
95.6 Calories |
7.1g Carbs |
7.1g Fat |
3.3g Protein
1
serving
Quick Grapefruit
94.1 Calories |
23.8g Carbs |
0.3g Fat |
1.6g Protein
|
Alfredo Mostaccioli
scaled to 2 serving
1/16 tsp
Pepper
0.031 tsp
Garlic powder
1/4 tsp
Salt
1/4 cup
Parsley
4 oz
Whole wheat pasta
1/4 cup, fluid
Heavy whipping cream
1 tbsp
Butter
2 tbsp
Parmesan cheese
Cauliflower rice
scaled to 1 serving
1/4 head, medium
Cauliflower
1/2 tbsp
Olive oil
1/4 tsp
Salt
1/4 tsp
Garlic powder
Quick Grapefruit
scaled to 1 serving
1 medium
Grapefruit
1 tsp brownulated
Brown sugar
|
Alfredo Mostaccioli
Chop parsley.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic powder. Toss with cooked pasta and serve immediately.
Cauliflower rice
Place the cauliflower into a food processor and pulse until it has a grainy rice-like consistency. Season with sea salt and freshly ground black pepper.
Saute the cauliflower in a pan with oil and any additional seasonings desired, about 5 minutes or until browned the desired amount.
Optional seasoning ideas: ginger, coconut aminos, curry, or freshly ground black pepper.
Quick Grapefruit
Cut grapefruit in half to expose sections. Sprinkle with brown sugar and enjoy.
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