Breakfast
355.9 Calories |
20.1g Carbs |
16.7g Fat |
30.1g Protein
1
serving
Curry Cheddar Scrambled Eggs
218.7 Calories |
1.2g Carbs |
16.2g Fat |
16.0g Protein
1
cup (8 fl oz)
(245 g)
Nonfat yogurt
137.2 Calories |
18.8g Carbs |
0.4g Fat |
14.0g Protein
|
Curry Cheddar Scrambled Eggs
scaled to 1 serving
1/4 tsp
Curry powder
1 dash
Salt
1 dash
Pepper
2 large
Egg
2 tbsp, shredded
Cheddar cheese
1/2 tsp
Butter
Nonfat yogurt
245
g
Nonfat yogurt
|
Curry Cheddar Scrambled Eggs
Sprinkle the curry powder, salt and pepper onto the beaten eggs; beat together until well blended. Stir in the Cheddar cheese.
Melt the margarine in a skillet over medium heat. Pour in the eggs, and cook, stirring constantly until firmed to desired temperature, 3 to 5 minutes.
|
Lunch
333.6 Calories |
32.5g Carbs |
23.5g Fat |
6.6g Protein
1
salad
Ole Salad
333.6 Calories |
32.5g Carbs |
23.5g Fat |
6.6g Protein
|
Ole Salad
scaled to 1 salad
1 cup, chopped or sliced
Tomatoes
1/2 cup, sliced
Zucchini
1/2 cup
Corn
3/16 cup chopped
Onions
1/2 fruit
Avocados
1/2 tbsp
Olive oil
1 1/2 tbsp
Pepper or hot sauce
1 tbsp
Lemon juice
1/4 tsp
Garlic powder
1/8 tsp, ground
Cumin
1/2 dash
Salt
|
Ole Salad
Chop up the tomatoes, zucchini, green onions, and slice the avocado. Combine everything in a large bowl with the corn.
Whisk together the hot sauce, olive oil (or vegetable oil), lemon juice, garlic powder, salt, and cumin. Toss gently with the vegetables.
For best results, chill 3-4 hours before serving, or eat right away if you're in a hurry.
|
Dinner
294.9 Calories |
53.3g Carbs |
4.2g Fat |
15.2g Protein
1
serving
Lemon, Kale & Bean Stew
294.9 Calories |
53.3g Carbs |
4.2g Fat |
15.2g Protein
|
Lemon, Kale & Bean Stew
scaled to 1 serving
1/4 medium
Onions
1 1/4 clove
Garlic
3/8 tsp
Rosemary
1/2 tbsp
Cornstarch
3/4 tsp
Olive oil
1 cup
Lima beans
1 cup
Organic Vegetable Stock
1/2 cup, chopped
Kale
1/4 fruit without seeds
Lemons
1/4 dash
Salt
1/4 dash
Pepper
|
Lemon, Kale & Bean Stew
Dice onion and saute until translucent in a large pan with oil. Add the garlic and cook for one or two minutes longer.
Add the rosemary and cornstarch and stir well until the onions are coated.
Add the broth very slowly, stirring as you go to avoid lumps (a few little ones won't hurt).
Add the beans and stir over a medium heat until the broth starts to thicken (5 - 10 minutes).
Add the kale. Cut the lemon in half and squeeze as much juice as you can into the pan, being careful not too get any seeds in the pot. Remove any seeds inside of the lemon halves and discard, then throw in the lemon halves into the pot, too. Cook until it is heated through and the kale has softened (about 10 minutes).
Remove the lemon halves from the pan before serving and discard but be sure to squeeze them really well as you take them out to make the most of any remaining juice/flavor. Either use tongs or squeeze against the side of the pan with a spoon. Enjoy!
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