Breakfast
354.9 Calories |
48.4g Carbs |
15.0g Fat |
9.8g Protein
1
serving
Matcha Green Tea Chia Pudding
293.4 Calories |
33.0g Carbs |
14.9g Fat |
8.6g Protein
1
fruit (2-5/8" dia)
(131 g)
Oranges
61.6 Calories |
15.4g Carbs |
0.2g Fat |
1.2g Protein
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Matcha Green Tea Chia Pudding
scaled to 1 serving
1 cup
Almond milk
3 tbsp
Organic Chia Seeds
2 tsp
Honey
1/4 tbsp
Matcha Green Tea Mix
1 dash
Salt
Oranges
1
fruit (2-5/8" dia)
Oranges
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Matcha Green Tea Chia Pudding
Mix together almond milk, honey, matcha, and salt until well combined. In a bowl, pour in chia seeds then the matcha almond milk mixture. Stir to coat chia seeds with the liquid. Refrigerate.
10 minutes later, stir again well. Keep in refrigerator for at least 2 hours or overnight.
Dust the top with a little matcha before serving.
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Lunch
424.4 Calories |
23.6g Carbs |
11.1g Fat |
56.3g Protein
1
serving
Curry Chicken Salad
203.1 Calories |
3.2g Carbs |
8.4g Fat |
26.9g Protein
1
serving
Cottage Cheese & Peaches
221.2 Calories |
20.5g Carbs |
2.7g Fat |
29.4g 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
Cottage Cheese & Peaches
scaled to 1 serving
1 cup,
Cottage cheese
1 medium
Peaches
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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.
Cottage Cheese & Peaches
Cut peach in half and remove pit.
Cut peach into bite-size pieces and mix with cottage cheese. Enjoy!
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Dinner
439.4 Calories |
14.7g Carbs |
29.6g Fat |
22.5g Protein
1
serving
Fillet of Sole with Leek Sauce
439.4 Calories |
14.7g Carbs |
29.6g Fat |
22.5g Protein
|
Fillet of Sole with Leek Sauce
scaled to 1 serving
1 1/3 fl oz
White wine
0.4 tsp
Parsley
1 fillet
Flatfish
1 leek
Leeks
1 tbsp
Butter
3/16 cup, fluid
Heavy whipping cream
0.03 tsp
Lemon juice
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Fillet of Sole with Leek Sauce
PREPARATION: Use the white and pale green parts of 2 leeks, split lengthwise, washed well, and sliced thin crosswise. Mince the parsley for garnish.
In a microwave-safe glass casserole microwave the butter at high power (100%) for 1 minute, or until it is melted. Stir in the leeks and salt to taste and microwave the mixture, covered with the lid, at high power (100%) for 10 minutes, or until the leek is tender. Transfer the leek mixture to a saucepan and add the wine. Season the sole with salt and pepper and fold the fillets, skinned sides in, into thirds. Arrange the fillets in the casserole and microwave them, covered with lid, at high power (100%) for 3 minutes, or until they just flake. While the fish is cooking, boil the leek mixture until almost all the liquid is evaporated. Transfer the fish with a slotted spatula to heated plates and keep it warm, covered with foil. Add the fish liquid remaining in the casserole to the leek mixture and boil the mixture until the liquid is reduced by half. Add the cream and boil the mixture, stirring, until the sauce is thickened slightly. Season the sauce with the lemon juice and salt and pepper, spoon it around the fish, and garnish each serving with the parsley.
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