Breakfast
395.9 Calories |
36.3g Carbs |
19.8g Fat |
24.4g Protein
1
serving
Spicy Tempeh Hash
395.9 Calories |
36.3g Carbs |
19.8g Fat |
24.4g Protein
|
Spicy Tempeh Hash
scaled to 1 serving
4 oz
Tempeh
1/2 tbsp
Vegetable oil
1/2 cup, chopped
Onions
1/2 cup, sliced
Red bell pepper
1/2 cup, diced
Potato
1 tsp
Paprika
1/4 tsp
Garlic powder
1/4 tsp
Onion powder
1/2 pinch
Cayenne pepper
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Spicy Tempeh Hash
Crumble tempeh and spread in bottom of large nonstick skillet.
Add 1/2 cup water, cover, and bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Drain in colander, and wipe out skillet.
Add oil to skillet, and heat over medium-high heat. Return tempeh to pan along with onion, bell pepper, and potatoes. Sauté 5 to 7 minutes, or until beginning to brown.
Sprinkle with paprika, garlic powder, onion powder, and cayenne pepper. Sauté 7 to 8 minutes, or until potatoes are browned and tender.
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Lunch
454.2 Calories |
45.2g Carbs |
29.5g Fat |
12.2g Protein
1
salad
Ole Salad
333.6 Calories |
32.5g Carbs |
23.5g Fat |
6.6g Protein
1
serving
Radishes with Hummus
120.7 Calories |
12.7g Carbs |
6.0g Fat |
5.6g 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
Radishes with Hummus
scaled to 1 serving
1 cup slices
Radishes
1/4 cup
Hummus
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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.
Radishes with Hummus
Cut radishes into rounds and eat with hummus.
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Dinner
409.9 Calories |
59.9g Carbs |
14.7g Fat |
16.0g Protein
1
serving
Roasted Chickpea Gyros
341.1 Calories |
55.2g Carbs |
9.5g Fat |
13.3g Protein
6
spears
Roasted asparagus
68.8 Calories |
4.7g Carbs |
5.2g Fat |
2.6g Protein
|
Roasted Chickpea Gyros
scaled to 1 serving
3 3/4 oz
Chickpeas
3/4 tsp
Olive oil
13/16 tsp
Paprika
1/4 tsp
Pepper
1/8 tsp
Cayenne pepper
1/16 tsp
Salt
1 pita, large
Pita bread
2 tbsp
Tzatziki
1/16 medium
Onions
1/2 leaf outer
Lettuce
1/4 medium whole
Tomatoes
Roasted asparagus
scaled to 6 spears
6 spear, large
Asparagus
1/8 tsp
Salt
3/8 tbsp
Olive oil
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Roasted Chickpea Gyros
Chop lettuce leaves, slice tomatoes and red onions. Set aside.
Drain and rinse chickpeas. Pat chickpeas dry with paper towel, removing any skins that may come off.
Gently toss chickpeas with oil, paprika, black pepper, cayenne pepper, and salt.
Spread chickpeas onto a greased rimmed baking sheet and roast at 400 degrees F (200 C) for about 20 minutes, until lightly browned but not hard.
Spread some tzatziki onto one side of a pita, then sprinkle in ¼ of the chickpeas and add veggies. Fold in half and enjoy!
Roasted asparagus
Preheat oven to 425F.
Cut off the woody bottom part of the asparagus spears and discard.
With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears. This keeps the asparagus from being all "stringy"
Place asparagus on foil-lined baking sheet and drizzle with olive oil.
Sprinkle with salt
With your hands, roll the asparagus around until they are evenly coated with oil and salt.
Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.
They should be tender when pierced with the tip of a knife.
The tips of the spears will get very brown but watch them to prevent burning.
They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal.
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