Breakfast
546.9 Calories |
45.9g Carbs |
33.3g Fat |
18.2g Protein
1
serving
Complete Breakfast Scrambled Eggs
546.9 Calories |
45.9g Carbs |
33.3g Fat |
18.2g Protein
|
Complete Breakfast Scrambled Eggs
scaled to 1 serving
2 large
Egg
1/2 Potato large
Potato
1/4 cup chopped
Carrots
1/2 cup, chopped
Red bell pepper
3 tbsp chopped
Onions
2 tbsp
Butter
1 tsp, ground
Oregano
1 tsp
Salt
1 tsp
Pepper
|
Complete Breakfast Scrambled Eggs
Chop up all vegetables, saute in buttered pan over medium heat until potatoes are lightly browned.
Stir eggs in separate bowl, add salt, pepper, and oregano. Once mixed, add to pan and cook until eggs are done to your preference.
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Lunch
463.7 Calories |
67.8g Carbs |
15.6g Fat |
19.1g Protein
1
serving
Roasted Chickpea Gyros
341.1 Calories |
55.2g Carbs |
9.5g Fat |
13.3g Protein
1
serving
Celery & Hummus
122.6 Calories |
12.6g Carbs |
6.1g Fat |
5.7g 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
Celery & Hummus
scaled to 1 serving
2 stalks, large
Celery
1/4 cup
Hummus
|
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!
Celery & Hummus
Eat celery with hummus.
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Dinner
521.8 Calories |
24.4g Carbs |
43.7g Fat |
14.3g Protein
1
serving
Greek salad
343.7 Calories |
19.6g Carbs |
26.3g Fat |
11.2g Protein
1
serving
Easy Fried Spinach
178.1 Calories |
4.8g Carbs |
17.4g Fat |
3.1g Protein
|
Greek salad
scaled to 1 serving
1 large whole
Tomatoes
1/2 cucumber
Cucumber
1/4 medium
Onions
1/4 cup
Olives
1/16 tsp, ground
Oregano
3/8 cup, crumbled
Feta cheese
1/2 tsp
Red wine vinegar
3/4 tbsp
Olive oil
1/4 dash
Salt
1/4 dash
Pepper
Easy Fried Spinach
scaled to 1 serving
2/3 tbsp
Vegetable oil
2/3 tbsp
Butter
1/3 package
Spinach
1 1/3 cloves, minced
Garlic
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Greek salad
Thinly slice the onion, cucumbers, and cut tomatoes into quarters. Arrange all the vegetables in a serving bowl. Add oregano and feta cheese.
To make the dressing, place all the ingredients in a screw-top jar and shake to combine. Pour dressing over the salad, toss gently, and serve.
Easy Fried Spinach
Melt the butter with the canola oil in a large skillet over medium heat until it stops bubbling. This allows the water from the butter to evaporate. Add the garlic; cook and stir for about 2 minutes, until it is just beginning to brown. Put in the spinach leaves and cook for about 5 minutes while stirring, until the leaves are dark and are about 1/4 of their original size.
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