Breakfast
783.9 Calories |
34.6g Carbs |
53.6g Fat |
39.1g Protein
1
serving
Scrambled Eggs with Chorizo and Tortillas
783.9 Calories |
34.6g Carbs |
53.6g Fat |
39.1g 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
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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.
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Lunch
778.4 Calories |
69.2g Carbs |
46.0g Fat |
33.1g Protein
1
serving
Coconut Protein Balls
222.6 Calories |
15.0g Carbs |
13.7g Fat |
10.9g Protein
2
serving
Carrots with Hummus
349.0 Calories |
44.8g Carbs |
15.0g Fat |
14.1g Protein
1
serving
Cauliflower and Tahini
206.8 Calories |
9.3g Carbs |
17.3g Fat |
8.1g Protein
|
Coconut Protein Balls
scaled to 1 serving
1/16 cup
Almond Flour
3 1/3 tbsp
Coconut meat
1/2 tsp
Honey
3/4 tsp
Coconut oil
1/16 lemon yields
Lemon juice
1/16 tsp
Salt
1/16 tsp
Vanilla extract
1/3 scoop
Whey protein powder
Carrots with Hummus
scaled to 2 serving
10 tbsp
Hummus
2 cup strips or slices
Carrots
Cauliflower and Tahini
scaled to 1 serving
1 cup chopped,
Cauliflower
2 Tbsp
Sesame Tahini
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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.
Carrots with Hummus
Dip carrots into hummus, eat.
Cauliflower and Tahini
Chop the cauliflower lovingly, to retain some of the florets.
Serve cauliflower pieces with tahini for dipping. Enjoy!
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Dinner
727.7 Calories |
34.9g Carbs |
42.7g Fat |
51.6g Protein
1
serving
Crab Salad
162.8 Calories |
12.2g Carbs |
11.0g Fat |
3.3g Protein
1
serving
Protein-boosted Yogurt
439.6 Calories |
10.9g Carbs |
23.7g Fat |
42.6g Protein
1
serving
Kale Chips
125.3 Calories |
11.7g Carbs |
8.0g Fat |
5.7g Protein
|
Crab Salad
scaled to 1 serving
1/16 large
Red bell pepper
1/8 large
Onions
3/8 tbsp
Butter
2 tbsp
Light mayonnaise
1 1/2 oz
Crabmeat
Protein-boosted Yogurt
scaled to 1 serving
1 scoop
Whey protein powder
8 oz
Greek yogurt
Kale Chips
scaled to 1 serving
2 cup, chopped
Kale
1/2 tbsp
Olive oil
1/8 tsp
Salt
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Crab Salad
In a medium skillet, saute the green pepper and onion in the butter for 3 minutes, or until vegetables are tender.
Stir in imitation crabmeat, and saute for another 3 minutes. Remove from heat, and put mixture into a medium bowl. Stir in mayonnaise. May be served warm or cold.
Protein-boosted Yogurt
Mix a scoop of your favorite protein powder into yogurt for a quick protein snack!
Kale Chips
Preheat oven to 350 degrees F.
Remove center ribs and stems from kale if present. Tear kale leaves into 3 to 4 inch pieces.
Toss kale leaves in olive oil and salt. Spread on baking sheet coated with cooking spray.
Bake for 12-15 minutes at 350 degrees F until browned around edges and crisp. Enjoy!
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