Lunch
805.6 Calories |
52.9g Carbs |
20.4g Fat |
106.3g Protein
2
serving
Cottage Cheese with Spicy Tuna
456.5 Calories |
8.1g Carbs |
5.5g Fat |
92.1g Protein
2
serving
Carrots with Hummus
349.0 Calories |
44.8g Carbs |
15.0g Fat |
14.1g Protein
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Cottage Cheese with Spicy Tuna
scaled to 2 serving
1 cup,
Cottage cheese
1 tsp
Dill
2 can
Tuna
2 tsp
Sriracha Sauce
Carrots with Hummus
scaled to 2 serving
10 tbsp
Hummus
2 cup strips or slices
Carrots
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Cottage Cheese with Spicy Tuna
Drain tuna. Mix in bowl with cottage cheese and sriracha sauce. Enjoy!
Carrots with Hummus
Dip carrots into hummus, eat.
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Dinner
822.6 Calories |
99.2g Carbs |
42.2g Fat |
26.1g Protein
1
serving
Garlic Chili Pasta with Cauliflower
503.1 Calories |
74.4g Carbs |
18.1g Fat |
18.1g Protein
2
serving
Bev's Sauteed Yellow Squash
319.5 Calories |
24.8g Carbs |
24.2g Fat |
8.0g Protein
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Garlic Chili Pasta with Cauliflower
scaled to 1 serving
1/4 head small
Cauliflower
1 1/2 clove
Garlic
1/16 tsp
Crushed red pepper flakes
1/16 tsp
Salt
1/2 cup
Organic Vegetable Stock
3 oz
Whole wheat pasta
1 tbsp
Olive oil
1/2 tbsp
Parsley
1/2 tbsp
Pine nuts
1 tbsp
Nutritional Yeast
1/4 dash
Salt
1/4 dash
Pepper
Bev's Sauteed Yellow Squash
scaled to 2 serving
3 medium
Squash
1 tbsp
Butter
1/2 medium
Onions
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Garlic Chili Pasta with Cauliflower
Preheat oven to 450 degrees F (232 C).
Chop cauliflower into small pieces. Take half of the garlic cloves and mince. Add cauliflower to a mixing bowl and drizzle with a tiny bit of the oil, add minced garlic, red pepper flakes, and salt. Toss to coat, then spread on a baking sheet and roast for 20 minutes, flipping/stirring once at the 15-minute mark to ensure even cooking. Sample and adjust seasonings as needed. Set aside.
Once cauliflower has reached the 10-minute mark, add 2 cups vegetable broth and about 4-5 cups water (or however much to generously cover your pasta) to a large pot and bring to a boil.
Once boiling, season well with salt and add pasta. Stir occasionally to prevent sticking and cook according to package instructions for ‘al dente’ - 7-10 minutes - then drain and set aside. Cover drainer with a towel to keep warm.
Heat the same large pot over medium-low heat. Once hot, add the oil and the remaining garlic cloves smashed NOT minced garlic. Sauté 1-2 minutes on both sides, or until garlic is fragrant and slightly golden brown. Remove garlic from pan and let cool slightly, then mince. Set aside.
Next add more red pepper flakes to infuse the olive oil for 1-2 minutes. Add cooked pasta, parsley, pine nuts, minced garlic, nutritional yeast, cauliflower, and toss to coat.
Remove from heat. Adjust seasonings as desired, adding salt or pepper if necessary. Serve hot with additional parsley and red pepper flakes. Enjoy!
Bev's Sauteed Yellow Squash
Dice onions and slice squash.
Melt butter in large skillet. Add onion and cook just till tender.
Add yellow squash and continue cooking over medium heat, stirring until squash begins to soften.
Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes).
I add lots of salt and pepper.
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