Breakfast
156.0 Calories |
10.6g Carbs |
7.3g Fat |
15.9g Protein
1
serving
Tofu Spinach & Tomato Scramble
156.0 Calories |
10.6g Carbs |
7.3g Fat |
15.9g Protein
|
Tofu Spinach & Tomato Scramble
scaled to 1 serving
1/8 cup, chopped
Onions
1/2 cloves, minced
Garlic
1/2 tomato
Roma tomatoes
1/4 block
Tofu
1/4 tsp, ground
Cumin
1/4 tsp
Paprika
1/16 tsp
Turmeric
1 tbsp
Nutritional Yeast
1 cup
Spinach
1/4 dash
Salt
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Tofu Spinach & Tomato Scramble
Dice onion and mince garlic.
In a large nonstick pan over medium heat, saute onion with a little salt for 7-8 minutes.
Meanwhile, crumble tofu and dice tomatoes.
Add garlic to the pan, and cook for 30 seconds. Add crumbled tofu and tomato. Cook about 10 minutes, stirring occasionally. (Some may stick on the bottom but that's normal.)
While tofu is cooking, put the cumin, paprika, and turmeric in a small bowl. Add 1-2 Tbsp. water, and stir to combine.
Add seasonings and nutritional yeast to the pan. Stir well to combine. Add spinach and cook another 3 minutes. Serve hot.
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Lunch
136.0 Calories |
18.7g Carbs |
4.8g Fat |
6.3g Protein
1
serving
Mexican chickpea salad
136.0 Calories |
18.7g Carbs |
4.8g Fat |
6.3g Protein
|
Mexican chickpea salad
scaled to 1 serving
1/4 large whole
Tomatoes
1/16 cup, sliced
Onions
1/2 tsp
Olive oil
3/4 tsp
Lemon juice
1/4 tsp, ground
Cumin
1/16 tsp
Chili powder
1/16 tsp
Salt
4 oz
Chickpeas
1/16 cup
Fresh cilantro
|
Mexican chickpea salad
In a bowl, whisk the oil, lemon juice, cumin, chili powder, and salt.
Rise and drain the chickpeas, and add to the bowl.
Add tomatoes, onions, avocado (if using), cilantro, and toss until combined.
Serve right away or refrigerate for up to 2 days.
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Dinner
198.7 Calories |
33.6g Carbs |
4.9g Fat |
10.5g Protein
1
serving
Italian Vegetable Soup II
141.1 Calories |
28.2g Carbs |
1.4g Fat |
7.9g Protein
1
serving
Balsamic Asparagus
57.5 Calories |
5.4g Carbs |
3.5g Fat |
2.7g Protein
|
Italian Vegetable Soup II
scaled to 1 serving
5/8 medium
Carrots
1/8 head small
Cauliflower
1/8 cup, chopped
Onions
13/16 medium
Zucchini
3/8 medium whole
Tomatoes
1/3 cup
Tomatoes
3 1/2 tbsp
Kidney beans
Balsamic Asparagus
scaled to 1 serving
6 spear, large
Asparagus
3/4 tsp
Olive oil
0.031 tsp
Pepper
3/4 tsp
Balsamic vinegar
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Italian Vegetable Soup II
Chop all ingredients, carrots, cauliflower, onion, tomatoes and zucchini.
Add cans of tomatoes to a large pot and bring it to boil.
Add the chopped vegetables and beans.
Simmer for about 15 to 20 minutes or until vegetables are tender.
Enjoy!
Balsamic Asparagus
Prepare asparagus by washing and snapping off tough end.
Heat oil in frying pan.
Add asparagus and keep moving around in pan until changes colour (approx 3-5 minutes) add balsamic vinegar and the pepper sprinkling over all of the asparagus.
Remove from heat and cover for a few minutes to let flavours develop. Serve.
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