Breakfast
170.8 Calories |
25.0g Carbs |
5.9g Fat |
5.0g Protein
1
slice
Vegan French Toast
170.8 Calories |
25.0g Carbs |
5.9g Fat |
5.0g Protein
|
Vegan French Toast
scaled to 1 slice
1/2 cup
Almond milk
1 tbsp
Wheat flour
3/4 tsp
Sugar
1/4 tsp
Cinnamon
1 slice
Whole-wheat bread
3/4 tsp
Vegetable oil
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Vegan French Toast
1. In a bowl, mix together the nondairy milk, flour, sugar, and cinnamon to form a batter.
2. Dip bread in batter and fry in pan with a little oil until golden brown.
3. Serve and enjoy!
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Lunch
261.4 Calories |
29.9g Carbs |
1.8g Fat |
25.5g Protein
1
serving
Beer Grilled Shrimp
149.6 Calories |
3.7g Carbs |
1.7g Fat |
23.5g Protein
1
potato
Microwaved sweet potato
111.8 Calories |
26.2g Carbs |
0.1g Fat |
2.0g Protein
|
Beer Grilled Shrimp
scaled to 1 serving
6 oz
Shrimp
1/4 can or bottle
Beer
3/4 tsp
Garlic
Microwaved sweet potato
scaled to 1 potato
1 sweetpotato, 5" long
Sweet potato
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Beer Grilled Shrimp
Whisk the beer and garlic together in a bowl, toss in the shrimp, then pour everything into a resealable plastic bag. Squeeze out excess air, and seal the bag. Place the bag into a bowl to catch any leaks, then marinate in the refrigerator for at least 2 hours.
Heat a cast iron grill pan over medium-high heat until it begins to smoke. Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade. Cook the shrimp until the shells turn pink and they are no longer translucent in the center, about 5 minutes.
Microwaved sweet potato
Wash potatoes and puncture a few times with a fork. Place on paper towel on microwave-safe dish. Microwave on high for 4-5 minutes for the first potato, plus 2-3 minutes for each additional potato. Flip potatoes over halfway through cooking. Season as desired (won't change nutrition much).
If you have more time, you can also bake them at 425F for 50 minutes, or even microwave them first and then bake for 10-15 minutes.
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Dinner
145.2 Calories |
11.1g Carbs |
1.5g Fat |
22.8g Protein
1
serving
Simple Fish Chowder
145.2 Calories |
11.1g Carbs |
1.5g Fat |
22.8g Protein
|
Simple Fish Chowder
scaled to 1 serving
1 cup
Tomatoes
1 1/2 stalk, medium
Celery
1/2 tsp, ground
Oregano
1/2 tsp, ground
Basil
1 dash
Salt
1 dash
Pepper
4 oz
Cod
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Simple Fish Chowder
Frozen cod or other fish can be used in place of fresh cod.
Slice up the celery, and in a stock pot put the undrained tomatoes, celery, oregano, basil, salt and pepper. Bring to a boil over medium heat.
Place the fish fillets in the pot. Reduce the heat and cook for 5-10 minutes, or 10-15 if using frozen fillets. Continue cooking until the fish is opaque and flaky and the mixture is heated throughout. Optionally, thin the mixture with water.
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