Breakfast
312.0 Calories |
24.4g Carbs |
20.4g Fat |
10.7g Protein
1
serving
Raspberry Chia Seed Pudding
312.0 Calories |
24.4g Carbs |
20.4g Fat |
10.7g Protein
|
Raspberry Chia Seed Pudding
scaled to 1 serving
1 cup
Unsweetened Coconut Milk
1/2 cup
Raspberries
4 tbsp
Organic Chia Seeds
|
Raspberry Chia Seed Pudding
Combine the milk and fruit in a blender. Blend until smooth and pour into a resealable container. Mix in chia seeds and stir well. Eat right away or refrigerate at least 2 hours or overnight. Enjoy!
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Lunch
376.0 Calories |
40.5g Carbs |
4.9g Fat |
47.0g Protein
1
serving
Tuna-Stuffed Tomato
270.9 Calories |
13.5g Carbs |
4.5g Fat |
45.7g Protein
1
medium (7" to 7-7/8" long)
(118 g)
Banana
105.0 Calories |
27.0g Carbs |
0.4g Fat |
1.3g Protein
|
Tuna-Stuffed Tomato
scaled to 1 serving
1 large whole
Tomatoes
1 can
Tuna
1/2 tsp
Dill weed
1 dash
Salt
1 dash
Pepper
1 stalk
Onions
1/2 cup,
Cottage cheese
Banana
1
medium (7" to 7-7/8" long)
Banana
|
Tuna-Stuffed Tomato
Cut a large tomato in half. With a sharp knife or spoon, carefully remove some of the inside of the tomato to create a bowl.
Drain tuna and combine with chopped onions, cottage cheese, dill, and salt & pepper to taste. Stuff into tomato halves and enjoy!
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Dinner
382.1 Calories |
8.7g Carbs |
18.0g Fat |
36.3g Protein
1
serving
Cumin-Scented Stir-Fried Beef with Celery
382.1 Calories |
8.7g Carbs |
18.0g Fat |
36.3g Protein
|
Cumin-Scented Stir-Fried Beef with Celery
scaled to 1 serving
2 1/2 tsp
Soy sauce
1 steak
Beef steak
2 tsp
Vegetable oil
1/8 tsp
Crushed red pepper flakes
1/2 tsp
Cornstarch
1/8 tsp, whole
Cumin
2 stalks, large
Celery
1/2 tsp
Ginger
2 tbsp
Sake
1/2 tsp
Garlic
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Cumin-Scented Stir-Fried Beef with Celery
Cut tops from celery and reserve leaves. Cut celery stalks diagonally into 1/4-inch pieces.
Halve steak lengthwise if large. Slice across the grain about 1/8 inch thick.
Toss beef with 1/2 teaspoon soy sauce, 1/4 teaspoon cornstarch, and a pinch of salt.
Stir together rice wine, remaining
2 teaspoon soy sauce, and remaining 1/4 teaspoon cornstarch.
Heat wok over high heat until smoking, then pour 1 teaspoon oil down side and swirl to coat. Add beef in 1 layer and cook, turning occasionally, until browned, less than 1 minute. Transfer to a bowl.
Add remaining teaspoon oil to wok, then add ginger, garlic, cumin, and red-pepper flakes and stir-fry 15 seconds. Add celery and stir-fry 1 minute, then add beef and juices and stir-fry 15 seconds. Stir rice-wine mixture, then pour into wok and stir-fry until sauce is bubbling, about 30 seconds. Remove from heat and stir in celery leaves.
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