Breakfast
243.7 Calories |
28.9g Carbs |
12.0g Fat |
9.0g Protein
1
serving
Zucchini Hash Browns
159.4 Calories |
7.4g Carbs |
11.5g Fat |
7.9g Protein
1
cup
(148 g)
Blueberries
84.4 Calories |
21.4g Carbs |
0.5g Fat |
1.1g Protein
|
Zucchini Hash Browns
scaled to 1 serving
1 medium
Egg
1/2 tsp
Garlic powder
1/2 tsp
Onion powder
1/2 dash
Pepper
1/2 dash
Salt
1/2 tbsp
Olive oil
1/2 large
Zucchini
Blueberries
148
g
Blueberries
|
Zucchini Hash Browns
Slice and steam zucchini until soft on stovetop in a little water. Drain when cooked. Heat oil in skillet.
Mash zucchini until you have about 1 cup's worth and mix it together with slightly beaten eggs, salt, pepper, garlic powder and onion powder.
Drop by spoonfuls into the hot skillet.
After browning on one side flip and brown the other side.
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Lunch
380.6 Calories |
43.9g Carbs |
17.1g Fat |
15.4g Protein
1
wrap
Veggie wrap
265.5 Calories |
43.5g Carbs |
7.5g Fat |
8.6g Protein
1
oz
(28 g)
Cheddar cheese
115.1 Calories |
0.4g Carbs |
9.6g Fat |
6.8g Protein
|
Veggie wrap
scaled to 1 wrap
1 large
Carrots
1/8 cup, pieces or slices
Mushrooms
1/2 cup slices
Cucumber
2 spear
Broccoli
3 slice, medium
Tomatoes
1 tortilla
Tortillas
1 tbsp
Cream cheese
1 tbsp
Ranch dressing
Cheddar cheese
28
g
Cheddar cheese
|
Veggie wrap
If possible, warm the tortilla in the microwave for 10-15 seconds.
Chop up all the veggies.
Spread cream cheese on the tortilla
Place the vegetables over the tortillia.
Spread salad dressing over vegetables. For more calories and probably a tastier wrap, use dressing with fat.
Fold up the wrap. Feel free to use other vegetables if you have different preferences, but you may want to check how it affects the nutrition.
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Dinner
423.8 Calories |
13.8g Carbs |
32.1g Fat |
22.3g Protein
1
serving
Deviled Egg Salad
206.8 Calories |
4.0g Carbs |
14.1g Fat |
14.7g Protein
1
serving
Almond Butter & Celery
217.0 Calories |
9.8g Carbs |
18.0g Fat |
7.6g Protein
|
Deviled Egg Salad
scaled to 1 serving
1/2 tsp
Vinegar
2 extra large
Egg
3/16 dash
Salt
3/16 tsp
Pepper or hot sauce
1/16 cup chopped
Celery
1/2 tbsp
Dijon mustard
3/16 dash
Pepper
1/16 tsp
Paprika
7/8 tbsp
Light mayonnaise
1/16 cup, chopped
Red bell pepper
1/16 cup, chopped
Scallions
Almond Butter & Celery
scaled to 1 serving
2 tbsp
Almond butter
2 stalks, large
Celery
|
Deviled Egg Salad
Hard-boil then peel eggs. Chop green onion, celery, and red bell pepper coarsely.
Chop the eggs coarsely and put them into a large bowl. Add the green onion, celery, red bell pepper.
In small bowl, mix together the mayo, mustard, vinegar and hot sauce. Gently stir the mayo dressing into the bowl with the eggs and vegetables. Add paprika and salt and black pepper to taste.
Best served chilled.
Almond Butter & Celery
Spread almond butter on celery and enjoy!
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