Breakfast
352.8 Calories |
62.3g Carbs |
10.6g Fat |
7.4g Protein
1
serving
Orange Creamcicle Chia Pudding
268.5 Calories |
40.8g Carbs |
10.1g Fat |
6.3g Protein
1
cup
(148 g)
Blueberries
84.4 Calories |
21.4g Carbs |
0.5g Fat |
1.1g Protein
|
Orange Creamcicle Chia Pudding
scaled to 1 serving
1/2 cup
Almond milk
1/4 cup
Orange juice
1/4 small
Oranges
1/2 orange
Orange zest
1 tbsp
Honey
1/2 tbsp
Coconut meat
2 tbsp
Organic Chia Seeds
Blueberries
148
g
Blueberries
|
Orange Creamcicle Chia Pudding
Mix together milk, orange juice, orange zest and honey. Add chia seeds and mix well. Pour into bowls or glasses and let sit 5-8 minutes. Stir again and refrigerate for 2 hours or overnight. Top with coconut flakes and oranges. Enjoy!
|
Lunch
380.6 Calories |
26.8g Carbs |
26.7g Fat |
12.4g Protein
1
serving
Greek salad
343.7 Calories |
19.6g Carbs |
26.3g Fat |
11.2g Protein
1
medium (approx 2-3/4" long, 2-1/2 dia.)
(119 g)
Red bell pepper
36.9 Calories |
7.2g Carbs |
0.4g Fat |
1.2g Protein
|
Greek salad
scaled to 1 serving
1 large whole
Tomatoes
1/2 cucumber
Cucumber
1/4 medium
Onions
1/4 cup
Olives
1/16 tsp, ground
Oregano
3/8 cup, crumbled
Feta cheese
1/2 tsp
Red wine vinegar
3/4 tbsp
Olive oil
1/4 dash
Salt
1/4 dash
Pepper
Red bell pepper
1
medium (approx 2-3/4" long, 2-1/2 dia.)
Red bell pepper
|
Greek salad
Thinly slice the onion, cucumbers, and cut tomatoes into quarters. Arrange all the vegetables in a serving bowl. Add oregano and feta cheese.
To make the dressing, place all the ingredients in a screw-top jar and shake to combine. Pour dressing over the salad, toss gently, and serve.
|
Dinner
424.5 Calories |
51.4g Carbs |
18.8g Fat |
14.6g Protein
1
serving
Peanut Noodles
424.5 Calories |
51.4g Carbs |
18.8g Fat |
14.6g Protein
|
Peanut Noodles
scaled to 1 serving
2 oz
Spaghetti
1 1/3 tbsp
Peanut butter
3/4 tsp
Vinegar
1/4 tsp
Ginger
1 tbsp
Soy sauce
1/16 tsp
Crushed red pepper flakes
1/4 tsp
Sugar
1 tbsp
Water
1/2 tbsp
Sesame oil
1/4 cup, chopped
Scallions
|
Peanut Noodles
Mince ginger. Slice green onions (white parts only). Heat water.
Cook pasta in a large pot of boiling water until done. Drain.
Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
Toss noodles with sauce, and serve.
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