Breakfast
442.7 Calories |
57.8g Carbs |
11.5g Fat |
29.3g Protein
1
serving
Strawberry Cheesecake Chia Pudding
305.5 Calories |
39.0g Carbs |
11.0g Fat |
15.3g Protein
1
cup (8 fl oz)
(245 g)
Nonfat yogurt
137.2 Calories |
18.8g Carbs |
0.4g Fat |
14.0g Protein
|
Strawberry Cheesecake Chia Pudding
scaled to 1 serving
1/4 cup,
Cottage cheese
1 oz
Nonfat greek yogurt
1 cup, halves
Strawberries
1/2 cup
Almond milk
1/8 tsp
Vanilla extract
2 tsp
Honey
2 tbsp
Organic Chia Seeds
Nonfat yogurt
245
g
Nonfat yogurt
|
Strawberry Cheesecake Chia Pudding
In a blender, combine the cottage cheese, greek yogurt, 1/2 of the strawberries, almond milk, vanilla and honey and blend thoroughly until the mixture is completely smooth. You may have to scrape down with a spatula once in between.
Pour into a resealable container and add the chia seeds, stirring well. Let sit at least two hours or overnight in the refrigerator. Stir well before serving and top with extra strawberries. Enjoy!
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Lunch
405.2 Calories |
45.4g Carbs |
22.1g Fat |
9.1g Protein
1
serving
Vegetable Latkes
405.2 Calories |
45.4g Carbs |
22.1g Fat |
9.1g Protein
|
Vegetable Latkes
scaled to 1 serving
3/16 dash
Salt
3/16 dash
Pepper
1/3 large
Carrots
2 tbsp
Wheat flour
3/16 cup slices
Parsnips
1/2 leek
Leeks
1 1/3 tbsp
Vegetable oil
1/2 extra large
Egg
3/16 tsp
Baking powder
1/3 Potato large
Potato
|
Vegetable Latkes
Peel and shred carrots, parsnip and potatoes. Finely chop leeks using only the white and pale green parts. Break eggs into bowl and beat well.
In a colander, rinse the parsnip and potatoes under cold water. Pat dry thoroughly with paper towels; transfer to a mixing bowl.
Stir in the carrots, leeks (or onion), flour, baking powder, eggs, salt, and pepper.
Heat the oil in a large skillet over medium-high heat.
Drop in large spoonfuls of the batter, flattening each with the back of the spoon. Cook, turning once, until brown and crisp, 2 to 3 minutes a side. Transfer the latkes to a paper towellined baking sheet in a 200F oven until serving.
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Dinner
470.0 Calories |
55.2g Carbs |
20.6g Fat |
16.2g Protein
1
serving
Curried Egg Sandwiches
285.7 Calories |
27.3g Carbs |
13.4g Fat |
13.4g Protein
1
serving
EZ Peanut Butter Pie
184.3 Calories |
27.8g Carbs |
7.2g Fat |
2.8g Protein
|
Curried Egg Sandwiches
scaled to 1 serving
1 large
Egg
2 tbsp
Light mayonnaise
1/4 tsp
Curry powder
1/4 dash
Salt
1/4 dash
Pepper
2 slice
Whole-wheat bread
EZ Peanut Butter Pie
scaled to 1 serving
1/8 pie shell
Pie crust
2 2/3 tbsp
Lowfat milk
1/8 package
Vanilla puddings
1/3 tsp
Peanut butter
|
Curried Egg Sandwiches
Place eggs in a saucepan in a single layer. Cover eggs with cold water to cover just about an inch over eggs. Heat over high heat, then once boiling, cover pan with lid and turn off heat. Let eggs stand for 12 minutes, then drain immediately and cool under cold water. Peel.
Mix together mayonnaise and curry powder in a bowl. Chop eggs up then gently stir in, then season to taste with salt and pepper. Evenly divide between half the slices of bread, top with remaining slices.
EZ Peanut Butter Pie
Whisk pudding mix, milk, peanut butter, together.
Bring mixture to a boil and pour into graham cracker crust. Allow to cool.
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