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!
|
Lunch
487.8 Calories |
43.9g Carbs |
25.0g Fat |
25.6g Protein
1
serving
Antipasto "No-Bread" Rollups
264.9 Calories |
10.5g Carbs |
15.6g Fat |
20.4g Protein
1
serving
Rice Cakes with Banana & Almond Butter
223.0 Calories |
33.4g Carbs |
9.5g Fat |
5.2g Protein
|
Antipasto "No-Bread" Rollups
scaled to 1 serving
1 slice
Sliced ham
1 oz
Deli cut turkey
1 tbsp
Hummus
1 slice
Provolone cheese
1 slice
Beef salami
1 oz
Roasted Red Peppers
1 small
Banana pepper
Rice Cakes with Banana & Almond Butter
scaled to 1 serving
1 small
Banana
1 tbsp
Almond butter
1 cakes
Rice cakes
|
Antipasto "No-Bread" Rollups
Stack ham, turkey, hummus, sliced turkey, cheese, roasted red peppers and chopped banana peppers. Roll up and enjoy!
Rice Cakes with Banana & Almond Butter
Peel banana and cut into rounds. Spread rice cake with almond butter and top with banana slices. Enjoy!
|
Dinner
430.2 Calories |
55.3g Carbs |
15.8g Fat |
23.2g Protein
1
serving
Shrimp and Corn with Basil
315.1 Calories |
32.7g Carbs |
13.7g Fat |
20.3g Protein
1
serving
Peachy Mint Shake
115.1 Calories |
22.6g Carbs |
2.1g Fat |
2.9g Protein
|
Shrimp and Corn with Basil
scaled to 1 serving
1 tbsp
Butter
4 oz
Shrimp
2 medium
Scallions
1 1/8 tbsp, chopped
Basil
1 ear, yields
Corn
Peachy Mint Shake
scaled to 1 serving
1/4 cup
Water
3/4 cup slices
Peaches
1/4 cup
Vanilla ice cream
1 1/2 tbsp
Peppermint
|
Shrimp and Corn with Basil
PREPARATION: Chop scallions and basil.
Melt butter in a large nonstick skillet over moderately high heat, then saut corn and shrimp, stirring, until shrimp are cooked through, 3 to 5 minutes. Stir in scallions and basil and season with salt and pepper.
Peachy Mint Shake
Any type of mint will work, and 5 peaches is about 3 cups of sliced peaches. In a small saucepan, bring the water and the mint leaves to a boil. Turn off the heat, cover, and let the mint leaves steep for 5 minutes. Let the mint water cool to room temperature.
Place the mint water (including leaves) peaches, ice cream and 1 cup of ice cubes in a blender and puree until smooth. Serve immediately in chilled glasses and garnish with a slice of peach and a sprig of mint.
|