Breakfast
412.0 Calories |
67.6g Carbs |
15.1g Fat |
8.0g Protein
1
serving
Blueberry Almond Chia Pudding
317.4 Calories |
42.4g Carbs |
14.8g Fat |
7.6g Protein
1
medium
(182 g)
Apples
94.6 Calories |
25.1g Carbs |
0.3g Fat |
0.5g Protein
|
Blueberry Almond Chia Pudding
scaled to 1 serving
1 cup
Almond milk
1/2 cup
Blueberries
2 tbsp
Chia seeds
2 tsp
Honey
8 almond
Almonds
Apples
1
medium
Apples
|
Blueberry Almond Chia Pudding
In a resealable container, combine the almond milk, blueberries, chia seeds, and honey.
Stir well to incorporate all ingredients.
Cover and refrigerate for at least 15 minutes. For a thicker pudding, refrigerate for a few hours or overnight.
Just before serving, chop the almonds and sprinkle them on top.
|
Lunch
456.8 Calories |
11.6g Carbs |
26.8g Fat |
40.3g Protein
1
serving
Spicy Chicken Celery Sticks
341.7 Calories |
11.3g Carbs |
17.2g Fat |
33.5g Protein
1
oz
(28 g)
Cheddar cheese
115.1 Calories |
0.4g Carbs |
9.6g Fat |
6.8g Protein
|
Spicy Chicken Celery Sticks
scaled to 1 serving
1 can yields
Canned chicken
2 tbsp
Light mayonnaise
1/2 tsp
Garlic powder
1/4 tsp
Salt
3 stalks, large
Celery
2 tbsp
Pepper or hot sauce
Cheddar cheese
28
g
Cheddar cheese
|
Spicy Chicken Celery Sticks
Combine chicken, mayo, garlic powder, salt and hot sauce in a small bowl and mix until well combined.
Cut celery stalks in half. Stuff each stalk with the chicken mixture and serve.
|
Dinner
477.8 Calories |
61.4g Carbs |
20.7g Fat |
14.5g Protein
1
serving
Pasta la Checca
360.1 Calories |
48.8g Carbs |
14.7g Fat |
8.9g Protein
1
serving
Cucumber & Hummus
117.7 Calories |
12.6g Carbs |
6.0g Fat |
5.5g Protein
|
Pasta la Checca
scaled to 1 serving
1/2 cloves, minced
Garlic
1 cup cherry tomatoes
Cherry tomatoes
1/4 dash
Pepper
2 oz
Spaghetti
1/4 dash
Salt
1/4 cup
Arugula
1 tbsp
Olive oil
Cucumber & Hummus
scaled to 1 serving
1/4 cup
Hummus
1 cup slices
Cucumber
|
Pasta la Checca
PREPARATION: Finely chop/mince garlic cloves.
Cook the pasta until al dente.
Meanwhile, in a large bowl, squeeze the tomatoes to break them up (it's faster than chopping, and your kid will likely love joining in).
Add the garlic, oil, arugula (if using), salt, and pepper; set aside.
Drain the pasta (reserving 1/2 cup of the water) and toss it with the tomatoes. If the pasta is still a little dry, add some of the cooking water.
Let sit until the heat from the pasta has cooked the tomatoes and garlic slightly and wilted the arugula, 1 to 2 minutes. Serve warm or at room temperature.
Cucumber & Hummus
Cut cucumber into round slices and eat with hummus.
|