Breakfast
505.8 Calories |
67.6g Carbs |
18.3g Fat |
22.8g Protein
1
serving
Scrambled Egg Pasta
421.5 Calories |
46.1g Carbs |
17.8g Fat |
21.7g Protein
1
cup
(148 g)
Blueberries
84.4 Calories |
21.4g Carbs |
0.5g Fat |
1.1g Protein
|
Scrambled Egg Pasta
scaled to 1 serving
1/4 dash
Pepper
2 tbsp
Parmesan cheese
1 large
Egg
1/4 dash
Salt
2 strip
Bacon
2 oz
Whole wheat pasta
1/4 medium
Onions
Blueberries
148
g
Blueberries
|
Scrambled Egg Pasta
PREPARATION: Chop onion. Grate parmesan.
In a small bowl, beat together the eggs and cheese; set aside.
In a large skillet, fry the bacon and onion together until the meat is browned and crispy and the onion has begun to caramelize.
Add the pasta (if using cold day-old pasta, cook until its just warmed through, about 1 minute).
Pour the egg-and-cheese mixture into the skillet and reduce heat to low. Stir continuously until the pasta is coated with the eggs and they have begun to solidify.
Season with the salt and pepper, then serve immediately, with extra grated Parmesan on the side.
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Lunch
556.5 Calories |
65.9g Carbs |
32.9g Fat |
11.8g Protein
1
salad
Ole Salad
333.6 Calories |
32.5g Carbs |
23.5g Fat |
6.6g Protein
1
serving
Rice Cakes with Banana & Almond Butter
223.0 Calories |
33.4g Carbs |
9.5g Fat |
5.2g Protein
|
Ole Salad
scaled to 1 salad
1 cup, chopped or sliced
Tomatoes
1/2 cup, sliced
Zucchini
1/2 cup
Corn
3/16 cup chopped
Onions
1/2 fruit
Avocados
1/2 tbsp
Olive oil
1 1/2 tbsp
Pepper or hot sauce
1 tbsp
Lemon juice
1/4 tsp
Garlic powder
1/8 tsp, ground
Cumin
1/2 dash
Salt
Rice Cakes with Banana & Almond Butter
scaled to 1 serving
1 small
Banana
1 tbsp
Almond butter
1 cakes
Rice cakes
|
Ole Salad
Chop up the tomatoes, zucchini, green onions, and slice the avocado. Combine everything in a large bowl with the corn.
Whisk together the hot sauce, olive oil (or vegetable oil), lemon juice, garlic powder, salt, and cumin. Toss gently with the vegetables.
For best results, chill 3-4 hours before serving, or eat right away if you're in a hurry.
Rice Cakes with Banana & Almond Butter
Peel banana and cut into rounds. Spread rice cake with almond butter and top with banana slices. Enjoy!
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Dinner
508.1 Calories |
30.6g Carbs |
29.9g Fat |
30.3g Protein
1
serving
Chicken Stroganoff
311.1 Calories |
25.0g Carbs |
12.5g Fat |
24.1g Protein
1
serving
Asparagus Parmesan
197.0 Calories |
5.6g Carbs |
17.4g Fat |
6.3g Protein
|
Chicken Stroganoff
scaled to 1 serving
1 tsp
Butter
2/3 half breast
Chicken breast
1/3 cup, pieces or slices
Mushrooms
3/16 medium
Onions
3/16 can
Cream of chicken soup
1 1/3 tbsp
Sour cream
2/3 cup
Egg noodles
Asparagus Parmesan
scaled to 1 serving
0.6 tsp
Butter
0.8 tbsp
Olive oil
0.2 lb
Asparagus
3 tbsp
Parmesan cheese
0.2 dash
Salt
0.2 dash
Pepper
|
Chicken Stroganoff
Cook chicken in 1 Tablespoon butter. Remove. Cook egg noodles as per package directions.
Cook mushrooms and onions in remaining butter.
Stir in soup and sour cream. Heat until boiling.
Return chicken to the pan. Heat thoroughly.
Serve over noodles.
Asparagus Parmesan
Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.
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