Breakfast
545.0 Calories |
81.9g Carbs |
1.1g Fat |
52.3g Protein
1
smoothie
Vegan Tropical Protein Smoothie
545.0 Calories |
81.9g Carbs |
1.1g Fat |
52.3g Protein
|
Vegan Tropical Protein Smoothie
scaled to 1 smoothie
1 1/2 cup
Orange juice
1 medium
Banana
1/2 cup, halves
Strawberries
6 cube
Ice cubes
8 tbsp
Organic Plain Rice Protein
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Vegan Tropical Protein Smoothie
Use unflavored protein powder, add 6 ice cubes, blend for 30 seconds.
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Lunch
407.1 Calories |
38.3g Carbs |
21.9g Fat |
18.1g Protein
1
cup
Red bean salad
198.2 Calories |
27.6g Carbs |
5.7g Fat |
9.5g Protein
1
serving
Peanut Butter & Celery
209.0 Calories |
10.7g Carbs |
16.2g Fat |
8.6g Protein
|
Red bean salad
scaled to 1 cup
1/2 medium
Scallions
2/3 tbsp
Parsley
1 tsp
Olive oil
3/16 dash
Salt
3/16 dash
Pepper
3/16 cup, sliced
Red bell pepper
2/3 cup
Kidney beans
3/16 stalks, large
Celery
3/16 cup
Red pepper relish
1/2 tsp
Vinegar
Peanut Butter & Celery
scaled to 1 serving
2 tbsp
Peanut butter
2 stalks, large
Celery
|
Red bean salad
Chop celery, seed and chop red pepper, drain canned kidney beans, chop scallions and parsley.
Combine all ingredients in a medium bowl and toss well; adjust seasonings.
Peanut Butter & Celery
Spread peanut butter on celery and enjoy!
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Dinner
577.2 Calories |
32.5g Carbs |
49.3g Fat |
8.5g Protein
1
serving
Portobello Steaks with Avocado Chimichurri
383.9 Calories |
17.1g Carbs |
35.0g Fat |
4.3g 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
1
cup
Bachelor Brussel Sprouts
156.4 Calories |
8.2g Carbs |
13.9g Fat |
3.0g Protein
|
Portobello Steaks with Avocado Chimichurri
scaled to 1 serving
1 mushroom, whole
Mushrooms
1 1/3 tbsp
Balsamic vinegar
2 tbsp
Olive oil
1/8 tsp, ground
Cumin
1/8 tsp
Pepper
1/16 tsp
Paprika
3/8 cup
Parsley
1 1/2 cloves, minced
Garlic
1/4 shallot
Shallots
1/16 tsp
Crushed red pepper flakes
3/4 tbsp
Lemon juice
1/8 tsp
Salt
1/4 fruit
Avocados
Red bell pepper
1
medium (approx 2-3/4" long, 2-1/2 dia.)
Red bell pepper
Bachelor Brussel Sprouts
scaled to 1 cup
1 cup
Brussels sprouts
1/4 tsp
Salt
1/4 tsp
Pepper
1 tbsp
Coconut oil
|
Portobello Steaks with Avocado Chimichurri
Clean portobello mushrooms and remove stems. Place in large freezer bag or shallow baking dish and set aside.
Dice shallot, mince garlic cloves. In a small mixing bowl, whisk together balsamic vinegar, half of the olive oil, cumin, black pepper, paprika, and half of the minced garlic. Taste and adjust seasonings as needed.
Add sauce to the mushrooms and use a pastry brush to brush on all sides. Marinate on one side for 5 minutes, then the other side for 5 minutes.
In the meantime, prepare chimichurri by adding parsley, remaining half of garlic, shallot, red pepper flake, other half of olive oil, lemon juice, salt, and pepper to a medium mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more lemon juice for acidity, salt for flavor, or red pepper flake for heat. Cut avocado into cubes, add to bowl, and toss to combine. Set aside.
Heat a grill or a large skillet over medium heat. Cook on each side for 2-3 minutes, or until caramelized and deep golden brown. Brush on any remaining marinade while cooking to infuse more flavor.
To serve, top portobello steaks with avocado chimichurri. Enjoy!
Bachelor Brussel Sprouts
Wash sprouts, cut off and discard stems, then split in half length wise
Heat coconut oil in frying pan on medium
Add brussels sprout halves then season them while stirring to coat evenly
Cook until slightly charred on edges, allow to cool then serve (dressing optional)
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