Breakfast
572.7 Calories |
95.9g Carbs |
10.7g Fat |
33.7g Protein
1
smoothie
PB&J Smoothie
385.0 Calories |
50.9g Carbs |
9.7g Fat |
29.1g Protein
1
melon, medium (about 5" dia)
(552 g)
Melons
187.7 Calories |
45.0g Carbs |
1.0g Fat |
4.6g Protein
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PB&J Smoothie
scaled to 1 smoothie
1 small
Banana
1 tbsp
Peanut butter
1 tsp
Strawberry jam
8 oz
Nonfat greek yogurt
1 cup, halves
Strawberries
Melons
1
melon, medium (about 5" dia)
Melons
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PB&J Smoothie
Blend all ingredients
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Lunch
532.5 Calories |
46.0g Carbs |
32.6g Fat |
21.7g Protein
1
serving
Lentils with Veggies, Avocado, Walnuts & Hummus
532.5 Calories |
46.0g Carbs |
32.6g Fat |
21.7g Protein
|
Lentils with Veggies, Avocado, Walnuts & Hummus
scaled to 1 serving
1/4 cup
Lentils
1 tbsp
Olive oil
1 1/2 cloves, minced
Garlic
3 spear, medium
Asparagus
3 cup
Spinach
1/4 fruit
Avocados
1 tbsp
Hummus
1 tsp
Sriracha Sauce
1/8 cup, chopped
Walnuts
1/2 dash
Salt
1/2 dash
Pepper
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Lentils with Veggies, Avocado, Walnuts & Hummus
Cook the lentils in boiling water until tender, but not broken, 20 to 25 minutes. (if you can’t find French lentils and are using regular green lentils, the timing may be shorter. Start checking at the 15-minute mark.)
Heat the oil in a large sauté pan over medium-high. Chop asparagus into pieces and add to pan. Sauté until slightly tender, 3 minutes. Add the garlic; bloom 30 seconds. Add the spinach and sauté until wilted, 2 minutes. Add a small splash of water if needed. Season with a little salt and pepper.
Serve lentils with sautéed veggies, topped with avocado slices, a dollop of hummus and a little sriracha. Add chopped walnuts and enjoy!
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Dinner
590.7 Calories |
26.4g Carbs |
52.3g Fat |
12.3g Protein
1
serving
Portobello Steaks with Avocado Chimichurri
383.9 Calories |
17.1g Carbs |
35.0g Fat |
4.3g Protein
1
serving
Cauliflower and Tahini
206.8 Calories |
9.3g Carbs |
17.3g Fat |
8.1g Protein
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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
Cauliflower and Tahini
scaled to 1 serving
1 cup chopped,
Cauliflower
2 Tbsp
Sesame Tahini
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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!
Cauliflower and Tahini
Chop the cauliflower lovingly, to retain some of the florets.
Serve cauliflower pieces with tahini for dipping. Enjoy!
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