Breakfast
561.7 Calories |
41.1g Carbs |
30.3g Fat |
30.4g Protein
1
serving
Bacon, Egg, and Tomato Club Sandwiches
424.5 Calories |
22.3g Carbs |
29.9g Fat |
16.4g Protein
1
cup (8 fl oz)
(245 g)
Nonfat yogurt
137.2 Calories |
18.8g Carbs |
0.4g Fat |
14.0g Protein
|
Bacon, Egg, and Tomato Club Sandwiches
scaled to 1 serving
3/8 tbsp chopped
Chives
1/2 large
Egg
1/4 cup
Parsley
3/8 medium
Tomatoes
1 tbsp
Light mayonnaise
2 oz
Bacon
1 1/2 slice
Whole-wheat bread
Nonfat yogurt
245
g
Nonfat yogurt
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Bacon, Egg, and Tomato Club Sandwiches
Boil eggs: Place the eggs in a saucepan. Cover the eggs with lukewarm water. Add a pinch of salt. Bring to a full boil over medium heat; boil for 2 minutes (start timing after the water reaches a full boil). Remove from heat cover with a tight lid. Allow the eggs to stand for 11 minutes. Drain the eggs a couple times under very cold water. Cover the eggs with cold water then add in some ice. Allow the eggs to sit in ice water for about 3 minutes. Drain and peel.
Cook bacon and cut strips in half. Thinly slice hard-boiled eggs and season to taste with salt.
Stir together mayonnaise, chives, and a pinch each of salt and pepper. Spread 4 slices of toast with some of mayonnaise and top with half of egg, tomato, bacon, and herbs. Spread both sides of 4 more slices of toast with mayonnaise and place on top. Cover with remaining egg, tomato, bacon, herbs, and toast (spread with mayonnaise). Secure sandwiches with picks and cut as desired.
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Lunch
576.0 Calories |
34.0g Carbs |
34.2g Fat |
43.1g Protein
1
serving
Spicy Tuna Salad
453.4 Calories |
21.4g Carbs |
28.1g Fat |
37.4g Protein
1
serving
Celery & Hummus
122.6 Calories |
12.6g Carbs |
6.1g Fat |
5.7g Protein
|
Spicy Tuna Salad
scaled to 1 serving
1 can
Tuna
10 olive
Olives
1/4 cup, chopped
Scallions
1/2 pepper
Jalapeno peppers
1 1/2 tbsp, drained
Capers
1/4 tsp
Cayenne pepper
3 1/4 tbsp
Lemon juice
1/2 tbsp
Olive oil
1/4 head
Lettuce
1/2 fruit
Avocados
Celery & Hummus
scaled to 1 serving
2 stalks, large
Celery
1/4 cup
Hummus
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Spicy Tuna Salad
Any kind of lettuce or mixed greens can replace the butter lettuce. Chop olives, finely chop the jalapeno, and dice the lettuce. Combine all of the ingredients except for the lettuce and avocado, and then serve over lettuce. Slice avocado and serve on top.
Celery & Hummus
Eat celery with hummus.
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Dinner
572.6 Calories |
16.5g Carbs |
44.1g Fat |
30.8g Protein
1
Pepper
Philly Cheesesteak Stuffed Peppers
442.4 Calories |
9.9g Carbs |
32.4g Fat |
29.2g Protein
1
serving
Frizzled Cabbage
130.2 Calories |
6.6g Carbs |
11.6g Fat |
1.6g Protein
|
Philly Cheesesteak Stuffed Peppers
scaled to 1 Pepper
2 oz
Beef round
2 slice
Provolone cheese
1/2 large
Green bell pepper
1/4 medium
Onions
1/2 cup, whole
Mushrooms
1/2 tbsp
Butter
1/2 tbsp
Olive oil
3/4 tsp
Garlic
Frizzled Cabbage
scaled to 1 serving
1/8 head, medium
Cabbage
1 tbsp
Butter
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Philly Cheesesteak Stuffed Peppers
Slice peppers in half lengthwise, remove ribs and seeds.
Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.
Preheat oven to 400*
Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes
Line the inside of each pepper with a slice of provolone cheese.
Fill each pepper with meat mixture until they are nearly overflowing.
Top each pepper with another slice of provolone cheese.
Bake for 15-20 minutes until the cheese on top is golden brown. (source: peaceloveandlowcarb)
Frizzled Cabbage
Core and very thinly slice the cabbage.
Melt the butter in a large skillet (I use non-stick) over medium heat.
When it is bubbling, add the cabbage.
Salt and pepper the cabbage.
Stir occasionally and cook until mostly wilted, about 10 minutes.
Turn the heat down to medium-low and let cook, stirring frequently, until cabbage is starting to caramelize (brown), about 10 minutes.
Do not let burn.
Taste, adjust seasoning, and serve immediately.
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