Breakfast
511.5 Calories |
55.7g Carbs |
29.1g Fat |
11.7g Protein
1
serving
Grapefruit & Ginger Chia Pudding
450.0 Calories |
40.3g Carbs |
29.0g Fat |
10.5g Protein
1
fruit (2-5/8" dia)
(131 g)
Oranges
61.6 Calories |
15.4g Carbs |
0.2g Fat |
1.2g Protein
|
Grapefruit & Ginger Chia Pudding
scaled to 1 serving
1/4 cup
Coconut milk
3/4 cup
Almond milk
3 tbsp
Organic Chia Seeds
1/2 tsp
Ginger root
1/2 medium
Grapefruit
1/2 tsp
Vanilla extract
2 tbsp
Coconut meat
1 tsp
Maple syrups
Oranges
1
fruit (2-5/8" dia)
Oranges
|
Grapefruit & Ginger Chia Pudding
In a large bowl whisk together the canned coconut milk, almond milk, chia seeds, ginger, vanilla, and maple syrup. Cover and refrigerate for at least 2 hours to thicken, whisking or shaking occasionally (can leave overnight). Spoon the pudding into individual servings, top with grapefruit slices and coconut, and serve.
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Lunch
562.0 Calories |
62.2g Carbs |
23.3g Fat |
26.5g Protein
1
serving
School Lunch Bagel Sandwich
562.0 Calories |
62.2g Carbs |
23.3g Fat |
26.5g Protein
|
School Lunch Bagel Sandwich
scaled to 1 serving
1/4 cup grated
Carrots
2 oz
Cheddar cheese
1 leaf outer
Lettuce
2 slice
Pickles
1 tbsp
Cream cheese
1 medium bagel
Bagels
|
School Lunch Bagel Sandwich
Spread the cream cheese on the toasted bagel. Layer the Cheddar cheese, pickle slices, carrot, and lettuce onto one half of the bagel, then top with the remaining bagel half.
Cut the sandwich in half and wrap with plastic wrap or aluminum foil. Place the sandwich in a lunch bag with an ice pack.
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Dinner
599.3 Calories |
67.0g Carbs |
31.5g Fat |
17.9g Protein
1
scoop
Zucchini Peanut Noodles
503.7 Calories |
59.9g Carbs |
24.5g Fat |
14.6g Protein
1
serving
Cauliflower rice
95.6 Calories |
7.1g Carbs |
7.1g Fat |
3.3g Protein
|
Zucchini Peanut Noodles
scaled to 1 scoop
2 oz
Rice noodles
2 tbsp
Peanut butter
1/2 tbsp
Sesame oil
1/4 cup
Water
1 stalk
Onions
1/2 large
Zucchini
1 tbsp
Soy sauce
1/2 tsp
Cayenne pepper
Cauliflower rice
scaled to 1 serving
1/4 head, medium
Cauliflower
1/2 tbsp
Olive oil
1/4 tsp
Salt
1/4 tsp
Garlic powder
|
Zucchini Peanut Noodles
Boil water then cook 2 servings rice noodles and drain.
Chop the onion, and cut the zucchini into thin ribbons.
Mix peanut butter and water, then add pepper, soy sauce, and sesame oil. Ginger is also a good addition if you have some on hand.
Toss the noodles with the zucchini and onion, and then pour the desired amount of sauce over and serve.
Cauliflower rice
Place the cauliflower into a food processor and pulse until it has a grainy rice-like consistency. Season with sea salt and freshly ground black pepper.
Saute the cauliflower in a pan with oil and any additional seasonings desired, about 5 minutes or until browned the desired amount.
Optional seasoning ideas: ginger, coconut aminos, curry, or freshly ground black pepper.
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