Breakfast
503.5 Calories |
42.9g Carbs |
22.8g Fat |
36.0g Protein
1
serving
Banana Tahini Toast
361.9 Calories |
34.2g Carbs |
21.9g Fat |
11.6g Protein
1
cup
(240 g)
Nonfat greek yogurt
141.6 Calories |
8.6g Carbs |
0.9g Fat |
24.5g Protein
|
Banana Tahini Toast
scaled to 1 serving
2 tbsp
Cream cheese
2 tbsp
Sesame butter
1 slice
Whole-wheat bread
1/2 medium
Banana
Nonfat greek yogurt
240
g
Nonfat greek yogurt
|
Banana Tahini Toast
Place cream cheese and tahini in medium bowl; stir until well combined. Toast bread and spread tahini mixture on top of toast. Top with banana slices and enjoy!
|
Lunch
614.2 Calories |
57.1g Carbs |
28.7g Fat |
40.7g Protein
1
serving
Kung Pao Tempeh
492.9 Calories |
44.7g Carbs |
22.4g Fat |
34.5g Protein
1
serving
Zucchini & Hummus
121.3 Calories |
12.3g Carbs |
6.3g Fat |
6.2g Protein
|
Kung Pao Tempeh
scaled to 1 serving
4 oz
Tempeh
1 cup
Mixed vegetables
1 tbsp
Soy sauce
1 tbsp
Peanuts
1/2 dash
Salt
1/2 dash
Pepper
Zucchini & Hummus
scaled to 1 serving
1 cup, sliced
Zucchini
1/4 cup
Hummus
|
Kung Pao Tempeh
Preheat oven to 390°F/200°C. Cut the tempeh in large cubes. Marinate with the soy sauce for 10 minutes then bake for about 20 minutes.
In the meantime, cook the vegetables according to package directions, then season with extra soy sauce, salt and pepper.
Mix vegetables, baked tempeh, and peanuts and enjoy!
Zucchini & Hummus
Slice zucchini into rounds and serve with hummus.
|
Dinner
602.2 Calories |
51.1g Carbs |
39.5g Fat |
15.4g Protein
1
serving
Vegetable Latkes
405.2 Calories |
45.4g Carbs |
22.1g Fat |
9.1g Protein
1
serving
Asparagus Parmesan
197.0 Calories |
5.6g Carbs |
17.4g Fat |
6.3g Protein
|
Vegetable Latkes
scaled to 1 serving
3/16 dash
Salt
3/16 dash
Pepper
1/3 large
Carrots
2 tbsp
Wheat flour
3/16 cup slices
Parsnips
1/2 leek
Leeks
1 1/3 tbsp
Vegetable oil
1/2 extra large
Egg
3/16 tsp
Baking powder
1/3 Potato large
Potato
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
|
Vegetable Latkes
Peel and shred carrots, parsnip and potatoes. Finely chop leeks using only the white and pale green parts. Break eggs into bowl and beat well.
In a colander, rinse the parsnip and potatoes under cold water. Pat dry thoroughly with paper towels; transfer to a mixing bowl.
Stir in the carrots, leeks (or onion), flour, baking powder, eggs, salt, and pepper.
Heat the oil in a large skillet over medium-high heat.
Drop in large spoonfuls of the batter, flattening each with the back of the spoon. Cook, turning once, until brown and crisp, 2 to 3 minutes a side. Transfer the latkes to a paper towellined baking sheet in a 200F oven until serving.
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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