Breakfast
588.4 Calories |
38.8g Carbs |
31.0g Fat |
39.7g Protein
1
Omlette
Asparagus and Cashew Omelet
329.8 Calories |
8.0g Carbs |
23.8g Fat |
22.1g Protein
1
cup (8 fl oz)
(245 g)
Nonfat yogurt
137.2 Calories |
18.8g Carbs |
0.4g Fat |
14.0g Protein
1
slice
Buttered Toast
121.5 Calories |
12.0g Carbs |
6.7g Fat |
3.5g Protein
|
Asparagus and Cashew Omelet
scaled to 1 Omlette
1/2 oz
Cashew nuts
1 1/2 extra large
Egg
1/2 tbsp
Water
1/4 cup
Parmesan cheese
3/4 tsp
Parsley
1/4 dash
Salt
1/4 dash
Pepper
1/4 tsp
Olive oil
3/4 tsp
Butter
56 3/4 grams
Asparagus
Nonfat yogurt
245
g
Nonfat yogurt
Buttered Toast
scaled to 1 slice
1 slice
Whole-wheat bread
1/2 tbsp
Butter
|
Asparagus and Cashew Omelet
Roast the cashews for a few minutes in a dry frying pan over medium heat to release the flavor. In a bowl, beat the eggs with the nuts, water, cheese and parsley. Season with salt and pepper to taste.
Warm the same pan over medium heat. Add the oil and butter. When the butter melts, pour in the egg mixture and cook, letting it sit until it is softly set but still moist. Add the asparagus tips and cook 4 to 5 minutes longer. Serve immediately.
Buttered Toast
Toast bread to desired doneness.
Spread butter across until evenly distributed.
Enjoy!
|
Lunch
587.7 Calories |
77.0g Carbs |
29.4g Fat |
14.5g Protein
1
serving
Lovely Linguine
397.8 Calories |
46.5g Carbs |
21.7g Fat |
9.3g Protein
1
serving
Fried Corn and Onions
189.9 Calories |
30.5g Carbs |
7.7g Fat |
5.2g Protein
|
Lovely Linguine
scaled to 1 serving
3/4 tsp
Olive oil
3/4 tsp
Thyme
3/8 cloves, minced
Garlic
2 oz
Whole wheat pasta
5/8 cup, halves
Red peppers
1 1/2 tbsp
Butter
Fried Corn and Onions
scaled to 1 serving
1 ear, large yields
Corn
1/2 tbsp
Butter
1/4 cup, chopped
Onions
1/4 dash
Salt
1/4 dash
Pepper
|
Lovely Linguine
Bring a large pot of lightly salted water to a boil. Add linguine and olive oil, cook for 8 to 10 minutes, until al dente, and drain.
Melt 2 tablespoons butter in a saucepan over medium heat. Stir in garlic, and cook until golden brown. Mix in remaining butter, thyme, and roasted red peppers. Continue to cook and stir until heated through. Serve over the cooked pasta.
Fried Corn and Onions
Cut corn kernels from cob. Melt butter in a medium skillet over medium heat. Saute corn kernels just until tender, then mix in onion. Continue to saute until onion is just beginning to turn crispy. Season with salt and pepper. Enjoy warm or cold.
|
Dinner
570.7 Calories |
78.3g Carbs |
15.0g Fat |
38.2g Protein
1
serving
Big Bad Bean Burrito
244.4 Calories |
30.9g Carbs |
11.9g Fat |
7.6g Protein
1
medium (7" to 7-7/8" long)
(118 g)
Banana
105.0 Calories |
27.0g Carbs |
0.4g Fat |
1.3g Protein
1
serving
Cottage Cheese & Peaches
221.2 Calories |
20.5g Carbs |
2.7g Fat |
29.4g Protein
|
Big Bad Bean Burrito
scaled to 1 serving
2 leaf outer
Lettuce
1 tortilla
Tortillas
1/4 cup
Salsa
1/4 cup
Refried beans
1/2 fruit
Avocados
Banana
1
medium (7" to 7-7/8" long)
Banana
Cottage Cheese & Peaches
scaled to 1 serving
1 cup,
Cottage cheese
1 medium
Peaches
|
Big Bad Bean Burrito
Peel & slice avocado.
Stir refried beans in a saucepan over medium-low heat until hot, 2 to 4 minutes.
Warm tortilla in a skillet over low heat until softened, 1 to 2 minutes. Transfer tortilla to a plate.
Layer lettuce onto tortilla. Spread warmed refried beans, avocado slices, and salsa on top of lettuce. Roll tortilla around the fillings into a burrito shape.
Cottage Cheese & Peaches
Cut peach in half and remove pit.
Cut peach into bite-size pieces and mix with cottage cheese. Enjoy!
|