Breakfast
602.3 Calories |
56.1g Carbs |
22.2g Fat |
48.6g Protein
1
serving
Basic scrambled eggs
273.1 Calories |
2.4g Carbs |
20.2g Fat |
19.5g Protein
1
melon, medium (about 5" dia)
(552 g)
Melons
187.7 Calories |
45.0g Carbs |
1.0g Fat |
4.6g Protein
1
cup
(240 g)
Nonfat greek yogurt
141.6 Calories |
8.6g Carbs |
0.9g Fat |
24.5g Protein
|
Basic scrambled eggs
scaled to 1 serving
3 large
Egg
1/2 tbsp
Butter
1/2 tbsp chopped
Chives
1/2 tbsp, ground
Tarragon
1/2 dash
Salt
1/2 dash
Pepper
Melons
1
melon, medium (about 5" dia)
Melons
Nonfat greek yogurt
240
g
Nonfat greek yogurt
|
Basic scrambled eggs
Whisk the eggs in a medium bowl and until broken up. Season with a pinch each of salt and pepper and beat to incorporate. Place 2 tablespoons of the eggs in a small bowl; set aside.
Heat a 10-inch nonstick frying pan over medium-low heat until hot, about 2 minutes. Add butter to the pan and, using a rubber spatula, swirl until it’s melted and foamy and the pan is evenly coated. Pour in the larger portion of the eggs, sprinkle with chives and/or tarragon (if using), and let sit undisturbed until eggs just start to set around the edges, about 1 to 2 minutes. Using the rubber spatula, push the eggs from the edges into the center. Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until just set, for a total cooking time of about 5 minutes.
Add remaining 2 tablespoons raw egg and stir until eggs no longer look wet. Remove from heat and season with salt and pepper as needed. Serve immediately.
|
Lunch
682.3 Calories |
85.4g Carbs |
30.7g Fat |
20.8g Protein
1
serving
Vegetable Latkes
405.2 Calories |
45.4g Carbs |
22.1g Fat |
9.1g Protein
1
serving
Quinoa
156.4 Calories |
27.3g Carbs |
2.6g Fat |
6.0g Protein
1
serving
Radishes with Hummus
120.7 Calories |
12.7g Carbs |
6.0g Fat |
5.6g 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
Quinoa
scaled to 1 serving
1/4 cup
Quinoa
3/16 tsp
Salt
Radishes with Hummus
scaled to 1 serving
1 cup slices
Radishes
1/4 cup
Hummus
|
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.
Quinoa
Rinse quinoa well in a strainer and drain.
Add 1 cup quinoa and salt to 2 1/2 cups water in a pot. Bring to a boil, uncovered.
When it starts to boil, cover and simmer 20 minutes or until the water is absorbed and quinoa is light and fluffy.
Radishes with Hummus
Cut radishes into rounds and eat with hummus.
|
Dinner
580.5 Calories |
58.5g Carbs |
20.6g Fat |
41.3g Protein
1
serving
Peach Pesto and Mozzarella Quesadilla
339.5 Calories |
32.0g Carbs |
18.2g Fat |
12.2g Protein
1
serving
Cottage Cheese & Apricots
241.1 Calories |
26.5g Carbs |
2.5g Fat |
29.1g Protein
|
Peach Pesto and Mozzarella Quesadilla
scaled to 1 serving
1 tortilla
Tortillas
1 tbsp
Basil Pesto
1/2 medium
Peaches
1 oz
Mozzarella cheese
3/4 tsp
Vegetable oil
Cottage Cheese & Apricots
scaled to 1 serving
1/4 cup, halves
Apricots, dried
1 cup,
Cottage cheese
|
Peach Pesto and Mozzarella Quesadilla
Preheat the skillet on stovetop to medium heat. Pour a little of the oil into the pan. Spread the pesto evenly on one side of the tortilla. Slice peaches and mozzarella thin and add them on top of the pesto. Top each with remaining tortilla and press together.
Place quesadillas in pan (one at a time if cooking more than one). Cook for 6-8 minutes, carefully flipping once halfway thorough until cheese is melted. Remove from grill and cut the quesadillas into quarters. Serve immediately.
Cottage Cheese & Apricots
Cut apricots into pieces and mix into cottage cheese. Enjoy!
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