Breakfast
613.2 Calories |
90.8g Carbs |
21.2g Fat |
27.6g Protein
1
serving
Spicy Tempeh Hash
395.9 Calories |
36.3g Carbs |
19.8g Fat |
24.4g Protein
1
cup
(148 g)
Blueberries
84.4 Calories |
21.4g Carbs |
0.5g Fat |
1.1g Protein
1
serving
Fruit salad
133.0 Calories |
33.1g Carbs |
0.9g Fat |
2.1g Protein
|
Spicy Tempeh Hash
scaled to 1 serving
Blueberries
148
g
Blueberries
Fruit salad
scaled to 1 serving
|
Spicy Tempeh Hash
Crumble tempeh and spread in bottom of large nonstick skillet.
Add 1/2 cup water, cover, and bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Drain in colander, and wipe out skillet.
Add oil to skillet, and heat over medium-high heat. Return tempeh to pan along with onion, bell pepper, and potatoes. Sauté 5 to 7 minutes, or until beginning to brown.
Sprinkle with paprika, garlic powder, onion powder, and cayenne pepper. Sauté 7 to 8 minutes, or until potatoes are browned and tender.
Fruit salad
|
Lunch
635.8 Calories |
43.9g Carbs |
50.0g Fat |
15.3g Protein
1
serving
Spinach salad
175.3 Calories |
10.8g Carbs |
14.2g Fat |
5.3g Protein
1
fruit
(201 g)
Avocados
321.6 Calories |
17.1g Carbs |
29.5g Fat |
4.0g Protein
1
serving
Red Bell Pepper and Hummus
139.0 Calories |
16.0g Carbs |
6.3g Fat |
6.0g Protein
|
Spinach salad
scaled to 1 serving
Avocados
1
fruit
Avocados
Red Bell Pepper and Hummus
scaled to 1 serving
|
Spinach salad
Wash spinach well, drain, and chop. Squeeze out excess water. Chop green onions.
Put spinach in a mixing bowl and add the scallions/green onions, oil, pepper, and the juice from 1 squeezed lemon. Toss and serve.
Red Bell Pepper and Hummus
Cut bell pepper in half and remove seeds. Slice pepper into strips and serve with hummus for dipping.
|
Dinner
712.7 Calories |
70.6g Carbs |
40.7g Fat |
23.1g Protein
1
scoop
Zucchini Peanut Noodles
503.7 Calories |
59.9g Carbs |
24.5g Fat |
14.6g Protein
1
serving
Peanut Butter & Celery
209.0 Calories |
10.7g Carbs |
16.2g Fat |
8.6g Protein
|
Zucchini Peanut Noodles
scaled to 1 scoop
Peanut Butter & Celery
scaled to 1 serving
|
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.
Peanut Butter & Celery
Spread peanut butter on celery and enjoy!
|