Breakfast
767.1 Calories |
75.4g Carbs |
48.1g Fat |
17.2g Protein
2
serving
Sticky Bun Chia Seed Pudding
644.0 Calories |
44.6g Carbs |
47.8g Fat |
14.7g Protein
2
fruit (2-5/8" dia)
(262 g)
Oranges
123.1 Calories |
30.8g Carbs |
0.3g Fat |
2.5g Protein
|
Sticky Bun Chia Seed Pudding
scaled to 2 serving
1 cup
Almond milk
4 tbsp
Organic Chia Seeds
1/3 tbsp
Raw Agave Nectar
1/2 tsp brownulated
Brown sugar
1/2 tsp
Cinnamon
1/2 tsp
Vanilla extract
1 1/2 tsp
Maple syrups
1/2 dash
Salt
3/8 cup, chopped
Pecans
Oranges
2
fruit (2-5/8" dia)
Oranges
|
Sticky Bun Chia Seed Pudding
In a medium bowl, whisk together almond milk, chia seeds, agave, brown sugar, cinnamon, and vanilla. Cover, and refrigerate at least two hours (can be prepared and left overnight as well).
To make the sticky pecans, add maple syrup and salt to a saucepan. Bring to a boil.
Remove from heat, and stir in pecans. Let pecans sit for 5 minutes. To serve, stir pudding well, then spoon sticky pecans over pudding and enjoy!
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Lunch
540.3 Calories |
41.8g Carbs |
40.8g Fat |
14.6g Protein
1
salad
Ole Salad
333.6 Calories |
32.5g Carbs |
23.5g Fat |
6.6g Protein
1
serving
Cauliflower and Tahini
206.8 Calories |
9.3g Carbs |
17.3g Fat |
8.1g Protein
|
Ole Salad
scaled to 1 salad
1 cup, chopped or sliced
Tomatoes
1/2 cup, sliced
Zucchini
1/2 cup
Corn
3/16 cup chopped
Onions
1/2 fruit
Avocados
1/2 tbsp
Olive oil
1 1/2 tbsp
Pepper or hot sauce
1 tbsp
Lemon juice
1/4 tsp
Garlic powder
1/8 tsp, ground
Cumin
1/2 dash
Salt
Cauliflower and Tahini
scaled to 1 serving
1 cup chopped,
Cauliflower
2 Tbsp
Sesame Tahini
|
Ole Salad
Chop up the tomatoes, zucchini, green onions, and slice the avocado. Combine everything in a large bowl with the corn.
Whisk together the hot sauce, olive oil (or vegetable oil), lemon juice, garlic powder, salt, and cumin. Toss gently with the vegetables.
For best results, chill 3-4 hours before serving, or eat right away if you're in a hurry.
Cauliflower and Tahini
Chop the cauliflower lovingly, to retain some of the florets.
Serve cauliflower pieces with tahini for dipping. Enjoy!
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Dinner
650.6 Calories |
87.8g Carbs |
28.6g Fat |
12.8g Protein
1
serving
Spaghetti with olive oil and garlic sauce
556.5 Calories |
64.0g Carbs |
28.3g Fat |
11.2g Protein
1
serving
Quick Grapefruit
94.1 Calories |
23.8g Carbs |
0.3g Fat |
1.6g Protein
|
Spaghetti with olive oil and garlic sauce
scaled to 1 serving
3 oz
Spaghetti
2 tbsp
Olive oil
1/3 cloves, minced
Garlic
1/2 tbsp
Parsley
1/4 tsp
Salt
1/2 dash
Pepper
Quick Grapefruit
scaled to 1 serving
1 medium
Grapefruit
1 tsp brownulated
Brown sugar
|
Spaghetti with olive oil and garlic sauce
Finely chop the garlic and parsley. Bring a large saucepan of water to a boil. Add spaghetti and cook until al dente (8-10 mins). Drain well, return to saucepan and cover.
In a medium frying pan over low heat, heat oil. Add garlic and cook gently 5-6 minutes. Do not let garlic brown.
Remove from heat, add parsley and stir. Season with salt and pepper.
Pour warm garlic-oil mixture over spaghetti and toss to coat. Serve.
Quick Grapefruit
Cut grapefruit in half to expose sections. Sprinkle with brown sugar and enjoy.
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